Mild Vegan Kimchi
Fermenting foods is a great way to extend the harvest. Kimchi is a staple in traditional Korean cuisine consisting of fermented vegetables. This recipe puts a North Iowa twist on kimchi, using local ingredient: kohlrabi. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Servings: 5 pints
Calories: 101kcal
Equipment
- Kitchen Knife
- Large Bowl
- Blender or Food Processor
- Mason Jars
Ingredients
- 1 head napa cabbage*
- 2 carrots* grated
- 1 bunch green onions* chopped
- 1 kohlrabi* peeled and grated
- kosher salt
- 1 onion* chopped
- ginger 2-inch knob
- 8 cloves garlic* minced
- 2 tbsp red miso paste
- 1 tbsp sugar
- ¼ cup gochujang (add more for spicy)
- 1 cup water
Instructions
- Chop cabbage into quarters, through core and then into chunks, about 2 inches squared. Add cabbage, carrots, kohlrabi, and scallion greens into a large bowl with 2 tbsp kosher salt. Toss to combine, massaging salt into vegetables. Cover and refrigerate 24 hours.
- Make a paste: combine ginger, garlic, miso, sugar, and gochujang in a food processor or blender and blend until you have a thick paste.
- Rinse and dry the cabbage. To a large bowl, add the cabbage mixture and paste. Mix well, adding up to one cup of water as needed to coat. Pack into mason jars and press down very firmly to release a bit more liquid from the vegetables. Pour remaining liquid to fill each jar. Be sure all ingredients are covered. You can use a glass fermentation weight to make sure.
- Seal tightly and let sit room temperature for 24 hours before refrigerating. Ferment in refrigerator for at least one week. Consume within one month of opening.
Notes
Adapted from SeriousEats.com
Nutrition
Calories: 101kcal | Carbohydrates: 22g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 741mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4741IU | Vitamin C: 75mg | Calcium: 179mg | Iron: 1mg