2 SERVINGS, FERMENTING TIME: minimum of 10 HOURS
120 gr KIMCHI (IF YOU WANT TO MAKE YOUR OWN KIMCHI, I have added my recipe below; when buying kimchi,
watch for ‘RAW fermented’, when it is pasteurized, the probiotic batteries have been destroyed! also,
if you want a vegan product, kimchi is often made with fish sauce.
120 gr CHICKPEA FLOUR (BESAN)
60 ml FILTERED WATER (start with less to allow for Kimchi juice; it is easier to add than to take away)
20 gr TAPIOCA STARCH or ARROWROOT
1/4 tsp. smoked paprika
pinch salt & pepper mill (taste the kimchi first to see if extra salt/pepper is needed)
TO COOK: ¼ teaspoon COCONUT OIL for each pancake
¼ AVOCADO PER PERSON, SLICED
2 TBLSP. COCONUT YOGHURT OR CASHEW AIOLI
2 TBLSP. FERMENTED CHILLI SAUCE
A FEW HANDFULS BABY LEAVES, HERBS AND SPROUTS
Stir chickpea flour, tapioca and water until smooth, add kimchi.
Cover with a tea towel and let it sit overnight in your kitchen to ferment.
Store fermented batter in the fridge for up to 1 week.
COOK THE PANCAKES
Heat the oil in a nonstick frying pan over medium to high heat. Gently stir the mixture to not lose the texture, just enough to incorporate the liquid that has settled at the bottom. Spoon the mixture into the hot pan, depending on the size of pancake you want; about 1 cm high; cook till crispy golden (4 min), turn over and 3 more min; make sure it is cooked enough.
Slide on to the plate and top with all; enjoy!
OPTION: Instead of Kimchi, use raw fermented sauerkraut
MY KIMCHI RECIPE:
Gluten-Free and vegan
Is a Korean fermented vegetable dish, loaded with probiotic bacteria.
Yield: Approximately 1 litre
1 large, sterile glass (2 litres)
½ wombok cabbage, 1.5 cm cubes cut
½ white cabbage, 1.5 cm cubes cut (I love the extra texture of the firmer cabbage in my kimchi, however the classic wombok only works just as well)
1 white (daikon) radish, coarsely grated
250 gr carrots, grated
50 gr goji berries or ½ pomegranate (optional)
75 gr spring onions (use all green and white parts), sliced
1 green apple, grated unpeeled
2 raw garlic cloves, crushed
2 tablespoons of fresh ginger, finely grated
1 tablespoon fresh turmeric, finely grated
1 teaspoon of black pepper from the mill
2 tablespoons of sea salt
1 fresh, chopped chilli or 1 pinch of cayenne pepper
• Put all ingredients except goji berries in a large bowl
• Wash hands very clean (do not use gloves!) and knead the kimchi until it starts to form liquid (about 5 minutes)
• Add goji berries and mix
• Put the mixture in the glass, push down well and make sure that no air pockets remain! Cover the surface with baking paper and press firmly so that the liquid rises above the paper and thus no air can enter the kimchi.
• Leave 3 to 5 cm of air space at the top of the glass.
• Seal the glass tightly and allow to ferment for 2 to 3 days (the time depends on the room temperature) in a dark, cool place.
• After 2 days, taste and, depending on the desired degree of fermentation, leave for 1 or 2 days. After that, it is ready to eat, but with storage, in the fridge, it gets better and better. Shelf life up to 1 month in the refrigerator. Always close well after removal and work with clean instruments.
• Add more fresh chilli, cayenne or Korean chilli powder as you like
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