Root & RiseThe Cyclical Collective

Vegan & Gluten-Free Kimchi

I LOVE Kimchi, it's tangy and a little spicy and it goes with most things (I think) You can mix it with mayo for sandwiches, fry it with rice, have it as a side to almost anything and make spicy salads.

I have been making Kimchi for the last 5 years and there is not a time that passes that I don't have a batch on the go or fermenting. It's one of my diet staples.

Why ?

Well I suffer from IBS quite acutely, and in the wave of fermented foods that appeared as a trend (Kombucha, sourdough, kefir, etc) Kimchi was the one I liked and helped the most.

If you have chronic digestive problems like IBS, fermented foods may help as they enhance the digestive process and have a positive effect on the gut flora, thus reducing problematic digestive symptoms.

PLUS from a cycle perspective, anything that supports digestion is important because the removal of estrogen is via your poo! We need good estrogen elimination to maintain periods with minimal discomfort. When estrogen metabolism is impaired it can cause estrogen to be reabsorbed back into the body which isn't a win and can result in estrogen excess which contributes to PMS, tender breasts and heavy periods. So maintaining healthy gut bacteria for the win!!

Anyways if nothing else, it's yummy!

Vegan & Gluten Free Kimchi

Samantha Garstin
Kimchi is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. It's basically Korean sauerkraut.
If you have chronic digestive problems like IBS, fermented foods may help as they enhance the digestive process and have a positive effect on the gut flora, thus reducing problematic digestive symptoms.
Print Recipe Pin Recipe
Prep Time 4 hours
Total Time 5 days
Course Side Dish
Cuisine Korean
Servings 5 Jars

Equipment

  • Large Mixing Bowl
  • Gloves (Optional)
  • 5-6 Large Empty CLEAN Jars

Ingredients
  

  • 3 Medium heads of napa cabbage
  • 1 Handful of sea salt or kosher salt
  • Water Preferably distilled or filtered
  • 1 Tbsp Garlic Grated
  • 2 Thumbs of fresh ginger Grated
  • 1 Tbsp Sugar
  • 2 Tbsp Tamari
  • 2 Tsp Kelp Powder
  • 3 Tbsp Gochugaru Korean red pepper flakes
  • 1 Lrg Pealed daikon radish (normal radishes will work too) Cut into matchsticks
  • 4 Medium peeled carrots
  • 4 Medium scallions Trimmed and cut into 1-inch pieces

Instructions
 

  • Cut the cabbage lengthwise through and then crosswise into 2-inch-wide strips.
  • Place the cabbage in a large bowl and sprinkle with the salt. Massage the salt into the cabbage until it starts to soften.
  • Add enough water to cover the cabbage. Put a plate on top and weigh it down with something heavy. Let it stand for 2 hours.
  • Rinse and drain the cabbage 3 times under cold water. Drain for 30 mins.
  • Meanwhile prepare all other ingredients. After the cabbage has drained, mix everything thoroughly, work the paste into the vegetables until they are thoroughly coated.
  • Pack the kimchi into jars. Press down on the kimchi until the brine rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.
  • Let them ferment for 1 to 5 days. Place jars on something to catch any overflow. Keep at cool room temperature, out of direct sunlight, for 1 to 5 days. It's normal to see bubbles inside the jar and brine may seep out.
  • Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean spoon to keep them submerged under the brine and release gases produced during fermentation.
  • When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. The cold will stop further fermentation.
  • You may eat it right away, but it's best after another week or two.

Notes

  • Only ever use clean utensils in you Kimchi!!
  • Make sure your jars and lids are very clean
  • Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
  • Kimchi can be refrigerated for up to a few months.

Notes

 
 
 
Keyword Cabbage, Fermented, Korean
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