Kimchi is one of these foods that I discovered after going vegan. I think I had heard the term before but I had no association as to what it may mean!
It is not a short process but it lasts me a while and you can even double or triple the recipe if you love kimchi and consume it often.
In my first few attempts I over-fermented the kimchi and it came out slightly (or not so slightly!) bitter. I have now shortened the fermentation period and I am getting excellent results.
I am still getting used to eating it raw but I absolutely love it in stews. I hope you find this guide useful and enjoy the freshness!
A Korean staple and a great source of probiotics. Eat it as a side or use it to make delicious stews and fried rice.
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servings
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Ingredients
- 1 kg Napa Cabbage
- 1/4 cup Coarse Sea Salt
- 1/3 cup Gochugaru
- 2 Spring Onions chopped in 2 cm pieces
Seasoning Mix
- 1/2 cup Seaweed Water
- 1/4 cup White Rice cooked
- 1/4 medium Onion
- 1/4 medium Apple
- 1/2 tbsp White Miso Paste
- 4 cloves Garlic
- 2 cm Fresh Ginger peeled
For the Seaweed Water
- 1/2 cup Water
- 1 tsp Dried Wakame finely chopped
Ingredients
Seasoning Mix
For the Seaweed Water
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Instructions
- Wash the Napa cabbage thoroughly.
- Slice in half...
- Then in quarters...
- Remove the hard stem (around 4-5 cm).
- And finally cut in eighths...
- Chop into bite size pieces.
- Mix in the salt and slightly massage.
- Leave for 1-2 hrs until the cabbage is soft and elastic. You'll know it's ready when it's easy to bend without snapping. Rinse well and drain.
- Prepare the seaweed-infused water and let it soak for 15 minutes.
- Place all the seasoning ingredients in the blender and blend until smooth.
- To your wilted and rinsed cabbage, add the gochugaru, seasoning mix and rub in thoroughly. When it looks well-coated add in the spring onions and place in jars.
- Make sure you do not overfill the jars and leave a 2 cm gap. Close and monitor closely until the desired fermentation has taken place. Mine usually takes 36-48 hrs. Remember to open the jars every 12 hrs in order to release pressure.
- Close your jars tightly and store in the fridge for at least 2 weeks before eating. Enjoy!
Recipe Notes
Jo's Tips
- When mixing the chili and spices, it's highly recommended to wear gloves as it can get rather spicy.
- Keep your fermenting kimchi away from direct sunlight.
- If your jars are not completely airtight wrap some cling film around the top to stop your entire fridge from smelling of kimchi.
Inspired by The Kale Sandwich Show and Mommytang