02/06/2026
🌿 Welcome back to Crunch Time, a series where we teach you how to not just cook cabbage, but celebrate it.
Cabbage is one of the most versatile vegetables in the kitchen. It ferments, braises, roasts, crisps, and wraps. Across cultures, it has long been used to transform humble ingredients into deeply satisfying dishes ✨
This Kimchi Fried Black Rice recipe was featured in our Kimchi Fest, by chef bringing together earthy black rice, caramelised tamari mushrooms, tangy kimchi, and sweet roasted butternut squash in a dish that balances texture, colour, and flavour 😍
What we love most is that nothing goes to waste. The squash is used from root to peel, with roasted squash seeds adding crunch and crispy squash skins creating a delicate finishing garnish. Beneath it all sits a silky butternut squash purée infused with garlic and thyme.
The kimchi is folded through the rice as it fries, adding acidity, depth, and a touch of heat that cuts through the richness of the mushrooms and squash perfectly!
