Vegan Kimchi by Bärbucha Fermenterei!

Aktualisiert: 24. Apr.

The legendary Kimchi. This is one of our most popular fermented vegetables.

So what is Kimchi, exactly? Let's turn to Wikipedia for a definition:

"Kimchi, a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger..."

Kimchi has been around for a while, some few thousand years at least and there is a reason for that. Not only it is delicious but it's also very healthy.

Dr. Mercola in one of his articles quotes "The Journal of Medicinal Food" and lists some of the health properties of Kimchi

And Dr. Axe mentions these health benefits:

1. Provides Probiotics that Help Improve Digestion

2.Helps Increase Immunity

3.High in Fiber

4. Low in Calories & Can Help Reduce Cravings

5. Provides Antioxidants that Can Help Fight Cancer

And this is all great, especially when it adds to the value of a product that is already delicious.

But not all Kimchi products are so healthy. There are a lot of pasteurized "Kimchi" or Kimchi with added preservatives.

There are two ingredients that are traditionally used in making the Kimchi. Fermented fish sauce and Gochugaru.

Gochugaru is a form of Korean pepper flakes that can vary is spiciness.

Being personally vegetarian, we do not use fish sauce in our Kimchi. As far as Gochugaru goes, currently we also do not use it, as there's a real problem with getting a good quality one.

Quite a lot of Gochugaru that is exported, is of inferior quality and many of them, even though the package says that they are Korean, are actually Chinese products.

So till we find a product that we'll be satisfied with, we have come up with an alternative.

We make our Kimchi with the following vegetables:

And with start with cabbage first.

The cabbage is washed and cut. Then we rub some unrefined sea salt into it and we leave it overnight, under some weights, to release the juices.

The next day, we drain the liquid and to rinse the salt out of the cabbage. Next, come Daikon radishes and carrots.

We also make the sweet rice flour + sugar paste.

To this we add our "Kimchi Paste" made with pureed sweet peppers, peppers flakes, ginger and garlic.

The starch and sugar serve as food for the bacteria. Throughout the fermentation, all sugar is fermented and turned into organic acids, so there's no sugar left in the final product.

At this point we start putting all the ingredients together for coating with our Kimchi paste:

Next, we mix everything and we adjust the seasoning.

When all the mixing is done, it is time to fill up our fermenters.

Next we put some weights on top and then the lids.

A note here:

we use our regulars stone crocks and not the traditional Onggi because it is almost impossible to get good quality Onggi in Europe that would be big enough.

Occasionally, some of the Kimchi goes into our Fermentation Jars to be the showcase pieces on our window.

Now, we let it ferment for a minimum of one month. the average time is usually 2-3 months.

When that time is up, we transfer our Kimchi into our retail jars:

And when it's all done, it looks like this:

Here's a close up of our Kimchi jar and the label:

Kimchi can be used in many, many ways. The simplest one is as a side dish.

We use that Kimchi in multiple ways. Here are just some of the suggestions:

Kimchi - Avocado Salad with Mung Sprouts & Roasted Sweet Potatoes.

On a sandwich with Hummus, Tomatoes & Avocado.

Kimchi can be enjoyed as a side to many other dishes.

Ingredients: Napa Cabbage, Daikon Radishes, Carrots, Chives, Rice Flower Paste (Sweet Rice Flower, Water & Unrefined Sugar) & fermented Kimchi Paste (Sweet & Hot Peppers, Garlic, Ginger & Salt)

A bonus!

A beautiful video about Kimchi making from one of our favorite YouTube channels.

To purchase / zum Kaufen klicke bitte hier

Disclaimer: All medical information in this post is merely information & not advise. If you need medical advice, please consult your doctor or other appropriate medical professional.

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