Vegan Kimchi

We've now got four Kimchi recipes - each with their own distinctive personality! 

We love our Napa cabbage kimchi and the kohlrabi kimchi, but we are also conscious that they include fish sauce and not everyone wants that. 

Of course, there are hundreds of different types of kimchi, from the traditional winter kimchi called kimjang which is stored in large earthenware dishes (called onggi) that are buried in the ground to white kimchi which is a less spicy version. Kimchi is a huge part of Korean culture with each family having their own secret preparation, often passed down the generations. 

In season, the daikon, cabbage, turnips and carrots for this recipe are all grown at Worminster Farm. 

Ingredients: Cabbage, Daikon, SOY Sauce (Water, SOY BEAN, WHEAT /  GLUTEN, Salt), Carrots, Turnips, Ginger, Chilli Powder, Gochujang Paste (Corn Syrup, Red Pepper Seasonings 23.85%, Red Pepper Powder, Water, Salt, Onion, Garlic, Rice, Water, Sea Salt, Red Pepper Powder 2%, Grain Alcohol, SOY BEAN Powder, Glutinous Rice, Rice Flour, Koji), Garlic, Coriander Seeds. Allergens in BOLD. 

Pairings:

• Stir Fried Tofu

• Noodles

• Rice dishes

• Roast chicken

4 ways to enjoy: 

1. Serve on top of chicken congee.

2. Mix through udon / egg / rice noodles.

3. In a bao bun.

4. Serve with an omelette, sprinkle with fresh coriander.

Nutritional Info Per 100g:

ENERGY  113kJ/ 27kcal, FAT 0.5g, OF WHICH SATURATES 0.1g, Carbohydrates 3.9g, OF WHICH SUGARS 1.4g, PROTEIN 1.8g, SALT 1.2g. 

KEEP REFRIGERATED TO CONTROL THE FERMENTATION. THE CONTENTS MAY GENTLY POP (THIS IS A GOOD THING!) OR OVERFLOW A LITTLE.