Yes, yes, yes! I have here a Korean approved vegan Kimchi recipe I want to share with you! What about Ayurveda and Kimchi? I will talk shortly about that!
Want to calm your Kimchi cravings? Let´s go!
Fermentation is the key
Perfect fermented food is not just delicious, but also healthy to the guts! Vitamins in fermented food stay alive and all the microorganism which are the reason why this tastes so damn good, are helping your digestive system to stay healthy and active!
Now let´s make some Kimchi!
Classic Kimchi is fermented Chinese cabbage with radish, spring onions, garlic, ginger and lots of paprika and if you want it spicy – chili!
Chinese cabbage is a bigger vitamin bomb than kale – I am not lying to you about that! And after that fermentation, the word superfoods get a whole another meaning!
Easy preparation and just a few ingredients
With my 5 simple tricks, your Kimchi is going to be easy peasy made:
- You can verify the recipe with the veggies – I just give you here an idea for how it can taste like! Carrots make it more refreshing, you can also add radishes, pak choi and you could also ferment zucchini! You can use less garlic, or more. Find YOUR Kimchi!
- The glasses you are going to use should be always being clean and the best thing is to clean them up with hot water before filling the Kimchi in.
- Your Kimchi should always have liquid on top, and the liquid will get up in the jar after two days. Just push the Kimchi down in the jar with a clean spoon.
- If you don´t like the fermented taste so intense, 2 days of fermentation are okay. I like it 7 days outside and set it in the fridge after that.
- My “No-fish sauce” recipe to adding the “fishy” taste is optional – you can do it without as well! (There is also a “No-Fish Sauce” available from the organic brand “Arche.”)
You will need:
Preparation time 20 Minutes
Time for the whole process 30 Minutes
Ingredients for “No-Fish-Sauce”
1 Tablespoon Miso paste
8 dried Shiitake mushrooms, soaked in water overnight
Soy sauce for “the taste”
- Wash the mushrooms under rinsing water and place them with the dried seaweed in a small pot. Add water to half of the pot (4 cups of water at first). Start to heat the mixture and when the water starts cooking, you add another ½ cup of water to it. So we will keep the Umami flavor in our liquid!
- Do it up to three times. Let then simmer on low heat and add the Miso paste and soy sauce to it.
- Place aside and let cool it down. I like to prepare it in the evening before making Kimchi. Throughout it´s higher salt content it is also okay to keep the sauce a few days in a jar in the fridge!
Ingredients for your Kimchi
1 small Chinese cabbage
4 teaspoons of sea salt
6 garlic gloves
1 tablespoon of ginger
2 tablespoons of soy sauce
1 small radish
1 small carrot
3 spring onions
1 teaspoon of Gochujang paste
(Alternative: 6 teaspoons of paprika powder (sweet) and 3 teaspoons of chili powder mixed to a paste with 2 garlic gloves and soy sauce)
6 teaspoons of sweet paprika powder
2 teaspoons of chili powder
1 teaspoon of turmeric
1 cup of our “No-Fish-Sauce” or simply water
- You will need a big bowl to drain the cabbage in some water. Chop the cabbage in mouth-friendly pieces and add the pieces to a bowl. The water should be a generous amount, so that your cabbage swims a bit. Add the 4 teaspoons of salt to it and let sit for 2 – 4 hours!
- In the meanwhile, chop the radish and carrot into thin slices. The green spring onions into thin rings. Set aside. Mince the garlic and ginger and put them separately in a small bowl.
- Prepare now the marinade in a mixer. Add garlic, ginger with the sweet paprika powder, the garlic, the soy sauce, the Gochujang paste if you use some and the cup of “No-fish-sauce” and blend it. The texture should be creamy. Set aside.
- Rinse the cabbage under water and let dry a moment. Put the cabbage back to the bowl. Add your chopped veggies and mix all. Add now the marinade. Be careful! Use now disposable gloves to massage the marinade into the cabbage-veggie mixture, until all is evenly covered.
- Prepare your glasses now with hot water.
- Fill the Kimchi in your jars, let space to the top of the jar, the liquid will rise and that can be annoying if the jars are too full. Press the Kimchi a bit, so that there aren´t any space bubbles left.
- Set the jars beside; cover it for two days just half, so that a bit air can flow to your Kimchi. After two days, close the jar. Let now sit for more days, when you like it intense. Set in the fridge when you are already happy with the taste! 🙂
Try to eat Kimchi once a day! If you are high in Vata and have struggle with any kind of Kimchi, there is another great Zucchini Kimchi recipe I am going to share the next weeks. Let´s end this post and watch out for my Ayurvedic benefits of Kimchi and how to make Dosha specific Kimchi post! 🙂 It´s a science!
Did you tried my recipe? Let us know and share a pic and your experiences in the comments! What are you eating with you Kimchi? Did you prepared it different? Let us know!
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Would love to see you soon! Namaste!
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