Vegan kimchi

I have to be honest and say that kimchi is my favorite type of fermented cabbage. I grew up eating a lot of sauerkraut, but nothing compares to the flavors of kimchi. The yumminess is hard to explain, especially if you've never had kimchi.

I am a fan of the vegan version of kimchi, as the traditional version has sugar, rice flour, spiciness, and fish sauce, which can be tricky ingredients for some. Keep it clean and healthy for your microbiome.

Kimchi has a different probiotic profile than sauerkraut as the ingredients differ, so eating both is recommended. If you want to read more about fermentation, please check out my free fermentation guide here.

RECIPE

Ingredients (all organic if possible)

1500g, approx 2 Napa cabbage, core removed

700g, approx 1 Green cabbage, core removed

250g, approx 3 carrots, peeled and coined

250g, approx 5-inch Daikon radish, sliced

one bunch of green onions, cut into sticks

70g pink Himalayan salt

Paste

200g yellow onion

50g garlic

1 apple, core/seeds removed

1 pear, core/seeds removed

2-inch piece of ginger

3 Tbsp sweet paprika

1 tsp hot chili flakes (optional, only if you like it spicy)

Instructions

• Make the paste: add all the ingredients in a blender, and blend until a smooth paste forms. Add 1/4 cup water as needed to create the paste;

• Use a kitchen scale to weigh everything in grams for more accuracy;

• Cut the cabbages in half, leaving the core in, and chop them into the desired size until close to the core. Toss the hard part of the core. You can thinly slice for a coleslaw consistency or chop into bigger chunks for more texture;

• Peel and chop the carrots, green onions, and daikon radish;

• Mix the cabbage with salt and let it sit for an hour. You will see some liquid forming- it is called brine;

• Add the carrots, radish, and the paste. Mix everything well, making sure that the paste is incorporated with the veggies;

• Pack the cabbage mixture into your fermentation jar/bucket, pressing the cabbage down tightly with your fist to allow the brine to rise. Your entire mix should be covered by the brine to prevent mold. Leave 2-3 inches of space between the top of your cabbage and the top of the jar;

• Use a fermentation weight to hold the mixture under the brine. You can buy fermentation weights online, or use rocks from your garden. If you are using rocks, clean them well, boil them, and put them into ziplock bags to use;

• Clean the sides of the jar/bucket well with a paper towel, and cover the jar with a cloth and an elastic band;

• Label your mix with date and flavor;

• Let ferment for 2–4 weeks at a temp between 65- 72°F until texture and tang are to your liking.

• Transfer in smaller containers and keep refrigerated for up to a year.

Enjoy 2-3 tablespoons every day!

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can help some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.

In good health,

Ioana