Fermentation · Vegan · Gluten-free
Charlotte’s Vegan Kimchi
A fruit-and-tomato-based kimchi paste gives this vegan version gentle sweetness, warmth and depth without fish sauce.
Prepare the cabbage
Place the chopped cabbage in a large bowl with five cups of cold water and four teaspoons of salt. Let it sit for one hour, stirring occasionally. Rinse lightly with cold water and drain well. Rest for ten minutes, then pour away any water that gathers.
Blend the sauce
Add the tomato, apple or Korean apple pear, radish, ginger, Korean red pepper, turmeric, black pepper and optional teaspoon of salt to a blender. Add only enough water to allow the mixture to blend into a smooth paste.
Mix and begin fermentation
Thoroughly coat the drained cabbage with the sauce. Mix in the optional sesame oil. Transfer to a clean jar, leaving headspace. Cover with a fermentation lid or a lid kept loose enough for gas to escape—do not tightly seal an actively fermenting jar.
Refrigerate and enjoy
Leave the jar at room temperature for approximately twenty-four hours to begin fermentation, then refrigerate. A longer room-temperature ferment creates a stronger, more acidic flavour. Keep refrigerated in a sealed container once the initial fermentation is complete.