Soy-Free Kimchi
🌟 Introducing Soy-Free Kimchi: A Game-Changer for K-Food Lovers! 🌟
Annyeong, BestNic! 👋✨ Ready to dive into a healthier twist on a K-food classic? Meet Soy-Free Kimchi, the homemade goodness that’s tangy, spicy, and packed with natural probiotics. But this isn’t your average kimchi!
Developed from Debby Jean Marie’s naturopathic approach, this recipe is designed with your health in mind. Instead of traditional soy-based ingredients, it uses liquid aminos and nori as a clean, non-MSG alternative to soy sauce. Plus, it’s low-GI, thanks to the use of cassava sugar, perfect for keeping things light and nourishing!
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Course Condiments and Sauces
Cuisine Korean
Keyword homemade kimchi, soy-free kimchi, kimchi, korean food, korean recipe, vegan recipe, vegan kimchi
Prep 5 minutes
Cook 15 minutes
Ferment 7 days
Servings 20 servings
Ingredients
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2 large napa cabbages, chopped
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2 carrots, julienned
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2 daikon radishes, julienned
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200 gr chives, julienned
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½ cup / 8 tbsp sea salt (for salting the vegetables)
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30 mL cassava sugar
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15 mL apple cider vinegar
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35 mL coconut aminos
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15 cloves garlic
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1 onion
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10 gr nori
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1 Singo pear, chopped
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Roux: 200 mL water + 30 gr glutinous rice flour
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Green onions, sliced lengthwise as needed
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1 cup Korean chili powder
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1 thumb-sized piece of ginger
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Instructions
- Sprinkle napa cabbage with sea salt, massage, and let sit for 6-8 hours or overnight. Rinse and drain.
- Soak the remaining vegetables in sea salt for 15-20 minutes. Rinse and drain.
- To make the roux, pour 200 mL water and 30 gr glutinous rice flour into a pan. Stir well, then heat while stirring until it thickens. Turn off the heat.
- Pour the roux into a blender. Add garlic, onion, ginger, cassava sugar, apple cider vinegar, coconut aminos, nori, pear, green onions, and chili powder.
- In a bowl, mix all the vegetables and pour in the blended seasoning.
- Mix well and store in a sealed glass jar at room temperature for 24 hours.
- Refrigerate for one week before consuming.
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