Sharp Slicer Jess Rice
Any cook who starts a raw vegan restaurant (AVO) better know how to chop, slice, and dice, as vegetables require a lot of it. Enter Jess Rice, a chef who knows her way around a knife (a new Shun knife...
Chef Jess Rice shared this recipe for Raw Kimchi with us. It serves as the main component of one of her favorite recipes she shared with us; Kimchi Spring Rolls.
Ingredients
Vegetables
- ½ head bok choy, shredded or roughly copped
- 2 carrots, julienned
- ½ cup shredded red cabbage
- ½ red bell pepper, julienned
- 4 green onions, roughly chopped
- 2 stalks celery, roughly chopped
- 1 tablespoon sea salt
SEASONING PASTE
- 1 red bell pepper, chopped
- 1 tablespoon each fresh garlic and ginger, minced
- ¼ white onion, chopped
- 2 teaspoons agave syrup (or honey)
- 1 jalapeno, seeded
- 1 teaspoon red chili flakes DIRECTIONS
Preparation
1. Gently massage sea salt into vegetables and let sit in a large bowl. Water will be released and help to make the brine. Set aside.
2. To make seasoning paste, combine all ingredients in a food processor (not blender), pulse until mostly smooth. Pour seasoning paste over salted vegetables and massage vigorously until vegetables begin to break down and water is released.
3. Place vegetables into clean mason jars, leaving . inch at top before sealing, as vegetables will expand as they ferment. Let jars sit at room temperature for 24 hours. “Burp” kimchi after 24 hours and wipe down jar if needed and re-seal. Allow to sit for another 12-24 hours, burping every 6 hours or so. Once the kimchi is bubbling (which you can tell during burping), transfer to refrigerator and enjoy.
Related Stories & Recipes
Kimchi Spring Rolls
This recipe is one of Chef Jess Rice's personal favorites.
