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 secondly a kimchi cashew butter which is inspired by a dumpling filling in my Plantlab course. I loved in and decided to adapt 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!
If you have any questions regarding any of the recipes here just pop them below and I’ll answer.
2-4 servings 3 days preparation time 10 minutes cook time
1 small cabbage – napa if you can get it
1 tsp sea salt
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)
1/2 cup Shredded carrots
1/4 thinly sliced peppers
3 tbsp tamari
2 tbsp rice wine
1 tbsp toasted sesame oil
1 tbsp maple
Juice 1/2 lime
1 tbsp sesame seeds
1 clove garlic minced
1/2 cup buckwheat flour
1/2 cup kimchi chopped up
2 spring onions sliced lengthwise
1/2 tsp sea salt
1 cup water
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
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 start to 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 over fill.
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 non stick frying pan with a little coconut oil. The pan needs to be quite 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 or so 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