Steps to Prepare Speedy 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 Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, vegan kimchi. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Vegan kimchi is one of the most popular of recent trending foods on earth. It's simple, it is quick, it tastes delicious. It's enjoyed by millions daily. They are nice and they look fantastic. Vegan kimchi is something that I've loved my entire life.

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!!!

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

The ingredients needed to make Vegan kimchi:

1. {Get 1 of Nappa cabbage (about 2-2.5kg).
2. {Take 150 g of salt.
3. {Get 2 Tbsp of red miso.
4. {Get 1 Tsp of sesame oil.
5. {Get 200 g of carrot shredded.
6. {Make ready 100 g of grated peeled apple.
7. {Make ready 1 bunch of chives.
8. {Make ready 30 g of ginger (finely grated).
9. {Prepare 30 g of garlic (finely grated).
10. {Prepare 50 g of agave syrup.
11. {Get 5 g of kombu (dried seaweed).
12. {Make ready 100 g of Korean chili powder.
13. {Get 20 g of mochi-ko or glutinous rice flour.
14. {Prepare 200 g of water.
15. {Prepare 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!

Instructions 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 is going to wrap it up for this special food vegan kimchi recipe. Thanks so much for your time. I am sure that 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 family, colleague and friends. Thanks again for reading. Go on get cooking!

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