Kimchi (Spicy Pickled Veggies) ;) My batch turned out……… SO SO SO Good…

Want Some??…. I am pleased with my batch…

Home-Made Vegan Kimchi (Kimchee). I added Cilantro to this one….yum yum yum…the cilantro really adds to the spices.

Recipe for Vegan Vegetable Kimchee (Kimchi)

Chop up:

  • Carrots, pealed (3)
  • Celery (3 stocks)
  • Chinese Cabbage, cored
  • Bok Choy
  • Daikon Radish
  • White Onion
  • Shallots (3)
  • Green Onion (2)
  • Add whole garlic to the mix as well: 5-6 cloves (or more)

Mixed 4 liters of water and 8 Tablespoons of salt until all the salt dissolved. This is brine.

*I’m making extra for my mom and dad ;)

Wash all the vegetables and put them into a large pot.

Pour the Brine over the vegetables and cover.

Soak for 8-12 hours. Mixing often to make sure the vegetables are covered in the brine.

After the soak.

Strain the vegetables, but keep the brine. You’ll need it again.

Kimchee Sauce: Mix together

  • 2 tbsp Cayene Pepper
  • 1 1/2 tbsp Chilli Pepper
  • Fresh Ginger, minced
  • Fresh Cilantro
  • Fresh Garlic, mince

Toss the sauce into the vegetables and mix well.

Stuff, I mean stuff, the spiced-up vegetables into a jar or container with a removable lid.

Add the brine to the jar, covering the vegetables.

Place a cloth over the top and secure with a rubber band.

Ferment for a week or so, depending on the temperature. You can stir it when you think about it. Maybe once a day.

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 30 other followers

%d bloggers like this: