If you like kimchi, this recipe is for you! Healthy, delicious, simple, and very easy to make. It is raw and vegan. Give it a try.
Tools:
- 2-3 medium glass large jars of your choice (depending on the size of your daikon)
- wooden stamper or a wooden spoon
- sharp knife
- mandolin
- large mixing bowl
- personal blender or a small food processor
Ingredients:
- 1 large daikon radish
- 3-4 spring onions
- 1-3 fresh hot chili peppers, use more if you are using bird's eye chili
- 6-8 garlic cloves
- 1 inch chunk ginger
- 1 small sweet apple, I used Royal Gala
- 2-3 Tbsp gochugaru, (Korean hot chili pepper) - use more if you want your kimchi extra spicy
- 2-3 Tbsp pickling, non-iodized salt
Method:
- Gather all the ingredients.
- Sterilize your jars before you start making the kimchi and keep them ready.
- Wash and peel the daikon radish. Using mandolin or a very sharp knife, slice it into thin slices.
- In a bowl, mix the radish slices with salt. Allow it to sit for half an hour or so. Use this time to prepare all the other ingredients.
- Slice spring onions and the chili pepper into thin slices.
- Peel and core the apple. Chop roughly. Peel garlic and ginger. Chop roughly.
- In a blender, whiz ginger, garlic and the apple chunks into a thick, smooth paste.
- Drain the excess water from the sliced daikon, but not completely. Leave a little moisture in the bowl. Add gochugaru and the garlic-ginger-apple paste. Mix well.
- Add chopped chili peppers and spring onions. Mix again.
- Fill the sterilized jars leaving about 1 inch space to the rim. Use wooden stamper or a wooden spoon to press the daikon. Make sure that there is enough liquid to completely cover the vegetable.
- Lightly close the jars and place them in a clean dish to catch any juice that will rise to the top during the fermentation process.
- Allow the jars to sit in a warm place, away from direct sunlight, for four to five days. Allow another day or two, if you think your kimchi is not quite ready.
- Once you decide that your kimchi is just right, using a clean kitchen towel remove any spillage from the jars. Wipe the rims and pat dry. Close the jars tightly with clean lids. Place the jars in the fridge for another two to three days. Now it should be perfect. Consume within a week. Enjoy in good company!
Tip: If you do not have a personal blender, simply mince the ginger and the garlic, and grate the apple. This will work as well.
I made a very big batch and was using my kimchi for about three weeks. It tasted great and there was no sign of any spoilage. If you are going to store your kimchi for that long, make sure that the jars are always completely closed, and always use clean utensils to remove the kimchi from the jars. This will prevent any contamination with bacteria that does not belong there.
In radiant health, passionately raw - Dominique
Dominique Allmon©2023