Korean Vegan Kimchi, Baechu Pogi Kimchi
Vegan Napa Cabbage Kimchi
Calories:
Ingredients
- 10 lb Korean napa cabbage 2-5lb cabbages
- 1 lb Korean radish 1/2 chopped into big chunks, 1/2 julienned
- 4 cup filtered water
- 1 3"x6" dry kelp
- 3 tbsp sweet rice flour (mochiko)
- 4 tbsp water mix with sweet rice flour to make slurry
- 3 tsp fine sea salt add to kelp water
- 2½ tsp white sugar add to kelp water
- 2 Serrano pepper chopped
- 14 cloves garlic freshly peeled
- ½ Asian pear chopped
- 1 ginger thumb size, sliced
- ½ onion, medium size chopped
- 1½ cup Korean red chili pepper flakes coarse
- 2 tsp fine sea salt
- 10 scallions chopped,1" long
Instructions
- Prep, cut and brine napa cabbage for 6-8 hours and radish big chunks for 1 hour.
- Make the Vegan Sauce. Bring 4 cups of water to boil and add dry kelp. Simmer for 15min without lid. Discard kelp and lower heat. Make the slurry: mix sweet rice powder with water and stir well. Pour this slurry into the kelp water and stir until thickened. Add 3 tsp salt and 2½ tsp sugar and stir well. Turn off heat and let it cool.
- Prepare the fruit, vegetable and aromatic mixture. Add chopped pear, onion, serano pepper, garlic, ginger into a food processor and blend until desired consistancy. Set aside.
- Julienne the radish and chop the scallions. Set aside.
- Into a big bowl, add the vegan sauce, the fruit/vegetable mixture, red pepper flakes, and 2 tsp of fine sea salt. Mix well. Toss in the julienned radish and scallions. Mix well with gloved hands.
- Bring the brined cabbage onto a surface and working from the outer layer leaf first, add the mixed seasoning in a gentle rubbing motion. Paying attention to the white cabbage parts. Repeat until all the leaves have been treated with seasoning. Use all prepared seasonings. Also rub some seasoning on the big radish chunks. Fold each cabbage in half and place them in the prepared container, including the big radish chunks. The core of the cabbage should be facing downward.
- Leave at room temperature for 2-3 days. Let air in and close the lid tight again. Keep it in the fridge and consume 5-7 days later. Keep kimchi in the fridge to maintain it's freshness.
Notes
This recipe was prepared for 2 napa cabbages of 5 lbs each. If using only one cabbage, half the recipe please.
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