Kimchi is a traditional Korean side dish made from fermented vegetables (similar to sauerkraut) with a very pungent flavor, that adds a spicy zing and crunchy texture to just about anything. It can lend a subtle heat to scrambled or devil eggs and a tangy oomph to pizzas, quesadillas, tacos, and rice bowls.
Many bacteria are involved in the fermentation of kimchi, but probiotic lactic acid bacteria are the predominant ones. Consuming probiotic foods regularly has many health and nutritional benefits, which include keeping your digestive system clean and creating a favorable environment for gut healing.
Our recipe for raw vegan kimchi is extremely easy to make at home and if you don’t already keep a jar of kimchi in your fridge, now’s the time to stock up and start reaping the benefits of a healthy and thriving gut!
Easy Vegan Kimchi Recipe
Prep Time: 2 hours + 15 min | Cook Time: 0 min | Yields: 3 cups
+ 1 napa cabbage, cored, separated into individual leaves and well rinsed
+ 2 tbsp sea salt
+ 1 small onion, roughly chopped
+ 8 garlic cloves
+ 1 apple
+ 2 tbsp tamari sauce
+ 2 tbsp coconut sugar
+ 1/4 cup red chili flakes
+ 3 tbsp fresh ginger, peeled
+ 1/2 cup warm water
+ 2 carrots, cut into matchsticks
+ 6 green onions, thinly sliced
Meanwhile, place onion, garlic cloves, apple, tamari, coconut sugar, chili, ginger, and water in a food processor or blender and process until a smooth paste is formed, scraping down sides as necessary.
Once cabbage is ready, drain the water and, with clean hands, combine with carrots, green onions and chili paste. Mix well to coat all pieces and place the cabbage mixture inside sterilized jars, pushing down tightly to avoid air pockets.
Store the jars in your pantry or any dark place at room temperature for 1 to 2 days, then store in the refrigerator for 1 to 2 months. Enjoy!
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