Easy Kimchi recipe (VEGAN)
Want to make Kimchi at home? Say no more I got you and it’s vegan.Korean culture is becoming more and more meanstream and a lot of you already had some kind of Korean food. Where 9/10 there is Kimchi with it. In the traditional Kimchi recipes they use fish sauce and fermented salted shrimp. I prefer my kimchi without these ingredients and make it just as or even taster! This Kimchi makes a small batch for around 2kg.
Ingredients
- 1,5 kg Napa Cabbage
- 6 tbsp Salt
- 2 Tbsp Rice flour
- 1 cup water (236ml)
- 9 gloves garlic, finely chopped
- 1 tsp ginger, chopped (1 knob)
- 1 medium onion, chopped in chunks
- 1 cup Gochu-Gary (Korean hot pepper flakes)
- 175 gr Daikon or Korean Radish ( if you can get it), thinly sliced
- 85 gr Garlic chives, chopped (optional)
- 6 green onions, chopped
- ¼ cup carrots, thinly sliced (jullienne)
- 1 Korean pear, thinly sliced
Instructions
Salt the cabbage:
- Cut the cabbage lengthwise into quarters.
- Cut the leaves into bite size pieces. Transfer to a large bowl.
- Toss with 6 Tbsps of the salt and a splash of water and let it sit for 2 hours.
Make the kimchi paste:
- Combine the rice flour and 1 cup of water into a small saucepan and place over medium high heat.
- Stir until the mixture begins to bubble. Add 1 Tbsp of the sugar and stir until the mixture is slightly translucent. Remove from the heat and let it cool down.
- Add the gochu-garu and mix it well. Set aside.
Wash the salted cabbage:
- Rinse the cabbage 3 to 4 times with cold running water to remove any dirt and excess salt. Drain well.
Mix it all together and make kimchi:
- Well dry a large bowl with kitchen cloth.
- Add the cabbage, daikon/raddish, green onion, chives (if used), and carrot. Add the kimchi paste and mix all together by hand (wear disposable gloves if you like, and wear something old).
- Transfer to an airtight container or glass jars. Press down the on the kimchi so it’s well packed.
Ferment the kimchi:
- You can serve the kimchi right away or you can let the kimchi ferment. It takes about 2 weeks to ferment in the refrigerator; for faster fermenting, leave it at room temperature for 1 to 2 days, depending on the warmth of your kitchen, until the kimchi smells and tastes sour.
- After 2 weeks, the kimchi will have fermented nicely, and it will continue to ferment and become more sour as time goes one. It never goes bad.