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Vietnamese Style Vegan Kimchi

Vegan Vietnamese and Korean Fusion
Course: Side Dish
Cuisine: Korean, Vietnamese
Keyword: Fusion
Servings: 1 Jar

Ingredients

  • 1 chinese cabbage
  • 1 jicama cubed or daikon, mooli or any kind of radish
  • 3 tbsp salt
  • 1 onion
  • 2 spring onions
  • Small bunch of morning glory or you could use spinach
  • 4 Korean gochugaru chilli flakes 3 if you like it less spicy

Paste Mix

  • 1/2 onion roughly chopped
  • 3 garlic cloves peeled and chopped
  • 5 cm piece of ginger peeled and chopped
  • 1 tsp sugar
  • 3 tbsp finely chopped lemongrass
  • 1/2 tsp ground black pepper I use local Phu Quoc black pepper
  • 1/2 small pineapple chopped you can use tinned, but buy it in juice not syrup
  • 3 tbsp vegan fish sauce or you could try any similar vegan stir fry sauce

Instructions

  • Chop the chinese cabbage into large chunks (approx. 3 cm) and place into a large bowl with the chopped jicama
  • Massage the 3 tbsp of salt into the cabbage jicama mix and set aside for 1 hour
  • Whilst waiting, blend the paste ingredients in a blender or by using a hand blender until smooth
  • Slice the onion, the spring onions and the morning glory finely and set aside
  • After the 1 hour, wash and drain the salted veg and leave to dry just a little
  • Mix in the other chopped vegetables with the gochugaru chilli flakes and then massage in the paste using your hands (use gloves if you want to avoid getting chilli everywhere)
  • Place the kimchi into a sterilised jar making sure there is a few centimetres of space at the top of the jar to allow for any expansion during the fermentation process. Also make sure to push down any air pockets in the jar so that the mix is tightly packed
  • Keep the jar in a dark cool area and check on it every day for 3 days, pushing out any more air pockets and bringing the liquid to the surface
  • After the 3 days put the jar in the fridge, it is okay to start eating but it will definitely get better with more time so try to keep away from it?(I like to keep mine for a few weeks)
  • The kimchi will then keep for up to 6 months, not that it ever lasts that long in my fridge, yum!