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)
- 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.