Homemade Vegan Kimchi (Light and Refreshing)
User Reviews
5
Homemade Vegan Kimchi (Light and Refreshing)
Description
Homemade Vegan Kimchi (Light and Refreshing) centers on Napa cabbage that has been salted to soften its texture and remove excess water. The recipe features a unique vegetable-fruit stock made from ingredients such as Asian pear, apple, and Korean radish with dried sea kelp, which provides a delicate background flavor. The kimchi paste incorporates aromatics like garlic and ginger, plus red fingerlong chili and Korean chili flakes for heat, balanced by cooked potato or rice to create a well-rounded paste. After mixing and packing, the kimchi ferments at room temperature before longer refrigeration to develop its characteristic tang and slight effervescence.
The texture combines the crunch from cabbage with the softness from the fermentation process and the paste clinging as seasoning. The balance of sweetness from the fruits and the mild saltiness from Korean soup soy sauce creates a refreshing but layered flavor profile typical for vegan kimchi.
Kimchi works well as a side dish complementing various meals or as an ingredient in dishes like stews and fried rice. Storing it in a suitable container with space for fermentation gases allows the flavors and texture to evolve without spoilage.
To ensure fermentation goes well, leave some headspace in the jar and allow it to sit at room temperature for 1-2 days to develop flavor before refrigerating for 2-4 days. Use baking soda in the fridge to absorb odors produced during fermentation.
Ingredients
- 4 1/2 lb (2 kg) Napa cabbage
- 1 1/2 cup (360 ml) coarse salt or 1/3 cup kosher salt, Korean
For vegetable-fruit stock
- 1/2 onion or leek, sliced, large
- 1/4 lb (113 g) Korean radish or daikon radish, diced
- 2 large pieces dried sea kelp aka dashima
- 1/2 Asian pear or bosc pear
- 1/2 apple sweet red
- 6 cups (1.4 liter) water
For kimchi paste
- 1/2 onion diced, large
- 10 cloves garlic
- 1-2 inch ginger peeled and diced
- 1/2 Asian pear peeled, cored, and diced, or bosc pear
- 1/2 apple cored, and diced, sweet red
- 4 tbsp potato or white rice, cooked, plain
- 4-5 red fingerlong chili diced, optional, fresh
- 2/3 cup (160 ml) gochugaru Korean chili flakes
- 4 tbsp Korean soup soy sauce also known as gukganjang
- 1 bunch green onion sliced
Instructions
To salt the cabbage
- Cut the cabbage in half lengthwise, leaving about 3-4 inches of the stem intact. Separate the halves by hand and then repeat the process to make quarters. Rinse the cabbage and chop it into 2-inch pieces.
- Spread a small portion of cabbage in a large bowl, sprinkle 3-4 tablespoons of coarse salt (1 tablespoon for kosher salt) evenly, and repeat until all the cabbage is used. Sprinkle with water occasionally if the cabbage seems dry and push it down with your hands. Let it soak for 1 1/2 to 2 hours, turning it around halfway through.
- One way to check the status of cabbage brining is done is by bending the white stem piece. If it bends without breaking, it is ready. Rinse the cabbage thoroughly 3 times and drain well in a colander.
To make the vegetable stock
- While the cabbage is brining, make the vegetable-fruit stock by combining pear, apple, radish, onion, dried sea kelp, and water in a pot. Boil and then simmer over medium heat for 20 minutes, removing the sea kelp after 5 minutes. Discard the ingredients and reserve 1-1/2 cups of stock. Let it cool.
To make kimchi paste
- Make the kimchi paste by blending onion, garlic, ginger, pear, apple, cooked potato (or white rice), and 1/2 cup of stock until smooth. If using fresh red chili, add the slices at the end and pulse a few times.
- Pour the puree into a mixing bowl and add Korean chili flakes, Korean soup soy sauce, and mix well. Let it sit for 5 minutes so that the chili flakes can absorb the seasoning and rehydrate.
To assemble kimchi
- In a large mixing bowl, combine the cabbage and sliced green onion, add the kimchi paste, and toss well to coat all the cabbage pieces.Note: To avoid chili stains on your hands, it is recommended to wear kitchen gloves or disposable plastic gloves.
- Transfer the kimchi into a storage container. If you want extra kimchi brine, add the remaining 1 cup of stock to the mixing bowl you assembled the kimchi in. Rinse the bowl to collect all the residue of kimchi paste and pour it over the kimchi. Note: Remember, the cabbage will continue to yield more brine naturally as it ferments, so avoid adding too much stock.
- After preparing the kimchi, let it sit at room temperature for 1-2 days (depending on the temperature) to allow the fermentation process to start. Then, transfer the kimchi to the refrigerator and store it for 2-4 days to let the flavors develop fully. Note: You can also enjoy the kimchi immediately after making it if you prefer a fresh taste. This vegan kimchi can maintain its texture and flavor for several weeks up to 1 month.
Notes
- Use an airtight container with space to allow kimchi to expand during fermentation.
- Let kimchi ferment at room temperature for 1-2 days, then refrigerate for 2-4 days for best flavor.
- Keep baking soda boxes in the fridge to reduce fermentation odors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24people
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Calories | 52kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Sodium | 183mg | 8% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2.3g | 5% |
| Vitamin A | 3.8IU | 0% |
| Vitamin C | 28mg | 31% |
| Calcium | 30mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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