Vegetable Kimchi Recipes
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
VEGETABLE KIMCHI
Steps:
- In a large bowl, toss together vegetables, salt, and sugar. Let sit at room temperature 1-3 hours for juices to release. Add scallions, gochugaru, garlic, fish sauce, and ginger; toss to coat.
- Divide kimchi between two 1-qt. jars, distributing liquid evenly and leaving 1" headspace.
- Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating. Flavors will deepen over time.
- Do Ahead
- Kimchi can be made 2 months in advance. Open occasionally to release gases.
HOW TO MAKE VEGAN KIMCHI RECIPE BY TASTY
Here's what you need: green cabbage, coarse salt, green onions, ginger, garlic, daikon radish, white rice, water, soy sauce, vegan sugar, gochugaru
Provided by Merle O'Neal
Categories Sides
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the head of cabbage in half lengthwise and slice off the ends. Quarter lengthwise, then slice crosswise into 2-inch (5 cm) pieces.
- Place the cabbage and salt in a large bowl. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Cover with a kitchen towel and let stand for 1-2 hours. Rinse the cabbage thoroughly under cold water, then let drain in a colander.
- Meanwhile, chop the green onions into 1-inch (2 cm) pieces.
- Peel the ginger and garlic.
- Cut the daikon radish into matchsticks.
- Combine the rice, water, garlic, ginger, and soy sauce in a mason jar or medium bowl. Use an immersion blender or standing blender to make a smooth paste. Mix in the sugar and gochugaru, starting with 1 tablespoon for a mild flavor and up to 5 tablespoons to make it spicier.
- Gently squeeze any remaining water from the cabbage and transfer to a large bowl, along with the green onions and daikon. Toss to combine.
- Add the seasoning paste to the bowl. Wearing gloves if you'd like to protect your hands from stings, stains, and smells, gently massage the paste into the vegetables until they are thoroughly coated.
- Pack the kimchi into a large jar, pressing down until the seasoning paste rises to cover the vegetables and leaving at least 1 inch (2 ½ cm) of space at the top. Seal the jar with the lid.
- Eat the kimchi right away or, to ferment, let the jar stand in a dark place at room temperature for 2-14 days. You may see bubbles inside and liquid may seep out of the jar; to be safe, place a bowl or plate under the jar to catch any overflow. Check the kimchi once a day. When it reaches your desired flavor, transfer the jar to the refrigerator. Eat right away, or let sit for another week or 2 for the flavors to deepen.
- Enjoy!
Nutrition Facts : Calories 122 calories, Carbohydrate 27 grams, Fat 0 grams, Fiber 6 grams, Protein 4 grams, Sugar 10 grams
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2015-10-20 Cover the cabbage with cold water and sit a plate on top to keep the veg submerged. Set aside for 2 hours. Tip the cabbage into a colander, rinse it thoroughly under …
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Cuisine AsianTotal Time 3 hrs 5 minsCategory SidesCalories 22 per serving
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Cuisine AsianTotal Time 3 hrs 5 minsCategory SidesCalories 22 per serving
- Quarter and remove the stalks from the cabbage, then chop it into 4cm pieces and place in a large bowl.
- Sprinkle over 4 tablespoons of sea salt and massage it in with your hands.Cover the cabbage with cold water and sit a plate on top to keep the veg submerged.
- Set aside for 2 hours.Tip the cabbage into a colander, rinse it thoroughly under cold water, then leave to drain for 30 minutes.Peel the garlic and ginger, then place in a food processor with the sugar and blitz to a smooth paste.
- Transfer it to a bowl and mix in the shrimp paste and gochugaru until combined.Matchstick the daikon and spring onions, then place in a large bowl.
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- Green Cabbage Kimchi (양배추 김치 Yangbaechu Kimchi) Vegetables Used: Green cabbage, green onion, Korean chives. A great recipe for the beginner in kimchi making, especially if you have a hard time finding Korean cabbage.
- Easy Kimchi (Mak Kimchi) with Cabbage and Radish. Vegetables Used: Korean cabbage, radish, green onion. The word “Mak” in Mak Kimchi can be translated to “haphazardly, roughly, carelessly”, which means that this is an easy everyday kimchi to make at home.
- Fresh Kimchi Salad with Spring Cabbage (Bomdong Geotjeori) Vegetables Used: Korean spring cabbage or Napa cabbage. This is kimchi that can be made in 15 minutes with no pickling or fermentation.
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- Water Kimchi (물김치 Mul Kimchi) with Watermelon Radish. Vegetables Used: Korean radish, watermelon radish, yellow onion, green onion. Water kimchi has a cleansing effect and is usually served as part of a heavy meal to help cleanse the palette between fatty or spicy dishes.
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2016-07-19 Add scallions, gochugaru, garlic, fish sauce, and ginger; toss until well coated. Divide kimchi between jars, making sure to distribute liquid evenly and leaving 1" headspace. …
From bonappetit.com
4.8/5 (4)Estimated Reading Time 1 minServings 2
From bonappetit.com
4.8/5 (4)Estimated Reading Time 1 minServings 2
- Toss vegetables, salt, and sugar in a large bowl. Let sit at room temperature at least 1 hour and up to 3 hours to allow juices to release.
- Add scallions, gochugaru, garlic, fish sauce, and ginger; toss until well coated. Divide kimchi between jars, making sure to distribute liquid evenly and leaving 1" headspace. Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating. Flavors will deepen over time.
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