Recipe: Raw Vegan Kimchi

Ingredients for raw vegan kimchi:

1/2 head of cabbage

3 carrots

1/2 onion

4 TBSP sea salt (free of iodine)

water to soak the cabbage

.

3 TBSP water

3 cm ginger, peeled + grated

2 cm turmeric, peeled + grated

1 clove of garlic

1/2 tsp cayenne pepper or Korean red pepper powder (gochugaru)

1/2 tsp black pepper

optional: 2 tsp kelp or dulse flakes

 

Note: A glass jar is best to store your raw vegan kimchi – metal can be corroded by the salt and plastic might leach chemicals into your food.

How to make raw vegan kimchi:

Chop the cabbage into quarters and remove the center.

Slice the quarters into 2cm thick strips and place them in a large bowl.

Add salt and massage the cabbage with your hands until it begins to soften.

Cover the mixture with water and let it soak for at least one hour.

Rinse and drain the cabbage, save 1/4 cup of the salty water for later.

Place the cabbage back into the (rinsed) bowl.

Combine the spices and 3 TBSP of water in a separate bowl and stir into a paste.

Squeeze out any excess water from the cabbage.

Grate the carrots, chop the onion, and add them to the cabbage.

Add the spice paste and stir until the spices are distributed evenly.

Fill into a wide-mouthed glass jar and press the mix down with your hands to remove any air trapped in between.

Wipe the inside walls clean, cover the kimchi with the 1/4 cup of brine.

Seal the lid lightly and place the jar in a warm, dark spot to ferment.

It will take around 3-5 days, but check daily, press down so it stays covered with liquid.

Also taste your kimchi every day until your desired taste is achieved.

Store refrigerated thereafter.