To be absolutely frank, I was going to give this week's Qurator's: Hive Top Chef! | Kimchi a miss, as I could not find any in our local stores, but I'm always up for a challenge, so decided to make my own.
A week ago, I started a series called Gifts from my KitchenGifts from my Heart.
A bottle of Kimchi would also make the perfect gift for a friend.
I'm not a big fan of fermented foods, despite their health benefits. Traditional Kimchi looked way too spicy for me and my IBS. However, when I did a bit more research, I learnt that Kimchi, in fact, reduces the symptoms of IBS!
I wanted to make a plant-based version and found a couple of recipes for White Kimchi.
Don't be fooled by its looks, it may look very bland, but garlic, ginger, green chili sauce, and distilled rice vinegar make a power-packed Kimchi paste!
Ingredients:
No cooking is required, but much slicing, shredding, crushing, and grating.
Sounds hectic, but it was a load of fun, especially with Cynthia spurring me on and making me smile for the required photo.
I love raw cabbage and carrots, so there was quite a bit of crunching going on in my mouth as well;)
This recipe was adapted from one I found on a local fresh produce market's website.
White Kimchi à La Lizzie
- Half Cabbage - sliced
- 15ml Pink Himalaya Salt
- 3 Garlic Cloves - crushed
- Ginger root - grated (approx 30ml)
- 30ml Green Chili Sauce
- 45ml Distilled & Rice Vinegar
- 15ml Brown Sugar
- 7 Radishes - grated
- 4 medium-small Carrots - cut into julienne strips (or grate)
- 3 large Spring Onions - shredded
- 3 Cayenne Peppers
Place cabbage in a large bowl, add salt and mix.
Leave to stand for an hour, rinse under water, and squeeze out excess water.
This step is vital as it removes some of the moisture and softens the cabbage. It also aids the fermentation process.
Make the Kimchi paste while the cabbage is soaking.
Mix Garlic, Ginger, Chili Sauce, Sugar, and Rice Vinegar into a deliciously, flavourful paste.
Shred, grate, and julienne the vegetables
Carrots were flying everywhere - I did not want to slice my fingers in the process - that happened once before!
Place vegetables into a large bowl, add Kimchi paste, and mix to coat.
Add cured cabbage, and mix again to coat all vegetables.
Pack into sterilized glass bottles, seal, and leave at room temperature overnight. Store in refrigerator. The flavour improves with the fermentation process.
A very different very white Kimchi, hot, fragrant, and sweet-sour at this stage.
I kept some aside to have fresh with Fried Rice for a Meatless Monday dinner - it was yum!
Ingredients for Fried Rice
Recipe
Quantities are approximate
- 250ml Basmati Rice - cook according to package instructions
- 50ml Oil
- Half Onion
- Handful of Green beans
- 200 gram Mushrooms, diced
- Small bunch of Spring Onions, diced
- 150ml frozen Sweetcorn
- Cayenne Chillies
- Paprika
- Coriander (Dhania) leaves
- Handful of roasted Cashew Nuts
Sautee onions till they start to caramelize
Add beans and mushrooms, and stir-fry
Move ingredients to the side of the pan, add a little extra oil, add rice, and stir-fry till some of the rice gets a bit of a 'nutty crust.'
Add sweetcorn, mix, season to taste, and continue stir-frying.
Pile onto a serving plate, sprinkle with coriander leaves and cashew nuts, and top with Kimchi.
This fairly large bottle will sit in the refrigerator to allow it to ferment.
Thank you @qurator for introducing me to Kimchi, although it's not the usual one you see on the shelves! I will be making another bigger batch of White Kimchi to give away as gifts and keep one or two for myself.
BON APPETIT FRIENDS!
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Looks great 😊 I make Kimchi too especially cold seasons when beautiful cabbages are here and there. Serving Kimchi with fried rice is a great idea. It must be delicious ... 🤤
I'm actually glad I couldn't find any in our local stores, will be making another batch soon. It was delicious with the fried rice.
Thank you for popping into my kitchen @akipponn 🤗
Wow! As someone who loves kimchi, I'd be so happy if someone would give me a jar of kimchi as a gift. I'm sure the recipient of your kimchi will appreciate it.
And thank you for sharing this recipe, I'm reposting so I can go back and read this when I got the time (and the complete ingredients 😅) to make the recipe. I have never tried white kimchi before and I usually just buy the orange-y ones I find at the Korean store near my house. I bet the recipe you shared is a must try too!
Thank you for the great feedback @esciisc, I would love to try authentic Kimchi but will have to go to a specialty store. Although White Kimchi looks pale and insipid, it's still packed with flavour. Needs to ferment now😉
I haven't tried Kimchi yet and I don't like spicy recipes either, but this version you have prepared looks delicious and in any case the spiciness can be controlled by playing with the right measure of ingredients. The presentation in the jar with a sticker showing love makes the difference. From my point of view, details count. Thanks for sharing the recipes you have used.
Best regards, have a nice day.
Hi @syllem, I for sure will make another batch of Kimchi. I may try prawn or fish sauce but that could be a little too spicy for my liking.
Thank you for popping into my kitchen 🤗
I am soooooo impressed that you made your own kimchi!!!! It's something I would probably not do.
The rice dish is the perfect way to eat it. I've also never done that. Thanks for the amazing recipe.😋
Thank you Carolyn, I can't wait for it to ferment. I only made it because I could not find any locally, but I'm actually glad now as it really is easy. It doesn't look like the traditional darker Kimchi, but the Kimchi paste was full of flavour! I was thinking one could even just make the paste and use it as a dip for a crudité platter.
I hope you're keeping well, my friend!
You've been curated by @plantpoweronhive! Delegations welcome!
Thank you @plantpoweronhive 😊
You're welcome dear @lizelle, good recipe. Hugs!
Your homemade White Kimchi looks absolutely delicious and would make such a thoughtful gift. I'm amazed at how you embraced the challenge!
Thank you for the nice feedback @curamax, it is delicious indeed. I must admit I was stumped when I couldn't get any in the stores, so the next best thing was to make it from scratch😉
i missed this contest because I've never heard of Kimchi nor seen it used in any recipe, but I've learnt to make the vegan version just by reading your content.
Much love 😍
I'd never tasted it, mine is different from traditional Kimchi. I tried to make it less spicy,but it has to ferment now.
Thank you for stopping by @yummycruz1 🤗
A great recipe ....good luck 👍
Thank you @mysteriousroad!
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I like this and I will practice it myself at home @lizelle
Thank you @maytomI can't wait for it to ferment, hope you try the recipe as well. Perhaps check the traditional recipe for which I've provided a link.
I would have loved to try this recipe but I'm sure if I will be able to get all the ingredients from my locale
Thank you @christybliss, I hope you can get the ingredients, otherwise adapt it if you can.
@lizelle, I paid out 1.015 HIVE and 0.243 HBD to reward 7 comments in this discussion thread.
So nice that you made your own kimchi , Im really curious to eat it, must be really yummy and flavoured 💯💯
Hello greetings @lizelle it gives me great pleasure to read you, here in Cuba you don't see so many products like that, spicy is not very used in Cuban meals, but personally I like a pinch in meals. I really like how you did it. Thanks for your sharing.🌻🫠
Hola saludos @lizelle me da mucho gusto leerte, aquí en Cuba no se ven tantos productos así, el picante no es muy usado en las comidas cubanas, pero a mí en lo personal me gusta una pizca en las comidas. Me gusto mucho como lo hiciste. Gracias por tu compartir.🌻🫠