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Before you jump to Vegan kimchi recipe, you may want to read this short interesting healthy tips about Healthy Vitality Treats.
We are very mindful that eating healthy snacks can help us really feel better in our bodies. When we eat more healthy snacks and a smaller amount of the bad ones we usually feel much better. Eating more vegetables helps you feel a lot better than eating a piece of pizza. Choosing healthier food choices can be challenging when it’s snack time. You can spend several hours at the food market searching for the right snack foods to allow you to feel healthy. Why not try one of many following nutritious snacks the next time you need some extra energy?
Yogurt can be a snack many people take for granted. The fact is, lots of people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. Low fat yogurt makes a fantastic snack, nonetheless. It contains a great deal of calcium, protein, and B vitamins. Yogurt is often eaten to help preserve the digestive system because it is so easily digestible by the majority of people. Fast hint: select unsweetened yogurt and add walnuts or flaxseeds. It’s an excellent approach to enjoy a flavorful snack without the need of too much sugar.
A large assortment of easy health snacks is easily available. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to vegan kimchi recipe. To make vegan kimchi you need 15 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to cook Vegan kimchi:
- You need 1 Nappa cabbage (about 2-2.5kg)
- You need 150 g salt
- Provide 2 Tbsp red miso
- You need 1 Tsp sesame oil
- Use 200 g carrot shredded
- Prepare 100 g grated peeled apple
- Use 1 bunch chives
- Get 30 g ginger (finely grated)
- Get 30 g garlic (finely grated)
- Use 50 g agave syrup
- You need 5 g kombu (dried seaweed)
- Use 100 g Korean chili powder
- Get 20 g mochi-ko or glutinous rice flour
- You need 200 g water
- Use Latex or plastic gloves
Steps to make Vegan kimchi:
- 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)
- 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.
- 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.
- 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.
- 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)
- 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.
- Squeeze out water and rinse cabbage in water throughly. Squeeze out water well and tight after rinsing.
- Wear plastic gloves. Spread the kimch seasoning paste on every layer of the drained nappa cabbage leaves. Try not to break apart the leaves.
- 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.
- 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.
- 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.
- 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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