Kimchi is kind of the Korean version of sauerkraut, and traditionally not vegan or raw – but this version is!
Kimchi works well in salads or wraps, with a dip such as hummus and some crackers, or you can just eat it by the spoonful straight from the jar.
In Korea, a family’s kimchi recipe is a well hidden treasure – therefore there are hundreds of varieties, depending on the main vegetable ingredient, the season and the region.
Another factor for the final product is also the fermentation process: temperature and length of fermentation will have an effect on how your Kimchi will taste like.
Fermented foods such as this raw vegan kimchi are a great addition to your diet as they support your digestion with their lactobacilli bacteria – and your gut is your foundation for an overall healthy system, physically, mentally and emotionally.
Therefore: Viva la Fermentation!
RECIPE FOR 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.
Notes:
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!