Making your own kimchi is a lot easier than you think.
I wanted to learn more fermented food recipes for a long time now. Then, I finally watched the vegan kimchi video recipe from the wonderful Mary’s Test Kitchen, and I decided to prepare my own. I watched her recipe and a couple of other YouTubers, to prepare my own.
We are going to skip the nutrition facts. It’s quite difficult to define them just using the raw ingredients since we are talking about a fermented product. Here it is a link to Nutritiondata for more information.
- 1 large napa cabbage (with little of no loose leaves. 0.4$)
- 1/2 cup of rock sea salt (yes, it’s a lot but you will wash most of it away)
- 2/3 cup of water
- 1 large dried shiitake mushroom (or 2 small ones)
- A pinch of wakame seaweed
- 1 tbsp of light soy sauce
- 2 tsp of glutinous rice flour or 1 cup of cooked rice
- 300g of daikon (about 1/3. 0.3$ for one daikon)
- 1/2 large carrot (0.6$ for 1kg!)
- 100g scallions (I used green onions)
- 8 garlic cloves
- 1/2 onion
- 1 tbsp of finely chopped ginger
- 1/2 cup of Gochugaru (Korean red pepper powder. Assuming you are using medium heat pepper. Adjust according to your taste.)
- Wash the cabbage, trim the end, cut crosswise into the bottom.
- Pull apart from the cut to create two halves of cabbage. Then pull apart to create quarters. Remove any discoloured parts and wash again. Up to you if you want to use the large quarters or roughly chop the cabbage.
- In a bowl, layer the salt between each of the leaves and let sit for 2 hours. Mix every 30 minutes.
- Combine water, shiitake mushrooms and wakame. Set aside.
- Wash, peel and chop daikon and carrot á la julienne (fancy way to say matchsticks). Chop the scallions as you prefer.
- Combine garlic, onion, and ginger in a blender or food processor and process to a puree.
- Strain the wakame and shiitake and save the water.
- Discard the wakame (or add it to the puree).
- Mince the shiitake and add to the other vegetables.
- Mix soy sauce and rice flour to the ‘sea’ water. If you are using cooked rice, add it to the puree.
- Bring the soy sauce, rice and water to a boil on the stove and let cool.
- Use gloves to protect your hands from the chili powder.
- The cabbage should be shrunken and soft. Wash multiple times to remove the salt, squeeze and add to the vegetables.
- Add garlic puree, gravy sauce, and gochugaru to the bowl and mix very well.
- Stuff the vegan kimchi in clean containers (I boiled them with vinegar).
- Press down to reduce the air.
- Cover the jars and let ferment at room temperature in a dark place.
- ATTENTION: Do not close the lids. With the fermentation gases will develop.
- The kimchi fermentation should take 24 – 48 hours, depending on the room temperature.
- When the kimchi is ready there will be lots of liquid in the jars that bubble up when pressed.
- Store in the fridge. The cold will slow the fermentation process but not halt it.