Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegan kimchi. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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! This vegan kimchi recipe is inspired by temple kimchi, but it's definitely NOT temple kimchi. There are five forbidden vegetables in temple cooking, and garlic and scallions are two of them.
Vegan kimchi is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Vegan kimchi is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook vegan kimchi using 15 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Vegan kimchi:
- Take 1 Nappa cabbage (about 2-2.5kg)
- Prepare 150 g salt
- Prepare 2 Tbsp red miso
- Prepare 1 Tsp sesame oil
- Take 200 g carrot shredded
- Take 100 g grated peeled apple
- Take 1 bunch chives
- Prepare 30 g ginger (finely grated)
- Get 30 g garlic (finely grated)
- Prepare 50 g agave syrup
- Prepare 5 g kombu (dried seaweed)
- Take 100 g Korean chili powder
- Take 20 g mochi-ko or glutinous rice flour
- Get 200 g water
- Make ready Latex or plastic gloves
I'm not even vegan, but this kimchi taste so freaking delicious, the BEST vegan kimchi recipe Even though you are not vegan, you will love this kimchi so so much! It has more refreshing taste than. Madge's vegan Kimchi prides itself in having zero added sugar. While some sort of sugar is necessary for the fermentation process, it appears that this brand uses "sweet rice flour" as a replacement.
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.
Kimchi is traditionally made using shrimp paste (or fish sauce), so it's not vegan by definition. I don't know that it's all that hard to find vegan versions, but if you're buying it, you'll have to read the label. Hand made Classic Vegan Kimchi �Vegan �non-Gmo �Lacto-Fermented vegetables. Vegan kimchi is very simple to make. It's also full of beneficial bacteria and cheap to make.
So that is going to wrap it up for this exceptional food vegan kimchi recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
