In Asian cuisine, there is one classic dish that has stood the test of time, and that’s kimchi! This traditional dish has been a staple in Asian households for centuries and has also gained popularity worldwide. Today, we’re going to show you how to make two easy and delicious versions of kimchi, including a vegan option.
First up, we have our basic Thermomix kimchi. Here’s what you’ll need:
Basic Thermomix Kimchi Ingredients
- 1 medium-sized Chinese cabbage
- 1/4 cup coarse salt
- 2-3 green onions, chopped
- 1 tablespoon freshly grated ginger
- 3-4 garlic cloves, minced
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon red chili flakes
Instructions
- Cut the cabbage into quarters and remove the core. Cut the leaves into bite-sized pieces and rinse well. Drain the cabbage and place it in a large bowl with the salt. Massage the salt into the cabbage for about 5 minutes until it starts to release some water.
- Transfer the cabbage to a colander and rinse it well under cold water. Squeeze out any excess water and place it in a large mixing bowl.
- Add the chopped green onions, grated ginger, minced garlic, fish sauce, sugar, and chili flakes to the cabbage. Mix everything together well.
- Pack the kimchi into a clean jar or fermenting crock. Make sure to leave some space at the top for expansion. Seal the jar tightly and let it ferment for 3-5 days at room temperature.
And voila! You now have a delicious batch of basic Thermomix kimchi to enjoy.
Next, we have our vegan kimchi. Here are the ingredients you’ll need:
Vegan Kimchi Ingredients
- 1/2 head Napa cabbage, thinly sliced
- 1/4 cup sea salt
- 1 cup water
- 2-3 green onions, thinly sliced
- 1 tablespoon freshly grated ginger
- 3-4 garlic cloves, minced
- 1 tablespoon tamari or soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon korean red pepper flakes
Instructions
- In a large mixing bowl, combine the sliced Napa cabbage and sea salt. Using your hands, massage the salt into the cabbage for about 5 minutes until it starts to release some water.
- Add 1 cup of water and let the cabbage sit for about 1 hour.
- In the meantime, prepare the sauce. In a small mixing bowl, combine the green onions, grated ginger, minced garlic, tamari or soy sauce, maple syrup, and korean red pepper flakes. Mix everything together well.
- After an hour, rinse the cabbage under cold water and squeeze out any excess water. Transfer the cabbage to a clean mixing bowl and add the sauce. Mix everything together well.
- Pack the kimchi into a clean jar or fermenting crock. Make sure to leave some space at the top for expansion. Seal the jar tightly and let it ferment for 3-5 days at room temperature.
There you have it, two easy and delicious versions of kimchi to enjoy! Whether you’re a meat lover or a vegan, this traditional Asian dish is sure to tickle your taste buds. So gather your ingredients and start fermenting today!
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