Easy Prebiotic Vegan Kimchi

Fermentation. We have all heard of it, some of us might shiver with the thought- some might get a mouthwatering experience just by the thought. Fermented foods have somehow gotten lost in the modern era, but is now slowely finding its way back to the kitchen counter- even fine dining has embraced this bacteria thriving food. By fermenting food, we create a good environment for good bacterias to grow. Now, there are loads of bacterias on food that we do not want, which we are genetically born to discover by smell and looks. The good bacterias on the other hand, is needed to stay healthy and is especially good for our gut health. Our gut is the source to so much illness, diseases and discomfort. The gut is where the nutrients is absorbed in the body, which makes all the more sense that if this doesn’t function as it should- it simply cannot absorb nutrients all that well and the body and our health can suffer because of that.

Kimchi is loaded with these good bacterias and should be eaten on a regular basis to keep the gut health optimal. I recently found out that my metabolism is slightly higher than normal and after a quick search I saw that many people reccommended fermented and prebiotic foods. So I’m all in on these fermented goodies! I can’t complain when it’s so delicious as well!

This specific Kimchi recipe is inspired by the traditional Korean Kimchi, but with a twist- so one might say it’s my version of the Kimchi. In the traditional sense they will use fermented shrimps and anchovy extract. As this isn’t something I have in my cupboard I decided to make this version vegan by replacing the shrimp and anhcovy with capers.

Kimchi is a side dish and can be served in a million ways. My favorite must be the time I was served this amazing burger in Oslo with Kimchi on the side. I’ve also got friends who use it in soups, noodle, wraps, spring rolls and so much more!

How do you prefer your Kimchi? Leave a comment below!

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Vegan Kimchi

Ingredients

Easy Vegan Kimchi

2 nappa cabbage

2 decilitre salt

1,5 litre water

1 korean radish

6 spring onions

Chili paste

1 decilitre onion pure

2 teaspoons ginger pure/paste (mashed raw ginger)

2 tablespoons garlic pure

1 decilitre capers

2,5 decilitre gochugaru (korean pepper flakes- vital for authentic taste)

4 tablespoons applecider vinegar

2,5 decilitre water

0,5 decilitre sesame seeds

3 tablespoons sugar (I used raw sugar cane)

Instructions

1. Start with slicing the nappa cabbage in half, so you will end up with 4 equal sizes.
2. Sprinkle salt between the layers of the cabbage.
3. Dissolve salt in the water in a large bowl. Add the nappa cabbage and let this sit for 6-7 hours, turning every now and then to make sure it gets coated with the salt water.
4. Finely chop korean radish and spring onion julienne style. A japanese mandolin is the easiest option here!
5. In another bowl add roughly chopped onions, ginger, garlic and capers. Blend this smooth with a hand mixer or in a blender, whatever you have available.
6. Then add gochugaru, vinegar, water, sesame seeds and sugar. Blend well.
7. Add the korean radish and spring onion to the chili mix and blend well to make sure it’s all coated with chili. Let sit in the fridge until the nappa cabbage is ready.
8. After the cabbage has soaked and turned for a couple of hours, rinse the salt off in cold runny water. Let most of the water drip off.
9. At this point you can have a taste at the cabbage. If it’s too salty for your liking, fill a bowl with fresh cold water and let them soak for 30-60 minutes. I didn’t find it necessary.
10. When the cabbage is dry-ish, smear on the chili mix all over the cabbage and make sure you don’t forget in between the leafs!
11. Put the cabbages in clean glass jars (make sure these are sanitized) and press down. I used 1 liter glass jars x 2.
12. Cover and let sit on the counter at room temperature for at least one day. I prefer mine after two.
13. Enjoy!