I love Korean food but I’ve always been a bit scared of making kimchi. Luckily my brother sent me a recipe by J. Kenji López-Alt that is easy, vegan and doesn’t sound as intimidating as some of those other kimchi recipes floating around.
I have this with my Korean inspired crispy tofu tacos, on their own or on a grilled cheese sandwich. It never ceases to amaze me how well Korean food goes with cheese and it’s one of my favorite combos.
Once you’re kimchi is about to go off, use it to make these super easy kimchi pancakes.
- 1 large head napa or Chinese cabbage, cored and sliced
- 1 small daikon radish, thinly sliced
- 8 spring onions, greens roughly chopped, whites reserved separately
- 8 cloves garlic
- 1 thumbs worth of ginger, peeled and grated
- 1/2 c Korean chili powder (gochugaru)
- 2 tbsp white or red miso paste
- 1 tbsp sugar
Place the cabbage, daikon and spring onion greens in a large bowl and sprinkle with two tablespoons of salt. Mix to get an even coating and leave to sit at room temperature for 1 or up to 12 hours to drain out the liquid. You should be left with about a quarter or half a cup of liquid and the cabbage should be wilted.
In the (potentially very long) meantime, mix together the spring onion whites, garlic, ginger, chili powder, miso and sugar together with a food processor until you get a thick paste.
Once the cabbage has wilted, mix together the cabbage and the chili mixture. Rubbing each leaf individually so all the cabbage is thoroughly coated. Add 1 cup of water to the mixture and mix well before tasting. The liquid should be as salty as the sea, so add more salt if necessary (probably not).
Now, place your cabbage in a mason jar or other glass container with a good seal. Make sure you pack it together tightly and use a chopstick to release any air pockets at the end.
Fresh or fermented
You now have two options to eat this kimchi:
- Leave at room temperature for 24 hours before moving it to the fridge and leaving it there for a week before you dig in;
- Move to the fridge straight away and try daily until it’s reached the level of fermentation you enjoy.
Either way this kimchi will keep for one month. I like to go for door number 2 because I have no patience.
This post is part of Veganuary 2019. Check out vegan recipes I’ve posted previously here, follow my adventures in Veganuary on instagram, or check out my Vegan and Vegetarian board on Pinterest for inspiration.