Wakame kimchi - vegan kimchi with wakame seaweed
Wakame kimchi is a vegan version of the classic Korean silage. Why is this vegan kimchi? Because we replace the sea taste of fish sauce with algae. Wakame algae (brown algae) are called sea lettuce and are known for their valuable pro-health properties. In the kitchen, they are used in broths, soups, salads, rice and noodle dishes.
Wakame kimchi is not only a vegan version, it is also an idea for a dish for all lovers of seaweed and silage.
You can buy Gochugaru, wakame seaweed, soy sauce, rice flour in online stores, incl. in Cuisines of the World .
20 g wakame (dried cut) seaweed
300 ml of hot water
2 kg of Chinese cabbage
3 - 4 liters of water
3 tablespoons of rock salt
150 g carrots
150 g of white radish
a bunch of balloons
200 ml wakame stock
2 tablespoons of rice flour
1 tablespoon of cane sugar
50 g of fresh ginger
25 g cloves of garlic
25 g of gochugar
2 tablespoons of soy sauce
wakame seaweed is poured with hot water and set aside for 10 minutes (it increases 10 times its volume). Drain off the stock and leave the stock to kimchi paste. We can cut the seaweed into strips.
Cut the Chinese cabbage in half lengthwise and chop it (into thick pieces). Put the chopped cabbage into a large bowl or bucket, cover it with salt and pour water over it. Stir and load it (e.g. with a plate with a jar filled with water), set aside for about an hour.
While the cabbage is macerating, prepare kimchi paste . Boil 200 ml of soaking wakame broth with rice flour, stir all the time until a gruel is formed, add sugar and leave it aside to cool.
Add to the cooled gruel, peeled and grated ginger and garlic, gochugaru pepper, soy sauce, mix.
Peel the white radish and carrot, cut into thin slices, then into sticks, the so-called julienne. Cut the spring onions into 2-3 cm pieces.
Drain the soaked cabbage from the brine, add kimchi paste, radish, carrot, drained wakame algae, spring onions, and mix everything thoroughly. I recommend wearing gloves for this activity. Put the mixed vegetables into a large jar or stoneware jar. We load it (e.g. with a jar or scalded stone), cover it and leave it for about 3-5 days at room temperature. All the time we make sure that the surface of the kimchi is flooded with silage juices. After 5 days, we can conduct a test, if the kimchi is acidic enough for us, we translate it into smaller jars (unless we have cool conditions for storing a large jar), put it in the refrigerator or, for example, in a cold cellar.
Happy and cheers!