vegan kimchi

vegan kimchi

Preparation description:

Below, I’ll go into more detail on how to make vegan kimchi. Please note that the red Kochukaru pepper is not as hot as the regular one, so if you replace it with chili, then use many times less. You can use radishes instead of daikon. The classic recipe uses fish sauce and fermented shrimp, which I suggest replacing with soy sauce and shiitake and seaweed broth. The rest of the recipe is as close as possible to the original version.

Prepare all ingredients.

Peking cabbage, separate the top spoiled leaves. Clean the stump with a vegetable peeler too. Cut in half. On each half, make a small cut at the stalk, but do not reach the end.

Rinse each kale leaf thoroughly under cold water. Shake and squeeze out excess water. Then rub each leaf generously on both sides with salt. Put in a deep container and leave for 3-4 hours so that the cabbage leaves become limp and release liquid. During this time, the cabbage must be turned over once and drain the liquid that it has released.

Make a concentrated shiitake and wakame seaweed broth. Cool, strain the broth and set aside.

For kimchi dressing, mix water with rice flour, bring to a boil and boil for a couple of minutes to thicken the liquid. Add sugar at the end, remove from heat and leave to cool.

Cut the green onion into 2-3 cm pieces. Finely chop the ginger and garlic. Peel the daikon and carrots, then grate them on a Korean carrot grater.

When the kimchi dressing is cool, add soy sauce and 50 ml. shiitake and nori broth. Also add ginger, hot ground pepper and garlic. Stir. You should have a thick red paste.

Add daikon, carrots and green onions to the paste. Stir again.

Rinse Chinese cabbage thoroughly in water several times, then squeeze. Tear each half through the cut at the stalk in half again. Thoroughly coat each cabbage leaf with vegetable paste.

Roll the Chinese cabbage into a ball and place in a food container. Cover with a lid. Leave to ferment for 1-2 days at room temperature. After kimchi can be stored in the refrigerator and eat.

Vegan kimchi is ready, enjoy your meal!

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