BLOEM - JULY 2024
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FOCUS ON CHECKERS WINTER FOOD<br />
Kimchi<br />
Vegan<br />
240 8 13<br />
MINUTES SERVINGS INGREDIENTS<br />
A harmonious blend with a delightful twist!<br />
Crafted with care, the Vegan Kimchi recipe<br />
is a symphony of flavours and a celebration<br />
of plant-based goodness. Begin with a fresh<br />
head of cabbage, and through a process of<br />
salting and resting, watch it transform into<br />
the star of this tangy delight.<br />
The vegan sauce, a harmonious<br />
blend of soy sauce, coconut sugar,<br />
and pineapple juice, adds a delightful<br />
twist. But it’s the chilli paste, created<br />
from ginger, garlic, onion, and chilli<br />
flakes, that infuses this dish with<br />
its signature kick. As the cabbage<br />
undergoes its fermentation journey,<br />
your patience is rewarded with a<br />
tangy, crisp, and flavourful Kimchi<br />
that pairs perfectly with a variety<br />
of dishes. Embrace the world of<br />
plant-based flavours with our Vegan<br />
Kimchi and savour the wholesome<br />
taste of tradition reinvented.<br />
Ingredients:<br />
1 head of cabbage; outermost leaves removed, well rinsed<br />
Sea salt or Himalayan salt; a generous amount<br />
3 whole carrots; julienned<br />
8 spring onions; roughly chopped<br />
8 – 10 radishes; finely sliced<br />
For the Vegan Sauce:<br />
2 tbsp. (30ml) soy sauce<br />
2 tbsp. (30ml) Simple Truth Coconut Sugar (plus more to<br />
taste, if needed)<br />
¼ cup (60ml) pineapple juice<br />
¼ cup (60ml) warm water<br />
For the Chilli Paste:<br />
3 tbsp. (45ml) fresh ginger; peeled<br />
1/3 cup (80ml) garlic cloves; peeled<br />
1 small onion<br />
1/3 cup (80ml) chilli flakes; crushed (adjust and increase if<br />
needed)<br />
Directions:<br />
Chop cabbage into sixths, remove the bottom core (hard<br />
white section) with a sharp knife and discard.<br />
Place cabbage in a large, sterilised mixing bowl. Pack a<br />
generous amount of sea salt in between each layer of the<br />
leaves. Do so by lifting each leaf and sprinkling it with sea<br />
salt. Repeat until all leaves have been salted.<br />
Press down and leave to rest for 45 – 60 minutes to soften<br />
and break down the cabbage and draw out moisture.<br />
For the vegan fish sauce: Add all ingredients to a small<br />
mixing bowl and whisk to combine.<br />
getitmagazine.co.za/bloemfontein<br />
For the chilli paste: Blend ginger, garlic, onion and chilli<br />
flakes into a paste. Stir through the vegan fish sauce.<br />
Turn the cabbage over, pat down to compress and set aside.<br />
Repeat this process 3 more times, with a 60-minute resting<br />
time between each turn.<br />
Mix carrots, spring onions, radishes and sauce.<br />
Stir to combine, then cover and set aside.<br />
Sterilise glass storage jars.<br />
Once the cabbage has been flipped four times and has<br />
shrunk significantly, rinse and separate each section of<br />
cabbage well to remove salt.<br />
Pat with clean kitchen paper to remove excess water and<br />
set aside to dry.<br />
Carefully, with disposable gloves, rub sauce generously all<br />
over cabbage and vegetables ensuring they are well coated.<br />
Pack vegetables in alternate layers in the jars, patting down<br />
to ensure air has been removed.<br />
Top with a clean, sterilised lid, and set in a cool dark place to<br />
ferment.<br />
Set aside to ferment for 4 – 6 days (the longer you ferment,<br />
the more tang and the more tender the leaves will be).<br />
Each day open and press the vegetables down with a clean<br />
utensil, to remove excess air bubbles and to ensure Kimchi<br />
is always immersed in liquid.<br />
A good sign of proper fermentation is seeing little bubbles<br />
in the sauce when you press down (will keep for 2 – 3<br />
weeks).<br />
NOTE: Ensure all surfaces, utensils and jars are<br />
sterilised well and hands are washed throughout<br />
the process to prevent introducing bad bacteria and<br />
disrupting the fermentation process.<br />
July <strong>2024</strong> Get It Bloemfontein 37<br />
Recipe: www.checkers.co.za