Recipe: Perfect Vegan kimchi

Vegan kimchi. Vegan kimchi that's as good as the traditional version! It's fall - kimchi making season! Napa cabbages are simply beautiful and sweet this time of year.

I have posted several cabbage kimchi recipes with different approaches. The most authentic way of making winter cabbage kimchi. Kimchi is hot, salty and pungent. You can have Vegan kimchi using 15 ingredients and 12 steps. Here is how you cook it.

Ingredients of Vegan kimchi

1. You need 1 of Nappa cabbage (about 2-2.5kg).
2. Prepare 150 g of salt.
3. You need 2 Tbsp of red miso.
4. Prepare 1 Tsp of sesame oil.
5. Prepare 200 g of carrot shredded.
6. You need 100 g of grated peeled apple.
7. Prepare 1 bunch of chives.
8. You need 30 g of ginger (finely grated).
9. Prepare 30 g of garlic (finely grated).
10. Prepare 50 g of agave syrup.
11. You need 5 g of kombu (dried seaweed).
12. Prepare 100 g of Korean chili powder.
13. Prepare 20 g of mochi-ko or glutinous rice flour.
14. Prepare 200 g of water.
15. It's of Latex or plastic gloves.

A staple in Korea, it is eaten at nearly every meal. This simple vegan kimchi is packed full of flavour and is delicious eaten fresh or sour. This kimchi will get more and more sour as it ages. Vegan kimchi is very simple to make.

Vegan kimchi instructions

1. 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).
2. 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..
3. 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..
4. 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..
5. 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).
6. 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..
7. Squeeze out water and rinse cabbage in water throughly. Squeeze out water well and tight after rinsing..
8. Wear plastic gloves. Spread the kimch seasoning paste on every layer of the drained nappa cabbage leaves. Try not to break apart the leaves..
9. 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..
10. 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..
11. 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..
12. If you are not vegan, could add 2 tbsp of Thai fish sauce into the kimchi seasoning paste for deeper flavor..

It's also full of beneficial bacteria and cheap to make. Check out this complete recipe and video. It has a comforting balance between sweet, sour, spicy, and savory and is one of my favorite. Kimchi is a Korean condiment that is similar to sauerkraut. It is usually made Kimchi is also very spicy, typically fermented with ingredients like red peppers, onions, scallions.

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