載入中...
ID: a33b272d...
This is a delicious and highly requested recipe for vegetarian and vegan kimchi, made in a small batch. Instead of traditional fish sauce, it uses a savory homemade vegetable stock to create a deep and satisfying flavor. It's fresh, crunchy, and perfect for both vegetarians and anyone looking for a change.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
Cut and salt the napa cabbage for 2 hours, tossing every 30 minutes. → Prepare the kimchi paste: make a glutinous rice porridge, let it cool, then blend it with onion, garlic, ginger, vegetable stock, salt, and sugar. Mix the blended base with hot pepper flakes. → Julienne and chop the radish, carrot, green onions, and Asian chives. → Thoroughly rinse and drain the salted cabbage to remove excess salt and water. → In a large bowl, combine the drained cabbage, prepared vegetables, and kimchi paste. Mix everything thoroughly and pack into an airtight container.
Cut and salt the napa cabbage for 2 hours, tossing every 30 minutes. → Prepare the kimchi paste: make a glutinous rice porridge, let it cool, then blend it with onion, garlic, ginger, vegetable stock, salt, and sugar. Mix the blended base with hot pepper flakes. → Julienne and chop the radish, carrot, green onions, and Asian chives. → Thoroughly rinse and drain the salted cabbage to remove excess salt and water. → In a large bowl, combine the drained cabbage, prepared vegetables, and kimchi paste. Mix everything thoroughly and pack into an airtight container.
This is a delicious and highly requested recipe for vegetarian and vegan kimchi, made in a small batch. Instead of traditional fish sauce, it uses a savory homemade vegetable stock to create a deep and satisfying flavor. It's fresh, crunchy, and perfect for both vegetarians and anyone looking for a change.
Cut the napa cabbage lengthwise into quarters. Remove the hard core from each quarter, and then chop the leaves into bite-sized pieces.
Place the chopped cabbage in a very large bowl. Add 1 cup of water and 6 tablespoons of salt. Gently toss with your hands to evenly distribute the salt.
Let the cabbage sit for 2 hours to salt. Every 30 minutes, toss the cabbage to ensure it wilts evenly.
While the cabbage is salting, make the rice porridge. In a small saucepan, combine 2 tablespoons of glutinous rice flour and 1 cup of vegetable stock. Mix well until smooth.
Cook the porridge mixture over medium-high heat, stirring constantly. After about 2 minutes, it will thicken. When it starts bubbling, add 1 tablespoon of sugar and continue stirring for another minute. Remove from the heat and let it cool down completely.
This recipe is fully vegetarian and vegan, using a savory vegetable stock for a deep umami flavor without any fish products.
You can adjust the amount of gochugaru (hot pepper flakes) to control the spiciness. Use 1/2 cup for a milder kimchi.
For faster fermentation, leave the kimchi at room temperature for 1-2 days before refrigerating. It will be well-fermented in about 2 weeks in the fridge.
Store any unused hot pepper flakes in the freezer to maintain their color and freshness.
Please log in to join the conversation and earn XP!
Loading comments...