A quick, easy and vegan-friendly kimchi recipe.
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!