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...
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.
Analyzing cooking steps...
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...