Vegan Kimchi Easy Homemade Recipe
Get ready to tantalize your taste buds with the delicious flavors of homemade vegan kimchi! This traditional Korean fermented dish is not only bursting with bold and tangy flavors but is also filled with gut-healthy probiotics. Plus, making your own kimchi at home allows you to customize the seasoning to suit your taste preferences. Follow this simple recipe to create your very own batch of vegan kimchi that will surely elevate your meals to a whole new level!
Ingredients:
– 1 medium Napa cabbage
– 1/4 cup sea salt
– 4 cups water
– 3-4 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons Korean red pepper flakes (gochugaru)
– 1 tablespoon soy sauce or tamari
– 1 tablespoon organic cane sugar
– 2 medium carrots, julienned
– 4 green onions, chopped
– 1/2 cup daikon radish, julienned
Instructions:
1. Cut the Napa cabbage in half lengthwise, then slice each half into 2-inch pieces. Place them in a large mixing bowl and sprinkle the sea salt evenly between the leaves. Gently massage the salt into the cabbage leaves.
2. Pour the water over the cabbage until it is fully submerged. Place a plate on top of the cabbage to weigh it down and let it sit at room temperature for at least 2 hours. This process helps to soften the cabbage and draw out excess water.
3. Rinse the cabbage thoroughly under cold water to remove the salt. Gently squeeze out any excess water and transfer the cabbage to a large mixing bowl.
4. Add minced garlic, grated ginger, Korean red pepper flakes, soy sauce, and organic cane sugar to the bowl with the cabbage. Toss everything together until the cabbage is well coated with the seasonings.
5. Add in julienned carrots, chopped green onions, and daikon radish to the mixture. Mix everything together until the vegetables are evenly distributed.
6. Pack the kimchi mixture into a clean glass jar, pressing down firmly to remove any air pockets. Leave some space at the top of the jar to allow for fermentation.
7. Cover the jar loosely with a lid and let it sit at room temperature for 1-2 days to ferment. Check the kimchi daily and press it down with a clean spoon to submerge it in its own juices.
8. Once the kimchi reaches your desired level of fermentation, transfer the jar to the refrigerator to slow down the fermentation process. Your vegan kimchi will continue to develop flavor over time and can be enjoyed for up to a few weeks.
Serve your homemade vegan kimchi with rice, tofu, noodles, or on its own as a flavorful condiment. Feel free to adjust the level of spiciness by adding more Korean red pepper flakes or customize the flavor by incorporating other vegetables like bell peppers or mushrooms. Experiment with different variations to create your own signature vegan kimchi that will keep you coming back for more! Enjoy the tangy, probiotic-rich goodness of this easy homemade vegan kimchi that is sure to bring a taste of Korea to your table.
