Vegan Cabbage Kimchi with Apples and Ginger
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5.0
3 reviews
Excellent
Vegan Cabbage Kimchi with Apples and Ginger
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Korean Vegan Temple Cabbage Kimchi that is made without fish sauce and no garlic and no green onions. Simple but delicious.
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Ingredients
- 1 small bomdong cabbage or napa cabbage (or two) (750g/10 oz)
- 1 medium radish (500g/1 lb)
- 1 piece Kelp (dashima) – 2 x 2 inch
- 10 cups water
- 1 cup Korean coarse sea salt with bittern removed (cheonilyeom 천일염)
Sweet Rice Flour paste
- 1/4 cup sweet rice flour
- 1 1/2 cup sea kelp stock
Seasoning
- 1 cup Korean chili powder (Gochugaru) – use less to reduce spicy level
- 1 Small apple , grated (1/4 cup / 62.5 ml)
- 1 tsp ginger , grated or chopped
- 2 tsp Korean soup soy sauce (Guk ganjang)
- 3 Tbsp Korean sea salt , bittern removed
- 5 tsp green plum syrup (maesil extract) or 2 tsp to 1 Tbsp sugar
Instructions
- Make brine by mixing 10 cups water and 1 cup Korean coarse sea salt.
- Simmer 1 large piece of dashima (sea kelp) in 2 cups of water to make sea kelp stock. Simmer for 10 minutes and let it cool.
- Cut bomdong cabbage by cutting the end so that you have individual leaves.
- Add cabbage to brine. If brining bomdong cabbage leaves, leave for 1 hr. If using a regular napa cabbage, cut it in half and pickle for 3 hrs and then cut into pieces. See my Mak Kimchi post for more details on how to brine cabbages for Kimchi.
- While cabbage is in the brine, make sweet rice flour paste by mixing 1 1/2 cup sea kelp stock and 1/4 cup sweet rice flour in a pot. Bring paste to boil.
- Once the paste starts to bubble, lower heat to medium low and simmer. Mix with a whisk for 2 min. or so while it’s simmering (slight bubbles). Let it cool.
- Julienne radish.
- Separately grate apple and ginger.
- Coat radish slices with 1/3 of the gochukaru (korean chili powder) or just enough to coat.
- When sweet rice paste has cooled (can be warm to touch but not hot), add grated apple and ginger and mix.
- Add remaining chili powder, soy sauce and salt to seasoning mixture.
- Finish with green plum syrup or sugar.
- When cabbages are pickled (if cabbage bends easily without breaking), rinse in cold water 2-3 times. Let excess water drain for about 15-20 minutes. Because bomdong is thinner than napa cabbage, we are just lightly pickling these. Pickle napa cabbage longer for 3 hrs.
- In a large bowl, add cabbage, radishes and mix with seasoning paste.
- Taste. Adjust seasoning if necessary.
- Leave kimchi at room temperature for 1 to 1.5 day until it has started to ripen. Then store in fridge and it will ripen further in the fridge but slowly.
Nutrition Information
Show Details
Calories
41kcal
(2%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Sodium
734mg
(31%)
Potassium
258mg
(7%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
245IU
(5%)
Vitamin C
27.1mg
(30%)
Calcium
66mg
(7%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Calories | 41kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Sodium | 734mg | 31% |
| Potassium | 258mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 27.1mg | 30% |
| Calcium | 66mg | 7% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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