Dorothy Porker

J. Kenji López Alt’s Vegan Kimchi Recipe

Kimchi spread out on a grey backdrpo

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NOTE: This is an older recipe, of which I cannot retrace when I originally posted it before the hack of my old domain name.

I love Korean food but I’ve always been a bit scared of making kimchi. Luckily my brother sent me this recipe by J. Kenji López-Alt that is easy, vegan and you can eat it almost straight away or leave it to ferment.

A jar of kimchi, with two jars in the background with other pickled goods

What do I eat kimchi with?

I have kimchi as a side with rice and Korean fried chicken, in fried rice, on its own as a snack, in pancakes, on a grilled cheese sandwich or in mac and cheese. It also does really well on a burger with some cheddar cheese.

J. Kenji López-Alt's recipe for homemade vegan kimchi

The easiest kimchi recipe there is, ready to eat within 2 days or ferment over a longer period of time. And it's vegan too!
Course Side dish, Sides
Cuisine Korean
Prep Time 15 minutes
Cook Time 2 days 8 hours
Author Dorothy Porker

Equipment

  • Very large bowl
  • Food processor
  • Mason jar or other large glass container
  • Chopsticks

Ingredients

  • 1 large head Napa cored and roughly sliced
  • 1 small daikon thinly sliced or julienned if you're a pro
  • 8 spring onions greens roughly chopped, whites reserved
  • 2 T - 30 gr salt
  • 8 cloves garlic smashed and peeled
  • 1 1/2" piece of ginger peeled and grated
  • 1/2 c - 125 gr gochugaru coarse Korean chili powder, except no substitutes!
  • 2 T - 30 gr white miso paste red works as well
  • 1 T - 15 gr sugar
  • 1 c - 235 ml water

Instructions

Day 1

  • Place 1 cored and roughly sliced Napa cabbage in a large bowl with 1 thinly sliced small daikon and the roughly chopped greens of 8 onion greens and sprinkle with 2 T - 30 gr of salt.
  • Mix to get an even coating of the salt on all the leaves and leave to sit at room temperature for 1 or up to 12 hours to drain out the liquid. You should be left with about at least 1/4 or 1/2 c of liquid while the cabbage should be completely wilted.

Day 2

  • Mix together the whites of 8 spring onions with 8 smashed and peeled cloves of garlic, 1 1/2" inch of peeled and grated ginger, 1/2 c - 125 gr of gochugaru, 2 T - 30 gr of miso and 1 T - 15 gr of sugar in a food processor until you get a thick paste.
  • Mix together the cabbage and gochugaru paste. Rub each leaf individually so all the cabbage leaves are all thoroughly coated.
  • Add 1 c - 235 ml of water to the mixture and mix well before tasting. The liquid should be as salty as the sea, so add more salt if necessary (generally I've found this not to be the case).
  • Now, place your cabbage in a mason jar or other glass container with a good seal. Make sure you pack it together tightly and use a chopstick to release any air pockets at the end by pocking the air pocket with the chopstick, allowing liquid to fill its place.

You now have two options to eat this kimchi:

    Kimchi for impatient people

    • Move your kimchi to the fridge straight away and try it daily until it's reached the level of fermentation you enjoy (or until it's finished, basically). I tend to move it to the fridge straight away and just start eating, because I have no patience.

    Kimchi for patient people

    • Leave at room temperature for 24 hours before moving it to the fridge and leaving it there for a week before you dig in.
    • Either way this kimchi keeps for 1 month in the fridge.

    Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor J. Kenji López-Alt’s vegan kimchi recept.

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