# Global Probiotic Platter

## Description
A vibrant tasting platter showcasing fermented foods from around the world, featuring Korean kimchi, German sauerkraut, Japanese miso-glazed vegetables, Middle Eastern kefir cheese balls, kombucha jellies, and Indonesian tempeh crisps. Served with fermented hot sauce and cultured butter, this platter delivers diverse probiotic strains for optimal gut health while offering an exciting journey through tangy, umami, and complex fermented flavors.

## Quick Facts
- Calories: 285 per serving
- Prep Time: 180 minutes
- Cook Time: 60 minutes
- Total Time: 240 minutes
- Servings: 4
- Difficulty: hard
- Cuisine: Fusion
- Health Score: 8.5/10

## Nutrition Per Serving
- Calories: 285
- Protein: 14g
- Carbohydrates: 22g
- Fat: 18g
- Fiber: 6g
- Sugar: 8g
- Sodium: 680mg

## Dietary Information
This recipe is: Vegetarian, Gluten-Free, Nut-Free

## Ingredients (4 servings)
- 1 cup napa cabbage kimchi (homemade or store-bought)
- 1 cup sauerkraut (homemade or raw unpasteurized)
- 3 tablespoons white miso paste (for glazing)
- 2 cups mixed vegetables (carrots, radishes, snap peas)
- 1 cup kefir (for making cheese)
- 0.5 cup cream cheese (for kefir balls)
- 2 cups kombucha (unflavored)
- 2 tablespoons agar powder (for jellies)
- 8 ounces tempeh (sliced thin)
- 0.5 cup fermented hot peppers (for hot sauce)
- 4 tablespoons cultured butter (homemade or store-bought)
- 2 tablespoons sesame oil (for miso glaze)
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 0.5 cup fresh herbs (dill, chives, parsley)
- 2 tablespoons coconut oil (for frying tempeh)
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper (freshly ground)

## Instructions
1. Make kombucha jellies: Heat 1 cup kombucha to 160°F, dissolve agar powder, pour into small molds, refrigerate until set
2. Prepare kefir cheese balls: Mix kefir with cream cheese, season with salt and herbs, roll into small balls, refrigerate
3. Make miso glaze: Whisk miso paste with sesame oil, rice vinegar, and honey until smooth
4. Prepare vegetables: Cut vegetables into bite-sized pieces, toss with miso glaze, roast at 400°F until caramelized
5. Make tempeh crisps: Slice tempeh very thin, fry in coconut oil until crispy, drain on paper towels, season with salt
6. Prepare fermented hot sauce: Blend fermented peppers with a splash of brine until smooth, strain if desired
7. Arrange platter: Place kimchi, sauerkraut, miso vegetables, kefir balls, kombucha jellies, and tempeh crisps in separate sections
8. Add accompaniments: Place cultured butter and fermented hot sauce in small bowls, garnish with fresh herbs

## Allergen Information
Contains: dairy, soy, sesame

## Tags
creative, fusion, instagram, fermented, probiotic, gut-health

## Source
Recipe by: CalorieGram AI

## Machine-Readable Data

### Recipe Metadata
```json
{
  "id": "1c7b68b5-e938-46a2-b9e5-02310fcf5d81",
  "youtube_id": null,
  "title": "Global Probiotic Platter",
  "cuisine_type": "Fusion",
  "meal_type": [
    "snack",
    "dinner"
  ],
  "difficulty_level": "hard",
  "servings": 4,
  "prep_time_minutes": 180,
  "cook_time_minutes": 60,
  "total_time_minutes": 240,
  "health_score": 8.5,
  "created_at": "2025-06-25T19:09:23.000Z",
  "updated_at": "2025-06-25T19:09:23.000Z"
}
```

### Ingredients Data
```json
{
  "servings": 4,
  "ingredients": [
    {
      "name": "napa cabbage kimchi",
      "amount": 1,
      "unit": "cup",
      "notes": "homemade or store-bought"
    },
    {
      "name": "sauerkraut",
      "amount": 1,
      "unit": "cup",
      "notes": "homemade or raw unpasteurized"
    },
    {
      "name": "white miso paste",
      "amount": 3,
      "unit": "tablespoons",
      "notes": "for glazing"
    },
    {
      "name": "mixed vegetables",
      "amount": 2,
      "unit": "cups",
      "notes": "carrots, radishes, snap peas"
    },
    {
      "name": "kefir",
      "amount": 1,
      "unit": "cup",
      "notes": "for making cheese"
    },
    {
      "name": "cream cheese",
      "amount": 0.5,
      "unit": "cup",
      "notes": "for kefir balls"
    },
    {
      "name": "kombucha",
      "amount": 2,
      "unit": "cups",
      "notes": "unflavored"
    },
    {
      "name": "agar powder",
      "amount": 2,
      "unit": "tablespoons",
      "notes": "for jellies"
    },
    {
      "name": "tempeh",
      "amount": 8,
      "unit": "ounces",
      "notes": "sliced thin"
    },
    {
      "name": "fermented hot peppers",
      "amount": 0.5,
      "unit": "cup",
      "notes": "for hot sauce"
    },
    {
      "name": "cultured butter",
      "amount": 4,
      "unit": "tablespoons",
      "notes": "homemade or store-bought"
    },
    {
      "name": "sesame oil",
      "amount": 2,
      "unit": "tablespoons",
      "notes": "for miso glaze"
    },
    {
      "name": "rice vinegar",
      "amount": 1,
      "unit": "tablespoon",
      "notes": null
    },
    {
      "name": "honey",
      "amount": 1,
      "unit": "tablespoon",
      "notes": null
    },
    {
      "name": "fresh herbs",
      "amount": 0.5,
      "unit": "cup",
      "notes": "dill, chives, parsley"
    },
    {
      "name": "coconut oil",
      "amount": 2,
      "unit": "tablespoons",
      "notes": "for frying tempeh"
    },
    {
      "name": "sea salt",
      "amount": 1,
      "unit": "teaspoon",
      "notes": null
    },
    {
      "name": "black pepper",
      "amount": 0.5,
      "unit": "teaspoon",
      "notes": "freshly ground"
    }
  ]
}
```

### Nutrition Data (per serving)
```json
{
  "calories": 285,
  "macros": {
    "protein_g": 14,
    "carbs_g": 22,
    "fat_g": 18,
    "fiber_g": 6,
    "sugar_g": 8,
    "sodium_mg": 680
  },
  "dietary_tags": {
    "vegan": false,
    "vegetarian": true,
    "gluten_free": true,
    "dairy_free": false,
    "nut_free": true
  }
}
```

---
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