Community Recipes is a recurring feature where I share another woman’s vegan recipe with the Jewish Food Hero community. This week I’m featuring Sue Yoo. Sue is Korean and lives in Cambodia with her husband, where she runs the Moringa Health Center. Sue provides acupuncture and Chinese herbal medicine, as well as making homemade cosmetics and soaps. She is in her 50s and is one of those positive, intelligent and interesting women that makes you feel hopeful about growing older.
I first met Sue Yoo when I went to her for acupuncture. As usual, I got talking about food and after I mentioned my love of fermented foods, naturally we started discussing kimchi. When I was leaving she gave me a gift of a large box of this delicious, Korean fermented favourite to share with my family. I ate the whole thing by myself with rice for lunch and then I immediately messaged her to invite myself over for a lesson.
Sue Yoo’s original kimchi recipe includes fish sauce so I adapted her recipe to make it vegan kosher.
Sue’s recipe is special for these reasons:
No refined sugar: Sue uses fresh pear juice and noni juice instead of refined sugar.
Rice flour to rice paste: Sue makes a rice paste to create a creamier base for her kimchi.
Tried and tested by somebody who really cares about health, this recipe has been refined and developed over decades.
I started making fermented sauerkraut a decade ago. When I moved to Asia, I tried making sauerkraut but it kept failing due to the extreme heat. So I moved on to kimchi. I love both the taste and the process of making it and was inspired to interview a fermentation expert Sandor Katz about its benefits. He said “fermented foods are so good for our bodies because bacterial fermentation populates foods with a vast communities of probiotic organisms which help restore biodiversity in our bodies and can help improve digestion, immune function, and may contribute to many other aspects of our well-being.”
It can be difficult to find kosher ingredients for Asian food, so I have sourced some of the key ingredients you will need for this recipe: