It's fall - kimchi making season!
Napa cabbages are simply beautiful and sweet this time of year.
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!
You can cook Kimchi (vegan) using 14 ingredients and 5 steps. Here is how you achieve Kimchi (vegan).
Ingredients of Kimchi (vegan)
- Prepare 1 of chinese cabbage.
- You need to prepare 6 tbsp of kosher salt.
- Prepare 1/2 of carrot, cut into matchsticks.
- You need to prepare 1/4 of daikon radish, cut into matchsticks.
- You need to prepare 6 of green onions, sliced diagonally.
- You need to prepare 1 of yellow onion, cut into chunks.
- You need to prepare 8 cloves of garlic, peeled.
- Prepare 1 tsp of ginger, peeled.
- Prepare 3 tbsp of gochugaru (korean chili powder), adjust to your taste.
- You need to prepare of chives (optional).
- Prepare of Kimchi paste.
- You need to prepare 1 cup of water.
- Prepare 2 tbsp of glutinous rice flour.
- You need to prepare 1 tbsp of sugar.
It's not meant to be traditional. Furthermore, the video in and of itself is sped up to show the steps, but it's still a rather long process. Asian chives, carrot, garlic, ginger, green onion, hot pepper flakes, korean radish, napa cabbage, onion, salt, sugar, sweet rice flour, vegetable stock. 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.
Kimchi (vegan) directions
- 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..
Therefore it is NOT a vegan. I know there are quite a number of people who. Vegan kimchi is very simple to make. It's also full of beneficial bacteria and cheap to make. Check out this complete recipe and video.
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