Vegan Kimchi does not only taste good, it’s one of the most healthiest food product. Kimchi is fermented vegetable mostly with garlic, ginger and spring onion.
Almost any vegetable can be fermented, and fermenting farm-fresh produce is a great way to provide good nutrition year-round!
Chinese cabbage is an incredible resource of folic acid and Vitamin B and high in Vitamin C. It’s also an amazing source for Vitamin K. Chinese cabbage is a large-headed cabbage with firmly packed, pale green leaves that you will usually find next to bok choy in Western supermarkets. More healthy than Western cabbages. It is also a Yin food in Chinese cooking.
INGREDIENTS for 2 glasses of Vegan Kimchi
1 chinese cabbage
1 tsp salt
20g fresh ginger
1 small onion
2/3 tbsp flour
1 tbsp sugar
1-2 tbsp chili flakes
1 tbsp paprika powder
Cut chinese cabbage in mouth-appropriate pieces. Wash it and let it dry for a moment. Mix it with the salt in a big bowl and let it set for at least 2 – 3 hours.
Cut, ginger, onions and garlic. Wash the spring onion at cut it as well. Wish the flour with 150ml cold water in a pot and then heat it up slowly. Dissolve the sugar in it and let it cool down. Mix the ginger, onion, garlic, chili flakes, paprika powder and flour mix together and add the cute spring onion. Ready is your Kimchi paste.
Now mix your chinese cabbage with your Kimchi paste. Then fill your glasses and keep few centimeters distance to the top. Let it set in your room with room temperature and after 1-2 days put your Kimchi for 7 days in the fridge. After one week it will last for at least 2 month.