vegetarian kimchi

Hello everybody! I am so excited to show you how to make vegetarian or vegan kimchi today. It&#039;s from my new cookbook! How long have you been waiting for this recipe? Or maybe you made your own adaptation of my traditional kimchi recipe or my easy kimchi recipe? When people asked me how to make...

Vegetarian and vegan kimchi (Chaesik-kimchi: 채식김치)

buchu (Asian chives, aka garlic chives), chopped (optional)

green onions, sliced diagonally

carrot matchsticks (about ¼ cup)

vegetable stock

sugar

garlic

ginger

onion,

gochu-garu (Korean hot pepper flakes)

Korean radish,

Prepare the cabbage

Cut the cabbage lengthwise into quarters. Cut away the core of each quarter. Cut the leaves crosswise into 1-to-1½ inch bite size pieces. Transfer to a large bo

Salt the cabbage

Toss with 6 tablespoons of the salt and 1 cup water. Let stand for 2 hours, tossing the cabbage every 30 minutes to salt evenly.

Prepare porridge for kimchi paste

Combine the glutinous rice flour and 1 cup of the vegetable stock in a small saucepan and place over medium high heat. Stir until the mixture begins to bubble, 2 to 3 minutes. Add 1 tablespoon of the sugar and stir until the mixture is slightly translucent, 2 to 3 minutes. Remove from the heat and let cool thoroughly.

Make kimchi paste

Put the cooled porridge, the remaining ⅓ cup vegetable stock, the remaining 3 tablespoons salt, the remaining 1 teaspoon sugar, garlic, ginger, and onion in a food processor and process to a puree. Transfer the puree to a medium bowl. Add the gochu-garu (hot pepper flakes) and mix it well. Set aside.

Wash the salted cabbage

Rinse the cabbage 3 to 4 times with cold running water to remove any dirt and excess salt. Drain well.

Mix it all together and make kimchi

Well dry a large bowl with kitchen cloth. Add the cabbage, radish matchsticks, green onion, chives (if used), and carrot. Add the kimchi paste and mix all together by hand (wear disposable gloves if you like). Transfer to an airtight container or glass jars. Press down the on the kimchi so it's well packed and no air can get inside, then put the lid on the container.

Serve

You can serve the kimchi right away, sprinkled with sesame seeds.

Ferment the kimchi

It takes about 2 weeks to ferment in the refrigerator; for faster fermenting, leave it at room temperature for 1 to 2 days, depending on the warmth of your kitchen, until the kimchi smells and tastes sour. Once the kimchi is fermented, store in the refrigerator until it runs out. After 2 weeks, the kimchi will have fermented nicely, and it will continue to ferment and become more sour as time goes one. It never goes bad and you can enjoy it at every stage.

Hello everybody! I am so excited to show you how to make vegetarian or vegan kimchi today. It&#039;s from my new cookbook! How long have you been waiting for this recipe? Or maybe you made your own adaptation of my traditional kimchi recipe or my easy kimchi recipe? When people asked me how to make vegetarian kimchi in comments I always suggested to use soy sauce but I wasn&#039;t totally satisfied with my own answer because soy sauce alone couldn&#039;t replace the deep savoriness of fish sauce or salty fermented shrimp that I use in my kimchi. So I developed this recipe for my cookbook, the secret is in the vegetarian stock I created. It works perfectly. It gives the kimchi a delicious savoriness. Even if you are not a vegetarian you should try this for a change, you will be surprised how delicious it is. Even though I&#039;m not a vegetarian, I love to make vegetarian kimchi because I never miss much of the taste from my traditional kimchi made with fish sauce and fermented shrimp. It&#039;s also a small portion of kimchi! You need only 1 head of napa cabbage (3 pounds), and then you can modify this recipe to adapt to how much you want to make. Enjoy the recipe! Let me know how your kimchi turns out! Ingredients. Makes about 4 pounds 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. 2 ounces carrot matchsticks (about &frac14; cup) Directions. Salt the cabbage: Cut the cabbage lengthwise into quarters. Cut away the core of each quarter. Cut the leaves crosswise into 1-to-1&frac12; inch bite size pieces. Transfer to a large bowl. Toss with 6 tablespoons of the salt and 1 cup water. Let stand for 2 hours, tossing the cabbage every 30 minutes to salt evenly. Make the kimchi paste: Combine the glutinous rice flour and 1 cup of the vegetable stock in a small saucepan and place over medium high heat. Stir until the mixture begins to bubble, 2 to 3 minutes. Add 1 tablespoon of the sugar and stir until the mixture is slightly translucent, 2 to 3 minutes. Remove from the heat and let cool thoroughly. Put the cooled porridge, the remaining ⅓ cup vegetable stock, the remaining 3 tablespoons salt, the remaining 1 teaspoon sugar, garlic, ginger, and onion in a food processor and process to a puree. Transfer the puree to a medium bowl. Add the gochu-garu (hot pepper flakes) and mix it well. Set aside. Wash the salted cabbage: Rinse the cabbage 3 to 4 times with cold running water to remove any dirt and excess salt. Drain well. Mix it all together and make kimchi: Well dry a large bowl with kitchen cloth. Add the cabbage, radish matchsticks, green onion, chives (if used), and carrot. Add the kimchi paste and mix all together by hand (wear disposable gloves if you like). Transfer to an airtight container or glass jars. Press down the on the kimchi so it&#039;s well packed and no air can get inside, then put the lid on the container. Ferment the kimchi: You can serve the kimchi right away, sprinkled with sesame seeds. Or you can let the kimchi ferment. It takes about 2 weeks to ferment in the refrigerator; for faster fermenting, leave it at room temperature for 1 to 2 days, depending on the warmth of your kitchen, until the kimchi smells and tastes sour. Once the kimchi is fermented, store in the refrigerator until it runs out. After 2 weeks, the kimchi will have fermented nicely, and it will continue to ferment and become more sour as time goes one. It never goes bad and you can enjoy it at every stage. Whenever you take some kimchi out of the container, be sure to press down on the remaining kimchi with a spoon to prevent it from being exposed to air.

Learn how to make your own Homemade Vegan Kimchi with this Korean-inspired recipe. It’s spicy, tangy, and full of flavor. Typically served as a side dish with Korean meals, it’s easy to prepare with just a few ingredients. A delicious way to add probiotics to your diet!

Homemade Vegan Kimchi

cabbage (about 2 pounds or 1 kg)

water

salt

glutinous rice flour

vegetable broth

tablespon sugar

onion (peeled)

garlic (peeled)

vegan fish sauce (or soy sauce)

Korean radish (about 4 oz or 115 g)

scallions (sliced diagonally)

Cut the cabbage in half. Cut the cabbage in half lengthwise. For a more traditional method, make a small cut and then gently break it apart with your hands. Check out more step-by-step photos above in the post for further details.

Cut into quarters. Cut each half in half again to make 4 quarters. For a more traditional method, make a small cut in each section and break it apart by hand. Check out more step-by-step photos above in the post for further details.

Remove the core. Carefully remove the tough core from each quarter and discard it.

Cut the cabbage into pieces. Slice the cabbage leaves into bite-sized pieces, about 1 to 1½ inches (2.5 to 4 cm) wide. Transfer them to a large bowl. Check out more step-by-step photos above in the post for further details.

Salt the cabbage. Toss the cabbage with salt and water, then mix everything well using your hands to ensure it’s evenly coated.

Let the cabbage sit. Let the cabbage sit for 2 hours, tossing it every 30 minutes to make sure the salt is evenly distributed.

Rinse the cabbage. Rinse the cabbage 3 to 4 times under cold running water to remove any dirt and excess salt. Make sure to drain it thoroughly. Set aside.

Prepare the Korean radish. Slice the Korean radish into very thin slices, then cut them into matchstick-sized pieces. Set aside.

Make the rice porridge. Combine the rice porridge ingredients (glutinous rice flour, vegetable broth, and sugar) in a saucepan. Heat over medium-high heat, stirring constantly until the sugar dissolves and the mixture thickens slightly, about 3-5 minutes. Remove from heat and let it cool for a few minutes.

Blend the paste. Chop the onion into large chunks, then place it in a blender or food processor with the cooled rice porridge, garlic, ginger, and vegan fish sauce. Blend until smooth and fully combined.

Add gochugaru. Transfer the paste to a large bowl, add the gochugaru, and mix everything together until fully combined.

Mix the ingredients. Add the cabbage, radish matchsticks, and green onions to the same bowl with the kimchi paste and gochugaru. Mix everything thoroughly using your hands. You can wear disposable gloves if you want.

Pack the kimchi. Transfer the vegan kimchi to an airtight container or glass jars. Press it down firmly to pack it tightly, then seal the lid.

Enjoy or ferment. You can enjoy the vegan kimchi right away, or let it ferment for about 2 weeks in the fridge. For faster fermentation, leave it at room temperature for 1-2 days. Once fermented, store it in the fridge. It will continue to get more sour over time and stay good for months.

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Top 2 vegetarian kimchi recipes from across the web

The most viewed vegetarian kimchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Vegan Kimchi

The most viewed vegetarian kimchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine