This traditional recipe by Tout Cru! incorporates wakame and kombu seaweed to give this vegan kimchi recipe the umami edge, without having to use fish sauce.
20gfine sea salt(We recommend fine grey sea salt from Maison Orphée, with a pleasant mineral taste and a powdery texture that makes it easier to incorporate)
10gwakame and kombu seaweed(We recommend wild hand-picked seaweed from Gaspésie, Quebec by sea farmer Varech Phare Est)
Steps
Preparation
Cut the napa cabbage into small pieces about 2.5cm (1 inch) wide.
Cut the carrots and daikon into very thin julienne strips (ideally with a mandolin, or with a chef's knife).
Puree the garlic and ginger in a food processor. Add a little water if you wish to make it smoother.
Cut the seaweed finely.
In a large bowl, mix all the vegetables with the salt, chili, and seaweed.
Gently massage the ingredients for 1 to 2 minutes, or until vegetables are well soaked.
Fill the jar, packing carefully as you go to remove any air pockets. Leave some space at the top of the jar (about 2.5cm/1 inch).
Pro tip: We don’t massage the vegetables excessively. We treat vegetables with respect and kindness! We believe that for kimchi, you just need to incorporate the ingredients properly to get good results.
Fermentation
Place a ViscoDisc insert over the vegetables
Let them ferment at room temperature for 5 days.
Start tasting after 3 to 4 days. Store in the fridge to stop fermentation.
Have you tried it?Share and tag @revolutionfermentation!