If you have ever tried Korean food, you have probably tried or at least heard of Kimchi. It is the pungent pickled vegetable dish that is often served with rice. Studies have shown that aged Kimchi helps lower cholesterol, blood pressure and that is also has disease fighting antioxidants and well as digestion aiding probiotic bacteria. With so many beneficial properties it is no wonder that Kimchi has an age old reputation of boosting longevity!
Aside from all the health benefits, Kimchi just tastes good! A good Kimchi will be well balanced. Sweet, salty, sour and spicy. The longer the vegetables sit the more developed the flavor becomes. You can use a variety of vegetables, but Napa Cabbage tends to be most widely used and is usually the heart of the dish. Often times Kimchi is cured using fish sauce, but this vegan version taste just as delicious. You can use the following recipe as a jumping off point and adjust the spice level for your liking. Experiment with different veggies, like bok choy,cucumbers, radish and turnips until you find the perfect flavor combination that suits your liking.
enough to make one quart jar
- 1/2 Cup Salt
- 1 small head of Napa Cabbage, or half of a large one. Chopped into 2inch pieces
- 8 chilies de arbol
- 1 daikon radish, chopped into 1/2 inch pieces
- 3 Carrots, peeled and diced
- 6 green onions, cut into 1/2 inch length
- 2 Tablespoons rice vinegar
- 3 cloves of garlic, minced
- 2-3 tsp grated fresh ginger
- 1 tsp sugar
In a large glass bowl dissolve the salt in 3 cups of water. Place Napa Cabbage into the water and let soak overnight. Drain the water. Transfer the cabbage to a clean bowl. Grind the chilies using a spice or coffee grinder. Add the chilies and remaining ingredients to the bowl with the cabbage. Using rubber gloves, toss the cabbage and goodies until well coated. Transfer into a clean 1 quart canning jar. Pack it in tightly( it will all fit you just need to pack it down). Seal with lid and let sit at room temperature for 2-3 days. Turn the jar upside down a few times each day to make sure the pickling liquid is coating all the cabbage. After the 3rd day store in the refrigerator for up to 2 weeks.
Enjoy as is or add it to rice or quinoa. Use it to top veggies burgers, add it to stews. Really most anyway.