Kimchi, Kimchi Pancakes & Kimchi Cashew Butter (Gluten Free)
Amazing homemade kimchi – made into kimchi pancakes and topped with kimchi cashew butter – a kimchi feast for the senses. Totally addictive.
Kimchi! Are you a fan? I absolutely love it. In fact, I love most fermented foods which is lucky as they’re super healthy as well as being delicious.
I try to include them in my diet most days as I think that encouraging a healthy gut bacteria balance is helpful for your digestion, weight management etc, etc
I first discovered Kimchi many years ago at a Korean restaurant and became hooked immediately. To be honest, I very often buy an incredible local vegan kimchi by Barrel & Bone but if you want to eat it as regularly as I do, it’s good to have your own batch on the go as well.
So here you have my kimchi recipe and two ways to use it. Firstly, my kimchi pancakes–again a favourite in Korean restaurants but I used buckwheat flour for a gluten-free option. Combined with a delicious dipping sauce. So good and totally addictive.
And second, a kimchi cashew butter which is inspired by a dumpling filling in my Plantlab course. I loved in and adapted it into a Kimchi cashew butter. If you love Kimchi, you’ll love this! Smear it on some toast with pickles or with roast potatoes–Amazing!
Much love, Niki xxx
Ingredients
For the Kimchi
- 1 small cabbage–napa if you can get it
- 1 tsp sea salt
- For the Kimchi paste
- 1/2 red pepper chopped
- 1 tbsp ginger minced
- 3 cloves garlic minced
- 1 spring onion sliced
- 2 tsp of gochugaru or 1–2 tsp chilli flakes & 1 tsp smoked paprika
- 2 tsp maple syrup or sweetener of choice
- 1 tsp sea salt
- 1 tsp miso paste optional
Extras
- 1/2 cup shredded carrots
- 1/4 thinly sliced peppers
For the dipping sauce
- 3 tbsp tamari
- 2 tbsp rice wine
- 1 tbsp toasted sesame oil
- Chilli flakes
- 1 tbsp maple
- Juice 1/2 lime
- 1 tbsp sesame seeds
- 1 clove garlic minced
- Ginger grated
For the Kimchi pancakes
- 1/2 cup buckwheat flour
- 1/2 cup kimchi chopped up
- 2 spring onions sliced lengthwise
- 1/2 tsp sea salt
- 1 cup water
For the kimchi cashew butter
- 1/2 cup cashews
- 1 tsp tamari
- 2 tsp sesame oil
- 1 tbsp tahini
- 1/4 sunflower seeds
- 1/2 cup kimchi
- 1/2 tsp maple syrup
Instructions
To make the kimchi
- Wash then slice the cabbage into small pieces. Add to a large bowl and massage the salt into the cabbage. The cabbage will soften.
To make the Kimchi paste
- Add all the ingredients to a food processor to create a paste. Transfer to the cabbage and massage in well.
- Mix into the cabbage mix thoroughly
- Sterilise a large glass mason jar/jars depending on the size.
- Add the mix to the jar, firmly packing into the bottom. Add any brine from the mixing bowl.
- Make sure the cabbage is completely submerged in liquid.
- Allow a couple of inches at the top. Do not overfill.
- Secure the jar lid and store away from sunlight for 2-3 days. Remove the lid once a day to allow gasses to be released. Ensure the cabbage is always covered in liquid (you can add a little water if needed).
- Taste the Kimchi after a few days. It should be ready to transfer to the fridge.
- Your Kimchi can be stored in the fridge.
To make the dipping sauce
- Add all the ingredients to a jar and mix thoroughly to combine.
To make the Kimchi pancakes
- Preheat a nonstick frying pan with a little coconut oil. The pan needs to be hot around Gas Mark 6.
- Add the buckwheat flour, spring onions, kimchi, salt and water to a large bowl and mix thoroughly to form a thick batter.
- Spoon the into the pan and fry for 1-2 minutes until the underside is firm. Carefully flip the pancake and then cook for another minute until the pancake is cooked through and slightly golden.
- Carefully remove from the pan and slice into squares ready to be dipped into the dipping oil.
To make the kimchi cashew butter
- Add all the ingredients to a mini chopper, blender or food processor and blitz until you get a chunky paste.
7 Responses
Kimchi is one of the best things to ever come out of Korea. I eat it with everything.
Its fantastic!
Hi! What a great recipe :-). I just have one question about the Kimchi. You say it should be covered in liquid once you put it in the jar. I was wondering what this liquid is, seeing that in the kimchi paste recipe there is no liquid involved. Am I missing something :-). Thanks!
Hi Lisa
Liquid is created by massaging the cabbage – Just a little but hopefully enough to cover the cabbage.
If not add a little water.
Hops that helps.
Love, Niki xx
I am so grateful for your article. Great.
You have no idea how PERFECT these recipes are! My Food Science lab group and I are trying to find traditional vegan Korean recipes for our lab this week. Now I know what I can do to make vegan kimchi! I also really want to try the kimchi pancakes and paste. Hopefully we have enough time and resources to. Hooray!
No way!! I’m so happy xxx