Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegan kimchi. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! While traditional kimchi recipes call for fish sauce, we have officially created this delicious vegan version that you will love!
Vegan kimchi is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Vegan kimchi is something that I’ve loved my entire life.
To get started with this particular recipe, we must first 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:
- Take 1 Nappa cabbage (about 2-2.5kg)
- Prepare 150 g salt
- Prepare 2 Tbsp red miso
- Prepare 1 Tsp sesame oil
- Prepare 200 g carrot shredded
- Take 100 g grated peeled apple
- Make ready 1 bunch chives
- Get 30 g ginger (finely grated)
- Take 30 g garlic (finely grated)
- Get 50 g agave syrup
- Get 5 g kombu (dried seaweed)
- Make ready 100 g Korean chili powder
- Make ready 20 g mochi-ko or glutinous rice flour
- Get 200 g water
- Make ready Latex or plastic gloves
Curious about how exactly kimchi is made and the fermentation process? Does Kimchi have meat or shellfish? But this recipe for how to make vegan kimchi is going to show you an easy way to make authentic kimchi, with a simple, traditional method, slightly altered to be vegan. I LOVE throwing kimchi into a number of other recipes.
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 Can Be Vegan, But Often Is Not As we have seen, kimchi is often made with some form of salted, preserved fish or seafood. These are usually derived from anchovies in the case of a lot of fish sauce varieties, or from prawns or shrimps, although other seafood is also sometimes used. Any kimchi made using such ingredients is not vegan. Kimchi is a hot, salty and pungent condiment that is a staple in all Korean kitchens. Kimchi is known as one of the world's healthiest foods out there, loaded with vitamins and great for digestion (yay for fermentation!).
So that is going to wrap it up with this exceptional food vegan kimchi recipe. Thanks so much for your time. I’m confident that you will 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
