Raise your hand if you've felt personally victimized by coronavirus? Mean Girls references aside, I'm pretty sure all of us have had at least one culinary pursuit during this quarantine and for me it involved fermentation! I tried my hand, with the help of my sister Kristina, at making homemade vegan kimchi.
When I've told people about this I've been asked every single time, "what makes kimchi not
vegan?" To which I respond, the fish sauce. So, our task was to create a tasty and viable substitution. Since I'm not in the business of recreating the wheel, I just googled "vegan kimchi recipes" and used The Minimalist Baker's recipe
. Here's how it went:
The first thing you should know is this is a VERY lengthy and messy process. Without Kristina I'm not sure how long it would've taken me to get this done but with her it took about 4 hours (prep time).
We did not have napa or savoy cabbage but the final product still turned out delish! After you salt the cabbage for what feels like years (2 hours), the real fun starts! The recipe called for a lot of Korean red chili flakes but I have a relatively low heat/spice threshold so I halved it.