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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.
Prep time: 3 days
Cook time: 10 minutes
2-4 servings
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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.
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