The dish I’d like to show you today is 100% vegan white kimchi made without any fish sauce.
I’m going to make the authentic and tasty Korean white kimchi one by one!
Preparing the dashi(broth)
Konbu is soaked in water a day before.
When you boil the broth, can add mushrooms, onions, and other vegetables together to deepen its flavors.
Preparing glutinous rice(sweet rice) porridge
You must add glutinous rice porridge to the kimchi that will help ferment.
Let the broth and the rice porridge cool while salting the cabbages and radishes.
Salting the cabbages and radishes.
Rinse between the cabbage leaves lightly.
Then, the salt is absorbed well and the pickling process is easier.
Sprinkle salt evenly between the leaves.
Especially, salt the inside thick part of the cabbage so that the part can be pickled well.
The vegetables are pickled well, and now you only need to prepare the kimchi deliciously.
The turnip and radish that will add a deeper taste to the white kimchi are also salted separately.
Turnips and radish can be salted as they are without cutting and ripened with napa cabbage.
If you cut and ripen it like me, it ripens relatively faster.
Turning them over every 30 minutes
During the salting, you have to turn them over several times to salt them evenly.
Preparing the kimchi seasoning
Cut into thin and similar sizes for the kimchi seasoning.
The white kimchi looks much more delicious by adding a little more colorful vegetables.
Using a mixer is much more convenient!
Even though it’s a bit more work,
for making a clean white kimchi broth, grind pears and onions and use only the juice.
Finely chop the garlic and ginger and put it in as it is. (It’s easier to use the mixer!)
It’s been about 2 hours. Let’s take a look?
If the thick part of the cabbage leaves is bent, it is well pickled.
It depends on the amount of salt, but one hour is enough for radishes and turnips of this size.
Wash salt out and drain
Rinse them 2-3 times under running water, drain them for about 1 hour.
If salt remains between the cabbage leaves, kimchi can be salty.
If the cabbage is less salted, add coarse salt to the kimchi seasoning.
and if the cabbage is salty, add more daikon to the seasoning or lighten the seasoning with salt.
Making tasty kimchi is a good balance of how salting the vegetables and the saltiness of the seasoning!
Making Kimchi seasoning
vegetables + glutinous rice porridge + broth + minced garlic and ginger + salt
You can add a little bit of lemon zest to white kimchi then it tastes citrusy flavor after fermentation.
Put pickled radishes first on the containers.
Put the kimchi seasoning evenly between the cabbage leaves.
I divide them like this because there is no big container.
Put the remaining kimchi seasoning in the container evenly.
During ripening and fermentation, cover with plastic wrap tightly on the surface then cover the lid
Ripening and fermentation
If you don’t have a kimchi refrigerator, ferment it at room temperature without direct sunlight for about 3 days.
If you have a kimchi refrigerator, you can ferment at room temperature for about a day and then refrigerate and let them ferment.
After 3 days
It’s been 3 days and I’m going to refrigerate after checking how the kimchi is ripened.
The water comes out of the cabbage and ingredients, and the broth increases,
and when you taste the broth , you’ll have a slightly fermented kimchi taste.
If not, leave it to room temperature for one or another few days and put it in the refrigerator.
Kimchi is ripened and fermented even in the refrigerator
so if it is fermented for more than a week in the fridge, the taste of kimchi deepens and becomes delicious.
I’m going to cut it into a small size that is easy to eat and put it in the container.
After cutting the kimchi, it is better to eat it soon because it ripened faster.
Now it’s time to taste how well the kimchi is fermented.
This is white kimchi that has a really flavorful taste without any fish sauce.
All credits go to タボォンキッチン따봉키친