Maybe I should start by saying that this week is John’s birthday (!!!) and last year around this time, I posted raw brownies – his most despised food on Earth. Not as in, ‘No, thanks. I’ll pass on the brownie,’ but ‘If you don’t get that brownie away from me, I might get sick.’ This year, I thought I’d post something that he actually liked: Kimchi. While in Korea, we enjoyed eating copious amounts of kimchi as it was served in a wide variety of dishes- one of our favorites being Bibimbap.
What is Kimchi?
Kimchi is a fermented, salty, spicy Korean condiment made from cabbage and a variety of seasonings. While traditional kimchi recipes call for fish sauce, we have officially created this delicious vegan version that you will love!
Health Benefits of Kimchi
Because it’s fermented, kimchi provides plenty of microorganisms that promote a healthy gut, can help reduce inflammation, and even improve digestion (just to name a few).
How Is This Recipe Different?
Kimchi is a little complicated if you make it in anywhere close to the traditional way. At minimum, it’s a bit time intensive (depending on how long you ferment). But I did my best to keep this recipe simple, requiring just 10 basic ingredients that you should have easy access to. I included more photos than normal to demonstrate the step-by-step process, which hopefully helps when you tackle this recipe yourself! If you like kimchi, you have to try this vegan version that really is quite easy to master even though it takes longer than most (read: all) of my recipes.
Adjusting The Spiciness
How spicy do you like your kimchi? That will determine how much red chili flake you put in your sauce. We’re spice-lovers, so I added an entire 1/2 cup (YES 1/2 cup) to my sauce, but feel free to scale it back if you walk on the milder side.
How to Make Kimchi
It starts with making sure all of your equipment and your hands are clean. This will help prevent introduction of bad bacteria that could disrupt the fermentation process. Then, the cabbage (I prefer napa or savoy) is quartered, rinsed, dried, and its core removed. Then comes the primary hands-on part of this recipe in which you salt the cabbage to soften and draw out moisture and flip every 30 minutes for a couple hours while you prep the other ingredients. It’s quite a therapeutic process, which can happen in the background while you do other things. The spices are mixed together in a food processor, adjusting to personal flavor/spiciness preference. It’s mixed with carrots and green onions and set aside to marinate. The cabbage is then rinsed and dried and coated with the carrot, green onion, and sauce mixture. Once thoroughly coated, it’s added to sterilized containers and the fermentation process begins! One warning though? It makes whatever space it’s fermenting in smell like kimchi. You have been warned. I hope you guys LOVE this kimchi! It’s: SpicyTangyCrunchySuper healthyFragrant& Delicious
How to Use Kimchi
If you’re like us, you can find an excuse to put kimchi on anything. Think: Breakfast scrambles, brown rice and sautéed veggie bowls (Bibimbap), or stir-fries. Or even eat it by the spoonful for a spicy food-based probiotic boost! It also pairs well with our Gochujang Brussels Sprouts, Spicy Korean-Style Cauliflower Wings, Quinoa Fried Rice, and Sesame Eggplant and Almond Butter Tofu Bowls. If you give this recipe a try, let us know! Leave a comment it, rate it, and be sure to tag a picture #minimalistbaker on Instagram! We’d love to see your kimchi in action. Cheers, friends!
