Vegan kimchi. Kimchi is a fermented, salty, spicy Korean condiment made from cabbage and a variety of seasonings. 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!
Add kimchi to an Asian-inspired Buddha bowl.
Salt the cabbage: Cut the cabbage lengthwise into quarters.
Cut away the core of each quarter.
You can have Vegan kimchi using 8 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Vegan kimchi
- Prepare 1 of large Napa Cabbage.
- Prepare of Diacon radish.
- It's 1 bunch of green onion.
- It's 1 of whole garlic bulb.
- You need 2 tbs of sea salt.
- You need of Korean red chili flake gogogun or paste.
- Prepare 2 tbs of sugar.
- You need 2 tbs of corn starch (make a slurry).
The same great Spicy Kimchi, but now available in a Vegan version. Kimchi is a Korean staple and a family's labor of love, passed down generations. Our Seoul Kimchi is the same as grandma made it, with Napa cabbage and farm-fresh ingredients. Kimchi is naturally probiotic and is not only healthy but delicious.
Vegan kimchi step by step
- Take cabbage and take a part and fill sink with cold water emerge cabbage. In a huge bowl drain cabbage. Put sea salt all over cabbage mix and lightly push on the leafs (so you hear the membrane breaks) set aside with a towel over top for 4 hours.
- Rinse cabbage drain chop in 1 inch pieces same with diacon radish.
- Mix in another bowl the Korean chili flake, (put on gloves this chili will burn and stain)garlic green onion, corn starch. Mix in red chili mixture together. (it should be red smells spicy and garlicky you can put less or more of the chili mixture) up to your taste..
- Put this in containers with lids that snap like Tupperware or Mason jar. Let set in refrigerator for a week or eat that day..
Napa Cabbage: This is the best type of cabbage to use for quick fermenting since it absorbs flavors quickly.; Sea Salt: I'm using half a cup because I like my cabbage to have a strong salty taste to counterbalance the sweetness and heat of the kimchi sauce. Kabocha Squash: Or acorn squash as mentioned in. Here's my answer - vegan kimchi! While salted and fermented seafood condiments (jeotgal) are essential ingredients for most kimchi types, vegan kimchi is not a strange concept in Korea. Combine the oil, soy sauce, ketchup, agave, lime juice, and smoked paprika in a mixing bowl and whisk together.