Kimchi, a traditional Korean dish made from fermented cabbage, has conquered the world's taste buds with its complex and spicy flavors. More than just a dish, kimchi is an integral part of Korean culture and a rich source of health benefits.
The taste of kimchi is an explosion of flavors that balance perfectly. The spicy flavor of Korean pepper flakes (gochugaru) combines harmoniously with the acidity provided by the fermentation process, creating a complex and delicious taste. The taste can vary slightly depending on the ingredients used and the length of fermentation, but kimchi is generally spicy, sour and slightly salty.
In this video I invite you to prepare kimchi at home?
This vegan kimchi recipe is easy to make, perfect to eat as a side dish fresh but once well fermented, it will be delicious. Excellent for making kimchi jjigae, kimchijeon (kimchi pancakes), or kimchi fried rice.
Ingredients:
For napa cabbage:
2-3 napa cabbage (Chinese cabbage) (about 3 kg)
1 cup non-iodized salt
For the vegan marinade:
6 tablespoons of rice flour (30 g)
1 1/2 cups water (350 ml)
1 large apple (300g)
2 medium onions (350g)
20 cloves of garlic (90g)
1 piece of fresh ginger (30g)
1 1/2 cup gochugaru (Korean pepper flakes) (160g)
2 tablespoons mushroom powder (18g)
3/4 spoons of salt (12g)
1 white radish (350g)
1 carrot (150g)
4-5 green onions
Method of preparation:
Preparation of napa cabbage:
Remove and discard the damaged outer leaves of napa cabbage. Cut the cabbage into quarters. Sprinkle salt generously over each cabbage quarter, focusing on the areas around the stems.
Place the cabbage quarters in a large bowl, cover and leave to soak for 1½ - 2 hours. Turn the cabbage every 30 minutes to marinate it evenly. The cabbage should become soft and pliable.
Rinse the cabbage thoroughly in cold water to remove excess salt, making sure to rinse between the leaves as well. You can repeat the rinse 2-3 times, tasting the cabbage to check if it is sufficiently desalted.
Gently but firmly squeeze each cabbage quarter to remove excess water, especially from the leaves.
Preparing the vegan marinade:
Prepare the rice flour paste: Combine water and rice flour in a saucepan over medium heat. Cook stirring constantly until thickened and translucent. Transfer the paste to a large bowl and let it cool.
Combine the marinade ingredients: Place the apple, onion, garlic and ginger in a blender and blend until smooth. Transfer the paste to the bowl of cold rice paste. Add gochugaru, mushroom powder and salt and mix well until evenly incorporated.
Fold in the vegetables: Add the julienned white radish, carrot and chopped green onion. Mix well and set aside until needed.
Marinating the cabbage:
Wear gloves to avoid staining your hands. Place a quarter of the cabbage in a bowl and coat each leaf generously with the marinade. Make sure you get well between the leaves as well.
Roll up the stuffed cabbage quarter tightly and transfer it to a sterilized glass jar. Repeat the process with the remaining cabbage quarters and marinade.
Leave about 3-4cm of space at the top of the jars to allow the kimchi to expand during fermentation.
This vegan kimchi can be cut and enjoyed immediately, but ideally let it ferment for about 1 week. Let sit at room temperature for 1-2 days then refrigerate for 2-3 days.
Tips:
Kimchi can be enjoyed for months if prepared and stored correctly. The taste will change during fermentation, becoming more sour and spicy. Sour vegan kimchi is perfect for cooking!
Korean Gochugaru pepper flakes are essential for kimchi. They have a unique flavor that cannot be replaced with ordinary red pepper flakes. If you can't find gochugaru, you can try using a combination of chili flakes and paprika but it won't have the same taste or flavor.
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