Recipe: Perfect 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. 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. You can cook Vegan kimchi using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Vegan kimchi

1. It's 1 of large Napa Cabbage.
2. It's of Diacon radish.
3. Prepare 1 bunch of green onion.
4. Prepare 1 of whole garlic bulb.
5. It's 2 tbs of sea salt.
6. Prepare of Korean red chili flake gogogun or paste.
7. It's 2 tbs of sugar.
8. Prepare 2 tbs of corn starch (make a slurry).

In a small sauce pan, add water, dried shiitake and seaweed. Spicy Vegan Kimchi Spicy Vegan Kimchi Start with a large head of Napa Cabbage and one of the biggest bowls or pans you can find. Cut the cabbage in half lengthwise, and again into quarters, then chop it up into bite-sized pieces.

Vegan kimchi instructions

1. 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.
2. Rinse cabbage drain chop in 1 inch pieces same with diacon radish.
3. 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..
4. Put this in containers with lids that snap like Tupperware or Mason jar. Let set in refrigerator for a week or eat that day..

Seal the jar with the lid. Salt the cabbage: Cut the cabbage lengthwise into quarters. Cut away the core of each quarter. Vegan kimchi doesn't use shrimp brine. Shrimp brine helps produce a strong umami flavor.

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