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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.
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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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