Homemade Vegan Kimchi Pickled Cabbage
I don't know too much about Korean food, but I do like the taste of Kimchi especially having it with some steaming hot rice, mmmm...
Although it is pretty easy to buy ready made Kimchi, the food bill would stack up over time; and I'm also rather concerned about the salt content and preservatives added in each package sold.
So maybe I could have a try at making some myself, whereby I can have a say at what goes in.
I've asked around and have done some online research mainly from Chinese sources, and I found out that traditional Kimchi is made with fish sauce and/or ground anchovies - not exactly vegetarian as I've thought that it is.
Not that I have a problem with it being non-vegetarian, I just happen to not have any of the two ingredients; and I really would like to make some or the lot of cabbage I have left from making coleslaw would go go to waste or the compost bin. Not gonna let any of that happen.
I thought I'd just wing it and experiment with a vegan Kimchi instead.
Here's what I used:
About half a cabbage
1 large onion, thinly sliced
4 cloves of garlic, finely chopped
3 dried chillies, thinly sliced
6 sprigs of spring onion, roughly chopped
White wine vinegar
About 1 tablespoon of ground rock salt
1 teaspoon of brown sugar
1 teaspoon of chilli powder
To start with, rinse the cabbage thoroughly and cut into small pieces then mix it with the rock salt in a large bowl. Leave it for about 1 hour, then discard any liquid that's been generated.
|Place all the cabbage and the rest of the vegetable ingredients in an air-tight glass container.|
|Pour in the white wine vinegar, just enough to cover the content. |
Then add in the chilli powder and the sugar, mix well.
|Place a sheet of baking parchment over the top before closing it tightly with the lid.|
I might just increase the amount of chilli the next time round 😋