Mochi Meals
Introducing our mouthwatering vegan kimchi recipe! Bursting with tangy flavors and addictively delicious, this homemade kimchi is a must-try for any food enthusiast. Made with a combination of fresh cabbage, crisp apple, aromatic green onion, spicy gochugaru, pungent garlic, and zesty ginger, this recipe offers a delightful twist on the traditional Korean favorite.
Not only is this vegan kimchi incredibly flavorful, but it’s also remarkably easy to prepare. With just a few simple steps, you can whip up a batch of this delectable condiment to enjoy alongside your favorite meals or as a tasty snack on its own.
Whether you’re a seasoned vegan or just looking to add more plant-based goodness to your diet, this vegan kimchi recipe is sure to impress. So, why wait? Dive into the world of tangy, flavorful bliss with our irresistible vegan kimchi recipe today!
Kimchi is a delightful blend of veggies and spices that undergo a fascinating fermentation process. Fermented foods have been celebrated for their amazing health benefits for ages. Kimchi, kombucha, sauerkraut, pickles, miso, and tempeh are all incredible probiotic superstars that nourish our bodies.
INGREDIENTS
- 1 medium Napa cabbage, about 2 lbs (savoy, green or any combo works too)
- 1/4 cup kosher salt (non-iodized sea salt or other coarse salt is great too)
- 6 cups water
- 3/4 sweet apple (I used honey crisp or pink lady), chopped
- 1/2 small white onion, chopped
- 1 1/2 inch ginger, chopped
- 1 – 2 cloves garlic
- 3 tablespoons gochugaru (Korean red chili powder) or 1 tablespoon each cayenne & Hungarian paprika
- 3 – 4 scallions (green onions), sliced 1 inch
Instructions
Preparing the Cabbage: First, take your cabbage and cut it into quarters. Then, chop it into roughly 2-inch pieces. Now, grab a really big bowl or pot and put your cabbage in there. Next, mix some salt with 2 cups of lukewarm water until the salt is all dissolved. Pour this salty water over your cabbage and add the remaining 4 cups of water, giving it all a good stir to make sure everything’s mixed nicely.
If you have something like a plate or a circular baking dish that fits inside your bowl, pop that on top of the cabbage to make sure it’s all submerged in the salty water (I used a plate with something heavy on top like a jar). If you can, put something heavy on top to keep it all down, but don’t worry too much if you can’t find anything heavy enough (it’s not absolutely necessary, but it helps the cabbage wilt evenly). Every now and then, turn over the cabbage and give it good mix to make sure all the pieces are getting evenly soaked.
Let your cabbage marinate in the salty water, anywhere from 2 to 12 hours, depending on how patient you’re feeling. I got good results with soaking it for 2 to 4 hours.
Prepare your seasonings: While the cabbage is soaking, take your apple, onion, ginger, and garlic, and toss them into a food processor or blender. Give them a whirl until they’re nice and smooth. At this point, I added the gochugaru or chili peppers with some water and blend again.
Now it’s time to bring everything together: After your cabbage has soaked, pour off the water, but save about 1/2 cup of it for later. Give the cabbage a good rinse to get rid of any excess salt. Return the cabbage back into the big bowl, then add the scallions, apple/onion mixture, and chili paste. Mix everything thoroughly to make sure all the pieces are nicely covered.
Dive in mixing everything in with your hands (just make sure to wear gloves to protect yourself from the chili pepper) or simply use wooden spoon or thongs to toss everything together. Either way, the goal is to make sure all the flavors blend perfectly!
Packing It All In: Now it’s time to transfer your kimchi into glass jars or containers with lids. As you pack it in, try to press it down gently to remove any air pockets and make sure it’s tightly packed. Leave about an inch of space at the top of the jar to allow for air and gases to circulate. Once the kimchi is packed in, pour any leftover juices from the bowl on top. If needed, you can also add some of the reserved brine to ensure that all the vegetables are fully submerged.
Fermenting Your Kimchi: Now comes the fun part – letting your kimchi work its magic! Find a cozy spot at room temperature, or if it’s scorching outside, consider a cooler place like a pantry or closet. Give your kimchi 24 to 36 hours to ferment and develop those delicious flavors.
After the initial 24 hours, crack open your kimchi container and grab a spoon. You’ll notice that the cabbage has probably shrunk a bit and there’s more liquid. That’s a good sign! Use the spoon to pack down the mixture gently. Don’t be alarmed if you see bubbles – it means your kimchi is happily fermenting away.
As time goes on, your kimchi will continue to evolve and the flavors will deepen. To track its progress, give it a taste test every 24 hours. Once it hits that perfect balance of tangy, spicy, and slightly sweet, it’s ready to chill in the fridge. This usually happens around the 36 to 48-hour mark.
Once in the fridge, your kimchi will keep for about a month, maybe even two, though let’s be honest – it’s so tasty, it probably won’t last that long!
This recipe yields about 3 to 4 cups of flavorful homemade kimchi. Enjoy!
Some Key Tips:
Don’t overthink things: When it comes to making kimchi, practice is key. It’s all about finding your own sweet spot – maybe you prefer it with a bit more kick, or perhaps you like it milder. With each attempt, you’ll get a better feel for how to tweak the recipe to match your taste buds perfectly. Having made Sauerkraut and Kimchi before, the last batch I was hesitant to make. However, once getting started, I decided to just dig in, I made the brine and soaked the cut cabbage in a large bowl and left to soak before picking up my kids from school. When I came back, I was able to continue to process by making the seasoning, draining the cabbage and mixing without much difficulty.
Getting the fermentation level just right is another skill that comes with practice. Factors like the weather can also influence the process. Warmer temperatures speed up fermentation, while cooler ones slow it down. So, pay attention to the climate when making your kimchi, and adjust accordingly. Remember, it’s all part of the fun and experimentation of mastering this delicious dish!
Substitutions: When you find yourself apple-less and in a tight spot, fear not! There are plenty of alternatives to choose from. One option is to reach for 2 teaspoons of your favorite organic sweetener, whether it’s pure cane sugar, coconut sugar, or the rawest sugar you can lay your hands on. If you’re looking to add a bit of moisture to the mix, consider adding around 2 to 3 tablespoons of water to help balance things out. Experiment with different sweeteners and adjust the quantities to suit your taste preferences and the recipe at hand. After all, variety is the spice of life!
Try it Fresh: There are many ways to enjoy kimchi! One option is to dive right into it fresh after mixing and pop it straight into the fridge. But why not have some fun experimenting? Try splitting the batch in half – stash one portion in the fridge for immediate enjoyment and let the other half sit in your pantry to ferment and develop a tangy sourness. Then, compare the flavors to see which one tickles your taste buds the most. It’s all about finding what suits your palate best!
If glass jars aren’t available, fear not! You can use plastic containers with lids instead.
Trying a different method after getting more comfortable making Kimchi. Using the Napa Cabbage in lengthwise strips instead of smaller chopped bite size pieces. I found there was more variability in how wilted the leaves get and how much water gets extracted. I noticed more liquid when the cabbage was cut smaller and it was easier to submerge. Perhaps lengthwise pieces will require a longer brining process and also moving the cabbage around to make sure each section gets coated with the salty water.
