Some folks right now are screaming, “Yay Kimchi!!” and others are saying, I can almost hear it now, “What the heck is Kimchi?”

Kimchi is a delicious, pungent and somewhat spicy, (depending on your taste) Korean condiment that is eaten all over the world. It is not just a condiment it is a FERMENTED condiment that is oh so good for you!

How good is it? For starters, fermented foods are loaded with gut loving Lactobacilli bacteria, aka really wonderful probiotics. Kimchi is full of Vitamins A and C, antioxidants and immune boosting properties PLUS it has been known to aid in weight loss – bonus! 🙂

Basically, Kimchi can be made from any vegetable and can be made the traditional way with fish sauce added or veganized with homemade “vegan fish sauce”. I chose the latter even though I am not vegan I do not really care for fish sauce.

I used veggies from a local farm, thanks to my good friends over at Milk & Honey Farm. Sue and Mike gave me turnips and two types of cabbage. I chose the savoy cabbage to use in this recipe because it is wrinkly and can hold all the pepper and spices in those little nooks and crannies. Yum……

Ingredients

  • 1 head savoy cabbage, cut in wedges, core removed
  • 2 whole carrots finely chopped or sliced
  • 6 green onions sliced
  • 1 turnip sliced thin and halved
  • kosher salt

Vegan Fish Sauce

  • 2 tbsp Tamari or soy sauce organic
  • 2 tbsp Sugar
  • 1/4 cup pineapple juice
  • 1/4 cup warm water

Hot Sauce Mix

  • 3 tbsp fresh ginger rough chopped
  • 2-4 cloves garlic rough chopped
  • 1 small onion rough chopped
  • 5-8 tbsp Korean red chili flakes or crushed red pepper flakes *Depends on heat wanted

Instructions

  1. IMPORTANT – make sure every tool and your hands stay clean throughout this process to avoid unwanted bacteria***First rinse your cabbage quarters and pull leaves off individually, leaving out the outermost leaves. Once rinsed, lay them on a towel to dry off a bit.
  2. Get a big bowl, you will layer the cabbage leaves with salt, rubbing the salt into each leaf. Stack or layer until all leaves are done and weigh it down with another bowl or plate. Let sit for 20-30 minutes. You will do this 3-4 times so plan early!! The more you massage the leaves with the salt, the more tender the cabbage.
  3. Put your chopped green onions and chopped carrots in a small bowl and set aside.

Vegan Fish Sauce

  1. in a small bowl mix together the sugar and the warm water. Add the tamari and pineapple juice. Mix well and set aside.

Hot Sauce

  1. In a food processor – add the ginger, garlic (depends on how much garlic you like), the onion and the red pepper. I used 5 Tablepoons of the red pepper but if you like it real hot add 8. Puree the mixture. 
  2. Add in the Vegan fish sauce to the processor and mix together.
  3. Pour this mixture over the carrots and green onions that you have set aside.
all mixed up!

Putting it together

  1. By now your cabbage should be ready. Go ahead and rinse all the salt off and once again lay them on a towel while you do the next step. Rinse the bowl good as you will use it again to mix.
  2. Wash 4-5 half pint canning jars in soapy water, rinse well and put them in a pot of water. Bring pot of water to a boil for 5 minutes with the jars, then turn off the heat. Carefully remove jars to a towel or mat while you fill them with your kimchi.
  3. USE RUBBER GLOVES – Take the cabbage leaves and spread some of the hot sauce mixture over each leaf and place into the bowl. Keep repeating until all leaves are covered. Add in the sliced turnips and mix everything together once more.
  4. Fill each canning jar with your kimchi, pressing down and you put some in the jar to create more juice. You may only need 4 of the 5 jars. Fill almost to the top, leaving just a small space but making sure the vegetable are pressed under the liquid.
  5. Cover the jars and place on the counter for at least 24 hours. Open the next day, taste and press down again on the kimchi. You can now refrigerate or leave for another 24 hours. If too spicy, leave another day. I like 2 days
cabbage has shrunk down after salting
layer each leaf with sauce mixture using gloves
gloves are necessary or your hands may burn from the peppers!!
Scrambled Eggs and Kimchi – yum!

Let me know what you think of this recipe in the comments below and if you would like to see some video content on all of our DIY’s!!

  • Thanks friends,

Anne-Marie

Garden Kimchi

Easy recipe that is both delicious and nutritious and can be adapted to all vegetables.

Course Side Dish
Prep Time 20 minutes
Fermenting – hours 48 minutes

Ingredients

  • 1 head savoy cabbage, cut in wedges, core removed
  • 2 whole carrots finely chopped or sliced
  • 6 green onions sliced
  • 1 turnip sliced thin and halved
  • kosher salt

Vegan Fish Sauce

  • 2 tbsp Tamari or soy sauce organic
  • 2 tbsp Sugar
  • 1/4 cup pineapple juice
  • 1/4 cup warm water

Hot Sauce Mix

  • 3 tbsp fresh ginger rough chopped
  • 2-4 cloves garlic rough chopped
  • 1 small onion rough chopped
  • 5-8 tbsp Korean red chili flakes or crushed red pepper flakes *Depends on heat wanted

Instructions

  1. IMPORTANT – make sure every tool and your hands stay clean throughout this process to avoid unwanted bacteria***

    First rinse your cabbage quarters and pull leaves off individually, leaving out the outermost leaves. Once rinsed, lay them on a towel to dry off a bit.

  2. Get a big bowl, you will layer the cabbage leaves with salt, rubbing the salt into each leaf. Stack or layer until all leaves are done and weigh it down with another bowl or plate. Let sit for 20-30 minutes. You will do this 3-4 times so plan early!! The more you massage the leaves with the salt, the more tender the cabbage.

  3. Put your chopped green onions and chopped carrots in a small bowl and set aside.

Vegan Fish Sauce

  1. in a small bowl mix together the sugar and the warm water. Add the tamari and pineapple juice. Mix well and set aside.

Hot Sauce

  1. In a food processor – add the ginger, garlic (depends on how much garlic you like), the onion and the red pepper. I used 5 Tablepoons of the red pepper but if you like it real hot add 8. Puree the mixture. 

  2. Add in the Vegan fish sauce to the processor and mix together.

  3. Pour this mixture over the carrots and green onions that you have set aside.

Putting it together

  1. By now your cabbage should be ready. Go ahead and rinse all the salt off and once again lay them on a towel while you do the next step. Rinse the bowl good as you will use it again to mix.

  2. Wash 4-5 half pint canning jars in soapy water, rinse well and put them in a pot of water. Bring pot of water to a boil for 5 minutes with the jars, then turn off the heat. Carefully remove jars to a towel or mat while you fill them with your kimchi.

  3. USE RUBBER GLOVES – Take the cabbage leaves and spread some of the hot sauce mixture over each leaf and place into the bowl. Keep repeating until all leaves are covered. Add in the sliced turnips and mix everything together once more.

  4. Fill each canning jar with your kimchi, pressing down and you put some in the jar to create more juice. You may only need 4 of the 5 jars. Fill almost to the top, leaving just a small space but making sure the vegetable are pressed under the liquid.

  5. Cover the jars and place on the counter for at least 24 hours. Open the next day, taste and press down again on the kimchi. You can now refrigerate or leave for another 24 hours. If too spicy, leave another day. I like 2 days.

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Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.

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