Tips & Hacks

Vegan Kimchi

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Vegan Kimchi
Makes 2 of 32oz Jars

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
For Vegan Kimchi Paste
1 1/2 cup water
4 dried shiitake mushrooms
1 sheet of 5”x5” dried seaweed (Konbu/Dahsima)
2 Tbs sweet rice flour
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)
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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