No-Ferment Kimchi

You need some time, but steps are super easy!

View Instructions

Servings:

4 or ¼ NappaCabbage

Ready In:

3 hours (15 min prep)

Cal/Serv:

35 calories

Good For:

Desserts / Snacks

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About This Recipe

By: Noriko Shindo

After realizing how hard it was to pop into a supermarket and find Kimchi without any marine products (squid/shrimp intestines), I started making my own. Twice, I made a fermented one using authentic ingredients and process but realized a) I’m not a big fan of the smell it makes while fermenting (your house smells strongly of garlic and ginger), b) it takes at least a week before you can eat it, hence c) you cannot spontaneously eat plant-based kimchi at home. Then I started to experiment and tweak with vinegar and voila! A non-fermented kimchi that you can enjoy (granted you plan ahead 3 hours). Lasts about 1-2 weeks in the fridge.

Ingredients

1/4 Chinese Cabbage (白菜)
2 Tablespoons Chili Flakes / Red Pepper
2 Tablespoons Apple Cider Vinegar (Regular vinegar works too)
2 cloves garlic, grated or pasted
2 cloves Ginger, grated
2 Teaspoons Doubanjiang (豆板醤 – found in any supermarket)
1 Tablespoon Salt (for washing)

Nutrition

Has some good potassium in this power dish – which helps to keep your blood pressure in check.

Potassium (supports blood pressure, cardiovascular health, bone & muscle strength) 7% 7%
Calcium (helps strengthen bones, heart, and muscles) 7% 7%
Iron (Helps function of hemoglobin) 8% 8%

Step by Step Instructions

STEP 1

Cut up washed Chinese cabbage into bite size pieces in a large bowl, add salt, and mix thoroughly.

STEP 2

Press down with some weight and leave for 2 hours. We like to put a plate, pressed down by something heavy (like a bottle of wine) – see picture.

STEP 3

Wash with cold water, squeeze out the water well from the Chinese cabbage, and place in a Ziplock. A Tupperware will do but we prefer Ziplock as it’s easier to mix the paste in.