Recipe for Vegan Kimchi - Fermentation
Vegan Kimchi, chinese cabbage fermented that keeps all its nutrients
Vegan Kimchi Recipe
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Vegan Kimchi

Vegan Kimchi

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I know I have been talking about Kimchi a lot lately and I annoyed so many people with this recipe! I told you a few weeks ago I would post the recipe soon and there we are ! It’s better late than never, right ?

So, let’s begin with a bit of the story. I discovered Kimchi on the Internet looking for asiatic recipes and I immediately felt a lot of curiosity for it. I tried to find it in Barcelona but I could not… and one day… (suspense music) I found it in the Horno de Santa Madrona, a little organic bakery close to my house, in my district. The god of the kimchi heard answered my prayers ! Yuhuuuu ! There is a Korean girl working in this bakery and she make her Kimchi and sell it. I loooooved it ! It’s sour and spicy and you can eat it in so many ways that you can’t get enough ! In Corea they eat it with rice, fried, in salads, on toasts, for breakfast, they stuff veggies with it and they eat it alone. Did you believe me when I said for breakfast ?…

Well, they eat it almost with everything 🙂 So, Kimchi is a fermented cabbage, a Chinese cabbage that looks like this. It’s mixed with a spicy paste with ginger, garlic, corean hot red pepper (gochugaru – sounds like grosloupgarou in French), onions, carrots, daikon, say sauce and some other ingredients that I will share below. After mixing everything it has to ferment 3-5 days at room temperature before being able to store it for months in your fridge.

Fermentation is amazing and super healthy as it will keep all the nutrients of your veggies apart from creating more good bacterias while fermenting. Here you can see an article where I speak about fermentation.


What is Inside ?
  • 2 Chinese cabbages
  • 1/2 cup kosher salt (not normal salt)
  • 2 cups filtered water
  • 1/2 cup glutinous rice flour
  • 1/4 cup brown sugar
  • 1 cup chopped garlic
  • 1 cup onions
  • 2 cup hot pepper flakes ()
  • 1 cup soy sauce
  • 2 tsp fresh ginger
  • 10 green onions
  • 1 daikon
  • 2 carrots
  • 10 Chinese onions
How to Make it ?
  1. Take out the colored leave of your napa cabbage and cut it lengthwise in 4 parts and remove the cores
  2. Put the cabbage in a big plastic basin and spread the kosher salt on each of it leaves
  3. Set aside and turn it over every 30 minutes during 2 hour so it evenly salty, it will get softer and softer
  4. While your cabbage is getting salty cut your veggies (carrot, daikon, green onions & chinese ciboulette) in sticks, set aside
  5. In a large saucepan, put the filtered water, the rice flour and bring to boil and keep stirring until you see bubbles appearing, add the brown sugar and set aside
  6. In your food processor, add the onions, garlic, ginger and soy sauce and mix until it becomes a paste, set aside
  7. Once your napa cabbage has been in the salt for 2 hours take it out and rince it very well 3-5 times
  8. In a big recipient mix the water & rice flour mixture with the hot pepper flakes, the garlic & onions mixture and the veggies until well combined
  9. Start spreading this mixture on every leaves of the napa cabbage and store them in a plastic container
  10. When storing it push them down the plastic container to remove the air from it
  11. Store in your kitchen in the darkness at room temperature and let ferment for 3 to 5 days (mine fermented for 4 days) and press it down everyday
  12. After 2 days it should make bubbles when you press it down, this means it fermented correctly
  13. After it fermented you can store it in your fridge for several months


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