Vegan kimchi

Vegan kimchi

Total: 49 hr 5 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / glass: 632 kcal
, Fat: 27 g
, Carbohydrate: 64 g
, Protein: 18 g

Ingredients

1 glass

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Vegetables

1 Chinese cabbage
1 broccoli
1 cucumber
1 carrot
2 spring onions
1 red chilli
50g salt, iodized

Kimchi sauce

4tbsp gluten-free flour
300ml water, cold
3 garlic cloves, pressed
4cm ginger, finely chopped
2tbsp dark sesame oil
2tbsp soy sauce (e.g. tamari)
2tbsp apple sauce

To decorate

a little sesame seeds
Purchase ingredients now

Utensils

One large preserving jar (min. 1 kg)

How it's done

Vegetables

Cut the nappa cabbage, broccoli, cucumber and carrots into bite-size pieces, slice the spring onions into rings. Deseed the chilli and cut into rings. Mix the vegetables and layer in a bowl with the salt. Fill the bowl to the brim with water, leave to stand for approx. 35 mins.

Kimchi sauce

Mix the rice flour and water until smooth, bring to the boil while stirring. Remove the pan from the heat, allow the mixture to cool a little and expand. Stir in the garlic, ginger, sesame oil, soy sauce and apple sauce.

To decorate

Thoroughly rinse the preserved vegetables in water, drain, rub the kimchi sauce evenly into the vegetables, including between the individual layers of cabbage leaves and vegetables. Transfer the vegetables to the preserving jar, press down so that no air pockets remain between the cabbage leaves. Leave a finger's width at the top of the jar to allow for the lactic acid fermentation. Seal the jar and allow the contents to ferment at room temperature for up to 2 days.

Sprinkle with sesame seeds to serve.

Good to know
Shelf life: Store the kimchi in the fridge and use within one week. Ideally prepare only a small amount and use the rest of the vegetables for a soup, for example.

How-tos

Cutting carrots into strips, slices, sticks or cubes

Cutting carrots into strips, slices, sticks or cubes

Deseeding and cutting chilli peppers

Deseeding and cutting chilli peppers

Peeling ginger

Peeling ginger

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