Who doesn’t know the delicious Korean side dish kimchi? But what is kimchi and how can you make it yourself? In this blog post we will address exactly these questions and in the end you too will be able to easily make vegan ginger-kimchi yourself. So, what are you waiting for? Let’s get started!
Ginger Kimchi – a delicious recipe for a Korean national dish
Kimchi is a Korean dish made with boiled or fermented Chinese cabbage, ginger, garlic, chili, and other spices. It’s a very popular side dish in Korea and is often eaten with rice, noodles, or even in soups. Kimchi is not only delicious, but also very healthy. It is high in vitamins, minerals and fiber and also contains a number of health-promoting bacteria. Kimchi is easy to make at home and is a healthy and inexpensive alternative to the ready-made products you can buy in stores. In this blog post we will show you how easy it is to make vegan kimchi at home.
Kimchi has an earthy, sweet and sour flavor and a hot spiciness that comes from the chilies. The dish is very healthy as it contains a lot of vitamins and minerals. Additionally, kimchi is a probiotic food, meaning it nourishes the gut flora and aids in digestion.
Make ginger-kimchi yourself – vegan and healthy!
Kimchi is a Korean dish made with boiled or fermented Chinese cabbage, chili, ginger, garlic, and other spices. It is one of the most popular dishes in Korea and is often served with rice, noodles or other dishes. Kimchi is a healthy and tasty side dish that you can make at home.
Why is it worth making your own kimchi?
- Kimchi is healthy and contains many important nutrients.
- Kimchi is a tasty accompaniment to many dishes.
- Kimchi is easy to make at home and you can prepare it according to your wishes and preferences.
- Kimchi stays fresh for a long time, making it easy to prepare and store.
- Kimchi is an inexpensive side dish that you can make at home.
There are many reasons why kimchi is worth making at home. For one thing, it’s healthier because you can choose and control the ingredients yourself. Second, it’s cheaper because you don’t have to go to a Korean restaurant to buy it. And thirdly, making kimchi yourself is just plain fun! You can use your imagination and mix the ingredients the way you like.
So if you’re looking for a healthy, probiotic dish that’s easy to make at home, then kimchi is for you!
if you like our vegan kimchi recipe, you might also like these recipes:
- Kimbab / Gimbap – the Korean sushi
- Teriyaki Baked Japanese Eggplant
- Korean cabbage pancakes made from Chinese cabbage
- japanese vegan sushi flavored salad
- vegan spicy kimchi
- Baked Chinese cabbage with oatmeal and cheese crust
Ginger Kimchi – This is how you succeed with the vegan miracle cure!
Equipment
Ingredients
- 1 kg Chinese cabbage
- 1 small white radish approx. 150 g | or daikon radish, black radish…
- 2-3 carrots
- 1 red onion
- 2 cloves garlic
- 1 apple
- fresh ginger* the size of a thumb
- fresh turmeric about 2 cm
- 3 chili peppers* red
- 1 small bunch parsley
- ½ tsp. ground coriander*
- 1 tbsp. fine sea salt
Instructions
Prepare vegetables:
- Cut the Chinese cabbage without the stalk into strips about 1 cm wide.
- Peel radishes and carrots and grate over the coarse side of your kitchen grater.
- Wash, core and roughly grate the apples.
- Peel and finely dice the red onion and garlic.
- Peel the turmeric and ginger (use kitchen gloves for turmeric because of the strong coloring). Then grate finely.
- Rinse the parsley, shake dry and roughly chop.
- Roughly chop the dried red chili.
Mix all ingredients:
- Put all the prepared ingredients including the spices in a sufficiently large bowl and knead well with your hands. Until vegetable juice comes out.
- Season with salt.
- Cover with a tea towel and let stand at room temperature for about 2 hours.
- In the meantime, rinse the glasses with hot water and sanitize them.
Fill and wait:
- Pour the kimchi into the prepared glasses or glass. Press down well and divide up the rest of the broth.
- Press the vegetables down firmly so that they are well covered with liquid. So-called weighting stones are best suited for this (there are also glass weights), which are simply placed on top to weigh down the vegetables.
- Just put the lid on or leave the jars covered with a tea towel for about 3 to 5 days at room temperature.
- Occasionally check if the kimchi is still covered with enough liquid. If vegetables are floating on top, you should remove them.
- Your chili ginger kimchi is ready when it smells pleasantly sour. Now you can close the jar and keep it in the fridge until you eat it.
Notes
Nutrition
Ginger-Kimchi – Pin an easy Vegan-Kimchi recipe on Pinterest to cook later
