vegan, kimchi
Kimchi
A Korean staple and a great source of probiotics. Eat it as a side or use it to make delicious stews and fried rice.
vegan, kimchi
Kimchi
A Korean staple and a great source of probiotics. Eat it as a side or use it to make delicious stews and fried rice.
Servings
20servings
Servings
20servings
Ingredients
Seasoning Mix
For the Seaweed Water
Instructions
  1. Wash the Napa cabbage thoroughly.
  2. Slice in half…
  3. Then in quarters…
  4. Remove the hard stem (around 4-5 cm).
  5. And finally cut in eighths…
  6. Chop into bite size pieces.
  7. Mix in the salt and slightly massage.
  8. 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.
  9. Prepare the seaweed-infused water and let it soak for 15 minutes.
  10. Place all the seasoning ingredients in the blender and blend until smooth.
  11. 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.
  12. 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.
  13. 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

 

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