Recipe: Appetizing Vegan kimchi

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! Comeback for NEW Easy & Fun Asian Recipes Every Friday!!

Add kimchi to an Asian-inspired Buddha bowl. While it's perfectly logical to assume pickled cabbage and veggies is a vegan-friendly food, you'd unfortunately be wrong. Kimchi - especially the store-bought kind - typically contains many animal-based ingredients, including seafood and beef broth. You can cook Vegan kimchi using 15 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Vegan kimchi

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

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. In a small sauce pan, add water, dried shiitake and seaweed. Salt the cabbage: Cut the cabbage lengthwise into quarters.

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..

Cut away the core of each quarter. The rice is not actually fried and it uses no oil so it's a healthy quick meal on busy nights. This vegan Korean fried rice recipe takes a classic Asian dish and adds a kick from kimchi and brine, garlic, fresh ginger, and red onion. Seal the jar with the lid. This vegan kimchi stew is quick and easy to prepare, packed with flavour and as spicy as you want it to be.

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