Homemade Vegan Kimchi

Kimchi (Korean fermented & spicy vegetables) is one of the best probiotic food out there. Most recipes for this dish are based on cabbage. The ingredients include sugar, salt, chili pepper, ginger, spring onion, garlic, radish, cabbage and carrots. There are also hundreds of different varieties of Kimchi so make sure to experiment with flavor combinations and find your unique, favorite Kimchi flavor.

A good Kimchi recipe balances texture, flavor and heat but it’s more than just a spicy food. Like all fermented foods, Kimchi is extraordinarily rich in beneficial bacteria, is a low-calorie, low-fat, high fiber and nutrient packed side dish.

Kimchi is amazingly good for you, not only for your gut (fermented foods are amazing for your gut because of all the good bacteria), but it’s full of loads of vitamins and minerals. It has tons of antioxidants, electrolytes, fiber, minerals, also rich in essential amino acids, live probiotics and the garlic and ginger are good for your immune system and heart health. Eating it regularly can apparently lower your cholesterol, cleans your intestines, also include helping the liver, kidneys, improve digestion and encourages good overall digestive health.

Oh yeah, this is happening. No need to steal a Korean family’s secret recipe for Kimchi. Too epic to handle? Just take a breathe and allow the fact that you can make your own Kimchi at home. It’s delicious, healthy and a fun thing to do! It takes a little bit of work, but I promise it is well worth the effort! I’m just saying;) Enjoy the recipe!

Kimchi

 

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Prep time

40 mins

Total time

40 mins

 

Author: Deviliciously Raw

Recipe type: Fermented foods

Cuisine: Raw, Vegan

Serves: 3 jars

Ingredients

• 1 large napa cabbage
• 2 bunches green onions, sliced into 1 inch and
• cut into half lengthways
• 2 large carrots, thinly sliced or use the
• (Magimix 2 mm slicer disc)
• 1 small or half a large daikon radish, grated or julienned (use the
• Magimix coarse grater disc)
•  
• 2 tbsp pink himalayan salt
•  
• ½ cup Korean red pepper flakes or chili flakes*
• 1 tbsp sweet Hungarian paprika powder
• 8- 10 cloves garlic, peeled
• 1 inch slice ginger, peeled
• 3 tbsp Miso paste
• 2 tbsp coconut sugar
• 2 tbsp Tamari
• 2 cups filtered water

Instructions

1. Core the napa cabbage just like regular cabbage. Cut the cabbage in half lengthways, them in half again lengthways. Pop it in a bowl and sprinkle with 2 tbsp salt and massage it together with your hands.
2. Fill with cold water to cover it well and soak 2 hours.
3. While the cabbage is soaking, shred your radish and slice carrots in a food processor. If you don’t have a food processor you can chop them in small pieces. Set aside.
4. To make a chili paste - In a blender, blend together garlic, ginger, chili flakes, paprika powder, miso, sugar, tamari and water until smooth.
5. Drain the water, rinse the cabbage very well with cold water and strain the water. Rinse and strain a few times. Give them a good washing, to remove all the salt or otherwise it will be too salty. Cut the core and cut the cabbage into inch sized squares.
6. Place cabbage in one of your very large bowl add the radish, carrots, green onions and your hot chili paste.
7. With gloves on your hands and mix them evenly and thoroughly together making sure the chili paste coats all the veggies well.
8. Finally, tightly pack into a glass jars. Make sure to leave at least 1 inch of headroom. Close the lids to your jars. This recipe makes about 3 quart-sized (32oz) jars.
9. Let ferment on the counter for about 2- 3 days. The fermenting process also depending on the temperature and humidity of your room. The warmer and more humid it is, the faster the kimchi will ferment. Once it starts to ferment it will smell and taste sour. Needs to go through the fermentation process to become tastier, best after a week (the older it gets, the stronger it will become).
10. After 2 days give your kimchi a taste. If taste tangy and fizzy that means your kimchi is done, if you don’t taste tanginess let your kimchi sit for a few more days. Once the kimchi meets your taste place in the fridge where it will last up to six months – it will still continue to ferment, just at a slower rate.

Notes

* If you don’t like your kimchi really spicy, put less chili flakes. I think the next time I make it, I’ll probably use only ⅓ cup instead as it was a little spicy.
** When you make it, the main thing to note is that as the process involves fermentation, everything has to be clean to prevent any bad bacteria getting in.

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It can be served with cooked or fried rice/wild rice, quinoa, also you can add tofu … you can eat Kimchi by itself as a pre-meal.