Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vegan kimchi. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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!
Vegan kimchi is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Vegan kimchi is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have vegan kimchi using 15 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Vegan kimchi:
- Make ready 1 Nappa cabbage (about 2-2.5kg)
- Take 150 g salt
- Make ready 2 Tbsp red miso
- Prepare 1 Tsp sesame oil
- Take 200 g carrot shredded
- Get 100 g grated peeled apple
- Make ready 1 bunch chives
- Prepare 30 g ginger (finely grated)
- Prepare 30 g garlic (finely grated)
- Prepare 50 g agave syrup
- Make ready 5 g kombu (dried seaweed)
- Make ready 100 g Korean chili powder
- Make ready 20 g mochi-ko or glutinous rice flour
- Make ready 200 g water
- Get Latex or plastic gloves
Some Vegan Kimchi brands I have heard amazing reviews about is Mother in Law Kimchi and Gold Mine Organic Kimchi (this one is not as spicy). Curious about how exactly kimchi is made and the fermentation process? Mix it all together and make kimchi: Well dry a large bowl with kitchen cloth. Add the cabbage, radish matchsticks, green onion, chives (if used), and carrot.
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.
Mix it all together and make kimchi: Well dry a large bowl with kitchen cloth. Add the cabbage, radish matchsticks, green onion, chives (if used), and carrot. Add the kimchi paste and mix all together by hand (wear disposable gloves if you like). Fortunately DIY vegan kimchi need not be that difficult. Yes, traditional homemade kimchi involves can be a bit involved, with steps like burying the kimchi pot in the back yard while your kimchi ferments, but then again, traditional kimchi also involves fish sauce.
So that’s going to wrap it up for this exceptional food vegan kimchi recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
