Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, vegan kimchi. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Vegan kimchi is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Vegan kimchi is something that I’ve loved my whole life. They are nice and they look wonderful.
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 - 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!
To begin with this recipe, we must prepare a few components. 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
- Get 2 Tbsp red miso
- Prepare 1 Tsp sesame oil
- Take 200 g carrot shredded
- Prepare 100 g grated peeled apple
- Get 1 bunch chives
- Prepare 30 g ginger (finely grated)
- Make ready 30 g garlic (finely grated)
- Take 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
- Take 200 g water
- Make ready Latex or plastic gloves
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. I know there are quite a number of people who. Vegan kimchi is very simple to make.
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.
It's also full of beneficial bacteria and cheap to make. Check out this complete recipe and video. 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. Kimchi is traditionally made using shrimp paste (or fish sauce), so it's not vegan by definition.
So that’s going to wrap it up with this special food vegan kimchi recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
