This is the second post in my series about winter vegetables, in cooperation with BILLA. This series consists of four post with different recipes on all kinds of winter vegetables from the BILLA range, posted over a timeline of four weeks. In the first post I talked about root vegetables, I created a recipe on some delicious pierogies filled with carrots, parsnips and parsley root and a granola with carrot chunks and pecans. You can read the post here.
This week I focused on perserving vegetables, hence the title of this post, “Preserving”. There are countless method of preserving vegetables out there. I decided to go with the classic method of conserving vegetables in vinegar, called pickeling and a wonderful fermented Kimchi, which also keeps in the fridge for many months.
The recipe about pickeling uses beets but you can recreate is with many different types of vegetables. I just particularly love beets because they go so well with many things, especially salads and all kinds of sandwiches.
The Kimchi is not the traditional version made with nappa cabbage, I used red cabbage which is widely available during the winter months. Not only does it taste amazing it also gives the Kimchi a very interesting colour. Kimchi is often made with fish sauce, which of course is not vegan. I decided to use a so called vegan “fish sauce” made from pineapple juice. The original recipe for this sauce is from the american blog Vegan Miam.
- 3 red beets (as small as possible)
- 4 yellow beets
- 2 cups apple cider vinegar
- 1 tbsp pepper corns
- 4 tbsp maple sirup
- 4 bay leaves
- 4 garlic cloves
- Fill two large mason jars with boiling water and set aside.
- Place the beets in a large soup pot and cover with water. Bring to a boil and cook until they are soft. Then rinse the beets with cold water and rub the skins off using your fingers.
- Now cut the beets into thin slices.
- In a pot bring the vinegar, maple sirup and bay leaves to a boil.
- Drain the water from mason jars. Peel and slices the garlic. Then place it in the mason jars together with the beet slices and peppercorns. Place the red beets in one jar and the yellow ones in the other.
- Remove the bay leaves from the vinegar and the pour inside the mason jars to cover the beets. Close the lid and let them cool down.
Red Cabbage Kimchi
- 2 1 liter mason jars
- 1 head of red cabbage
- 1 1/2 liter water
- 1/2 cup uniodised salt
- 2 spring onions
- 1 carrot
- 1/2 a radish
for the sauce:
- 4 tbsp of rice flour
- 5 tbsp of raw cane sugar
- 1/2 cup water
- 8 garlic cloves
- 2 tbsp of pineapple juice (from a can)
- 2 tbsp of soysauce
- 4 tbsp aleppo pepper (or a smaller amount of mild chili flakes)
- 1 shalott
- 4 tbsp of freshly minced ginger
- Bring water to a boil in a large soup pot, place the mason jars inside and boil for a few minutes.
- Remove the stem and outer leaves form the cabbage and wash thoroughly. Then thinly slice the cabbage and place inside a large bowl.
- Bring the water and the salt to a boil and pour over the cabbage, fully covering it. Now let it sit for 20 mins.
- In the meantime combine 1/2 cup of water, rice flour and raw cane sugar in a saucepan and heat up while constantly stirring until you get a smooth paste.
- Place the paste in a food processor together with the remaining ingredients for the sauce and blend until smooth.
- Peel and grate the carrot and radish and slice the spring onion.
- Drain the cabbage and add the vegetables to the bowl together with the sauce. Now massage everything using your clean hands until well combined.
- Divide up the Kimchi between the two jars and place a sheet of folded kitchen paper on each of the openings, loosely place the lids on top. Let the Kimchi ferment for 1-2 days in a warm place without direct sunlight. I prefer to ferment mine for two days because I like a stronger taste, if you want a milder Kimchi ferment only for one day.
- After fermenting combined the contents from both jars into one, close the lid and keep in the fridge.