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.
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
2 tablespoons of miso paste**
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.
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.