Are you ready to embark on a culinary adventure that will tantalize your taste buds? Dive into the vibrant world of Korean cuisine with our delightful "Aunt's Kimchi Vegan Version"! This easy-to-follow recipe promises to transform humble ingredients into a zesty, fermented dish that’s not only packed with flavor but also brimming with health benefits. Whether you're a seasoned chef or a kitchen novice, this kimchi recipe will impress your family and friends, and it’s completely vegan! Get ready to discover the secrets behind this traditional dish and elevate your meals with a burst of umami goodness!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 head napa cabbage, chopped
- 1 cup sea salt
- 4 cups water
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 2 tablespoons Korean red pepper flakes
- 1 carrot, julienned
- 4 green onions, chopped
Instructions
- Begin by preparing the napa cabbage. Chop the cabbage into quarters and then into bite-sized pieces. Rinse the chopped cabbage under cold water to remove any dirt or debris.
- In a large bowl, dissolve the sea salt in 4 cups of water. Stir well until the salt is fully dissolved.
- Add the chopped napa cabbage to the saltwater solution, ensuring that all the cabbage is submerged. If necessary, place a plate on top to weigh it down. Allow the cabbage to soak in the saltwater for about 2 hours. This process will help to draw out moisture and soften the cabbage.
- After 2 hours, drain the cabbage in a colander and rinse it under cold water to remove excess salt. Squeeze out any excess water gently and set aside.
- In a mixing bowl, combine the grated ginger, minced garlic, sugar, soy sauce, and Korean red pepper flakes. Mix well to create a paste. Adjust the amount of red pepper flakes according to your desired spice level.
- Add the drained cabbage to the bowl with the spice paste. Incorporate the julienned carrot and chopped green onions into the mixture. Using your hands (wearing gloves is recommended to protect your skin from the spice), mix everything together thoroughly, ensuring that the vegetables are evenly coated with the spice paste.
- Once everything is well mixed, transfer the kimchi mixture into a clean, airtight container or jar. Press down firmly to remove any air pockets and to pack the kimchi tightly. Leave some space at the top of the container as the kimchi may expand during fermentation.
- Seal the container and leave it at room temperature for 1-2 days to ferment. The exact time will depend on your room temperature and how fermented you like your kimchi. After fermentation, taste the kimchi and adjust the seasoning if necessary.
- Once fermented to your liking, store the kimchi in the refrigerator. It can be enjoyed immediately but will develop more flavor over time. Serve as a side dish or incorporate it into your favorite dishes.
Tips
- Choose the Right Cabbage: Napa cabbage is essential for authentic kimchi. Look for fresh, crisp heads without any blemishes for the best texture and flavor.
- Salt Soaking Time: Don’t rush the soaking process! Allowing the cabbage to soak in saltwater for the full 2 hours will ensure it softens properly and develops that signature kimchi taste.
- Adjust the Spice: The amount of Korean red pepper flakes can be tailored to your heat preference. Start with less if you’re sensitive to spice, and you can always add more later!
- Use Gloves: When mixing the spice paste with the cabbage, wearing gloves is highly recommended. This will protect your hands from the heat of the pepper flakes and make cleanup easier.
- Fermentation: Monitor the fermentation process closely. Taste your kimchi after 1 day to see if it’s reached your desired level of tanginess. Remember, the warmer your kitchen, the faster the fermentation!
- Storage Matters: Once fermented, store your kimchi in the refrigerator. It can last for weeks and often tastes even better after a few days as the flavors continue to develop!
- Serving Suggestions: Enjoy your kimchi as a side dish, or get creative! Add it to stir-fries, tacos, or even sandwiches for an unexpected twist that will elevate your meals.
Nutrition Facts
Calories: 45kcal
Carbohydrates: 10g
Protein: 2g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
