About the Recipe
This is a raw vegan and unfermented Kimchi recipe that uses the dehydrator to marinate an soften the cabbage and onion.
Ingredients
Cabbage & onion
1/2 head of purple cabbage
1/2 purple onion
Kimchi sauce
2 red bell peppers
2 handfuls of baby tomatoes
6 sticks of celery
1 small lemon
2 garlic cloves
7 medjool dates (pitted)
1/2 chilli
Preparation
Step 1 Finely chop the purple cabbage and purple onion and place into a large bowl.
Step 2 For the kimchi sauce chop and remove the seeds from the red bell peppers and place them into the blender with the tomatoes and chopped celery. Add to that the lemon with the skin and seeds removed. Also add the garlic, chilli and medjool dates to the blender and blend together well for approx 1 min 30 sec.
Step 3 Pour the blended sauce over the purple cabbage and onion. Then mix them together well.
Step 4 Place all the kimchi mix out over dehytrator trays (I used 2 dehydrator trays). Then place into dehydrator for 3 hours at 110'f.
Step 5 Remove Kimchi from dehydrator and enjoy with salads and wraps.
Chef's Tips
Leave the kimchi in the dehydrator longer if you like the cabbage softer. Keep checking it every 30 min until you find the consistecy you like best.
Store any left over in the frigde as it lasts for approx 3 days.
