Vegan Kimchi!

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KOREAN GROCERIES in MONTREAL
2109 Rue Ste-Catherine O
2116 Decarie
VEGAN KIMCHI
There's seafood in kimchi? Yep. Kimchi—a term which refers to a broad category of various pickled, fermented vegetables served as as side dish or condiment to the main meal—is more often than not flavored with some kind of fermented seafood product like brined shrimp or fish sauce.
That's bad news for vegetarians. The role of those fermented seafood products is to add a good amount of glutamic acid to the mix. That's the chemical which gives our mouths the sensation of savoriness or umami and part of what makes kimchi taste so deep and complex. Here's the good news: There are other common ingredients that can provide concentrated bursts of glutamic acid just as well, and vegetarian/vegan kimchi is incredibly simple to make at home.
Fermenting foods have long been known for their health benefits. Foods like kimchi, kombucha, sauerkraut, pickles, miso and tempeh are probiotic powerhouses. The fermenting creates good bacteria which work directly in the gut to balance and regulate a variety of bodily functions. It can help with IBS, boost your immunity, aid in weight loss and even promote better skin. With kimchi being so simple to make, it’s easy to add this beneficial mixture to your weekly meal plans.

THE BASICS



Though there are countless variety of kimchi, the most common is made with fermented napa cabbage flavored with chilis, scallions, and plenty of garlic. That's the version I'm after here. First step is to salt the cabbage leaves, which accomplishes two goals. Firstly, salt is a natural preservative. It restricts the activity of bacteria in your kimchi, allowing other types of bacteria (named lactobacillus kimchii) to complete their job of creating acid to give kimchi its characteristic sour flavor and funk before the whole thing has a chance to rot.
Secondly, through the power of osmosis, salt will draw liquid out of the cabbage cells. This causes the leaves to wilt and tenderize, as well as providing a briny flavor-base for which to pack your kimchi.
I massage whole cabbage leaves with a bit of salt and let them rest for about half a day while they slowly release their liquid (you can rush it if you want!).
Baechu, or napa cabbage, kimchi is made by lacto-fermentation, the same process that creates sauerkraut and traditional dill pickles. In the first stage, the cabbage is soaked in a salty brine that kills off harmful bacteria. In the second stage, the remaining Lactobacillus bactetheria ( good guys!) convert sugars into lactic acid, which preserves the vegetables and gives them that wonderful, tangy flavor. (If you want to learn more about fermentation, I highly recommend The Art of Fermentation by Sandor Katz.)


VEGAN KIMCHI RECIPE:
1 medium head (2 pounds) napa cabbage
1/4 cup sea salt or kosher salt
Water
1 tablespoon grated garlic (5 to 6 cloves)
1 teaspoon grated ginger
1 teaspoon sugar
1/2 cup Korean chili powder (kochukaru)
8 ounces Korean radish or daikon, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1-inch pieces
2 tablespoons white or red miso paste
Optional additions
  1. Half a red pepper, finely chopped
  2. 1 carrot, grated
  3. 1 apple, finely chopped
  4. dried kombu seaweed
  5. Kelp powder mixed with water
  6. 1 pea, finely chopped
Equipment
Cutting board and knife
Large bowl
Gloves (optional but highly recommended)
Plate and something to weigh the kimchi down, like a jar or can of beans
Colander
Small bowl
Clean 1-quart jar with canning lid or plastic lid
Bowl or plate to place under jar during fermentation

INSTRUCTIONS



  1. Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
  2. Salt the cabbage: Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
  3. Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
  4. Make the paste: Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).
  5. Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
  6. Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
  7. Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
  8. Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.

Source: http://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390

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