Kimchi is spicy Korean dish made from the lacto-fermentation of cabbages. Often had alongside the main course, Kimchi is a staple in every Korean household. There are a thousand different recipes stemming from individual taste and preferences. Originally consisting of shrimps or fish, the recipe is also made in a purely vegetarian way.
Here is a simple recipe on how to make vegetarian Kimchi at home:
Ingredients:
- 1 Napa Cabbage/ Normal Cabbage chopped
- 1/2 cup Water
- 3tbsp Salt
- 1 tbsp Rice Flour
- 1/2 cup Water
- 1 medium size Onion
- 10 cloves Garlic
- 1 thumb Ginger
- 1/2 tsp Salt
- 1tsp Sugar
- 1tbsp light soy sauce
- 1/4 cup water
- 1/2 cup Kashmiri chilli powder (substitute for Gochugaru chilli powder)
- 1/2 Carrot juliennes
- 1/2 cup Radish juliennes
- 1&1/2 cup Spring onions chopped
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Method:
- Pour 1/2 cup water over the chopped cabbage. Add 3 tbsp of salt gradually and mix really well.
- Leave aside for 2 hours. Toss it every 30 minutes.
- In a pan, cook 1/2 tbsp water with rice-flour. Mix it constantly until thick consistency.
- Transfer to mixer with onion, garlic, ginger, salt, sugar, light soy sauce and water. Blend everything together.
- Wash the cabbage under running water to drain the salt. Repeat this step 3 times.
- Add your blended ginger-garlic paste to the Kashmiri chilli powder and mix well.
- Add radish, carrot and spring onions to your bowl of cabbage. Pour the chilli paste on top and cover entirely.
- Put the mixture into an air-tight jar and let it sit for 24 to 70 hours. Shift to a refrigerator and store for as long as you want.
The longer Kimchi ferments, the better it tastes. It tastes best after a week or two. The wonderful, tangy flavour sits well with all meals and even alone. Try out this delicious recipe today!
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