Veggie Okonomiyaki

1. Place kimchi in a colander to drain and set aside (save brine for later use – see below). Slice cabbage thinly into 1/4 inch slices (about 1/4 of a cabbage). Place in a bowl and toss with 1 tsp. of salt. Set aside and let the cabbage sit for 10-30 minutes to soften.
2. In the meantime, whisk the water and egg together in a large mixing bowl. Slowly whisk in flour to create a thick, pancake-like batter. Add a splash of water if it seems too gummy, but don’t add enough to make it thin or “soupy”. It will loosen up a bit with the addition of the cabbage and kimchi. Season with salt and pepper (about 1/2 tsp. each.)
3. Strain the salted cabbage and discard the liquid. Slowly fold the drained cabbage, Wildbrine Miso Horseradish Kimchi, and sliced green onions into the batter.
4. Heat a sauté pan over medium heat. Once the pan is warm, add in a splash (about 1 tsp.) of a neutral oil (canola oil, coconut oil, or olive oil all work). Once the pan has heated but is not smoking, scoop in the pancake batter using a 1/4 to 1/3 c. measuring cup.
5. Cook pancake until golden brown on one side and edges are beginning to dry out, then flip and continue cooking until completely set in the center (about 3-4 minutes per side)

NOTE: For condiments, use kewpie mayo (Japanese mayo), Japanese BBQ sauce, or vegan sauces if desired. Creating a light slaw with any leftover cabbage and green onions would also be lovely, and/or topping with a fried egg. Or try this to make a delicious crema: in a small bowl, take the drained wildbrine Kimchi liquid, mix with some Greek yogurt or sour cream and a pinch of salt.