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Quick Vegetarian Korean Kimchi

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Kimchi, is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings is used, including gochugaru, spring onions, garlic, ginger, jeotgal, etc. Kimchi is also used in a variety of soups and stews. 

Why is Kimchi so healthy?

Because it’s a fermented food, it boasts numerous probiotics. These healthy microorganisms may give kimchi several health benefits. It may help regulate your immune system, promote weight loss, fight inflammation, and even slow the aging process. If you enjoy cooking, you can even make kimchi at home.

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Vegetarian Korean Kimchi

an image of a bottled filled with Vegetarian Korean Kimchi

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I’m addicted to everything Korean lately. Kimchi is a must in every Korean home – so I had to make Vegetarian Korean Kimchi.

  • Author: EsmeSalon.com
  • Prep Time: 30 minutes
  • Additional Time: 72 hours
  • Cook Time: 2 hours
  • Total Time: 74 hours 30 minutes
  • Category: Side Dishes
  • Diet: VegetarianDiet

Ingredients

Units Scale
  • 1kg Chinese cabbage
  • 1/3 cup sea salt
  • 1/4 cup fish sauce
  • 1/3 cup Gochugaru chili powder
  • 5 garlic cloves, chopped
  • 1 tbsp chopped fresh ginger
  • 1 tbsp white sugar
  • 1 tsp shrimp paste (optional)
  • 1 pear, peeled, chopped
  • 1 medium daikon, peeled, julienned (I used radish)
  • 1 carrot, peeled, julienned
  • 3 spring onions, sliced into roughly 4cm pieces
  • 200gr bean sprouts (boiled in chicken stock for 5 minutes – drained)

Instructions

  1. Cut the cabbage into quarters lengthways and then cut each into a quarter into 2-3cm pieces crossways.
  2. Rinse under cold running water. Drain.
  3. Transfer to a very large bowl.
  4. Sprinkle with the salt and use your hands to toss to combine.
  5. Set aside, tossing every 30 minutes for 2 hours.
  6. Meanwhile, place the fish sauce, gochugaru, garlic, ginger, shrimp paste, sugar, and pear in a food processor.
  7. Process until smooth.
  8. Drain the cabbage mixture.
  9. Rinse thoroughly (taste the cabbage to ensure the salt has been rinsed off). Rinse the bowl and return the cabbage to it.
  10. Add the daikon, (radish), bean sprouts, carrot and spring onion.
  11. Add the chilli mixture and use tongs or your hands (wearing gloves if desired) to massage the chilli mixture through the cabbage mixture.
  12. Taste and season with more chilli and sugar if desired.
  13. Use tongs to transfer to sterilised jars.
  14. Seal and store at room temperature for 3 days to allow the flavours to develop.
  15. Then store in the fridge for up to 6 months.

Notes

The original recipe used did not have carrot or shrimp paste, but Melanie added them as per her own preference.
You will be able to fill approximately 1¾ bottles and each 750gr in size

Notes

Prepared, tried, and tested by Melanie from The Recipe Hunter: Tried and Tested Recipes from Home Chefs

Nutrition

  • Serving Size: 1
  • Calories: 59
  • Sugar: 6
  • Sodium: 4548
  • Fat: 1
  • Saturated Fat: 0
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 12
  • Fiber: 4
  • Protein: 3
  • Cholesterol: 1

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More interesting facts about Kimchi

  1. 9 Surprising Benefits of Kimchi
  2. What is Kimchi?
Vegetarian Korean Kimchi

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