VEGETARIAN KIMCHI
This is a great authentic Korean dish: unlike in some kimchi, the sugar is from natural sources like persimmon and cucumber. It has a great flavor and just enough spice.
Provided by henry
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT2h25m
Yield 30
Number Of Ingredients 11
Steps:
- Rinse cabbage well. Put the cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
- Mix more salt into the cabbage and set aside for another hour. Wash and drain the cabbage. Combine the garlic, ginger, and onion in a blender with the water. Blend on high speed until smooth.
- Stir together the rinsed drained cabbage, garlic-ginger mixture, minced green onions, cayenne pepper, persimmon, radish, and cucumber and mix well. Transfer the mixture into airtight containers, and refrigerate for 3 days before serving.
Nutrition Facts : Calories 6 calories, Carbohydrate 1.3 g, Fiber 0.3 g, Protein 0.3 g, Sodium 1.9 mg, Sugar 0.4 g
RECIPE FOR INSTANT VEGETARIAN KIMCHI
Totally adjustable and vegan compatible of the ever infamous Korean Kimchi, ready in 30-40 minutes include soaking brine and ferment. No shrimp, fish or any seafood being used.
Provided by Victoria
Categories Garnish
Time 43m
Number Of Ingredients 25
Steps:
- Cut off the root and hardening stem part of napa cabbage, then cut it into 1 1/2 inch - 2 inches sections.
- Use your hand to separate all the layers and wash them clean. Place them in a large container.
INSTANT KIMCHI
Provided by Food Network
Time 10m
Number Of Ingredients 10
Steps:
- Tear Napa cabbage into bite size pieces. Cut Romaine lettuce into 1/3 inch strips. Toss in large bowl with spring onions. In a small bowl combine red pepper flakes, ginger, garlic, sesame oil, vinegar and soy sauce. Pour over greens and toss well to coat. Sprinkle with sesame seeds.
VEGAN KIMCHI
I love kimchi but am not a big fan of those that use fish sauce. So after trying several kinds and spending over $10 a pint at our local farmers' markets, I came up with my own vegan version which costs less and is great to share with family and friends. After fermentation, it can be stored in the refrigerator for up to 6 months, and will get stronger and spicier as it sits. Mine never lasts that long!
Provided by jaybu
Time P3DT3h
Yield 24
Number Of Ingredients 8
Steps:
- Quarter each head of cabbage; remove and discard the cores. Chop cabbage into 1-inch pieces. Transfer in batches to a large salad spinner. Fill with water, agitate with your hands, drain and spin. Repeat with remaining cabbage.
- Peel and trim carrots. Cut into 1-inch lengths, then julienne cut.
- Divide cabbage and carrots evenly between 3 large anti-reactive bowls. Sprinkle 1/3 of the salt over each bowl, then massage with your hands until cabbage is well coated and starting to soften. Fill bowls with cold water to cover. Cover with plastic wrap and let sit on the counter for 2 to 3 hours.
- Drain cabbage and carrots in a strainer. Reserve 1 to 2 cups brine in a sealed container.
- Meanwhile, trim scallions. Cut dark green parts into 1-inch lengths and set aside. Cut off white parts (the bottom 3 to 4 inches), cut into 1/2-inch pieces, and place in a food processor. Set light green parts aside for another use.
- Add chili paste, miso, garlic, and ginger to the food processor. Process until fully blended; it will be thick.
- Transfer cabbage and carrots back to the bowls and add dark green scallions. Spoon 1/3 of the chili paste mixture into each bowl. Use food-safe gloves and massage it all over until vegetables are completely covered.
- Pack kimchi into six sterilized pint-sized jars. Cover with a 2-piece lid and screw partway to keep lid in place but not to seal.
- Transfer jars to a rimmed baking dish and let sit at room temperature until bubbly and fragrant, about 72 hours. Every 24 hours, open the jars and slide a clean chopstick or knife down all 4 sides of each jar to release air bubbles. Press veggies down with a spoon so they are submerged in liquid, adding a spoon or two of reserved brine if necessary, but veggies do release a fair amount of liquid. Because the lids are not sealed fully, there may be some overflow. That's okay, just wipe the jars and continue on with the process. It just means the fermentation is very active.
- After the 72 hours, clean outsides of jars and inner rims as necessary. Seal lids tightly and store in the refrigerator.
Nutrition Facts : Calories 58.7 calories, Carbohydrate 12.6 g, Fat 1.2 g, Fiber 3.1 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 1452.6 mg, Sugar 4.9 g
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