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Before you jump to Vegan kimchi recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
We all know that, in order to really be healthy and balanced, nutritious and balanced meal plans are important as are good amounts of exercise. The sad thing is that, at the end of the day, we don't always have the time or energy required for a healthy lifestyle. Going to the gym isn't something people decide to do when they get off from work. People crave salty and sweet, not veggies (unless they are vegetarians). You will be pleased to discover that achieving good health doesn't have to be hard. With practice you can get all of the nutrients and the physical exercise that you need. Here are some ideas to be as healthy as possible.
Make smart decisions when shopping for groceries. When you make informed and wise purchases at the grocery store, your meals will get healthier immediately. At the end of your day do you really want to deal with packed grocery stores and long waits in the drive through line? You’re going to go home and make what you have in the cupboards. Make sure that what you have on hand is healthy. This makes it easy to have a great meal--even if you want something junky--because you'll be eating something that is obviously better for you than anything you'd buy in a hurry at the store or in the fast food joint.
There are all kinds of things that you can do to get healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. Little things, when done every single day, can do plenty to make it easier to get healthy and lose pounds. Being smart about the choices you make each day is a start. Getting as much physical exercise as possible is another factor. Remember: being healthy and balanced isn’t just about reducing your weight. It is more about making your body as powerful as it can be.
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 do that.
The ingredients needed to cook Vegan kimchi:
- Prepare 1 of Nappa cabbage (about 2-2.5kg).
- Use 150 g of salt.
- Use 2 Tbsp of red miso.
- Get 1 Tsp of sesame oil.
- Get 200 g of carrot shredded.
- Prepare 100 g of grated peeled apple.
- Use 1 bunch of chives.
- Prepare 30 g of ginger (finely grated).
- You need 30 g of garlic (finely grated).
- Prepare 50 g of agave syrup.
- Provide 5 g of kombu (dried seaweed).
- Prepare 100 g of Korean chili powder.
- You need 20 g of mochi-ko or glutinous rice flour.
- Get 200 g of water.
- Take 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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