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Vegan Kimchee + bonus salad recipe!

March 2, 2014 by Rachel Carr 6 Comments

Healthy ferments boost your immune system and make your skin glow! Try this flavorful Kimchee that will add a healthy spice to any dish.Healthy and probiotic fermented kimchee will add zing to any dish, boost your immune system and make your skin glow! It's easier than you think!

Kim Chee is truly a living food.

Here’s the rundown on kimchee really fast, if you don’t know what it is!  It’s a Korean dish, usually fermented napa cabbage and green onions, with chili flakes, garlic and ginger, although it’s often made with daikon radish, cucumber and greens.  I have even seen fruit kimchee!  I love the hot and tangy flavor of it, but it’s also usually made with fish sauce or oysters, wheat or rice flour and msg.  So, making it at home is a fun project and ensures that you know exactly what’s in it.  I am a big proponent of regular consumption of fermented foods, such as sauerkraut, kimchee and fermented beverages like kombucha and kefir.  These foods help enhance immunity, create glowing skin and improve digestion and intestinal health.

Today I am showing the kimchee with a simple salad, because I love pairing the  crisp greens and vegetables with the intensity of the cultured cabbage.

There are so many uses for this amazing food-I will be sharing more soon!

Vegan Kimchi
 
Print
Prep time
45 mins
Total time
45 mins
 
Author: Rachel Carr
Recipe type: Ferments
Cuisine: Korean, Raw Vegan
Serves: 12 servings
Ingredients
  • 1 head Napa Cabbage
  • 2 bunches green onions, chopped in 2 inch pieces
  • 4 cloves garlic, minced
  • 3 Tablespoons ginger, grated
  • 1 cup korean chili flakes
  • 1 Tablespoon chickpea miso
  • filtered water as needed
Instructions
  1. Cut cabbage in half length wise. Fill a large bowl with water and ½ cup sea salt. Submerge cabbage in water and soak for at least two hours, until wilted.
  2. Drain salt water, but save some of it to the side, and rinse cabbage halves very well. Make a paste out of the chili flakes, garlic, ginger, miso and water as needed. You can simply stir it all together in a bowl and add water little by little until it forms a paste that is the consistency of a thin pancake batter. Fold in the chopped green onions.
  3. Ok, this is where it gets messy! Remove the large outer leaves of the soaked napa cabbage halves. Rub the chili paste between all the leaves and on the outside of the cabbage. Use the outer leaves to wrap the cabbage halves into neat bundles and then pack them into a jar or plastic container and cover the cabbage with some of the leftover cabbage soaking brine. Allow this to sit covered on your counter for 2 days to a week. You can open the container to check its progress or to take a nibble! It will be bubbly and funky, but not rotten.
3.5.3208

 

Healthy and probiotic fermented kimchee will add zing to any dish, boost your immune system and make your skin glow! It's easier than you think!

Kimchi Salad with Ume Plum Vinaigrette
 
Print
Prep time
10 mins
Total time
10 mins
 
Author: Rachel Carr
Recipe type: Raw Vegan
Serves: 6-8 servings
Ingredients
  • 2 cups butter lettuce or spring mix
  • 2 carrots, peeled and cut into matchstick pieces
  • 1 sheet raw sushi nori, cut into thin strips
  • Other vegetables I highly recommend-cucumber, spicy sprouts, red cabbage, radish, avocado
  • sesame seeds as garnish
For the Ume Plum Vinaigrette;
  • ⅓ cup sesame oil
  • ½ teaspoon ume vinegar
  • ¼ cup maple
  • 1 Tablespoon apple cider vinegar
  • ¼ teaspoon ground ginger
Instructions
  1. Mix dressing ingredients together in a bowl and whisk by hand.
  2. Dress salad to taste and top with about ¼ cup kim che
3.5.3208

 

Kimchi Salad with Ume Plum Vinaigrette

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Filed Under: Appetizers, Gluten Free, Raw Detox, Raw Vegan Tagged With: fermentation, kimchee, raw vegan, raw vegan recipes, six main, vegan, vegan recipes, vegetarian

Reader Interactions

Comments

  1. Jil Nelson

    November 3, 2014 at 8:46 pm

    Do you need to use filtered water?

    Thank you in advance.

    Jil

    Reply
    • Rachel Carr

      November 4, 2014 at 7:30 am

      I recommend using filtered water if possible!

      Reply
  2. judy panciera

    August 26, 2016 at 12:54 am

    Does it have to be chickpea miso or can I use regular red miso?

    Reply
    • Rachel Carr

      September 2, 2016 at 6:21 am

      feel free to sub any miso 🙂

      Reply

Trackbacks

  1. Bibimbop - The Raw and The Cooked says:
    August 23, 2016 at 11:36 pm

    […] This is the original rice bowl! Bibimbop can be infinitely customized with seasonal vegetables, and any style of kimchee you desire! If you want to make your own kimchee, you can use this recipe. […]

    Reply
  2. Shiitake and Chard Detox Soup - The Raw and The Cooked says:
    December 16, 2016 at 6:29 am

    […] kimchee, if you can get it, adds a spicy kick and a nutritional boost from the healthy ferment. Kick that […]

    Reply

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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