Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vegan kimchi. It is one of my favorites food recipes. For mine, I am going to make it a 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. Asian chives, carrot, garlic, ginger, green onion, hot pepper flakes, korean radish, napa cabbage, onion, salt, sugar, sweet rice flour, vegetable stock.
Vegan kimchi is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Vegan kimchi is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook vegan kimchi using 15 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Vegan kimchi:
- Make ready 1 Nappa cabbage (about 2-2.5kg)
- Take 150 g salt
- Prepare 2 Tbsp red miso
- Prepare 1 Tsp sesame oil
- Prepare 200 g carrot shredded
- Prepare 100 g grated peeled apple
- Prepare 1 bunch chives
- Prepare 30 g ginger (finely grated)
- Get 30 g garlic (finely grated)
- Make ready 50 g agave syrup
- Get 5 g kombu (dried seaweed)
- Take 100 g Korean chili powder
- Take 20 g mochi-ko or glutinous rice flour
- Make ready 200 g water
- Get Latex or plastic gloves
This vegan kimchi is a vegan version of the classic baechu kimchi. It is filled with fermented napa cabbage Have you ever tried making kimchi at home? This vegan kimchi is a great place to start. Vegan Kimchi Jjigae is a simple Korean-style stew made from kimchi, mushrooms, tofu, and assorted veggies.
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.
This vegan kimchi is a great place to start. Vegan Kimchi Jjigae is a simple Korean-style stew made from kimchi, mushrooms, tofu, and assorted veggies. It has a comforting balance between sweet, sour, spicy, and savory and is one of my favorite. 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.
So that’s going to wrap it up with this special food vegan kimchi recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at 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!
