Blog

Kimchi Recipe

• July 2015
• Vegan Recipes

Kimchi is deliciously addictive, and it’s an element of good health. Fermented foods contribute to a healthy microbiome, the foundation of all health.

Making kimchi is really easy and inexpensive, and it’s even more delicious than store bought!

You’ll need:
4-5 small/medium jars with good lids that you’ve saved from other food items
2 very large bowls
2 Napa cabbages
1/2-3/4 cup sea salt
1 tablespoon soy sauce
2 tablespoons maple syrup
5 chopped green onions
1/2 chopped small white or yellow onion
4-5 minced cloves garlic
1-2 inches peeled and minced ginger root
5-8 tablespoons korean chili powder or sauce or thai chilis, crushed up (or a combination of 2 or more–I usually use some korean garlic chili sauce and some crushed thai chilis)

Whack the napas in half and cut out the stems. Rinse them and then cut them into 1 inch pieces.

Put them in 2 large bowls and rub the salt into them (one cabbage per bowl, with 1/4-1/3 cup salt).

Put a medium sized plate on top of the cabbage and put something heavy on the plate (a jar filled with water). Let them sit for 6 hours. They will keep filling up with water: I usually stop by and drain it out now and then during the sit time.

Now rinse the cabbage again and squeeze the water out.

Dice up all the other vegetables and mix everything together in a large bowl.

Fill the jars and seal the lids very tightly.
Let the jars sit in a cool place, out of the fridge, for 4 days. Then put them in the fridge and enjoy your delicious kimchi!