• sammiz

Kimchi- without the spice

Kimchi is generally known to be a SPICY ferment. Gochugaru chilli flakes give it its distinctive firey red colour, and its powerful, spicy flavour.


However, I have created some delicious non-spicy versions of kimchi. You still get the beautiful fragrant flavour, minus the chilli hit! Great for kids, and those who prefer their kimchi a little more mellow.


One of my beautiful fermenters in my facebook group, Sammi's Fermenting Friends, recently share this picture with the caption: "thank you for the kimchi recipe! I did the less spicy version with miso, and half fish sauce/tamari. Oh. My. Goodness. I am in love!"


So i thought i'd better share it with you all!




KIMCHI- without the spice.


VEGAN.


To make one Litre, You will need:


½ Wombok (Chinese cabbage), cut lengthways

1 thumb-sized knob of ginger, finely chopped or grated

1 bunch shallots, chopped

5 cloves garlic, chopped

Salt

2 tablespoons of miso paste**

Tamari

1L glass jar





-Pre -soak half a chopped up wombok in a 2% salty brine (approx. 20g salt per 1L water.) soak for 2-12 hours.


-Drain wombok from brine, gently squeezing out most of the liquid.


-In a large bowl, place the wombok, garlic, ginger, shallots and any other vegetables you are using.

-In a separate small bowl, mix 2 tablespoons of miso paste with enough

tamari, to form a paste.


-Pour the miso-tamari paste over the vegetables and gently massage it into the wombok leaves

until your paste is mixed throughout the vegetables.


-Fill a clean jar with your vegetables, pressing them firmly into the jar as you go.


-Leave your kimchi to ferment out of the fridge for at least 2 weeks - longer to enhance the fermented flavour (up to 3 months, or even more out of the fridge.) Your kimchi will keep in the fridge for at least 3-6months.


**if you prefer, you can also try a version where you omit the miso, simply using Tamari mixed through the vegetables for flavour.


Yummy additions:

Play with flavours and have fun! I love to add lemon or lime zest, or a drop or two of lemon or lime essential oil to my whitw kimchi.




Enjoy with stirfry, salad, eggs...and more!



Kimchi ebook coming out soon.


Sammi xxx

Copyright Fermenting Australia 2019

Central Coast, NSW, Australia 

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