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.
Are you curious how to make heart-healthy pasta dishes, vegan cheese or raw dessert that taste and feels sensational?
Learn and enjoy the art of fantastic raw vegan cuisine and the varieties of easy-to-prepare recipes that you will love.
This Workshop includes raw vegan pasta dishes, dessert and cheese. There will be 5 recipe demonstrations and you will experience the basics of cheese making, different techniques and methods on how to create luscious pasta and a dessert that you will indulge on. After the class you will know how to easily implement more healthy vibrant food into your diet without feeling a bit deprived.
Who will benefit from this workshop?
Anyone interested in improving their health, wellbeing, diet transitioning, conscious plant-based raw food.
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🔥 Get Cozy Lentil Ragu Rigatoni
🔥 Puffy Japanese Sweet Potato Cake over Slaw
🔥 Ambrosial Coconut Milk and Dill Vegetable Stew
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Radiatore with Lentil Spice Creamlonesa
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The recipes are a unique blend of originals and fusion food that are changing every week.
High Vibration Raw White Chocolate
The simpler the meal the better you feel. Truly this raw white chocolate recipe is one of my favourite and so quick and easy to whip up! All you need are 4 ingredients and you’ll have a very satisfying mouthful of creamy divine goodness!
Play around and omit the vanilla bean with 1 teaspoon of freshly squeezed lemon or orange juice instead.
These white chocolates do best stored in the freezer, otherwise they begin to get soft at room temp. You can also pour the mixture into a pan lined with parchment. Or soak energy bliss balls into the white chocolate mixture and you’ll have a coated treat of energy packed snacks or desserts. Happy creating!
Raw White Chocolate Recipe
- 3 Tbsp raw cashew butter
- 3 Tbsp raw coconut oil
- Pinch vanilla bean
- Pinch salt
- Add all ingredients into a bowl and mix until nice and creamy. Spread into a chocolate mold and let set in the freezer for at least 2 hours. Keep in the freezer.
EASY VEGAN CHOCOLATE
Do you know this urge of chocolate which kicks in out of nowhere sometimes? Thats the time where you’ll need this recipe! Quality vegan chocolate isn’t easy to find and it is always better to make it yourself anyway, so I thought, I’m gonna share my survival recipe kit with you, especially amazing during this unique time!
I often whip up this super delicious and easy chocolate recipes that is done in no time and can be enjoyed in only after 1-2 hours.
So, why make chocolate at home when you can buy it at the store? Let me tell you.
Homemade is simply better.
It’s naturally sweetened.
No suspicious ingredients.
Vegan, gluten free, guaranteed.
Trust me, homemade chocolate all the way. Plus, it’s customizable. I left mine pretty basic, adding only roasted peanuts, peanut butter and a little sea salt. But you could add dried fruit, other toasted nuts and butter, toasted coconut…really anything you’re craving.
Make this chocolate exactly how you like it! It’s the perfect base for experimenting while you are stuck at home.
I’ve been making a batch and keeping them in the freezer for an after-dinner treat. The mini molds make them the perfect size for indulging without overdoing it.
I hope you all love this chocolate as much as I do!
Vegan Peanut Butter Chocolate Cups
- 4 TBSP raw coconut oil
- 4 TBSP raw cacao powder
- 1-2 tsp maple syrup
- 1 TBSP peanut butter
- pinch sea salt
- roasted peanuts
- Place all ingredients, except the roasted peanuts, in a glass bowl and whisk until everything is well combined and consistency is smooth and glossy. The consistency shouldn't be runny but creamy like a nice thick sauce. If too runny add more cacao powder to thicken.
- Place few roasted peanuts in each silicon or paper mold cups.
- Fill the cups with the chocolate sauce and place in the freezer for at least 2 hours to set before eating. Keep in the freezer.