Mild Vegan Kimchi

Fermenting foods is a great way to extend the harvest. Kimchi is a staple in traditional Korean cuisine consisting of fermented vegetables. This recipe puts a North Iowa twist on kimchi, using local ingredient: kohlrabi. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Prep Time 20 minutes
Resting Time 1 day
Total Time 1 day 20 minutes
Course Snack
Cuisine Korean
Servings 5 pints
Calories 101 kcal

Equipment

  • Kitchen Knife
  • Large Bowl
  • Blender or Food Processor
  • Mason Jars

Ingredients
  

Instructions
 

  • Chop cabbage into quarters, through core and then into chunks, about 2 inches squared. Add cabbage, carrots, kohlrabi, and scallion greens into a large bowl with 2 tbsp kosher salt. Toss to combine, massaging salt into vegetables. Cover and refrigerate 24 hours. 
  • Make a paste: combine ginger, garlic, miso, sugar, and gochujang in a food processor or blender and blend until you have a thick paste.
  • Rinse and dry the cabbage. To a large bowl, add the cabbage mixture and paste. Mix well, adding up to one cup of water as needed to coat. Pack into mason jars and press down very firmly to release a bit more liquid from the vegetables. Pour remaining liquid to fill each jar. Be sure all ingredients are covered. You can use a glass fermentation weight to make sure.
  • Seal tightly and let sit room temperature for 24 hours before refrigerating. Ferment in refrigerator for at least one week. Consume within one month of opening.

Notes

Adapted from SeriousEats.com

Nutrition

Calories: 101kcalCarbohydrates: 22gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 300mgPotassium: 741mgFiber: 5gSugar: 10gVitamin A: 4741IUVitamin C: 75mgCalcium: 179mgIron: 1mg
Keyword cabbage, carrots, garlic, ginger, green onion, kohlrabi, onion