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Before you jump to Vegan kimchi recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Save Money In 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 seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we are not able to change things for the better without everyone's active contribution. These modifications need to start happening, and each individual family needs to become more environmentally friendly. Keep reading for some ways to go green and save energy, mainly in the kitchen.
A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. When you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and 0F. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to go as often.
From the above it ought to be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is pretty straightforward to live green, of course. A lot of it truly is simply making use of common sense.
We hope you got benefit from reading it, now let's go back to vegan kimchi recipe. You can have vegan kimchi using 15 ingredients and 12 steps. Here is how you do it.
The ingredients needed to make Vegan kimchi:
- Prepare 1 of Nappa cabbage (about 2-2.5kg).
- Get 150 g of salt.
- Provide 2 Tbsp of red miso.
- Use 1 Tsp of sesame oil.
- You need 200 g of carrot shredded.
- Use 100 g of grated peeled apple.
- Prepare 1 bunch of chives.
- Provide 30 g of ginger (finely grated).
- You need 30 g of garlic (finely grated).
- Prepare 50 g of agave syrup.
- Use 5 g of kombu (dried seaweed).
- You need 100 g of Korean chili powder.
- Take 20 g of mochi-ko or glutinous rice flour.
- You need 200 g of water.
- Prepare of 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..
Even though it seems Making kimchi requires a bit of prep and a few different steps. I would say there are four main steps to this. Vegan kimchi is very simple to make. It's also full of beneficial bacteria and cheap to make. Check out this complete recipe and video.
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