Food Scrap Kim Chi

I told you last year that I had obtained via swaps a delicious vegan kimchi. I had badgered poor Megan, so many times for the recipe, and I was running out of kim chi, so I decided to try and make my own:

Kim Chi (vegan)

Yeah, so I didn’t keep track of the recipe, or the quantities I used but I’m pretty sure it came from Serious Eats.

My sister did a taste test of the two kinds of kim chi:

KimChi comparison

The plate on top is the version she had made (Sarah Wilson’s “Everything but the kitchen sink kimchi” from Simplicious, recipe finally obtained from Megan); the plate on the bottom is my version. She decided that she preferred my version because it had a little more complexity, chilli, smokiness and fish-like taste. Going back, and tasting all three (yes, I had a teeny tiny bit left over from last year): the simplicious version seemed to have just a salt background, and mine was much more interesting.

So I had to make it again.

I had a giant home grown overgrown kohlrabi that I had harvested at the end of spring, and it had been sitting around in my fridge crisper for nearly six months. It was a bit too tough to eat on its own, or too hard to prepare. I had one lonely home grown daikon radish, and a parsnip. I wanted to get rid of my onion weed, so the flower heads went in (and I then syringed glysophosphate down the stem. The only way I know of to remove this weed).

The items in italics were home grown.

Food Scrap Kim Chi
Kohlrabi – tough outer layer peeled off; then grated
Daikon, daikon leaves
Parsnip
Perilla leaves
Onion weed flower heads
Scallions/Spring onions (green part)
purple chillis – two small, deseeded
beetroot leaves

Carrot
garlic – 4 small cloves
old ginger – 2 cm
onion – 1/4 medium sized onion
miso – 1 tsp white, 1 tsp genmai
sweet smoked paprika
wakame – 1 tsp, reconstituted
dulse flakes
1/8 cup water

Food scrap kimchi

The recipe I followed is that from Serious Eats, and I hope that in a month’s time, it is as good as my first batch!

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