With this vegan kimchi recipe you will succeed in making the famous herb in no time at all. Anyone who has ever tried kimchi will get this unique taste out of your head. Kimchi is in Korea what sauerkraut is in Germany. The homemade cabbage is made from high-quality vegetables. It is probiotic, gluten-free and can be used as a tasty starter or spicy side dish serve. This gentle recipe is also suitable for the juice cleanse preparation, but also for the follow-up. Give the recipe a try!
Preparation: 5 min.
Preparation: 20 min.
Total time: 25 min.
Fermentation time: 21 days
Ingredients (5 portions):
½ Chinese cabbage
1 ½ carrots
½ medium sized white radish
½ bunch of spring onions
1 small onion
10g fresh garlic
15g fresh ginger
10g chili flakes
1 tbsp dark soy sauce
1-2 large mason ball jars or comparable fermentation vessels
- First cut the Chinese cabbage into bite-sized pieces
- Next, grate or slice the carrots and radish and slice the spring onions into rings
- Now weigh all your vegetables and take 2% of the weight of the salt - so for 1kg of vegetables there is 20g of salt
- Now gently knead the salt with the vegetables so that the cellular fluid is slowly released and the vegetables stand in their own juices
- Then puree the garlic, ginger, onion, apple, chili and soy sauce in a blender to form a paste. (Add a little water if necessary)
- Now add the paste to the vegetables and mix everything together, taste again to see if it is salty enough
- Now layer the kimchi layer by layer in your jar, pressing each layer down firmly so that the liquid covers the cabbage nicely. Leave approx. 3 cm of space to the top edge so that the cabbage does not overflow during fermentation
- It is important that everything is covered with liquid and that there are no air bubbles in the jar
- Then close the jar and leave it in the kitchen at room temperature for the first 5-7 days to get the fermentation process going
- After this, the kimchi must be moved to a cooler place, preferably in the fridge, so that it does not turn sour
- After approx. 2-3 weeks, the kimchi is ready to taste!
Nutritional values (per portion):