Vegan Kimchi Made Easy!
Sour and spicy juiciness.
It all begins with the sacred art of fermentation and a tradition that has been passed down through Korean lineage for thousands of years, evolving over time with the addition of gochugaru (chili powder) and the humble napa cabbage.
Kimchi is the national dish of North & South Korea, and with so many different types and endless vegetable variations, it’s honestly hard to get sick of — especially when it helps prevent you from getting sick with live beneficial bacteria! I imagine kimchi microbes as these cute, lively cultures that can kick butt — they go into your gut and sort that place out! All the while making mealtimes much more delicious and juicy.
Up until my mid 20’s, I had been what you might call “chili-shy”, intimidated by the burn of spicy flavors. But inspired by my husband and his love of sriracha, I now have a healthy enjoyment of hot and spicy food. It took root during my YouTube obsession with MommyTang, and after watching her eating jars upon jars of kimchi while my mouth slowly filled with saliva, I finally made my own to see if it was actually as good as it sounded. And oh, it was better…
Gather:
napa cabbage — choose one that’s dense, heavy and leaves still tightly enclosed
gochugaru — you can usually find this Korean chili powder in asian supermarkets
himalayan pink salt (or other high quality, natural salt)
fuji apple
white/brown onion
garlic
ginger
black pepper
scallions (optional)
Make:
First, chop and wash the cabbage. Start by slicing the base off, then cut down the middle from the halfway point to the base and tear apart with your hands.
Then take one half and do the same in 2 more slices — slicing down from halfway to the base then tearing upwards.
You should have about 6 long clusters of the cabbage once you’ve chopped both halves. Now turn horizontally and slice twice more evenly. I like these chunky sized pieces and the tearing has a beneficial effect on the fermentation process, but you do you and see what works!
Rinse in a colander and transfer to large non-metallic bowls. Metal reacts with salt and the presence of good bacteria can be altered, so I follow the no metal rule in fermentation.
Sprinkle with a tablespoon or two of salt and give it a nice massage until every leaf is coated and salty. Place a cloth over the bowl and leave to soften for two hours.
When the firm white stalks of the cabbage are soft and flexible, rinse the cabbage again, draining really well (I like to give it a squeeze) and return to the large bowl. Try a piece: it should taste like the ocean.
Now make the sauce by blending 4–5 cloves of garlic, a thumb of ginger, 1 apple and 1 onion until completely combined and mushy. It will sting your eyes, no doubt (I keep a large cup of water nearby which absorbs most of the natural chemical released from the onion that makes us tear up).
Make sure you’re wearing gloves for this part. Pour the sauce over the cabbage and add 1 tablespoon at a time of chili powder. Massage it through to mix in really well. I usually end up using 1–2 tablespoons of gochugaru and it is spicy! You want a nice reddish tint, but not full on hot red to begin as the color will develop more over time.
Add cracked black pepper and toss through large pieces of roughly chopped scallions if you’re using them. Divide into jars, pressing the kimchi down firmly to squeeze out all oxygen and allow juices to rise and cover the contents. Leave 1 inch of space at the top and secure with a plastic lid (if using metal lid, fold a sheet of baking paper to separate jar & lid, then fasten).
Leave out in a cool, dark place for 5–7 days. Open carefully — it will probably fizz and bubble, that’s good! Check for signs of mold: there may be discoloration on the top where the cabbage has risen out of the brine, so you just want to make sure it’s still fresh. If it looks and smells like good kimchi, transfer to your fridge and it’ll keep for up to a year!
Enjoy with rice, noodles, salads, sandwiches, miso and soups. Seriously, you’ll end up putting it on everything, at any time because there is no wrong time for kimchi.
This is a glorious remedy for our gut and tastebuds, and it’s a gift that continues to give when you share it with loved ones!
