Vegan Kimchi (Pineapple and Apple)
Vegan Kimchi (Pineapple and Apple)
Ingredients
For the Cabbage Preparation
- 1 head Chinese cabbage
- 3-5 percent salt, of cabbage weight
For the Vegetable Mix
- 1 carrot, peeled and julienned
- 1 daikon, peeled and julienned
- as needed dried kelp (dashi kombu), cut into strips
For the Kimchi Paste
- as needed ginger, grated
- very small amount garlic, grated
- as needed Korean chili powder
- as needed sesame seeds
- 1 apple, grated
- 1/2 pineapple, peeled and chunked
Instructions
- 1
Cut the head of Chinese cabbage in half lengthwise, then cut it into smaller, manageable pieces. Place the cut cabbage into a large bowl.
⏱️ 10 min
- 2
Sprinkle the salt (3-5 percent of the cabbage's weight) over the cabbage. Massage the salt into the cabbage thoroughly with your hands. Place a plate on top of the cabbage, then place weights (such as two cartons of liquid) on the plate to press down the cabbage. Leave the cabbage with weights for 3-5 hours to draw out moisture and soften.
⏱️ 15 min
- 3
While the cabbage is pressing, peel a carrot and slice it into thin julienne strips. Peel a daikon radish, cut it into sections, then slice each section into thin pieces, and finally julienne them into thin strips similar to the carrot. Place the julienned carrot and daikon into a separate bowl. Add cut dried kelp strips to the bowl with the carrot and daikon.
⏱️ 15 min
- 4
In a separate bowl, grate the ginger and a very small amount of garlic. Add Korean chili powder and sesame seeds to this bowl. Grate the apple into the same bowl.
⏱️ 10 min
- 5
Cut the top and bottom off the pineapple, then peel its skin. Cut the peeled pineapple into chunks. Place the pineapple chunks into a blender cup and blend until smooth. Pour the blended pineapple into the bowl containing the grated ginger, garlic, apple, Korean chili, and sesame seeds. Use an immersion blender to blend all these ingredients together into a smooth, red kimchi paste.
⏱️ 10 min
- 6
Add the prepared kimchi paste to the bowl containing the julienned carrot, daikon, and dried kelp. Mix thoroughly with a spatula.
⏱️ 5 min
- 7
After 3-5 hours, the salted Chinese cabbage should be softened. Transfer the mixed carrot, daikon, kelp, and kimchi paste into the large bowl with the softened Chinese cabbage. Wear gloves when handling the spicy mixture. Mix all the ingredients together thoroughly with gloved hands, ensuring the paste is evenly distributed over all the vegetables.
⏱️ 10 min
- 8
Transfer the mixed kimchi into a clean glass jar. Press down the kimchi firmly into the jar to remove any air pockets. Clean any kimchi residue from the edge of the jar. Seal the jar.
⏱️ 5 min
- 9
Leave the jar of kimchi at room temperature for a few days to ferment. Once fermented, it's ready to enjoy. Refrigerate after fermentation.
⏱️ 180 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Kimchi (Pineapple and Apple)
For the Cabbage Preparation
- 1 head Chinese cabbage
- 3-5 percent salt, of cabbage weight
For the Vegetable Mix
- 1 carrot, peeled and julienned
- 1 daikon, peeled and julienned
- as needed dried kelp (dashi kombu), cut into strips
For the Kimchi Paste
- as needed ginger, grated
- very small amount garlic, grated
- as needed Korean chili powder
- as needed sesame seeds
- 1 apple, grated
- 1/2 pineapple, peeled and chunked
Instructions
- 1
Cut the head of Chinese cabbage in half lengthwise, then cut it into smaller, manageable pieces. Place the cut cabbage into a large bowl.
⏱️ 10 min - 2
Sprinkle the salt (3-5 percent of the cabbage's weight) over the cabbage. Massage the salt into the cabbage thoroughly with your hands. Place a plate on top of the cabbage, then place weights (such as two cartons of liquid) on the plate to press down the cabbage. Leave the cabbage with weights for 3-5 hours to draw out moisture and soften.
⏱️ 15 min - 3
While the cabbage is pressing, peel a carrot and slice it into thin julienne strips. Peel a daikon radish, cut it into sections, then slice each section into thin pieces, and finally julienne them into thin strips similar to the carrot. Place the julienned carrot and daikon into a separate bowl. Add cut dried kelp strips to the bowl with the carrot and daikon.
⏱️ 15 min - 4
In a separate bowl, grate the ginger and a very small amount of garlic. Add Korean chili powder and sesame seeds to this bowl. Grate the apple into the same bowl.
⏱️ 10 min - 5
Cut the top and bottom off the pineapple, then peel its skin. Cut the peeled pineapple into chunks. Place the pineapple chunks into a blender cup and blend until smooth. Pour the blended pineapple into the bowl containing the grated ginger, garlic, apple, Korean chili, and sesame seeds. Use an immersion blender to blend all these ingredients together into a smooth, red kimchi paste.
⏱️ 10 min - 6
Add the prepared kimchi paste to the bowl containing the julienned carrot, daikon, and dried kelp. Mix thoroughly with a spatula.
⏱️ 5 min - 7
After 3-5 hours, the salted Chinese cabbage should be softened. Transfer the mixed carrot, daikon, kelp, and kimchi paste into the large bowl with the softened Chinese cabbage. Wear gloves when handling the spicy mixture. Mix all the ingredients together thoroughly with gloved hands, ensuring the paste is evenly distributed over all the vegetables.
⏱️ 10 min - 8
Transfer the mixed kimchi into a clean glass jar. Press down the kimchi firmly into the jar to remove any air pockets. Clean any kimchi residue from the edge of the jar. Seal the jar.
⏱️ 5 min - 9
Leave the jar of kimchi at room temperature for a few days to ferment. Once fermented, it's ready to enjoy. Refrigerate after fermentation.
⏱️ 180 min