Vegan Kimchi ~ Kimchi is a spicy Korean fermented vegetable with a Vegan option because it is naturally fermented the probiotics in Kimchi support the immune systems and are good for your guts.
Kimchi is a side dish that can be accompanied by most Korean meals. The simplest way is taking Kimchi with plain rice. You can prepare Kimchi fried rice, noodles, stews and combine them with salad too.
As a blogger, I want to make my own kimchi. It was not that hard though. With homemade kimchi, you can have control over the ingredients you add. When it comes to Korean food I always refer to Maangchi, she has great Korean recipes in her blog. This Kimchi is adapted from her website. I minimized the salt and spice level.
I have used homemade vegetable stock for this recipe.
Benefits of the ingredients (source)
All vegetables have nutrients that support your body, here I have listed the benefits of Kimchi rather than each ingredient.
vegetable stock: It has phytochemicals, antioxidants, anti-inflammatories, and vital minerals found in vegetables. Aids in weight loss and is great for detoxing your body.
Kimchi: Contains healthy bacteria and probiotics for the overall wellness of your body, lowers cholesterol levels.
Variation
Most of the ingredients from napa cabbage to green cabbage or bok choy, sweet rice flour to normal rice flour can be changed but we will lose the Korean flavor in it. I suggest looking for the Korean ingredients, but if you desperately want to try Kimchi then you can use some of the alternatives listed below.
Can I use regular cabbage in kimchi?
Yes. You can use the regular cabbage, but the napa cabbage flavor is a little sweet and the leaves are more tender than the regular cabbage. Similarly, you can use bok choy too.
Radish
You can use white radishes but the Korean radishes are sweet and do not have a strong flavor.
Gochujang
Gochujang is a Korean red chili powder with vibrant color and coarse texture. Try using red chili powder, which has a vibrant color.
Sweet rice flour uses regular rice flour.
Storing Kimchi
Store Kimchi in a tight glass jar. While transferring to the glass container, press the kimchi tightly to remove the air in it. Ensure always all the ingredients are submerged in the brine. Always use a clean dry spoon or fork while handling kimchi.
If you have a large quantity of kimchi, store it in small portions to preserve for a long time.
How long does kimchi last?
Kimchi can be kept outside only for a couple of days to ferment faster. Immediately transfer the kimchi to the refrigerator. Kimchi ferments even in the fridge. In the refrigerator, it may last 3 months.
Check the kimchi every time before serving. As long it smells good and does not have mold, kimchi is good to go.
Vegan Kimchi
Materials
Ingredients needed
- 8 cups napa cabbage chopped, big chunks
- 1 cup Korean Radish Chopped, lengthwise
- 1 carrot chopped, lengthwise
- 5 green onions chopped
- 1/4 cup Asian chives chopped
- 1/4 cup sea salt or any salt
Korean paste
- 2 tbsp sweet rice flour
- 1 tbsp sugar + 1 tsp
- 1 cup vegetable stock + 1/3 cup
- 4 cloves garlic chopped
- 1 inch ginger chopped
- 1 small onion chopped, roughly
- 1/2 cup Korean chili powder gochugaru
Instructions
- Pour water till the napa cabbage is immersed in water add 2 tbsp of salt and let it sit for an hour. Toss in between.
Preparing Kimchi paste
- In a cup of vegetable stock add sweet rice flour and mix thoroughly. Bring to heat. Add a tbsp of sugar and keep stirring until the stock turns gooey thick paste. Switch off the flame and allow it to cool.
- In the processor, combine the cooled rice flour paste, ginger, garlic, onion the remaining stock, and sugar and process until puree.
- Transfer to a bowl and mix the chili powder (gochugaru) and combine well.
Preparing Kimchi
- Wash the cabbage well and put it in a strainer to drain completely. Spread in a clean cloth if it is still moist.
- In a big bowl, mix all the vegetables and the kimchi paste. Add the remaining salt and combine well.
- Transfer to an airtight container and press it gently. Serve immediately or after fermented.
Notes
- Sprinkle some roasted sesame seeds on top and serve immediately for a crunchy taste.
- Ferment outside for a day and refrigerate immediately.