Vegan Kimchi

Vegan-Kimchi-profileA plant-based kimchi that’s a substitute traditional Korean side dish that often contains fish sauce or shrimp. Filled with beneficial micro-organisms and probiotics from the fermentation process, this Vegan Kimchi joins other popular fermented dishes like non-dairy yogurt, sauerkraut, kefir, and kombucha. Best part of making your own kimchi is customizing the flavor—sour or spicy, complex or simple, let your imagination go wild!

Ingredients:

  • ¼ cup salt, must be free of iodine (as it can inhibit fermentation)
  • 1 head (about 2 pounds) Napa cabbage, cored and cut lengthwise into 2 inch wide strips
  • 1 liter water (chlorinated water will also inhibit fermentation)
  • 1 tbsp garlic, grated
  • 1 tsp ginger, grated
  • 1-5 tbsp gochugaru (Korean red pepper powder)
  • 8oz daikon radish, peeled and cut into matchsticks
  • 4 green onions, sliced
  • 1 tsp cane sugar (optional)
  • 1 medium carrot, cut into matchsticks (optional)
  • 2-3 tsp kelp powder or a few strips of seaweed cut thin (optional)

Preparation:

  1. Place the cabbage and salt into a bowl and massage until cabbage starts to soften. Cover with water. Put another bowl or a plate on top of cabbage with something heavy on top to weigh it down. Let sit for 1-2 hours.
  2. Rinse cabbage under cold water at least 3 times and let drain in a colander for 20 minutes.
  3. While cabbage is draining, combine garlic, ginger, salt, kelp powder and mix well. If using seaweed strips add when you combine everything together. Add in gochugaru into mixture to create a paste. The more you add the spicier your kimchi will be.
  4. Gently squeeze any excess water out of cabbage. Mix cabbage, daikon, green onions, carrots and paste together thoroughly. (Tip: you may want to wear gloves.)
  5. Pack kimchi into a sanitized quart jar, pressing down until; brine covers vegetables. Leave 1 inch headspace. Seal with lid lightly.
  6. Ferment in a warm dark spot where the vegan kimchi won’t be disturbed 1 – 5 days, Checking on kimchi everyday, tasting and pressing kimchi down below liquid.
  7. Refrigerate.

 

 

Morgan Shupe

Head Chef at Vega
Morgan Shupe is head chef at Vega. She transforms Vega HQ’s kitchen into a soup and salad bar of epic proportions to nourish Vegatopians every weekday. Morgan has wanted to be a chef since the age of 5 and is currently studying to become a registered holistic nutritionist. You can find more of her recipes on her blog—Shupe’s Soups + Mo & Lo

Find More From Morgan
Vegan and Raw Food Recipes here >>
Nutrition and Health Tips here >>