Updated: Jun 25, 2018
Ever since I was little, I have loved spicy foods. One of my favorites (with rice) is kimchi! I noticed when I became plant-based, that store-bought kimchi all had fish or seafood ingredients which was a bummer! I tried a vegan kimchi brand I discovered at Whole Foods, and it was okay, not the kimchi I remember and love.
I will digress here a little - I love and enjoy visiting my parents in Arizona. My step mom Claire is a great cook, and prepares many different recipes, trying new cooking techniques and kitchen tech. I got my kombucha scoby baby from her! When I last visited, I let them know that I was now plant-based/vegan - and to my surprise, for the week I was there, they adjusted the menu and their diet as well! Why am I digressing? Well, Claire made home made Kimchi that was vegan, and it was delicious! And, she gave me the recipe!
Once I was back home, I purchased all the ingredients, and set out to make kimchi!
Once the cabbage was prepared and the mixture added, the kimchi was left to ferment for a few days. That was a long wait for me. On the fifth day, I opened the jar and that wonderful pungent smell of kimchi wafted throughout the kitchen. I taste tested some, and it was awesome!
There was a total of about 3 quarts worth of kimchi, and I still have some today. My next attempt will be with cucumbers or daikon (Japanese radishes).
Cucumber Kimchi! I followed the same recipe for cucumbers, and I think I will deviate from it next time. It's not bad, but it turned out more like pickles with Kimchi spices. I would prefer "fresher" cucumbers, so I may forego the longer fermentation process. Will just have to experiment again!