Vegan Kimchi, Fried Rice, BBQ Jack Fruit, Vegan Kochukaru Spiced Mayonnaise
Updated: Jan 25, 2021
Now I have to profess now that I’ve had to change my whole outlook on vegan food, Considering it to be boring and bland!
This fantastic recipe will totally change your thoughts on this, so many amazing flavours going on, some of the processes do take a little time and effort, but, well worth it, you can of course buy vegan kimchi online, I’m not against this in the slightest, but it’s great to have a go at your own.
You can now find tinned Jack Fruit in various supermarkets, so making life a little easier,
My opinion on Jack Fruit is, that, without some added flavour, it is quite bland, but it has a fantastic “ pulled pork “ consistency once finished
see what you think, happy cooking
For the Kimchi
1 large head napa cabbage, cored and separated into individual leaves 1 small daikon radish 8 Spring onion, greens roughly chopped, keep whites separate Maldon salt 8 cloves garlic One 2-inch knob ginger, peeled 70g Korean chili powder (kochukaru) 2 tablespoons white or red miso paste 1 tablespoon sugar
Method for the Kimchi
Place cabbage leaves, daikon, and spring onion greens in a large bowl and sprinkle with 2 tablespoons Maldon salt. Toss to combine, cover, then let sit at room temperature until cabbage is wilted, at least 1 hour. 2. Meanwhile, combine spring onion whites, garlic, ginger, chili powder, miso paste, and sugar in the bowl of a food processor. Process until rough paste is formed, about 30 seconds total, scraping down sides as necessary. 3. Once cabbage is wilted, add chili mixture and turn with a spoon to coat. Add 250ml of water to mixture. Taste liquid and add more salt as necessary. Pack kimchi into sterile jars, pressing down firmly to pack tightly and make sure there are no air pocket, Cover the kimchi with its liquid. 4. Seal the jars tightly and allow them to sit at cool room temperature for 24 hours, then transfer to the refrigerator. Allow to ferment at least 1 week before eating. Your Kimchi will last for up to 1 month after opening. Alternatively, place directly in fridge after packing.
For the Jack Fruit
1 tbsp vegetable oil 1 red onion, finely chopped 1 tsp ground cinnamon 1 tsp cumin seeds 2 tsp smoked paprika 2 tsp chipotle Tabasco 1 tbsp apple cider vinegar 4 tbsp BBQ sauce 200g can chopped tomato 2 x 400g cans young jackfruit in salted water
Method for the BBQ Jack Fruit