Monday, September 07, 2009

Mock Cabbage Kimchi (Vegan)

When I first opened up the Vegetarian Kimchi that I bought in Korea, it tasted like cabbage in my homemade Chicken Rice Chilli Sauce, to me! That was my first impression and with that feeling in mind, I created this recipe and no cooking involved. Omit garlic and double the amount of ginger if desired.
Next, I might be making Cucumber Kimchi in this manner but using chilli power instead of fresh chilli.

Preparation: 20 mins, standing time 4.5 hrs

Ingredients (serves 6-8)
 400g Chinese cabbage, cut into small sections
 4 tablespoons salt

For marinade
 5 fresh chilli, deseeded and finely chopped
 50g garlic, finely chopped
 25g ginger, finely chopped
 60ml apple cider vinegar
 ½ teaspoon salt or to taste
 1 tablespoon sugar or to taste

1. Place the cabbage in a colander and sprinkle with salt. Set aside for 30 minutes, then rinse and drain well, squeezing out any excess moisture.
2. Meanwhile, to make the marinade: combine all the marinade ingredients in bowl and mix well. Set aside
3. Transfer the cabbage and marinade into a glass bottle. Mix well and place it in the refrigerator for at least 4 hour prior to serving.


Anonymous said...

oh i see both recipes in 2 of yr blog...surely u spent quite some time on internet huh? ;p SF

a veg*n @ Blog*Spot said...

Hi SF,

Creating this recipe blog has already taken most of my time :p, from thinking what recipe to create, buying ingredients, go by gut feeling on the seasoning, cooking, taking photo and uploading, cleaning up, typing out, posting, checking on comments, replying emails...

Let's see how long I can last, hahaha... ;p

Cheers :)

a veg*n @ Blog*Spot said...

To replace fresh chilli, use 1.5 tablespoon chilli powder.

To have softer cabbage, blanched the cabbage instead.

Related Posts with Thumbnails