Step-by-Step Guide to Make Perfect Vegan kimchi

Vegan kimchi. I am so excited to show you how to make vegetarian or vegan kimchi today. How long have you been waiting for this recipe? Click on the Kale Sandwich and SUBSCRIBE for more vegan recipes & vlogs!!!

There are five forbidden vegetables in temple cooking, and garlic and scallions are two of them. While traditional kimchi recipes call for fish sauce, we have officially created this delicious vegan version that you will love! 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!

Hey everyone, it's me again, Dan, welcome to our recipe page. Today, we're going to make a distinctive dish, vegan kimchi. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

I am so excited to show you how to make vegetarian or vegan kimchi today. How long have you been waiting for this recipe? Click on the Kale Sandwich and SUBSCRIBE for more vegan recipes & vlogs!!!

Vegan kimchi is one of the most favored of current trending meals in the world. It's simple, it's fast, it tastes yummy. It is enjoyed by millions daily. Vegan kimchi is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have vegan kimchi using 15 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Vegan kimchi:

1. {Prepare of Nappa cabbage (about 2-2.5kg).
2. {Take of salt.
3. {Make ready of red miso.
4. {Prepare of sesame oil.
5. {Prepare of carrot shredded.
6. {Make ready of grated peeled apple.
7. {Take of chives.
8. {Get of ginger (finely grated).
9. {Prepare of garlic (finely grated).
10. {Make ready of agave syrup.
11. {Prepare of kombu (dried seaweed).
12. {Prepare of Korean chili powder.
13. {Take of mochi-ko or glutinous rice flour.
14. {Prepare of water.
15. {Make ready of Latex or plastic gloves.

Learn how to make authentic Vegan Kimchi thats as delicious as the traditional version using this easy method! Full of gut-healthy probiotics, this recipe is fish free, gluten free and covers everything you. Most traditional kimchi has fermented anchovies and/or salted shrimp (Vietnam uses those lil shrimps a lot too), which adds to the fermented flavour and overall. This easy vegan kimchi recipe is pungent, spicy and smoky just like the real thing!

Steps to make Vegan kimchi:

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..

There are a few steps to making this dish but I promise you they are easy and stress-free! Learn how to make Homemade Vegan Korean Kimchi with this quick and easy recipe + simple fermentation guide! This Korean fermented vegetable dish is not only loaded with healthy nutrients. See more ideas about vegan kimchi recipe, kimchi recipe, vegan kimchi. So many of you guys asked me… Seonkyoung, how to make kimchi without fish sauce?

So that's going to wrap this up with this special food vegan kimchi recipe. Thank you very much for reading. I'm sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

Share this post