Ginger Carrot Daikon Kimchi
[Vegan]
Author Bio
International plant-based and gluten-free recipes made using seasonal ingredients.
Jessica is a certified plant-based chef, and...
International plant-based and gluten-free recipes made using seasonal ingredients.
Jessica is a certified plant-based chef, and has a certification in plant-based nutrition. She is a passionate educator, and has taught science, community gardening, and food education for the last 17 years. She holds a Master’s in Science Education and is a certified NYS biology teacher. Jessica now combines her passion for cooking & gardening with her passion for teaching. She writes recipes and photographs her food blog, Garden Fresh Foodie, a blog devoted to plant-based, gluten free, seasonal recipes. Jessica teaches as an adjunct professor at Daemen College, as well as healthy cooking classes in the Buffalo, NY area wherever there’s a table and an outlet! Her recipes are featured on the Food Revolution Network (a program begun by John Robbins, of Diet for a New America & The Food Revolution) as well as a plant-based prepared food company called Veestro.com. Her recipes have been featured on Forks Over Knives, TasteSpotting, FoodGawker, and Finding Vegan.
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Ginger Carrot Daikon Kimchi [Vegan]
Kimchi is a Korean side dish made by fermenting cabbage a variety of vegetables in spicy seasoning. You can find it at Korean restaurants, in grocery stores, or you can make your own! This homemade kimchi is made from shredded cabbage, daikon radish or beets, and shredded carrots. It's crisp,...
Kimchi is a Korean side dish made by fermenting cabbage a variety of vegetables in spicy seasoning. You can find it at Korean restaurants, in grocery stores, or you can make your own! This homemade kimchi is made from shredded cabbage, daikon radish or beets, and shredded carrots. It's crisp, spicy, and easy to make. Enjoy it on salads and burgers and anything you think could use a spicy kick.
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Ingredients You Need for Ginger Carrot Daikon Kimchi [Vegan]
How to Prepare Ginger Carrot Daikon Kimchi [Vegan]
- Place all ingredients into a large bowl and mix, mashing down ingredients.
- The cabbage will shrink considerably, keep mashing for a few minutes. Cover and place in the refrigerator overnight for a brine to form.
- The next day, smash the kimchi mixture into jars, pushing down as much as possible. Leave a 2-inch head space at top of jars, making sure there is enough liquid to cover the kimchi
- Place or nylon mesh/cheesecloth over the top of the jars.
- Check after 2 days, making sure the kimchi is submerged under brine. If not, push it back down. If there is a slight whitening/drying of top layer, scoop off and discard (this happens only in the container with a mesh cover). You may have to pour off some bring if you're getting too much overflowing.
- Continue letting kimchi sit until you like the taste, about 5-7 days. The warmer it is, the faster this will take.
- Serve on top of salads or eat on its own.
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