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James Strange

Vegan Kimchi Recipe 🥢

How to make vegan kimchi
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Prep Time 1 day 3 hours
Cook Time 20 minutes
Servings: 25 people
Course: Side Dish
Cuisine: Korean
Calories: 20.44
Ingredients Method Notes

Ingredients
  

Cabbage
  • 1 head Napa Cabbage 5 to 6 pounds
  • 72 grams salt no iodine
Sweet rice porridge
  • 2 cups water
  • 2 Tablespoons Sweet Rice Flour
  • 2 Tablespoons Raw Sugar
Seasoning
  • 2 each carrots Shredded
  • 2 cups radish Korean Radish Mu
  • 1 cup dropwort Chopped
  • 10 each green onion chopped
  • 1/2 cup garlic chopped
  • 1/4 cup ginger chopped
  • 2 cup gochugaru
  • 2/3 cup Vegan Fish Sauce

Method
 

Salt the cabbage
  1. Chop the cabbage into 1.5 to 2 inch pieces.
  2. Add 1/3 of salt and mix.
  3. Add 1/3 of salt and mix.
  4. Add the remainder of salt and mix.
  5. The cabbage needs to salt for two hours. Mix the cabbage every twenty to thirty minutes.
  6. Rise the cabbage in clean water and drain.
Make the sweet rice porridge
  1. To a pan add two cups of water and two tablespoons of sweet rice flour. Mix well.
  2. Turn on the burner and while stirring bring to a boil.
  3. After it comes to a boil and starts to thicken turn off the heat and add two Tablespoons raw sugar.
Make the seasoning
  1. To a large bowl add the chopped onion, green onion, carrot, dropwort, garlic, ginger and the Korean red pepper.
  2. Then add the cooled sweet rice porridge and vegan fish sauce.
  3. Mix well.
Make the kimchi.
  1. In a large bowl add the drained cabbage and seasoning.
  2. Put on gloves to protect your skin from the peppers.
  3. Mix well to ensure the seasoning mix coats the cabbage.
  4. Put your kimchi in the storage container and press down to remove air.
  5. Let sit at room temperature until the kimchi starts to ferment. Twelve to forty eight hours.
  6. Your kimchi is now ready to enjoy.

Notes

The sodium value is off due to the software using regular fish sauce. Soon I can import data from another recipe. At that time I will update.Â