Bootleg Kimchi
My easy, peasy Bootleg Kimchi is a delicious mix of veggies. It’s not really Kimchi but it’s got that Kimchi flavor profile going on! This recipe was inspired by the delicious Kimchi served up by Chef Julia at Nourish Charlotte and by a recipe I saw on Minimalist Baker.
Ingredients
- 1/4 green cabbage, cored and roughly chopped
- 2 cups kale, stemmed and roughly chopped
- 2 baby bok choy, roughly chopped
- 2 TB Kosher Salt
- 2 TB Tamari
- 1/4 c Pineapple Juice
- 1/4 c Warm Water
- 3 T Fresh Ginger, peeled and finely diced
- 1 small white onion, chopped
- 2 TB Organic Miso
- 2 TB Sambal Oelek
- 1 Medium Carrot, peeled and finely chopped
- 4 Green onions, sliced (separate the white and green parts)
Instructions
- Put thoroughly washed and prepped cabbage, kale, baby bok choy and green onion tops into a large bowl. Sprinkle with salt and lightly massage greens to incorporate salt. Weight the greens down with a plate and let them hang out for 30 minutes to an hour.
- In a separate small bowl, whisk together the tamari, pineapple juice and warm water. Set aside.
- Meanwhile, in a blender or food processor (personally, I prefer using the blender) place ginger, onion, miso, Sambal Oelek and the white parts of the green onions. Add the tamari mixture and pulse to combine. Then blend for 30 seconds to 1 minute to make sure the items are completely incorporated. Set aside.
- Drain all liquid off the cabbage mixture (you’ll likely have about 1/2 cup of liquid). Rinse the cabbage mixture and pat dry with a clean kitchen towel. Return to large bowl. Pour the mixture from the blender over the cabbage mixture and massage gently to mix.
- Taste for season and adjust as desired.
- Place your Bootleg Kimchi in a clean jar and refrigerate until ready to use. (This keeps for about a week in the fridge.) It gets more tart, the longer it stays in the fridge.
Notes
- I prefer Miso Masters brand of Miso. But, as always, use your favorite brand of miso.
- You can find Sambal Oelek at most grocers, or even at your local WalMart.