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Author Notes: This is a great recipe to make when you have little time but need to make something impressive for a dinner party or for your own enjoyment. I learned part of this dish on a raw food course with Matthew Kenney but have adapted it a bit to make it easier without using coconut wrappers. —kirsty wright
- 1 chinese cabbage
- 2 very generous pinches of salt
- 1 beetroot
- 1 chilli
- 1 cup cauliflower
- 1 red pepper julienned
- 1 carrot
- 1/4 cup thinly sliced red cabbage (mandolin)
- 1 tablespoon minced ginger
- 1 tablespoon agave nectar
- 1 spring onion
rice wrappers painted with natural food dyes and cashew filling.
- 1 large cups soaked cashews
- 4 spring roll wrappers cut into 4 squares each sheet(blue dragon)
- 4 different food dyes (natural ones)
- 1 paint brush
- 1 cup water
- 1/2 cup pre made Kimchi
- 1 teaspoon sesame oil
- 1 splash tamari
- For the Kimchi you will first need to sterlilise a large kilner jar with a lid. Make sure it is rinsed thoroughly to remove all traces of steriliser. You can also steam the jar if you so wish. Take the chinese lettuce (cabbage) and tear the leaves then wash thoroughly. Sprinkle some salt onto the cabbage and leave it to sit for a while. Massage the cabbage until the natural juices begin to appear. Using a pessle and mortar crush the finely chopped red pepper, 1 red chilli, garlic clove, spring onion, and once all nicely crushed add the agave to make a seasoning. With very clean hands mix the seasoning in with the cabbage. Once a good amount of brine has been released add the rest of your bell pepper, carrots, purple cabbage, cauliflower and any other suitable vegetables for pickling. Transfer the kimchi mix to your jar and push it down well. Kimchi is anaerobic so it's important that the vegetables are under the surface of the brine and not poking above. Seal with a lid and leave on kitchen surface. After a day release the lid and BURP the kimchi. Put lid back on and then repeat following day. You will start to see bubbles appear that is normal. After two days transfer to fridge and leave for a week or a few days as you wish. It is now ready to use.
- To use your kimchi as a flavouring add a 1/2 cup to 1 cup of soaked cashew nuts and in a mini food prep mix it up nicely. You can also add another spring onion, some nutritional yeast, 1 teaspoon of sesame oil, a teaspoon of agave, and a splash of tamari. To Assemble Cut your rice wrappers into 4 squares and using a paint brush paint them one side with water and quickly flip over. Paint with the food dye (optional). Add a teaspoon of the filling to the center of the square and squeeze two corners together, then fold the other sides up and squeeze into a dumpling shape - be patient it will work in time and takes a little practise. Serve with Tamari dipping sauce and a splash of ginger juice or a dipping sauce of your choice.