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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.
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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.
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