Kimchi is a fermented, salty, spicy Korean condiment made from cabbage and a variety of seasonings. Cabbage soacked in the flavours of garlic, ginger, soya sauce, vinegar and chilli flakes. While traditional Kimchi recipes call for Fish sauce, but this is a delicious vegetarian version that you will love! It’s spicy and Umami and sour and perfect for adding Zing to everything from fried rice to tacos! The procedure of making Kimchi involves three different steps- processing the vegetables with salt, then adding spices and finally fermenting it by keeping it aside for atleast 24 hours.
Kimchi, because it is fermented provides plenty of microorganisms that promote a healthy gut and helps in reducing inflammation. It’s also a healthy and tasty food with amazing benefits. Let’s make it at home!
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
View Print Layout
Kimchi is a fermented, salty, spicy Korean condiment made from cabbage and a variety of seasonings. Cabbage soacked in the flavours of garlic, ginger, soya sauce, vinegar and chilli flakes. While traditional Kimchi recipes call for Fish sauce, but this is a delicious vegetarian version that you will love!
Ingredients
- 1 kg Cabbage
- 1 tbsp Salt
- 2 tbsp Spring Onions, Finely Chopped
- 1 medium Carrot cut into julions
- 1 medium Radish cut into julions
- 1 tbsp Garlic, Finely Chopped
- 1 tbsp Ginger, Finely Chopped
- 2-3 tbsp Rice flour
- 1 cup Water, for making rice flour paste
- 3-4 tbsp Kashmiri red chilli powder
- 2-3 tbsp Vinegar
- 2-3 tbsp Soya Sauce
- ½ tbsp Sesame Oil
- ½ tbsp Sugar
Method
- 1)
Chop cabbage cut it into quarters, lengthwise. Place in a glass bowl and spinkle salt over it, and mix well.
- 2)
Leave it for 3 hours, till a little wilted.
- 3)
Once wilted, drain and rinse the cabbage very well. Squeeze out the excess water.
- 4)
Chop all the kimchi friends like carrot, radish and spring onion into julions. Keep it aside
- 5)
Keep the pan on medium flame and add rice flour and water to make a thick paste. Once it is done take it off the flame and let it cool down if it becomes very thick after cooling add some water to get the required consistency. The consistency of paste should be semi thick so that It can coat all the kimchi vegetables.
- 6)
In a bowl add rice flour paste, red chilli powder and ginger garlic paste and mix everything well.
- 7)
Now, add all your kimchi friends and chopped cabbage mix well.
- 8)
Add vinegar, soya sauce ( I used this as a replacement of Fish Sauce)
- 9)
Add sugar to balance out all the flavours and sesame oil for shine.
- 10)
Pack the mixture into clean glass jar pressing down so that the veggies are submerged in the juices. Leave atleast an inch of empty space at the top of the jar, then seal shut with a lid. Keep it at room temperature and out of direct sunlight, letting it ferment for 1-2 days. Keep on checking it everyday. The kimchi is done when it tastes slightly sour and cabbage is bit soft.
- 11)
Once kimchi is fermented store it in the fridge where it will stay fresh for several weeks.
Notes
Kimchi is great served on its owns as a salad or pickle, but use can also make kmchi fried rice, soop, fries and many more recipes. Enjoy making and eating this vegetarian kimchi. I am sure you would love this recipe!
How to store Kimchi
The best way to store Kimchi is to keep it in an airtight container and in the refrigerator. Never store it in a plastic container. Kimchi in steel or glass containers really last much longer. But be sure to fill Kimchi container upto 70% or 80% of the way full. This is to prevent the kimchi liquid from overflowing and allow the gas generated by fermentation to circulate around the container instead of out. The more time kimchi is exposed to oxygen, the quicker if will ferment.
