Pairs well with Vegetarian Kimchi
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Vegetarian Kimchi
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A delicious vegetarian version of the traditional Korean kimchi, made without fish sauce or fermented shrimp, perfect for vegetarians and those looking for a small portion recipe.
00:00:00 total
Serves 8
medium
Cold Starter / Salad
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Ingredients
- napa cabbage - 3 pounds (cut into bite-sized pieces)
- water - 1 cup
- salt - 6 tablespoons (for salting cabbage)
- glutinous rice flour - 2 tablespoons (can use regular rice flour or plain flour)
- vegetable stock - 1 cup (for rice porridge)
- sugar - 2 tablespoons (for rice porridge and kimchi paste)
- radish - 6 ounces (cut into matchsticks)
- green onion - 6 (sliced diagonally)
- Asian chives (buchu) - 3 ounces
- carrot - 1/4 cup (small sized, for color)
- garlic - 9 cloves
- medium onion - 1
- ginger - 1 teaspoon (peeled)
- vegetable stock - 1/3 cup (for kimchi paste)
- salt - 3 tablespoons (for kimchi paste)
- gochugaru (Korean hot pepper flakes) - 1 cup
Instructions
- Prepare the cabbage: Cut napa cabbage into bite-sized pieces and salt with 6 tablespoons of salt mixed in 1 cup of water for two hours, tossing every thirty minutes.
- Make rice porridge: Mix 2 tablespoons of glutinous rice flour with 1 cup of vegetable stock on medium-high heat, stirring for about 2 minutes until thickened. Add 1 tablespoon sugar and stir for another 1-2 minutes.
- Prepare vegetables: Cut radish into matchsticks, slice green onions diagonally, chop Asian chives, and grate carrot. Mince 9 cloves of garlic, 1 medium onion, and 1 teaspoon of peeled ginger.
- Make kimchi paste: Blend the minced garlic, onion, and ginger with the cooled rice porridge, 1/3 cup vegetable stock, 3 tablespoons salt, and 1 teaspoon sugar. Then add 1 cup of gochugaru.
- Rinse and mix: After salting, wash the cabbage thoroughly, drain, and mix with the prepared kimchi paste and all the cut vegetables.
- Final taste: Taste the kimchi and adjust seasoning if necessary. The kimchi is now ready to ferment.
