Speedy Vegan Kimchi
This speedy version, also known as fresh kimchi, is a perfect compromise for those that are not comfortable or confident with the fermenting process and those that would love to enjoy kimchi straight away.
Servings: 6 people
Calories: 29kcal
Ingredients
- 500 g Napa Cabbage
- 100 g Spring Onions
- 50 g Carrot
- 50 g Daikon optional
- 1 Garlic Clove grated
- ½ inch Ginger grated
- 1 tablespoon Gochujang
- ½ tablespoon Soy Sauce
- ½ tablespoon Mushroom Sauce or more soy sauce
- ½ cup Water
- 10 g Coarse Salt
Instructions
- Wash the cabbage well, chop it into bites and place it into a big bowl with water and salt.
- Toss the cabbage well in the salted water, place a weight on top and set aside for 1 hour and half, stirring it every half an hour.
- In the meantime cut into matchsticks (julienne) the daikon, the carrot and the spring onion. Add the chopped veggies to the cabbage in the last half an hour.
- In a bowl combine the Gochujang paste, the garlic, the ginger, the soy sauce and the mushroom sauce.
- Rinse the cabbage and the vegetables well with fresh water, then squeeze well and pat dry with a cloth to remove all the liquid.
- Transfer into a clean bowl and pour over the spicy paste.
- Toss and squeeze the veggies well in the sauce (it's better if you use some gloves).
- Transfer to a serving dish and serve immediately. If you like you can sprinkle with some roasted sesame on top of the kimchi.
Nutrition
Calories: 29kcal | Carbohydrates: 6g | Protein: 2g | Potassium: 311mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1829IU | Vitamin C: 29mg | Calcium: 84mg | Iron: 1mg