Soy-Free Kimchi
Nona sometimes wonders about people who can binge-watch Korean dramas for hours overnight without sleeping. Are their eyes made of steel or something? Why do they stay open like that? 😞 Just a reminder, staying up all night like that isn't good for your health. Besides potentially disrupting your metabolism, it's rumored that staying up all night can also lead to heartbreak. Yeah, if you stay up watching K-dramas and forget to message your significant other because you're so engrossed. Hihihi #justkidding
By the way, don't get me wrong. Nona also enjoys watching K-dramas occasionally. Sometimes Nona gets inspired by the dishes or cuisine in those Korean films. Spicy, sour, sweet, that's the characteristic of Korean cuisine loved by many around the world. Including this accompanying dish here.
SOY-FREE KIMCHI
This time Nona wants to share a practical and healthier Homemade Kimchi recipe. But actually, Nona didn't make this because of watching K-dramas. It's because Mrs. Debby Jean Marie, Nona's naturopath, posted about Kimchi on her social media page. Then I immediately wanted to recook it.
This recipe uses liquid aminos and nori as substitutes for non-MSG soy sauce. For me, who doesn't consume soy, it's a solution! Moreover, this recipe also uses low-GI sugar. Daebak, right! Thank you, Mother Debby. Oh yeah, because I like the thick texture of Kimchi, I added pears and rouks made from rice flour to the recipe (this is optional).
By the way, have you heard of #BestNic? Besides its delicious taste of sweet, sour, and savory, it's also believed to have various benefits.
Kimchi contains probiotic bacteria (Lactobacillus) which are beneficial for our gut health. These probiotics aid digestion, boost immune function, and even improve mental health. So, for those who were feeling mentally strained thinking about someone, gather around! Huehe
Moreover, the fermentation process of kimchi over several days increases its antioxidant content. You know, antioxidants have many benefits, right? They help combat oxidative stress in the body, reduce inflammation, and lower the risk of chronic diseases like heart disease and cancer.
So, it's clear why this food has a positive impact on our bodies, #BestNic! Let's recook it too! Then you can enjoy it while watching Korean dramas with hot rice and other foods. Happy cooking!
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
2 large Napa cabbage, cut
2 carrots, cut into sticks
2 radishes, cut into sticks
½ cup / 8 tbsp salt for vegetable brining
2 tbsp / 30g sweet potato sugar
â…› cup / 2 tbsp / 15g Apple Cider Vinegar
8 tbsp / 35g coconut aminos
15 cloves garlic
1 onion
3 sheets / 10g nori
1 Singo pear, diced
Rouks: 200ml water + 30g rice flour
Green onions, sliced
1 cup chili powder
1 piece ginger
200g chives
Instructions
- Sprinkle and massage vegetables with salt and let sit for 2 hours (6 hours for Napa cabbage), flipping every 30 minutes until all water is released.
- Rinse vegetables thoroughly under running water. Drain.
- Making Rouks: in a pan, pour 200ml water and 30g rice flour, stir well. Once combined, turn on the stove and stir until thickened. Turn off the heat.
- Pour rouks into a blender. Add garlic, onion, ginger, cassava sugar, Apple Cider Vinegar, coconut aminos, nori, pears, green onions, and chili powder.
- In a bowl, mix all vegetables and add the blended mixture.
- Stir well, store in a covered glass jar. Keep at room temperature for 24 hours.
- Then refrigerate for 1 week before consuming.
Tips
1. In making Kimchi, it is recommended not to use metal jewelry when handling it directly, or you can also use gloves.
2. If there are allergies, glutinous rice flour can be replaced with sweet potato flour.
3. Kimchi can last for 6 months in the refrigerator by storing it in a container that has been sterilized with boiling water beforehand and placed in the inner part of the refrigerator. It is not recommended to place it in the refrigerator door.
4. The longer Kimchi is stored, the more sour it will become due to the fermentation process, but it is still safe to consume.
5. If mold grows on Kimchi such as white, blue, or dark green spots, it means the Kimchi has gone bad and is not suitable for consumption.
