Fermented vegetables which is a staple food of Korea.
Course: Salad, Side Dish, sides
Cuisine: Korean
Keyword: fermented vegetables, kimchi, korean recipes, vegan kimchi, vegetarian kimchi
Yield: 10cups
Author: Earthly Superfood
Materials
Ingredients needed
8cupsnapa cabbagechopped, big chunks
1cupKorean RadishChopped, lengthwise
1carrotchopped, lengthwise
5green onionschopped
1/4cupAsian chiveschopped
1/4cupsea saltor any salt
Korean paste
2tbspsweet rice flour
1tbspsugar+ 1 tsp
1cup vegetable stock+ 1/3 cup
4clovesgarlicchopped
1inch gingerchopped
1smallonionchopped, roughly
1/2cupKorean chili powdergochugaru
Instructions
Pour water till the napa cabbage is immersed in water add 2 tbsp of salt and let it sit for an hour. Toss in between.
Preparing Kimchi paste
In a cup of vegetable stock add sweet rice flour and mix thoroughly. Bring to heat. Add a tbsp of sugar and keep stirring until the stock turns gooey thick paste. Switch off the flame and allow it to cool.
In the processor, combine the cooled rice flour paste, ginger, garlic, onion the remaining stock, and sugar and process until puree.
Transfer to a bowl and mix the chili powder (gochugaru) and combine well.
Preparing Kimchi
Wash the cabbage well and put it in a strainer to drain completely. Spread in a clean cloth if it is still moist.
In a big bowl, mix all the vegetables and the kimchi paste. Add the remaining salt and combine well.
Transfer to an airtight container and press it gently. Serve immediately or after fermented.
Notes
Sprinkle some roasted sesame seeds on top and serve immediately for a crunchy taste.
Ferment outside for a day and refrigerate immediately.