My mom recently surprised me with her newly developed skill set of making vegan kimchi! If you’ve never had kimchi before, let me brief you. Kimchi is Korean style fermented pickled veggies, in a deliciously spicy marinade. There are so many varieties of kimchi you can make from traditional cabbage, cucumber or zoodles and carrots! Traditional recipes call for fish sauce, but I made my first vegan batch together with my mama, and since then have been kimching away! In addition to kimchi being simply delicious, it makes a great addition to stir-frys, soups, salads or side dishes. Kimchi also has many health benefits including probiotics, amino acids and essential in vitamin A, B1, B2, C, and helps curb your appetite! Enjoy!
My Mama’s Vegan Kimchi
By Mama Farshicle, January 17th 2017
- 1 head nappa cabbage, shredded
- 1 cup dikon radish, chopped into matchstick pieces
- 1/4 cup fresh ginger (about 3” piece)
- 7-8 cloves garlic
- 1/2 sweet or white onion
- 1 pink lady apple (or red apple of choice: fuji, honey crisp)
- 3-5 tbsp tae kyung (ground red pepper powder, from Korean market - more or less depending how spicy you want your batch)
- 1/4 cup kosher salt
- 4-5 scallions, sliced
Place nappa cabbage and dikon into a bowl of filtered water (about 12 cups, and mix in kosher salt. Cover with plastic and let cabbage sit in water overnight at room temperature for at least 8 hours and up to 24 hours. After cabbage has lightly fermented overnight, drain all water from cabbage and rinse with cold water, set aside. Meanwhile, In VitaMix or high powered blender, blend together ginger, garlic, onion, apple and tae kyung (ground red pepper) all together to create kimchee marinade. Add marinade to bowl of cabbage along with green onion and mix together well. Pack mixture tightly into glass jars of choice, with a sealed lid. Let packed jars cool in a shaded area but not in the fridge for at least 48 hours before refrigerating. Kimchi is best after fermenting about 1 week and can be refrigerated for up to 1 month!