Try this amazing kimchi aioli recipe that is perfect the perfect accompaniment to any vegetables, fish, or meat recipe.
Kimchi is one of the most common Korean accompaniments, that are comprised of fermented spicy vegetables, cabbage being the base ingredient in mosts. If you are into fermenting, then I have the recipe for making your own below.
If you aren't into fermenting your own vegetables just yet, don't worry! You can buy kimchi paste just about anywhere now. They also sell a spicy paste, which is what I used, and I have link to below. You can easily add a spoonful of the paste to just about anything to make it full of umami spicy flavors, which is exactly what I did!
You can create numerous sauces by adding an emulsification of eggs and oil (mayo or veganaise) to create new sauces. For this recipe that is all I did, combine kimchi paste with veganaise ( to keep it vegan). What you are left with is a spicy, "creamy" sauce that can now go on, literally, just about any vegetable or protein. Here is the recipe, I hope you enjoy it!
Kimchi Aioli
Kimchi Aioli
- 2 tbsp kimchi paste
- 1 cup veganaise (or mayo)
Kimchi (if you don't want to buy the paste)
- 2 lbs napa cabbage (chopped)
- 2 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 6 tbsp korean chili flakes
- 1 tbsp chili paste
- 1 1/2 cup daikon radish (julienned )
- 1 cup green onion (chopped )
- 1/4 cup sea salt
Kimchi aioli
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Place all the ingredients in a bowl and mix well. Adjust seasoning with salt if need be. Set aside until you are ready to use.
Kimchi
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In a bowl add your cabbage, daikon radish, and green onions. Then using gloves add the rest of the ingredients and massage and crunch together for 5 minutes making sure everything is completely and thoroughly mixed. Then place into a one quart jar making sure everything is well packed inside the jar (you want to make sure the liquid is completely covering the vegetables). Leaving about an inch from the top of the jar.
If you have a weight you can place a small piece of parchment paper on top of the vegetables and then place a weight on top of the parchment insuring the liquid stays above the vegetables. Place the lid on top of the kimchi and allow to ferment for at least 7 days. You want to “burp” jar every other day as pressure will build up and to release some of the gases. The longer you allow to ferment the more intense the flavor. If you want to make the puree just take a cup of the kimchi and puree with a stick blender.
