Kimchi is a staple in the South Korean diet. For thousands of years it has been a preparation found across the entire country. Our Kimchi is totally vegan and has quicker fermentation time than most.
1 suey choy cabbage (napa cabbage)
2 medium size carrot
4 green onions
1/4 cup kosher salt
for the paste:
3 tbsp ginger
6 cloves garlic
2 tbsp white sugar
1 small yellow onion
3 tbsp pineapple juice (we use pineapple “fish” sauce)
1/4 cup coconut water
1/2 limes zest
2 tbsp Korean chili flake
Blend all ingredients together in a food processor and set aside.
Chop your cabbage into one inch slices, reserve. Peel your carrots and grate them, cut your green onions into one inch slices, mix with cabbage. Fill a large bowl with water and salt (we use a sink with a plug). Mix vigorously until salt is dissolved. Drop in your cabbage mixture and let sit submerged for 2 hours using a weight to press it down.
Once the cabbage mix has been removed and drained of excess liquid add your paste and mix thoroughly. Pack your kimchi into sterilized containers. Because the process of fermentation creates gas make sure you open the jar once a day until it goes in the fridge (warning: this is important because the jar can explode from pressure). Make sure to pack the kimchi down so there isn’t tons of space for air to enter. Ferment at room temp for 4 days. Refrigerate.