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Vegan kimchi
Vegan kimchi

Before you jump to Vegan kimchi recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Within the Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That has totally changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the experts, to clean up the natural environment we are all going to have to make some improvements. This needs to happen soon and living in ways more friendly to the environment should become a mission for every individual family. Here are some tips that can help you save energy, primarily by making your kitchen area more green.

A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can easily save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to work less regularly, will also save electricity.

As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. It is reasonably straightforward to live green, all things considered. A lot of it is simply utilizing common sense.

We hope you got insight from reading it, now let’s go back to vegan kimchi recipe. You can cook vegan kimchi using 15 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to make Vegan kimchi:
  1. Get 1 Nappa cabbage (about 2-2.5kg)
  2. Prepare 150 g salt
  3. You need 2 Tbsp red miso
  4. Use 1 Tsp sesame oil
  5. Provide 200 g carrot shredded
  6. Take 100 g grated peeled apple
  7. Get 1 bunch chives
  8. You need 30 g ginger (finely grated)
  9. Take 30 g garlic (finely grated)
  10. You need 50 g agave syrup
  11. Take 5 g kombu (dried seaweed)
  12. Use 100 g Korean chili powder
  13. Use 20 g mochi-ko or glutinous rice flour
  14. Provide 200 g water
  15. Take Latex or plastic gloves
Instructions to make Vegan kimchi:
  1. Soak dried kombu seaweed in a small amount of water for about 3 min until soft enough to shread by scissors. Shread them very thinly and cut them into about half length of matchsticks. Wipe off any water and set aside. (The image is the dried kombu before soaking in water)
  2. Cut nappa cabbage into 4 pieces. Using your hand with 150g of salt, grab salt and rub it thoroughly on each layer of Nappa cabbage.
  3. Line up the salted nappa cabbage in a large container(Could use a large pot or a pan that has depth) and put a plate or catting board and place heavy weight to extract moisture from cabbage. Leave it for about 1 hour or so.
  4. Grate the garlic, ginger and peeled apple. Shread the carrot finely, and cut the chives into the same size of carrot. In a large bowl, combine them together with shredded kombu, 2tbs of miso, sesame oil and Korean chilli powder.
  5. Using small cooking pot cook the mixture of 20g of mochi-ko (glutinous rice flour) and 200ml of water with medium low heat until it forms glue like texture and thickness. Make sure to constantly mix when cooking. (This will be a binder for all ingredients in the bowl for making kimchi seasoning paste)
  6. Pour the sticky mochi-ko mixture into the bowl with all the ingredients and mix well. Now your kimchi seasoning paste is ready. Set aside.
  7. Squeeze out water and rinse cabbage in water throughly. Squeeze out water well and tight after rinsing.
  8. Wear plastic gloves. Spread the kimch seasoning paste on every layer of the drained nappa cabbage leaves. Try not to break apart the leaves.
  9. When all the layers are coverd by paste, gently put it in a container. Place plastic wrap to cover the kimchi and seal and leave it in room temperature for a day.
  10. Keep it in refrigerator and rest it for another 2-3days, then ready to cut and eat. It will last for about one month when kept in fridge.
  11. Note: Korean chili powder can be found at Korean grocery store. Kombu seaweed, mochi-ko(or glutinous rice flour) and red miso can be found at Japanese/Korean/Chinese grocery store.
  12. If you are not vegan, could add 2 tbsp of Thai fish sauce into the kimchi seasoning paste for deeper flavor.

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