Cheat Kimchi-Kraut Recipe

 

This is far from a traditional kimchi or kraut recipe and is mostly made up non-traditional ingredients, but rather everyday supermarket foods. It is also a vegan version (no fish oil or fish products included). This fermented delight is a highlight in my home.

My favourite part - instead of having to make a custard style paste, I was inspired by the concept of the Korean easy summer Kimchi, where I combine cooked rice and an apple instead - I am so THRILLED that I tried this, not only does it make the recipe easier, but it really adds something extra to the flavour.

What do you need:

One standard head of cabbage

Half a cup of Korean chilli powder - though I substitute this with a mix of dried paprika powder and my homemade, Pine Smoked Chilli Powder - the ratio depends on how hot I feel like making the kimchi, I recommend mixing chilli powder and paprika powder until you find the right mix for you

Two crushed garlic cloves 

Three tablespoons of salt - non iodized is recommended, but honestly there is nothing wrong with using what is available at hand

One cup of cooked rice

One standard sized apple

Half a cup of chopped leaks or spring onions or chives or onion greens

Teaspoon of crushed or ground ginger

Tablespoon of soy sauce

Preparation before creating your kimchi-kraut

Sterilize a jar and its lid, that is big enough to hold all the contents. CLICK HERE to view my post on sterilizing jars.

Recipe Instructions:

Step 1:

Here is the part that makes this a kimchi-kraut hybrid. For Kimchi you would normally mix the salt in water and soak the cabbage in the salt water, then rinse it off before continuing with the recipe. However I prefer preparing the cabbage as you would for a kraut. 

I chop the cabbage and place it in a big bowl and sprinkle the salt over it and mix well.

Step 2:

Cut up the apple and place in a food processer with the cup of rice. Blend until a smooth paste. In a bowl, mix paste with the garlic, chilli powder and ginger, onion greens of choice and the soy sauce. Mix well with a wooden spoon.

Step 3: 

Mix the paste and cabbage together.

Step 4:

Place contents into your sterilized jar and loosely place its lid to allow air to be able to escape. You can open the lid a little everyday to burp any build-up of gas. I like to keep my kimchi-kraut on the counter, at room temperature for at least 3 but no more than 7 days before placing it in the fridge, or when it reaches the right level of fermentation for my personal preference. 

You can eat and enjoy this recipe from day one. I recommend tasting it a little every day to discover for yourself what your preferred fermenting time is before. My preferred time is 7 days (1 week) after which I place it in the fridge to slow down the fermenting process.

Kimchi doesn't last long in our home, it really is a firm favourite and something I make regularly. It is a great companion for many meals from breakfast to dinner.