Spicy, pickled, simple and vegan this Easy Vegan Cabbage Kimchi recipe is pretty much fool-proof. All it requires is a pair of gloves and a little patience.
We have a new organics store in our area; it’s an organic mecca in a large warehouse stocking all the bits and bobs one might need to eat well. I have been a few times, they have a great vitamin section, but I mostly like to stick to my smaller, more intimate growers and sellers. I’m a bit old school that way; I like that the store owners in our little town know our names and we know theirs. I like that they sell a few brands of the same product to give choice but not to overwhelm. I also really like that they have the sense to not stock über expensive products like Kimchi for $25. Awesome segue aside, $25? Really?
Don’t get me wrong, I love kimchi. When we make it, I inspect it daily as it sits on our sill fermenting and devour it straight from the jar as soon as it is ready, but it’s cabbage and chilli paste and time. $25?
I stood in the mecca and lifted the jar looking underneath for flecks of gold but alas, there was none. No diamonds either. Only the word “sucker” spelled out in cabbage. Now, I am an advocate of all things healthy and believe you get what you pay for but $25? I am doubtful there is anything you can do with a cabbage that warrants a $25 price tag.
The good news is, I can make vegan kimchi. And so can you.