Easiest Way to Make Delicious Vegan kimchi

Vegan kimchi. Vegan Kimchi - Tangy and delicious, this addicting kimchi recipe is made with cabbage, apple, green onion, gochugaru, garlic and ginger, and is a flavorful side or condiment that is easy to make! 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!

Learn how to make authentic Vegan Kimchi thats as delicious as the traditional version using this easy method! Full of gut-healthy probiotics, this recipe is fish free, gluten free and covers everything you need to know about kimchi! Fortunately DIY vegan kimchi need not be that difficult. You can have Vegan kimchi using 15 ingredients and 12 steps. Here is how you cook it.

Ingredients of Vegan kimchi

1. It's 1 of Nappa cabbage (about 2-2.5kg).
2. Prepare 150 g of salt.
3. It's 2 Tbsp of red miso.
4. Prepare 1 Tsp of sesame oil.
5. Prepare 200 g of carrot shredded.
6. It's 100 g of grated peeled apple.
7. You need 1 bunch of chives.
8. You need 30 g of ginger (finely grated).
9. Prepare 30 g of garlic (finely grated).
10. Prepare 50 g of agave syrup.
11. You need 5 g of kombu (dried seaweed).
12. Prepare 100 g of Korean chili powder.
13. Prepare 20 g of mochi-ko or glutinous rice flour.
14. You need 200 g of water.
15. Prepare of Latex or plastic gloves.

Yes, traditional homemade kimchi involves can be a bit involved, with steps like burying the kimchi pot in the back yard while your kimchi ferments, but then again, traditional kimchi also involves fish sauce. So we're just going to go for flavor and let a few things slide. Salt the cabbage: Cut the cabbage lengthwise into quarters. Cut away the core of each quarter.

Vegan kimchi step by step

1. Soak dried kombu seaweed in a small amount of water for about 3 min until soft enough to shread by scissors. Shread them very thinly and cut them into about half length of matchsticks. Wipe off any water and set aside. (The image is the dried kombu before soaking in water).
2. Cut nappa cabbage into 4 pieces. Using your hand with 150g of salt, grab salt and rub it thoroughly on each layer of Nappa cabbage..
3. Line up the salted nappa cabbage in a large container(Could use a large pot or a pan that has depth) and put a plate or catting board and place heavy weight to extract moisture from cabbage. Leave it for about 1 hour or so..
4. Grate the garlic, ginger and peeled apple. Shread the carrot finely, and cut the chives into the same size of carrot. In a large bowl, combine them together with shredded kombu, 2tbs of miso, sesame oil and Korean chilli powder..
5. Using small cooking pot cook the mixture of 20g of mochi-ko (glutinous rice flour) and 200ml of water with medium low heat until it forms glue like texture and thickness. Make sure to constantly mix when cooking. (This will be a binder for all ingredients in the bowl for making kimchi seasoning paste).
6. Pour the sticky mochi-ko mixture into the bowl with all the ingredients and mix well. Now your kimchi seasoning paste is ready. Set aside..
7. Squeeze out water and rinse cabbage in water throughly. Squeeze out water well and tight after rinsing..
8. Wear plastic gloves. Spread the kimch seasoning paste on every layer of the drained nappa cabbage leaves. Try not to break apart the leaves..
9. When all the layers are coverd by paste, gently put it in a container. Place plastic wrap to cover the kimchi and seal and leave it in room temperature for a day..
10. Keep it in refrigerator and rest it for another 2-3days, then ready to cut and eat. It will last for about one month when kept in fridge..
11. Note: Korean chili powder can be found at Korean grocery store. Kombu seaweed, mochi-ko(or glutinous rice flour) and red miso can be found at Japanese/Korean/Chinese grocery store..
12. If you are not vegan, could add 2 tbsp of Thai fish sauce into the kimchi seasoning paste for deeper flavor..

As I've written about earlier, The Korean Vegan is, in large part, a project that aimed to prove to everyone and to me that I didn't have to shed my identity together with meat. Thus, figuring out a way to make vegan kimchi not just look like kimchi but taste like the kimchi I grew up eating was critical. My favorite kimchi of all kimchi (there are many many different kinds of kimchi) is. Made in the authentic Korean way, Nasoya's new Vegan Kimchi is packed with probiotics, essential amino acids and minerals. Available in four delicious flavors, Nasoya Vegan Kimchi is free of artificial flavors and preservatives.