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.



After fermenting our own kimchi we have prepared our version of a kimchi pancake. This dish is vegetarian and is served with a tangy sesame emulsion. The pancake is very easy to make and kimchi can easily be bought at your local Korean market, However we feel making your own is a nice touch.

1 cup all purpose flour

1 tbsp white sugar

1 tsp salt

1/2 cup kimchi juice

1/2 cup water

1 egg

1 tbsp canola oil

1/2 cup diced kimchi

Mix all dry ingredients together with a whisk. Mix your egg, kimchi juice, oil and water together with a whisk and mix thoroughly. Pour the wet ingredients into the dry and whisk until totally combined, add your diced kimchi and mix again. Heat a non stick pan to medium heat and add 1tsp of cooking oil, add several scoops of your pancake batter to the pan and smooth it until the layer is even. Let it cook until you see the outside start to brown, carefully flip it over with a spatula and let the pancake finish cooking. Remove from heat and serve with out sesame emulsion (We also pair with black sesame and green onion).

Sesame Emulsion:

1 egg yolk

1 tsp sesame oil

2 tbsp black vinegar

1 tbsp soy sauce

1 cup canola oil

This is best made with a food processor. Add all ingredients except oil into the food processor and begin blending. Add your oil, slowly dripping it in until the emulsion begins to form. If the mix looks runny or non uniform it may have split and you need to start over. The texture should be like a very thin mayonnaise once finished. Serve with pancake.