Vegetable Kimchi Recipes

VEGETARIAN KIMCHI

Vegetarian Kimchi image

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

Ingredients

1 head napa cabbage, chopped
¼ cup salt, divided
6 cloves garlic
1 (1 inch) piece fresh ginger root, peeled and chopped
1 small white onion, peeled and chopped
2 tablespoons water
3 green onions, minced
cayenne pepper to taste
1 ripe persimmon, chopped
1 small radish, shredded
1 cucumber, diced

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

Vegetable Kimchi image

Turn any vegetable into an addictive spicy pickle with this simple technique.

Categories Bon Appétit Pickles Radish Carrot Cucumber Asparagus Turnip Condiment

Yield Makes 2-4 quarts

Number Of Ingredients 8

Ingredients

2 pounds crunchy vegetables (such as radishes, asparagus, carrots, cucumbers, beets, or turnips), cut into 3/4" pieces
3 tablespoons kosher salt
1 tablespoon sugar
10 scallions, cut on a diagonal into 1" pieces
1/3 cup gochugaru (coarse Korean red pepper powder) or 4 1/2 teaspoons crushed red pepper flakes, finely ground
3 tablespoons finely chopped garlic
2 tablespoons fish sauce
1 tablespoon finely chopped peeled ginger

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

How To Make Vegan Kimchi Recipe by Tasty image

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

Ingredients

2 lb green cabbage, savoy or napa
½ cup coarse salt
4 green onions
1 ginger, 2-inch (5 cm) piece
6 cloves garlic
¼ cup daikon radish
½ cup white rice
¼ cup water, plus more as needed
2 tablespoons soy sauce
1 tablespoon vegan sugar
1 tablespoon gochugaru

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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4.8/5 (4)
Estimated Reading Time 1 min
Servings 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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