Vegan Korean kimchi

Kimchi is a fermented Korean condiment made from cabbage and a variety of spices and salt. While traditional kimchi recipes use fish sauce, I prefer this delicious vegan version.

Vegan Korean Kimchi

Kimchi is a fermented food, which makes it an excellent probiotic. The same lactobacilli bacteria you find in yogurt and other fermented dairy products are also found in kimchi. These so-called ‘healthy bacteria’ in kimchi can help you maintain a healthy digestion. If you prepare a simple bowl with brown rice or rice noodles, some sautéed vegetables and a spoonful of kimchi, you’re all set for a spicy plant food-based probiotic boost.

WHAT YOU NEED

CABBAGE

• 1 head cabbage (napa or savoy, remove outer leaves, washed)

• 1 tbsp sea salt (plus more as needed)

VEGAN FISH SAUCE

• 2 tbsp tamari

• 2 tbsp coconut sugar

• 1/4 cup pineapple juice

• 1/4 cup warm water

CHILI SAUCE

• 3 tbsp fresh ginger (peeled & chopped)

• 1 head garlic

• 1 small white onion

• 1/2 cup red chili flakes (to taste)

VEGETABLES optional

• 2 whole carrots (finely chopped or grated)

• 6 green onions (chopped)

• 1 cup radish matchsticks

WHAT YOU DO

Work very clean as you want the ‘good bacteria’, not the bad ones! Use utensils and wash your hands thoroughly.

• Quarter your well-rinsed and dried cabbage and remove the bottom core (hard white part).

• Place your cabbage in a large mixing bowl and add a generous amount of sea salt in between the leaves. Let rest for at least 30 minutes, preferably longer, from time to time you can ladle some of the salty water.

• Prepare your vegan fish sauce by mixing all ingredients into a small mixing bowl.

• Now prepare your chili sauce by mixing fresh ginger, garlic, onion and red chili flake in blender. Please note that 1/2 a cup of red chili flakes is pretty spicy, you may want to start with less.

• Add vegan fish sauce to the chili sauce and mix together.

• With clean hands, turn the cabbage over and compress with your hands. You’ll repeat this procedure 3 more times, waiting 30 minutes in between, and make sure your hands are very clean (you’ll want the ‘good bacteria’, remember?).

• Stir your chopped carrots green onion and radish into the sauce and combine well.

• Sterilize your storage containers. Bring a pot of water to a boil and place your containers (this recipe is enough for 2 medium sized mason jars) to sterilize. When cooled, dry with a clean towel.

• Once you have flipped your cabbage 4 times rinse in very cold water to remove excess salt. Separate the cabbage and pat dry using absorbent clean (paper) towels .

• Place the dried cabbage to the bowl. Cover each leaf with the sauce. You may want to use gloves during this step.

• Place the coated cabbage leaves in the jar, press down firmly to minimize the air between leaves. Close with a sterilized lid, and set in a cool dark place (not the refrigerator) to ferment.

• Let it sit for a few days to ferment. I would say a minimum of 48 hours, but I prefer a week for a softer and a more intense flavoured kimchi.

• On a daily basis, open up the jar and press down with a clean a spoon, to ensure the kimchi is immersed in liquid. you may see little bubbles in the sauce when you press down, which is a good sign of proper fermentation.

• When the fermentation is done and you are ready to enjoy your vegan kimchi, transfer it to the fridge which will slow down the fermentation process.

• Kimchi will keep in the refrigerator for at least 3-4 weeks. It may still be safe to eat for up to 3 more months, as long as there’s no mold. But why would you not enjoy is more often?