With only 8 ingredients and 30 minutes of your time, you might just DIY a very delicious vegan kimchi. No Thermomix required.
While I could hammer on about the importance of certain measures each of us need to take in light of the COVID-19 situation, I will step off the virtual soap box I’ve been on in the past few days and do something a little productive.
I’d like to share something with you that might be a little useful to you if you fancy taking a crack at something new. If you’re reading this right now, you must be a little curious about DIY-ing kimchi or maybe you’re a good friend, kindly reading another one of my posts. In any case, thank you. I’m grateful to have this space and opportunity to be able to create something. Grateful for this little break from the outside noise of updates, growing fear and panic.
The past few weeks have been surreal and unsettling for me and most likely for most of us. I’m homeschooling now as the government has closed down schools. Simple tasks are taking about 20 times longer than usual. I’m mentally and physically exhausted from all the thoughts and worries I have about the current situation.
As apt as the name of the recipe is for these times, I’ve taken it from one of Maangchi’s recipes. She has a super-quick version for those who are hungry for kimchi but short on time.
And yes, we have a lot of time now, given the curfews and shut-downs. But we no longer have the luxury of strolling to the nearest Asian supermarket for a long list of exotic ingredients you might only use a handful of times.
As much as I’d love to say that this is a secret family recipe, handed down from my South Korean ancestors, the reality is that I only started making my own kimchi after I got married and moved to Europe. For a full-blown traditional or ‘proper’ way of making kimchi, Maangchi has some great recipes you can try. I’ve adjusted this vegan-friendly recipe over time, removing the fish-sauce and adding a few other ingredients.
The resulting recipe is one that is quick, easy, has minimal ingredients and is vegan-friendly. The only thing I would recommend getting is coarsely ground Korean chill flakes. I bought mine last week at an Asian supermarket in Frankfurt for less than €6 for 500g (but you can buy it online in Germany, and hopefully online wherever you are).
AuthordeliciousmotherCategorySavouryDifficultyBeginner
AuthordeliciousmotherCategorySavouryDifficultyBeginnerA quick, easy and vegan-friendly kimchi recipe.
A quick, easy and vegan-friendly kimchi recipe.
Yields1 Serving Prep Time30 minsTotal Time30 mins
1 Napa/Chinese cabbage - approx 1 kg 1 cup water ⅓ cup Korean chilli flakes (coarsely ground) ⅓ cup sea salt 2 tbsp soy or tamari sauce 1 medium sized onion, halved 1 red apple, medium 8 cloves of garlic (adjust to preference) 2 (optional) stalks of asian chives or spring onion ½ tsp (optional) sugar, I use coconut sugar
Brine the cabbage1Slice the cabbage into thumb-width sized rings and place them in a large bowl, breaking the rings apart. Rinse with water, strain and put pieces back into salad bowl.
2Sprinkle 1/4 cup of sea salt and 1 cup of water over the cabbage leaves and toss the pieces well until the pieces have been evenly salted. Set aside to 'brine' for 10 -15 mins.
Kimchi Paste3Add 1/3 cup of Korean chilli flakes, 1 apple (halved), 1 onion (halved), 8 cloves of garlic, 2 Tbsp soy/tamari sauce, 1/2 tsp sugar (optional) and (optional) 3-4 stalks of Asian chives or spring onions in a food processor/mixer and blend until you get a paste like consistency. For Thermomix® owners - Blend 10 secs / speed 8.
Putting it all together4Rinse the brined cabbage pieces in cold water thoroughly and drain.
5Mix the kimchi paste and cabbage until the pieces have been evenly coated.
I take some cabbage pieces and scrape the Thermomix® mixing jug clean to get as much paste out as possible!
6Pack the kimchi into containers and leave to ferment at room temperature for 24-36 hours, before putting it into the fridge. You can also enjoy it right away!
Slice the cabbage into thumb-width sized rings and place them in a large bowl, breaking the rings apart. Rinse with water, strain and put pieces back into salad bowl.
Sprinkle 1/4 cup of sea salt and 1 cup of water over the cabbage leaves and toss the pieces well until the pieces have been evenly salted. Set aside to 'brine' for 10 -15 mins.
Add 1/3 cup of Korean chilli flakes, 1 apple (halved), 1 onion (halved), 8 cloves of garlic, 2 Tbsp soy/tamari sauce, 1/2 tsp sugar (optional) and (optional) 3-4 stalks of Asian chives or spring onions in a food processor/mixer and blend until you get a paste like consistency. For Thermomix® owners - Blend 10 secs / speed 8.
Rinse the brined cabbage pieces in cold water thoroughly and drain.
Mix the kimchi paste and cabbage until the pieces have been evenly coated.
I take some cabbage pieces and scrape the Thermomix® mixing jug clean to get as much paste out as possible!
Pack the kimchi into containers and leave to ferment at room temperature for 24-36 hours, before putting it into the fridge. You can also enjoy it right away!
Ingredients
Directions
Slice the cabbage into thumb-width sized rings and place them in a large bowl, breaking the rings apart. Rinse with water, strain and put pieces back into salad bowl.
Sprinkle 1/4 cup of sea salt and 1 cup of water over the cabbage leaves and toss the pieces well until the pieces have been evenly salted. Set aside to 'brine' for 10 -15 mins.
Add 1/3 cup of Korean chilli flakes, 1 apple (halved), 1 onion (halved), 8 cloves of garlic, 2 Tbsp soy/tamari sauce, 1/2 tsp sugar (optional) and (optional) 3-4 stalks of Asian chives or spring onions in a food processor/mixer and blend until you get a paste like consistency. For Thermomix® owners - Blend 10 secs / speed 8.
Rinse the brined cabbage pieces in cold water thoroughly and drain.
Mix the kimchi paste and cabbage until the pieces have been evenly coated.
I take some cabbage pieces and scrape the Thermomix® mixing jug clean to get as much paste out as possible!
Pack the kimchi into containers and leave to ferment at room temperature for 24-36 hours, before putting it into the fridge. You can also enjoy it right away!
If you like your kimchi sour, you can ferment it for longer. Just do a taste-test every 12-24 hours. Place the kimchi into the fridge once you’re happy with the sourness/taste.
You’ll know that the kimchi is fermenting nicely when you see nice bubbles forming on the surface of the liquid when you press the kimchi down with a spoon.
Stay safe & healthy!
