Korean food has got a fan base in India. Among the many other Korean dishes that are popular among Indian foods, kimchi is one of them. It is a fermented side dish made from cabbage and radish. Due to the use of fish sauce, kimchi generally falls under the non-vegetarian category. However, Chef Kunal Kapoor has shared a more Indian version of Korean kimchi. The chef says he has used ingredients easily found in India to make Korean kimchi “vegan and delicious”. Kimchi is not only delicious in taste but it is also considered good for gut health as it is fermented. Chef Kunal Kapoor has shared his vegetarian kimchi recipe on YouTube. have a look:
material,
for chili paste
Dry red chili, soaked – 25-30nos
Garlic cloves – 8 nos.
Ginger, roughly chopped – 5 nos.
water (3 cups
vinegar – cup
Tomato Ketchup – cup
Sugar – 1 tbsp
vegetables
Napa cabbage, large – 400 g
Cabbage, medium – 400 grams
Radish, large – 1 no.
Carrot, medium – 4 nos.
Spring Onion – 4 Nos.
Salt – 2 tbsp
Cold water – 2 liters
to mix
Water – cup
Rice flour – 2 tbsp
Soy Sauce – 1-2 tbsp
Sesame, roasted – 2 tbsp
method:
step 1:
Soak dry red chilies in water for 1 – 1 hours. Empty the soaked chilies and the water in which they were soaked in a pan. Add garlic and ginger to the pan. And put it to boil.
step 2:
Separate the layers of napa cabbage and cut into large pieces. You can also add regular cabbage to it. On the other hand, cut into thin rounds of radish. Similarly, chop some carrots, and green onions. Gather all the vegetables in a large layer (a large steel plate). Now sprinkle salt on all the vegetables and keep them aside for an hour.
step 3:
Meanwhile, keep a close eye on the red chilies. As soon as the water dries up, switch off the gas and let it cool down.
step 4:
When the red chilies cool down, grind them in a mixer to make a paste. Add vinegar, tomato ketchup and sugar to the red chili. Grind it and chili paste is ready.
Step 5:
Coming back to the vegetables, as the salt content was too high, we will add a little cold water to it or you can wash them under running water. Squeeze the vegetables to get rid of the water and excess salt.
Step 6:
Now we will need a solution to bind this dish together. Place a pan on the gas and add some water along with rice flour. Give it a rapid boil, after which the liquid will thicken slightly and form a slurry. Let it cool down.
Step 7:
Drizzle chili paste over the soaked vegetables. To add flavor to the dish, we will add some soy sauce as well as some roasted sesame seeds.
Step 8:
By now our rice flour batter has cooled down. Pour it over the vegetables and now it’s time to mix everything.
Step 9:
It is ready to be served. You can consume it immediately as well as leave it for 2-3 days. According to Chef Kunal Kapoor, this veg kimchi has a shelf life of 2-3 months. Store it in the fridge.