Vegan Kimchi Recipe
Easy and Quick Kimchi Recipe
Kimchi is surprisingly easy to make and makes a great addition to almost anything from rice dishes to snacks like dumplings!
At its core, kimchi is fermented cabbage. But it’s so much more. It’s spicy and umami and sour and perfect for adding zing to your meals.
Filtered water is necessary for this kimchi recipe because tap water often contains a small amount of chlorine, which will inhibit the fermentation process. Either use a filter jug or bottled water. Make sure to have all your glass jars sterilized.
Look out for Korean gochugaru chilli. It will give an authentic flavour and is available online and in Chinese or Korean supermarkets. If you can’t find it, use 10g crushed chilli flakes mixed with 1 tsp paprika (not smoked) instead.
If your jar is larger than needed, use a small glass jar that fits and place on top of the cabbage mixture and close with the lid to help create a barrier to the air.
Korean Kimchi Recipe
- 2 big napa cabbage
- 1 tsp sea salt
- 4 gloves garlic minced
- 2 Tbsp ginger minced
- 2 Tbsp korean red pepper flakes
- 3 Tbsp water
- Place cabbage in a large bowl and sprinkle with salt. Massage the salt into the cabbage using your hands until well coporated. Cover the bowl and let sit for 30min until wilted and water has been released.
- Discard water and allow to drain in a colander for couple of minutes.
- Combine remaining ingredients in a food processor and process until paste like consistency.
- Add the chili paste to the cabbage and toss with your hands, using gloves, until evenly combined and the cabbage is thoroughly coated with the mixture.
- Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Cover the jar, place over a plate and let sit in a cool, dark place for 24 hours (the mixture may bubble). Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking. Reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.
This Korean classic is made by fermenting cabbage in a tangy, spicy sauce - try this speedy version for a tasty side dish.