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Vegan Kimchi Recipe
How to make vegan kimchi
Print Recipe
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Prep Time:
1
day
day
3
hours
hours
Cook Time:
20
minutes
minutes
Course:
Side Dish
Cuisine:
Korean
Keyword:
kimchi, Vegan
Servings:
25
people
Calories:
20.44
kcal
Author:
James Strange
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
Instructions
Salt the cabbage
Chop the cabbage into 1.5 to 2 inch pieces.
Add 1/3 of salt and mix.
Add 1/3 of salt and mix.
Add the remainder of salt and mix.
The cabbage needs to salt for two hours. Mix the cabbage every twenty to thirty minutes.
Rise the cabbage in clean water and drain.
Make the sweet rice porridge
To a pan add two cups of water and two tablespoons of sweet rice flour. Mix well.
Turn on the burner and while stirring bring to a boil.
After it comes to a boil and starts to thicken turn off the heat and add two Tablespoons raw sugar.
Make the seasoning
To a large bowl add the chopped onion, green onion, carrot, dropwort, garlic, ginger and the Korean red pepper.
Then add the cooled sweet rice porridge and vegan fish sauce.
Mix well.
Make the kimchi.
In a large bowl add the drained cabbage and seasoning.
Put on gloves to protect your skin from the peppers.
Mix well to ensure the seasoning mix coats the cabbage.
Put your kimchi in the storage container and press down to remove air.
Let sit at room temperature until the kimchi starts to ferment. Twelve to forty eight hours.
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.
Nutrition
Calories:
20.44
kcal
|
Carbohydrates:
4.25
g
|
Protein:
1.04
g
|
Fat:
0.11
g
|
Saturated Fat:
0.03
g
|
Sodium:
1610.67
mg
|
Potassium:
140.01
mg
|
Fiber:
0.68
g
|
Sugar:
1.92
g
|
Vitamin A:
134.2
IU
|
Vitamin C:
12.07
mg
|
Calcium:
38.91
mg
|
Iron:
0.25
mg
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@james_strange_eats
or tag
#james_strange_eats