Explore the vibrant world of Vegan Kimchi Recipe, a culinary masterpiece promising a burst of tangy, spicy, and umami flavors in every bite. Perfect for food enthusiasts eager to indulge in a fusion of traditional and plant-based tastes.
Vegan Kimchi Recipe
Ingredients:
For the bulk of the kimchi:
- Napa cabbage
- Salt
- Carrot and Korean radish (or daikon radish)
- Buchu (Asian chives) or green onions
For the vegan kimchi marinade:
- Rice flour and water
- Gochugaru (Korean red pepper flakes)
- Yellow onion
- Garlic cloves
- Ginger
- Apple or Korean pear
- Mushroom powder and salt
Instructions:
Clean and cut the napa cabbage:
- Peel away any undesirable outer layer leaves.
- Quarter the cabbage lengthwise, by cutting the stem area and opening the rest with your hands.
- Trim away excess parts of the core but not completely, then rinse between each leaf. Drain well.
Salt the napa cabbage:
- Salt each quarter of cabbage generously, especially near the stems.
- Arrange the cabbages in a large bowl, cover, and weigh them down for 1½ to 2 hours, rotating the cabbages every 30 to 60 minutes.
- Check for readiness by tasting a rinsed leaf; it should be bendable and well seasoned.
Rinse the salted cabbage:
- Rinse thoroughly to remove excess salt, tasting the cabbage after the final rinse.
Make the kimchi marinade:
- Cook rice flour and water into a paste, stirring constantly once it starts to thicken, then let it cool.
- Blend apple or pear, onion, garlic, ginger, mushroom powder, and salt into a smooth mixture.
- Mix this blended mixture with the cooled rice flour paste, gochugaru, julienned Korean radish, carrots, and Asian chives.
Marinate the napa cabbage:
- With gloves on, take each quarter of cabbage and rub the marinade into each leaf, including the julienned veggies.
- Once fully coated, fold the marinated cabbage quarters to keep them tight.
Pack the kimchi into sterilized jars:
- Place the kimchi in containers, ensuring there is at least 1 inch of space from the top.
- You can enjoy it immediately, chill it, or let it ferment.
Recipe Tips:
- Use Kosher salt or another coarse salt for better control when salting the cabbage.
- Always wear gloves when handling the marinade to avoid staining your hands.
- It's important to weigh down the cabbage during salting for effective osmosis.
- Remember to leave space in the container for expansion during fermentation.
Additional Notes:
- If you want to speed up the fermentation process, you can cut the cabbage into smaller pieces as done in a fresh kimchi recipe.
- The post also suggests different methods for salting the cabbage and storing the kimchi.
Remember to follow your own judgment in terms of taste preferences, and ensure all your ingredients, especially the mushroom powder, are vegan-friendly. Enjoy your homemade vegan kimchi!
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