Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vegan kimchi. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Vegan kimchi is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Vegan kimchi is something that I’ve loved my whole life. They’re fine and they look wonderful.
Kimchi is a fermented, salty, spicy Korean condiment made from cabbage and a variety of seasonings. While traditional kimchi recipes call for fish sauce, we have officially created this delicious vegan version that you will love! Health Benefits of Kimchi Vegan Kimchi - Tangy and delicious, this addicting kimchi recipe is made with cabbage, apple, green onion, gochugaru, garlic and ginger, and is a flavorful side or condiment that is easy to make! Welcome to the world of vegan Kimchi!
To begin with this particular recipe, we must prepare a few ingredients. You can have vegan kimchi using 15 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Vegan kimchi:
- Make ready 1 Nappa cabbage (about 2-2.5kg)
- Get 150 g salt
- Get 2 Tbsp red miso
- Get 1 Tsp sesame oil
- Take 200 g carrot shredded
- Make ready 100 g grated peeled apple
- Get 1 bunch chives
- Make ready 30 g ginger (finely grated)
- Take 30 g garlic (finely grated)
- Prepare 50 g agave syrup
- Get 5 g kombu (dried seaweed)
- Make ready 100 g Korean chili powder
- Prepare 20 g mochi-ko or glutinous rice flour
- Make ready 200 g water
- Make ready Latex or plastic gloves
So this was my first time making vegan kimchi on my own, but I've watched so many different kimchi and fermentation videos over the last few years! I've seen how different kimchi can be from batch to batch, and from cook to cook, so you can adjust the recipe as you like. Napa Cabbage (Chinese Cabbage): this variety of cabbage is ideal for kimchi. It's kind of oval shaped with frilly yellow-green leaves.
Instructions to make Vegan kimchi:
- Soak dried kombu seaweed in a small amount of water for about 3 min until soft enough to shread by scissors. Shread them very thinly and cut them into about half length of matchsticks. Wipe off any water and set aside. (The image is the dried kombu before soaking in water)
- Cut nappa cabbage into 4 pieces. Using your hand with 150g of salt, grab salt and rub it thoroughly on each layer of Nappa cabbage.
- Line up the salted nappa cabbage in a large container(Could use a large pot or a pan that has depth) and put a plate or catting board and place heavy weight to extract moisture from cabbage. Leave it for about 1 hour or so.
- Grate the garlic, ginger and peeled apple. Shread the carrot finely, and cut the chives into the same size of carrot. In a large bowl, combine them together with shredded kombu, 2tbs of miso, sesame oil and Korean chilli powder.
- Using small cooking pot cook the mixture of 20g of mochi-ko (glutinous rice flour) and 200ml of water with medium low heat until it forms glue like texture and thickness. Make sure to constantly mix when cooking. (This will be a binder for all ingredients in the bowl for making kimchi seasoning paste)
- Pour the sticky mochi-ko mixture into the bowl with all the ingredients and mix well. Now your kimchi seasoning paste is ready. Set aside.
- Squeeze out water and rinse cabbage in water throughly. Squeeze out water well and tight after rinsing.
- Wear plastic gloves. Spread the kimch seasoning paste on every layer of the drained nappa cabbage leaves. Try not to break apart the leaves.
- When all the layers are coverd by paste, gently put it in a container. Place plastic wrap to cover the kimchi and seal and leave it in room temperature for a day.
- Keep it in refrigerator and rest it for another 2-3days, then ready to cut and eat. It will last for about one month when kept in fridge.
- Note: Korean chili powder can be found at Korean grocery store. Kombu seaweed, mochi-ko(or glutinous rice flour) and red miso can be found at Japanese/Korean/Chinese grocery store.
- If you are not vegan, could add 2 tbsp of Thai fish sauce into the kimchi seasoning paste for deeper flavor.
Napa Cabbage (Chinese Cabbage): this variety of cabbage is ideal for kimchi. It's kind of oval shaped with frilly yellow-green leaves. It's slightly sweeter and softer than other cabbages. Remove from the heat and let cool thoroughly. As I've written about earlier, The Korean Vegan is, in large part, a project that aimed to prove to everyone and to me that I didn't have to shed my identity together with meat.
So that’s going to wrap this up for this exceptional food vegan kimchi recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
