To be absolutely frank, I was going to give this week's Qurator's: Hive Top Chef! | Kimchi a miss, as I could not find any in our local stores, but I'm always up for a challenge, so decided to make my own.
A week ago, I started a series called Gifts from my KitchenGifts from my Heart. A bottle of Kimchi would also make the perfect gift for a friend.
I'm not a big fan of fermented foods, despite their health benefits. Traditional Kimchi looked way too spicy for me and my IBS. However, when I did a bit more research, I learnt that Kimchi, in fact, reduces the symptoms of IBS!
I wanted to make a plant-based version and found a couple of recipes for White Kimchi.
Don't be fooled by its looks, it may look very bland, but garlic, ginger, green chili sauce, and distilled rice vinegar make a power-packed Kimchi paste!
Ingredients:
No cooking is required, but much slicing, shredding, crushing, and grating.
Sounds hectic, but it was a load of fun, especially with Cynthia spurring me on and making me smile for the required photo.
I love raw cabbage and carrots, so there was quite a bit of crunching going on in my mouth as well;)
This recipe was adapted from one I found on a local fresh produce market's website.
White Kimchi ร La Lizzie
- Half Cabbage - sliced
- 15ml Pink Himalaya Salt
- 3 Garlic Cloves - crushed
- Ginger root - grated (approx 30ml)
- 30ml Green Chili Sauce
- 45ml Distilled & Rice Vinegar
- 15ml Brown Sugar
- 7 Radishes - grated
- 4 medium-small Carrots - cut into julienne strips (or grate)
- 3 large Spring Onions - shredded
- 3 Cayenne Peppers
Place cabbage in a large bowl, add salt and mix.
Leave to stand for an hour, rinse under water, and squeeze out excess water.
This step is vital as it removes some of the moisture and softens the cabbage. It also aids the fermentation process.
Make the Kimchi paste while the cabbage is soaking.
Mix Garlic, Ginger, Chili Sauce, Sugar, and Rice Vinegar into a deliciously, flavourful paste.
Shred, grate, and julienne the vegetables
Carrots were flying everywhere - I did not want to slice my fingers in the process - that happened once before!
Place vegetables into a large bowl, add Kimchi paste, and mix to coat.
Add cured cabbage, and mix again to coat all vegetables.
Pack into sterilized glass bottles, seal, and leave at room temperature overnight. Store in refrigerator. The flavour improves with the fermentation process.
A very different very white Kimchi, hot, fragrant, and sweet-sour at this stage.
I kept some aside to have fresh with Fried Rice for a Meatless Monday dinner - it was yum!
Ingredients for Fried Rice
Recipe
Quantities are approximate * 250ml Basmati Rice - cook according to package instructions * 50ml Oil * Half Onion * Handful of Green beans * 200 gram Mushrooms, diced * Small bunch of Spring Onions, diced * 150ml frozen Sweetcorn * Cayenne Chillies * Paprika * Coriander (Dhania) leaves * Handful of roasted Cashew Nuts
Sautee onions till they start to caramelize
Add beans and mushrooms, and stir-fry
Move ingredients to the side of the pan, add a little extra oil, add rice, and stir-fry till some of the rice gets a bit of a 'nutty crust.'
Add sweetcorn, mix, season to taste, and continue stir-frying.
Pile onto a serving plate, sprinkle with coriander leaves and cashew nuts, and top with Kimchi.
This fairly large bottle will sit in the refrigerator to allow it to ferment.
Thank you @qurator for introducing me to Kimchi, although it's not the usual one you see on the shelves! I will be making another bigger batch of White Kimchi to give away as gifts and keep one or two for myself.
BON APPETIT FRIENDS!
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