How to Cook Tasty Kimchi (vegan)
Kimchi (vegan). I'm showing you guys an easy and authentic vegan kimchi recipe. This batch was SO delicious, I honestly can't stop eating it. I am so excited to show you how to make vegetarian or vegan kimchi today.
Napa cabbages are simply beautiful and sweet this time of year. Kimchi is closed to a vegetarian dish since there is no meat involved, but it uses a little fish (anchovy) sauce to bring the flavor. Therefore it is NOT a vegan. You can have Kimchi (vegan) using 14 ingredients and 5 steps. Here is how you cook that.
Ingredients of Kimchi (vegan)
- Prepare 1 of chinese cabbage.
- It's 6 tbsp of kosher salt.
- You need 1/2 of carrot, cut into matchsticks.
- It's 1/4 of daikon radish, cut into matchsticks.
- Prepare 6 of green onions, sliced diagonally.
- It's 1 of yellow onion, cut into chunks.
- You need 8 cloves of garlic, peeled.
- It's 1 tsp of ginger, peeled.
- You need 3 tbsp of gochugaru (korean chili powder), adjust to your taste.
- You need of chives (optional).
- Prepare of Kimchi paste.
- It's 1 cup of water.
- Prepare 2 tbsp of glutinous rice flour.
- You need 1 tbsp of sugar.
This kimchi will get more and more sour as it ages. See more ideas about Vegan kimchi recipe, Kimchi recipe, Vegan kimchi. Vegan kimchi is very simple to make. It's also full of beneficial bacteria and cheap to make.
Kimchi (vegan) instructions
- Prepare the veggies: Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves..
- Salt the cabbage: Toss the cabbage with 6 tablespoons salt and 1 cup of water. Let stand for 2 hours, tossing the cabbage every 30 minutes to salt evenly. The cabbages should be ready to be washed when the white parts of the leaves are easily bendable. Rinse thoroughly 3 times..
- Make the kimchi paste: Combine the glutinous rice flour and 1 cup of water in a small saucepan and place over medium heat. Stir until the mixture begins to bubble. Add 1 tablespoon sugar and stir until the mixture is slightly translucent. Remove from the heat and let cool thoroughly. Put the paste, garlic, ginger, and onion in a food processor and puree..
- Mix it all together and make kimchi: Add the kimchi paste to a large bowl. Add the cabbage, radish matchsticks, green onion, chives (if used), and carrot. Mix by hand (wear disposable gloves if you like)..
- Ferment the kimchi: Transfer to an airtight container or glass jars. Press down the on the kimchi so it’s well packed and no air can get inside, then put the lid on the container. Leave it out at room temperature for a full day or two. Then, store in the fridge. Whenever you take some kimchi out of the container, be sure to press down on the remaining kimchi with a spoon to prevent it from being exposed to air..
Check out this complete recipe and video. Kimchi is hot, salty and pungent. 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. Kimchi is a Korean condiment that is similar to sauerkraut.
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