Kimchi is such a fantastic condiment or a side dish (banchan) and a perfect companion to many raw dishes. It not only adds spiciness, flavor and texture, it is very nutritious and loaded with beneficial bacteria.
From my Korean colleagues I learned years ago that each family in Korea has its own kimchi recipe. I also learned that kimchi is not necessarily vegan. Fish sauce and anchovies are used to make it. Also, the Korean gochujang chili paste is not raw, and the marinade is often cooked before being mixed with cabbage. Any type of vegetable or vegetable medley can be used to make kimchi. The preparation process is very elaborate and can take days. If Napa cabbage is used, the outcome is called baechu kimchi.
My two recipes are for a quick, easy raw vegan, chopped cabbage kimchi or the Mak Gimchi. Chopped cabbage ferments very quickly. Depending on the temperature in your kitchen, you should be able to eat it after one week. This kimchi is not meant to be stored for a long time. It will keep well in the fridge for another week, but it will become watery and lose its texture.
I did not use any sugar. Instead I used sweet apple and snow pear in my recipes. To make my kimchi completely raw, I substituted gochujang chili paste with raw red genmai miso paste, but you can also ferment Napa cabbage without adding any miso at all.
~ White Napa Cabbage Kimchi ~
Ingredients:
- 1medium large head of white Napa cabbage (about 2.5-3 pounds)
- 1/4 cup pickling salt for the brine (make sure it is not fortified with iodine!)
- 1 medium large carrot, cut into 2-inch matchsticks
- 4 spring onions, cut into matchsticks (optional)
- 1/2 small daikon radish, cut into matchsticks (optional)
for the kimchi paste (marinade)
- 6-8 garlic cloves
- 1.5 inch fresh ginger rhizome
- 1 cup Korean hot chili pepper (gochugaru)
- 1 small organic apple, peeled, cored and roughly chopped
- 2 Tbsp raw red miso paste (nama genmai miso, for instance)
Method:
- Remove any wilted or spoiled outer leaves. Cut the cabbage head into four quarters. Chop each quarter into 1.5- 2 inch pieces.
- Transfer all the chopped cabbage into a bowl and gradually add the salt making sure that the cabbage is well coated. Using your clean hands gently toss and massage the cabbage to distribute the salt evenly. The salt will draw water out of the cabbage.
- Set the bowl aside and allow the cabbage to sit in salt at room temperature till the toughest pieces are soft, or about 4 hours. To test, take one of the tougher stem pieces and try to bend it. If it is pliable and bends without breaking, your cabbage is ready. If it breaks, allow the cabbage to sit for another half an hour or so. Test again.
- In meantime, using a personal blender or a food processor, blend chopped apple, garlic, ginger, hot chili, and miso into a smooth paste. Transfer the marinade into a bowl, cover and place it in the fridge until you are ready to use it.
- Transfer the softened cabbage into a colander. Rinse the cabbage in cold water till most of the salt is washed out. You can taste a small piece. If it is still too salty, rinse again. Once you are satisfied with the saltiness, allow the cabbage to drain in the colander for at least half an hour.
- With clean hands squeeze all the remaining water out of the cabbage. Transfer cabbage into a large bowl. Add carrots, spring onion and daikon radish, if using.
- Take the kimchi marinade out of the fridge. Pour it into a bowl with cabbage and carrots, and spread to cover the vegetable completely. Mix well.
- Fill out sterilized jars leaving about 1.5 inch space to the rim. Close the jars and put them in a bowl or other shallow container to protect the surface of your countertop. The fermenting kimchi will rise in the jars and might spill some juice. Place the jars in a warm place in your kitchen and allow to ferment for 3-5 days.
- When you are satisfied with fermentation, transfer the jars to fridge. Consume within one week.
~ Purple Napa Cabbage Kimchi ~
Ingredients:
- 1 head of purple Napa cabbage
- 1/4 cup pickling salt for the brine (make sure it is not fortified with iodine!)
- 1 snow pear
for the marinade
- 1 inch knob fresh ginger rhizome
- 6-8 cloves garlic
- 2 Tbsp raw, unpasteurized miso paste
- 1 cup Korean hot chili pepper (gochugaru)
Method:
- To prepare the cabbage for marinating follow the instructions from the white Napa cabbage recipe above. The process is the same, but you will notice that the purple Napa cabbage is much tender than the white one. It will soften much faster.
- While your cabbage is softening in salt, peel the snow pear and grate it on the large holes of your box grater. Add 1/4 tsp salt and mix well. This will help remove excess water from the pear. Pour the water out and with clean hands squeeze any remaining water.
- In a personal blender or a food processor whiz the marinade ingredients into a smooth paste.
- Once your cabbage is well drained, add the grated pear and the marinade. Mix well.
- Fill the jars sterilized jars with the cabbage mix leaving about 1.5 inch space to the rim. Close the jars and proceed in the same way as in the recipe above. Allow to ferment for 3-5 days.
- Store the ready kimchi in your fridge and consume within a week. Enjoy in good company!
Tip: Any leftover marinade can be used to make a very delicious raw salad dressing. Just add freshly pressed juice of (blood) orange, virgin olive oil, some balsamic vinegar, and a generous amount of black pepper. Pour this dressing over robust baby greens, add some snow pear wedges and spiralized carrot, and you will have a delicious winter salad.
As I mentioned in the beginning of this article, kimchi is a very individual dish. If you succeed the first time, you will want to experiment with ingredients. There is no limit, so give it a try.
Raw, unpasteurized kimchi is a very healthy condiment. It is loaded with probiotics that can help you balance your microbiome, help digestion, and reduce systemic inflammation. It contains vital nutrients such as vitamin C, B6, niacin, folate, riboflavin, vitamin K, and iron. Add kimchi to your diet. Your body will thank you for it.
In radiant health, passionately raw - Dominique
Dominique Allmon©2023
*Information in this article is for educational purposes only. It is not meant to diagnose or cure a disease.