Pure Prasad Kitchen
Back to Recipe Library
Salads & Ferments
10 portions
Kimchi
Hot Vegan
Base yield: 10 portions | Current target: 10 portions
AllergensCelery, Sulphites
Nutrition focusSpice-led flavour and digestive warmth
Offering noteCook with clean intention, offer with gratitude, serve as blessing.
Print or save as PDF:
Click the button first. If the print dialog does not open, use your browser menu to print this page or save it as a PDF.
Ingredients
| Ingredient | Base Qty | Scaled Qty | Kitchen Qty / Notes |
|---|---|---|---|
| Water | 1 cup | 1 cup | 1 cup |
| Vinegar | 1 cup | 1 cup | 1 cup |
| Sugar | 1 cup | 1 cup | 1 cup |
| Salt | 0.5 tsp | 0.5 tsp | 0.5 tsp |
| Minced fresh ginger | 0.5 tbsp | 0.5 tbsp | 0.5 tbsp |
| Dried hot red chiles | 3 each | 3 each | 3 each |
| Celery ribs, cut1/2-inch diagonal | 2 each | 2 each | 2 each |
| Carrots, cut 1/2-inchdiagonal | 2 each | 2 each | 2 each |
| Zucchini, cut 1/2-inch diagonal | 1 each | 1 each | 1 each |
| Red bell pepper, cut 1/2-inch dice | 0.5 each | 0.5 each | 0.5 each |
Method
- Heat the water, vinegar, sugar and salt in a saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
- Remove from the heat and cool to room temperature. Stir in the ginger and chiles.
- Place the celery, carrots, zucchini, bell pepper in a bowl with a tight-fitting lid. Ladle the vinegar mixture into the jar and store tightly sealed in the refrigerator for at least 2 days before serving.
Chef Notes
Change only the Target Portions cell. All scaled quantities update automatically.
Whole items may need practical kitchen rounding after scaling.
Chef-adjusted seasoning notes from the source recipe remain marked clearly.