Autumn is such an exciting season to try new Vegan recipes; so many fruits and vegetables are reaching their time of harvest and the coming holidays beckon the wide variety of traditional dishes to experiment with. In light of this, we suggest something a bit off the beaten path, a dish you can store away and bring out to enjoy with any kind of meal: Kimchi!

Kimchi is a traditional Korean dish made of vegetables which are combined with various seasonings and then pickled.  It dates back to ancient times and the types of veggies and spices can vary depending on region of origin and season.  The perfect veggie to use at this time of year is Baechu (commonly known as Napa cabbage).  A wide variety of recipes exist for preparing it, but the basics are the same and offer huge wriggle room for experimentation.  Plus, it takes a few days before being ready to eat, so it’s kinda like a fun experiment, and then keeps for weeks.  Here’s a basic approach to preparing your own:

Korean Baechu Kimchi

  • 10 cups of water
  • 2 organic Napa cabbages, washed and cut into 2-inch squares
  • 1 cup sea salt
  • 1 Tbsp finely chopped organic garlic
  • 1 Tbsp chopped organic ginger
  • ½ cup red pepper flakes (kochukaru)
  • 2 Tbsp organic cane sugar
  • 5 organic green onions, cut into 1/2 inch piece
  • We recommend using non-leaching cookware and wooden utensils if possible.  First, Mix the salt and water in a large bowl or pot.  Add the cabbage to the water, making sure all is submerged (use a surface weight to lay on top of the cabbage, like a plate or lid, if necessary).  Soak the cabbage for 5 to 6 hours, then remove and rinse with cold water, shaking out excess liquid.  Mix the garlic, ginger, red pepper flakes, sugar, and green onions in a separate bowl, then add the cabbage and mix thoroughly, making sure the seasonings have fully coated the cabbage.  Pack the final mixture into one large or various smaller airtight jars, filling to the top, making sure to tamp down to remove large air pockets.  Add lids and put the jars in a cool, dry place for 2 to 3 days.  Remove, and enjoy immediately or place in the fridge where they should keep for 14 days or more (use your best judgement, as with any pickled food).  It’s that easy!  Cheap, easy, great for snacks or sides to other dishes and naturally Vegan, Kimchi makes a fun and healthy addition to your Autumn kitchen repertoire.

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