Our Veggie Kitchen

We're having some friends over for a kimchi making demonstration this evening, which is the excuse I've needed to finally write up the recipe.  I've been making batches every 2-3 months over the last couple of years.  I have a growing list of friends that get some... I end up giving about a third of each batch away.

This recipe is actually several individual recipes that you combine at the end.  The cabbage soaks for 8 or 9 hours, so be prepared to start early and make a day of it.  Make sure and start the broth and porridge steps early enough for them to cool completely.  Everything else I do after I start draining the cabbage.  This video from Seonkyoung Longest is an amazing tutorial

Kimchi is usually made with a lot of fish sauce and other fermented fishy ingredients.  I've done a couple of things to augment that.  First, I use a seaweed and shiitake broth.  This is my go to broth for most any Asian cuisine.  Second, I add doenjang.  Doenjang is the Korean version of Miso and, to me, it has a more fermented, deeper flavor.  You can use miso, but I really recommend doenjang, for everything really!  Finally, gochugaru is Korean red pepper flakes and are a must.  It is a little hot, a little smokey and a little fruity.  It is delicious on everything.

Vegan Kimchi

Cabbage:
3 large napa cabbages
3/4 cup coarse sea salt
24 cups cold water, mixed with 2 1/4 cups sea salt
Additional water as needed: 2 cups water mixed with 3 tbs salt

Porridge:
2 cups umami broth
1/4 cup mochi (sweet rice flour)

Kimchi Paste:
1 cup umami broth
6 tbs doenjang
1 tbs sugar
25 cloves garlic
2 tbs ginger
1/2 medium onion
1 fuji or gala apple
1-2 cups gochugaru, korean red pepper flakes (I use 1 1/2 cups)

Vegetables:
2 lbs korean radish or daikon
2 cups garlic chives
6-8  green onions

Cabbage (about 30 minutes + 8-9 hours soaking time):  Dissolve salt into water in a large basin.  Cut cabbages into quarters.  Wash quarters and shake them dry.  For each quarter, sprinkle salt on the thick part of each rib.  About 1 tbs salt per quarter.  Put quarters in salt water basin and leave to soak for 8-9 hours turning every hour or so, until you can bend back a rib without it snapping.

Porridge (about 5 minutes):  Stir mochi into broth and bring to a boil.  Boil for a  couple of minutes and remove from heat.  Cool completely.