This Kimchi recipe is an easily accessible recipe for vegans and an introduction to kimchi making for some people that may be turned off by using jut(fermented shrimp) and therefore it isn’t 100% authentically Korean kimchi. Authentic kimchi usually has a seafood ingredient in the recipe. This recipe does not and allows everyone to try and make kimchi at your home with a visit to your local market.
One cabbage is used in this recipe to make this simple and after you make this kimchi for the first time you can adjust it accordingly to your taste afterwards.
Ingredients
1 large Napa cabbage
1 cup of sea salt
1 thumb of ginger
1 onion
1/2 Asian pear
20~30 garlic cloves
1 heaping Tbsp rice flour
1/2~1 cup gochu garu/Korean red pepper powder (depends on your spice tolerance)
1 carrot
1/2 Korean or daikon radish (4 inches of radish)
1 bunch of buchu (garlic chives)
- Salting
- 1 cup of sea salt or kosher salt and dissolve into some water.
- Slice the cabbage a little on top and tear in half. This is to preserve some of the natural leaves.
- Slice a little on top again and tear into quarters. Chop into pieces.
- Submerge cabbage pieces into the salt water. Soak the cabbage pieces for 2~3 hours then. Taste the cabbage and it must taste slightly salty. After tasting drain the water and rinse the cabbage.
- 1 cup of sea salt or kosher salt and dissolve into some water.
- Rice Porridge
- 1 heaping Tbsp rice flour, 1 cup water
- Cook in a pot on low to medium heat
- Stir constantly until thick and gloopy.
- Put to the side and let it cool.
- 1 heaping Tbsp rice flour, 1 cup water
- Blender
- 1 thumb of ginger, 1 onion, 1/2 asian pear, 20~30garlic gloves
- Put it all into a blender and blend into a paste.
- Put to the side for later use.
- 1 thumb of ginger, 1 onion, 1/2 asian pear, 20~30garlic gloves
- Paste
- Blended mix, rice paste and gochugaru to taste
- Use 1/2 – 1 cup of fresh and bright red gochu garu (Korean red pepper powder) depending on your heat tolerance.
- Mix all together to make a kimchi paste.
- Veggies
- 1 carrot, 1/2 radish, 1 bunch buchu (garlic chives)
- Cut into julienne about 2 inches.
- Mix together with kimchi paste.
- 1 carrot, 1/2 radish, 1 bunch buchu (garlic chives)
- Final Step
- Mix the kimchi paste with the cabbage.
- Put in an air tight container.
- Store in a cool place for 2 days to start the fermentation process.
- After two days outside of the fridge, store in the fridge
