♥ Vegetarian Kimchi ♥


Friday, December 16, 2005




What you need:

1 Large Chinese Cabbage (Wong Bok, cut into segments, wash, drain & set aside))
1/4 cup Sea Salt, 1.5 cups water

2 tablespoons Korean Chili Powder (You can buy the coarse type from indian shops if there's no korean shops near you)
1 tbsp Korean Chilli Paste (available at most NTUCs)
1 tbsp Vegetarian Worchestershire Sauce(Kaoyi brand)
1 tsp sugar
3 cloves garlic, crushed
Small piece of ginger (crushed)
5 stalks spring onions (segmented)



Method:

Add the cabbages to the salt solution. Rub, squeeze and lightly bruise them for 10 mins. Transfer to Lock & Lock container (or other air-tight containers of the same nature) and set aside for 24 hrs.

Drain away the brine solution but do not throw it away. Squeeze the cabbage dry and put back in to dry Lock & Lock container.
.

Add the remaining ingredients and mix well with hands (arm yrself with disposable gloves pls). Compress the cabbage to the bottom of the container. Pour some of the brine inside, just bare enough to cover cabbage.

Cover the Lock & Lock and set aside for 2 days.

After 2 days check status of fermentation, you must be able to see some bubbles and taste if it is sour. Add a tbsp of veg.oyster sauce(optional) to improve the taste if you like and keep the container of kimchi in the fridge

Whipped up @ blogger @ 1:18 AM

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