How To Make Vegan Kimchi

Monday, January 18, 20216:45 PM(View: 1744)
How To Make Vegan Kimchi
Easy recipe to make vegan kimchi. This is not temple kimchi since it contains onion & garlic.

Vegan Kimchi
Makes 2 of 32oz Jars

Ingredients For Salting Cabbage
5 lb napa cabbage (approximately 1 large or 2 medium size)
3/4 cup Korean kimchi sea salt or flake sea salt http://amzn.to/2hSCKRB

For Vegan Kimchi Paste
1 1/2 cup water 4 dried shiitake mushrooms http://amzn.to/2iG8dbG
1 sheet of 5”x5” dried seaweed (Konbu/Dahsima) http://amzn.to/2iRHGrD
2 Tbs sweet rice flour http://amzn.to/2iRN5Pl
4 cloves garlic
1 oz ginger root
1 to 2 fresh red chili (optional)
6 to 8 oz well ripped persimmon (approximately 2 medium size), peeled
1 Tbs salt
3/4 cup gochugaru
Korean red pepper flakes (reduce amount to 1/3 to 1/2 cup if you like mild spicy) http://amzn.to/2hUBoJ4

For Vegetables
8 to 10 oz Korean radish or daikon, peeled and thinly julienne
4 green onions, halves in lengthwise then cut into 1-inch long pieces
4 oz Korean mustard, thinly julienne carrot or garlic chive 2 Tbs sesame seeds
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