A gloriously red and spicy kimchi with the most beautiful glutinous texture ready in 30 minutes made with a delightful vegan fish sauce (from pineapple juice). A must in every pantry/fridge! Get your ferment on!
for the cabbage
- 1 kg wombok (Napa cabbage)
- 1 litre water
- 1/2 cup salt
for the kimchi sauce
- 2 tablespoons rice flour
- 2 tablespoons golden caster sugar or coconut sugar
- 1/4 cup water
- 4 garlic cloves
- 2 tablespoons vegan fish sauce (see below)
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 1 eschalot, peeled
- 3cm piece ginger
- 2 spring onions, green and whites sliced
- 1 small carrot (100g), shaved into ribbons
- 1/2 cup (100g) daikon radish, grated
- Wash, drain, trim and quarter a whole wombok. Cut each quarter into 3 cm slices.
- Bring water and salt to a boil in a saucepan. Place cabbage in a large, wide and deep bowl (I use an enamel basin). Cover with salted boiling water for 20 minutes.
- Drain water. Rinse. Drain. Return cabbage back to the bowl.
- While the cabbage is soaking, place rice flour, sugar and water in a small saucepan. Heat on medium-low, whisking until smooth and thickened. Remove from heat and cool slightly.
- Place the rice paste along with garlic cloves, vegan fish sauce, Korean pepper flakes, eschalot and ginger in the bowl of a small food processor. Process to a fine sauce.
- Add kimchi sauce to the cabbage along with the spring onions, carrot and radish. Massage the cabbage and sauce together, mixing everything well.
- Scoop kimchi in a large 4 litre glass jar with a tight rubber seal. Allow to ferment in a warm spot in your kitchen out of direct sunlight for at least an hour before consuming. I leave it overnight or 24 hours for it to reach the right pungency.
- When ready, bottle your kimchi in smaller 750ml or 1 litre glass jars with tight seals and refrigerate for up to a month.