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easy foraged vegan kimchi recipe

Easy Vegan Kimchi


  • Author: Jess Bunn
  • Yield: 1-2 Jars
  • Diet: Vegan

Description

Makes 1-2 500ml jars. (1 1/2 jars if you make my plain kimchi, and 2 if you add the pineapple or spekboom)


Ingredients

Units
  • 450g Chinese cabbage
  • 3 Tbsp sea salt
  • 140g julienne carrot
  • 2 Tbsp glutinous rice flour
  • 1/2 cup veg stock/vegan “fish” stock
  • 2 spring onions, thinly sliced
  • 1 tsp sugar
  • 3 cloves garlic
  • 1/2 tsp ginger
  • 1/2 onion
  • 1/3 cup gochugaru/Korean red pepper flakes

Flavouring option 1

  • 1 cup picked spekboom leaves
  • 2 Tbsp natural sea salt or salt without additives

Flavouring option 2

  • 1 cup diced pineapple
  • 2 sprigs buchu/1 buchu teabag

Instructions

  1. Take the cabbage and cut in half, then into quarters. Cut the quarters into even chunks, place into a bowl and salt them well – for every 150g cabbage add a tablespoon of salt. I used 3 tablespoons, as I had 450g.
  2. Lightly toss the cabbage and salt together and leave for two hours.
  3. Fill the bowl with water and lightly agitate the leaves with your fingers to wash away the salt and any dirt that may have been on the leaves.
  4. Lift the cabbage up out of the bowl and place it in the colander to drain in batches, rather than pouring it out, as this may reintroduce dirt into your clean cabbage.
  5. Add the stock and rice flour to a pot, and cook until thickened to a paste.
  6. Add the paste to a food processor along with garlic, ginger, shallots and chilli flakes. Blitz until a fine puree is formed.
  7. Mix the paste with the salted and rinsed cabbage, carrots, and spring onions.
  8. Massage the paste into the veg until fully coated.
  9. At this stage, you can add your prepared buchu and spekboom, as per the instructions below, or finish the kimchi.

Plain flavour

  1. Pack the kimchi into jars.
  2. Using a spoon or cocktail muddler, press down on the veggies until well compacted.
  3. Ferment outside of the fridge until it tastes slightly sour. This can take 2-6 days.
  4. Once fermented, place in the fridge and enjoy.

Buchu and pineapple

  1. Add the pineapple into the kimchi mixture. Divide the mixture between two jars and add either a sprig of fresh buchu to each jar, or a buchu tea bag.
  2. Using a spoon or cocktail muddler, press down on the veggies until well compacted.
  3. Ferment outside of the fridge until it tastes slightly sour. This can take 2-4 days.
  4. Once fermented, remove the buchu sprig/teabags as they should have imparted enough flavour, then place the jars in the fridge and enjoy.

Spekboom

  1. Salt the cleaned spekboom and leave for 2 hours. Add the spekboom into your kimchi mixture. Divide the mixture between two jars.
  2. Using a spoon or cocktail muddler, press down on the veggies until well compacted.
  3. Ferment outside of the fridge until it tastes slightly sour. This can take 2-6 days. Once fermented, place the jars in the fridge and enjoy.
  • Category: Pickles
  • Method: Ferment
  • Cuisine: Korean-inspired

Nutrition

  • Serving Size: 1 Jar
  • Calories: 168.65kcal
  • Sugar: 10.78g
  • Sodium: 8761.4mg
  • Fat: 3.11g
  • Saturated Fat: 0.61g
  • Unsaturated Fat: 1.9g
  • Trans Fat: 0g
  • Carbohydrates: 35.34g
  • Fiber: 8.69g
  • Protein: 6.07g
  • Cholesterol: 0mg

Keywords: Easy Vegan Kimchi

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