Korean kimchi vegan recipe, a delicious alternative to sauerkraut
Sauerkraut is one of the most common and oldest forms of preserving cabbage, and its raved for its nutritional contents. But, if you are looking for a delicious alternative to sauerkraut, this Korean Kimchi vegan recipe is for you.
According to self-nutrition, 100 grams of canned sauerkraut contain vitamins A, C, E, K and very important minerals such as: calcium, Iron, Magnesium, phosphorus and many other very important nutrients.
Korean Kimchi, just like sauerkraut, involves fermenting cabbage. So, kimchi is an asian version of sauerkraut enriched with extra flavors and a kick of spices, making this dish, a delicious alternative to sauerkraut. So, you are going to enjoy the DIY Korean Kimchi vegan recipe below.
1 medium head (2 pounds) napa cabbage
1/4 cup sea salt or kosher salt (see Recipe Notes)
Water (see Recipe Notes)
1 tablespoon grated garlic (5 to 6 cloves)
1 teaspoon grated ginger
1 teaspoon sugar
2 to 3 tablespoons seafood flavor or water (optional, see Recipe Notes)
1 to 5 tablespoons Korean red pepper flakes (gochugaru)
8 ounces Korean radish or daikon, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1-inch pieces
Cutting board and knife
Gloves (optional but highly recommended)
Plate and something to weigh the kimchi down, like a jar or can of beans
Clean 1-quart jar with canning lid or plastic lid
Bowl or plate to place under jar during fermentation
Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
Salt the cabbage: Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside.
Make the paste: Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).
Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.)
Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two
Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.
For more recipes like the above, go to: thekitchn
It is important that Korean Kimchi is not only a delicious alternative to sauerkraut, because fermented cabbage is a natural probiotic, which may be one of the ideal foods to consume during viral infections, and also an inexpensive food option for patients with liver cirrhosis.
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