Vegetarian kimchi (Korean cabbage pickle)

14 Feb

It is Valentine’s Day, after all, and what says love more than spicy pickled cabbage, eh? Not bloody much.

But in truth, we loved Kimchi. Loved it so much we were happy to assume it was vegetarian – until one fateful trip to a Chinese supermarket in Sydney and an ill-judged glance at the ingredients label.

So we have recreated it, with no loss in flavour, ourselves. It’s also much easier to make your own kimchi in London than to attempt to procure it at a shop. O, the lack of East Asian supermarkets in the English capital! O!

Vegetarian kimchi

  • 1/2 medium head of cabbage
  • 10cm piece of daikon radish
  • 7 garlic cloves, crushed
  • 6cm piece of ginger, grated
  • 3 spring onions
  • 1 – 1.5 tsp red chili flakes
  • 1 tsp cayenne pepper

There are lots of recipes for kimchi, some of them requiring far more time than Man Woman was willing to devote to kimchi, I’m sorry.

So, in a very clean bowl, throw in cabbage and radish, chopped as you like. Salt and leave for an hour.

The hour is up. Salt again, and leave for another hour.

When this hour is up, mix together put into an airtight container and nearly cover with water.

Leave for at least 3 days in the fridge before eating. Yes, that’s right, the stuff is fermenting in your fridge. Don’t freak out. It’ll be OK.

Estimated cost: For the bucket of kimchi this makes, about £1.20

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One Response to “Vegetarian kimchi (Korean cabbage pickle)”

  1. Rjay Angus September 14, 2012 at 6:18 am #

    Yummy kimchi but it’s more of a “white kimchi.” Most kimchi recipes call for at least one cup of “gochugaru”/korean red pepper flakes for a nice red appearance but its up to you. I tend to add fresh chillies (I don’t recommend scotch bonnets) and red onions in my kimchi.

    I watched a video for this kimchi recipe called “Emergency Kimchi” by Maangchi. Google it for more details.

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