Charlotte's Vegan Kimchi Recipe
Ingredients
- Napa cabbage
- Himalaya salt
- Roma tomato
- Korean apple pear
- Radish
- Ground ginger
- Ground red pepper
- Turmeric
- Black pepper
Preparing the vegetable
- Cut organic cabbage to bite size
- Add 5 cups of cold water
- Add 4 tsp Himalaya salt
- Let it sit for 1 hour, stir and mix, and lightly wash in cold water and then pour out the water
- Let it sit for 10 minutes, and if water gathers pour the water
Preparing the sauce. Into a blender add:
- Roma tomato x1 (or steak tomato x1/2)
- Apple x1/2 (or Korean "apple pear" x1/2)
- Radish (about 1/2 apple size)
- Water (enough to allow for blending)
- Ground ginger 1 tsp
- Ground red pepper (Korean red pepper flakes-they contain no seeds) 4 tsp
- Salt 1 tsp (optional)
- Turmeric 1/2 tsp (or according to taste)
- Black pepper 1/8 tsp (or a pinch to help turmeric get absorbed into blood)
- Blend all the above items into a paste
Fermentation
- Mix the vegetables and sauce. Put them into a jar with the lid on, but not sealed. This allows for gas to leak out as fermantation takes place. Some like to add 1 tbsp of sesame oil here.
- Leave out on the kitchen counter for 24 hours to get fermentation start. There is a characteristic odor when fermantation starts. Some like to let it sit on the kitchen counter to ferment longer, such as 3 days. This is to increase bacterial count,but may taste bitter.
- Once this rapid fermantation is over, it can be stored in the fridge as in a Tupperware. Keep it sealed as kimchi can be pungent. It is now ready for consuming.
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