Korean Vegan Kimchi Recipe
Embark on a flavor-packed journey with our comprehensive guide to Vegan Kimchi, a mouthwatering delight that transcends cultural boundaries. Discover the best vegan kimchi options, learn about its Korean origins, and find out where you can get your hands on this tantalizing dish right in your neighborhood. Discover the perfect blend of tradition and innovation as we explore the history, origin, and the reasons behind Vegan Kimchi's growing popularity, especially in India.
Equipment
- 1 x Bowl
- 1 x Jar
- Spoons
Ingredients
- 3 pounds napa cabbage
- 9 tablespoons kosher salt
- 2 tablespoons chapssalgaru glutinous rice flour, aka sweet rice flour
- 1⅓ cup vegetable stock
- 1 tablespoon plus 1 teaspoon sugar
- 9 garlic cloves
- 1 teaspoon peeled ginger
- 1 medium onion cut into chunks
- 1 cup gochu-garu Korean hot pepper flakes
- 6 ounces Korean radish cut into matchsticks (about 1 cup), or daikon
- 3 ounces buchu Asian chives, aka garlic chives, chopped (optional)
- 6 green onions sliced diagonally
Instructions
Prepare the Vegetables:
- Cut the Napa cabbage, radish, onions and carrots into bite-sized pieces.
- Massage the vegetables with salt and water to draw out excess moisture.
- Rinse the vegetables thoroughly and let them drain.
Make the Seasoning Mix:
- In a bowl, combine minced garlic, grated ginger, gochugaru, and sugar.
- Adjust the spice level and sweetness according to your preference.
Coat the Vegetables:
- Mix the seasoning with the prepared vegetables, ensuring an even coating.
- Use gloves to prevent irritation from the spicy seasoning.
Pack into Jars:
- Pack the seasoned vegetables into clean glass jars, leaving some space at the top.
- Press down to remove air pockets and ensure the vegetables are submerged in their juices.
- Fermentation Process:
- Seal the jars and let them sit at room temperature for 1-5 days, depending on your desired level of fermentation.
- Burp the jars daily to release excess gas and prevent pressure buildup.
Refrigerate and Enjoy:
- Once fermented, refrigerate the Vegan Kimchi to slow down the fermentation process.
- Enjoy the tangy, crunchy goodness on its own, in salads, or as a flavorful side dish.