Easiest Way to Make Tasty Vegan kimchi

  • 3 min read
  • Sep 06, 2020

Vegan kimchi. 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! 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 need to know about kimchi!

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. 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. You can have Vegan kimchi using 15 ingredients and 12 steps. Here is how you cook it.

Ingredients of Vegan kimchi

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

Kabocha Squash: Or acorn squash as mentioned in. Making kimchi at home is definitely the way to go, as you can make so much for such a small cost. And in my humble opinion, this is the best recipes for vegan kimchi. It's very much a vegan version of a Korean kimchi recipe.

Vegan kimchi instructions

  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..

Kimchi is a popular Korean food that is made with pickled cabbage and other veggies. While it's perfectly logical to assume pickled cabbage and veggies is a vegan-friendly food, you'd unfortunately be wrong. Kimchi is very easy to make and full of gut-beneficial bacteria. This kimchi recipe is vegan and free of any added sugar. Suitable for plant-based and general healthy diets.