Raw Vegan Kim Chee

Before embarking on my raw/living food lifestyle journey, kim chee was merely an enjoyable part of a meal at a Korean restaurant. I did not buy prepared kim chee to eat at home, and had never considered making my own.

As I was learning how to ferment vegetables, I came across a simple recipe, that I have since made my own. I’ve enjoyed sharing with friends and family the many gallons of kim chee I’ve made using this recipe. It has never failed to please.

I have adjusted the spices to my own taste over the past couple of years. You can adjust to your own tastes as you, yourself, become addicted.

I use wide mouth 1/2 gallon Mason jars to ferment the kim chee. I’ve used quart and pint jars, too, but find the 1/2 gallon jars easier to fill.

This recipe should make about one gallon of kim chee.

Here are the ingredients:

3 lb. Napa cabbage – shredded (do not wash)
3 lb. daikon radish – washed and grated
6 carrots – washed and grated
15 green onions
1/2 cup + 1T Celtic sea salt
6 T finely minced fresh ginger
6 T finely minced fresh garlic
1 1/2 t cayenne pepper, ground
1 T red chile flakes

This is a 2-Step recipe

First step:
In a stainless steel pot, mix 1 gallon of water, and the 1/2 cup of Celtic sea salt until dissolved. Add the cabbage, daikon radish, and carrots. Weight them lightly with a plate to cover. Make sure that no air is touching the vegetables in the brine. Soak 12-24 hours at room temperature.

Second step:
Drain the vegetables, reserving the brine. Mix ginger, garlic, cayenne, chile flakes, scallions & remaining 1T salt in bowl, food processor or blender. Toss the vegetables with the spices. Place in quart or half-gallon jars (make sure your jars have lids) – Cover with the retained brine (you won’t use it all), leaving at least 1 inch of space at the top. Loosely cover with lid (after 24 hours tighten the lid) and ferment at room temperature for 3-7 days.