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
VEGETARIAN AND VEGAN KIMCHI (CHAESIK-KIMCHI: 채식김치)
Hello everybody! I am so excited to show you how to make vegetarian or vegan kimchi today. It's from my new cookbook! How long have you been waiting for this recipe? Or maybe you made your own adaptation of my traditional kimchi recipe or my easy kimchi recipe? When people asked me how to make...
Categories Kimchi
Time 2h36m
Yield Makes about 4 pounds
Number Of Ingredients 10
Steps:
- Cut the cabbage lengthwise into quarters. Cut away the core of each quarter. Cut the leaves crosswise into 1-to-1½ inch bite size pieces. Transfer to a large bo
- Toss with 6 tablespoons of the salt and 1 cup water. Let stand for 2 hours, tossing the cabbage every 30 minutes to salt evenly.
- Combine the glutinous rice flour and 1 cup of the vegetable stock in a small saucepan and place over medium high heat. Stir until the mixture begins to bubble, 2 to 3 minutes. Add 1 tablespoon of the sugar and stir until the mixture is slightly translucent, 2 to 3 minutes. Remove from the heat and let cool thoroughly.
- Put the cooled porridge, the remaining ⅓ cup vegetable stock, the remaining 3 tablespoons salt, the remaining 1 teaspoon sugar, garlic, ginger, and onion in a food processor and process to a puree. Transfer the puree to a medium bowl. Add the gochu-garu (hot pepper flakes) and mix it well. Set aside.
- Rinse the cabbage 3 to 4 times with cold running water to remove any dirt and excess salt. Drain well.
- Well dry a large bowl with kitchen cloth. Add the cabbage, radish matchsticks, green onion, chives (if used), and carrot. Add the kimchi paste and mix all together by hand (wear disposable gloves if you like). Transfer to an airtight container or glass jars. Press down the on the kimchi so it's well packed and no air can get inside, then put the lid on the container.
- You can serve the kimchi right away, sprinkled with sesame seeds.
- It takes about 2 weeks to ferment in the refrigerator; for faster fermenting, leave it at room temperature for 1 to 2 days, depending on the warmth of your kitchen, until the kimchi smells and tastes sour. Once the kimchi is fermented, store in the refrigerator until it runs out. After 2 weeks, the kimchi will have fermented nicely, and it will continue to ferment and become more sour as time goes one. It never goes bad and you can enjoy it at every stage.
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
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
More about "vegetarian kimchi recipes"
EASY VEGAN KIMCHI | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.7/5 (54)Total Time 40 hrsCategory Side, SnackCalories 38 per serving
- Make sure that you are using clean surfaces and utensils and are washing your hands throughout the process of preparing your kimchi in order to prevent introducing bad bacteria and disrupting the fermentation process. The photos provide step-by-step instructions, so if you get lost, refer back to those.
- Start by quartering your well-rinsed and dried cabbage (savoy or napa) and carefully removing the bottom core (hard white section) with a sharp knife. Discard.
- Next place your cabbage in a large mixing bowl and begin packing a generous amount of sea salt in between each of the leaves. Do so by lifting each individual leaf and sprinkling with sea salt. Repeat until all leaves have been salted. Then press down and let rest for 30 minutes. This softens and breaks down the cabbage, drawing out moisture, priming it to be coated in the sauce.
- While your cabbage rests, prepare your vegan fish sauce by adding all ingredients to a small mixing bowl and whisking to combine. Set aside.
TWO FERMENTED VEGETARIAN KIMCHI RECIPES - BUTTERED VEG
From butteredveg.com
5/5 (1)Total Time 3 hrs 20 minsCategory CondimentCalories 63 per serving
- Chop the napa cabbage, wash it, and spin it dry. Three pounds of napa cabbage will fill two large bowls, but after it is salted for some time it will reduce to one bowl. Divide the salt and sprinkle it to cover the cabbage evenly. Use both hands to combine well. Let the cabbage soak in the salt for two hours, stirring every 30 minutes. The salt draws out moisture from the vegetable and hastens the fermentation process.
- In a saucepan, bring water to a boil and add half the sea salt and all the sugar, and stir well to dissolve. Turn off the heat and allow brine to cool.
12 VEGAN RECIPES USING KIMCHI (PLUS A DIY KIMCHI RECIPE)
From theveganatlas.com
Estimated Reading Time 5 mins
VEGAN KIMCHI JJIGAE (SPICY KOREAN STEW) - GASTROPLANT
From gastroplant.com
VEGETARIAN KIMCHI RECIPE 2022 EASY RECIPE TOP
From easyrecipe.top
THE BEST VEGAN KIMCHI - 김치 | PICKLED PLUM
From pickledplum.com
VEGAN KIMCHI - KIKKOMAN UK
From kikkoman.co.uk
THE BEST VEGAN KIMCHI RECIPE & VIDEO - SEONKYOUNG LONGEST
From seonkyounglongest.com
VEGAN KIMCHI STEW - CILANTRO AND CITRONELLA
From cilantroandcitronella.com
10 BEST VEGAN KIMCHI RECIPES | YUMMLY
From yummly.com
15 GUT-HEALTHY VEGAN RECIPES FEATURING KIMCHI - ONE …
From onegreenplanet.org
KIMCHI | VEGETABLE RECIPES | JAMIE MAGAZINE
From jamieoliver.com
VEGAN KIMCHI - THE VIET VEGAN
From thevietvegan.com
THE 3 BEST VEGAN KIMCHI BRANDS IN 2022 (AND ONE DELICIOUS RECIPE)
From veganfoundry.com
IS KIMCHI VEGETARIAN? | MYRECIPES
From myrecipes.com
VEGAN KIMCHI JJIGAE (SPICY KOREAN STEW) - PEACEFUL DUMPLING
From peacefuldumpling.com
KIMCHI RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
VEGAN KIMCHI RECIPE (EASY & HOMEMADE) - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
INSTANT VEGETARIAN KIMCHI RECIPE (NO FISH OR SEAFOOD)
From howdaily.com
VEGAN KIMCHI - STEP BY STEP RECIPE - THE SIMPLE VEGANISTA
From simple-veganista.com
VEGETARIAN KIMCHI RECIPE - SUPER SIMPLE RECIPE FOR BEGINNERS
From permiepowerfoods.com
AUTHENTIC VEGAN KIMCHI RECIPE | BEYOND KIMCHEE
From beyondkimchee.com
KOREAN-STYLE KIMCHI TOFU TACOS — THE GLOBAL VEGETARIAN
From theglobalvegetarian.com
VEGAN KIMCHI: A SUPER SIMPLE RECIPE - FERMENTING FOR FOODIES
From fermentingforfoodies.com
SMALL BATCH VEGAN KIMCHI | HEALTHY NIBBLES BY LISA LIN
From healthynibblesandbits.com
VEGAN KIMCHI RECIPE - EASY TO FOLLOW - KOREAN BAPSANG
From koreanbapsang.com
KIMCHI (VEGETARIAN VERSION) - YOUTUBE
From youtube.com
VEGAN KIMCHI RECIPE: HOW TO MAKE VEGAN KIMCHI - 2022
From masterclass.com
THE KOREAN VEGAN = VEGAN KIMCHI. - THE KOREAN VEGAN
From thekoreanvegan.com
EASY VEGAN KIMCHI - OKONOMI KITCHEN
From okonomikitchen.com
KIMCHI RECIPE | KIMCHI RECIPE VEGETARIAN | HOW TO MAKE KIMCHI AT …
From youtube.com
VEGETARIAN KIMCHI FRIED RICE (20 MINUTES!) | HEALTHY NIBBLES BY …
From healthynibblesandbits.com
KIDNEY-FRIENDLY VEGAN KIMCHI – KIDNEY COMMUNITY KITCHEN
From kidneycommunitykitchen.ca
NAPA VEGAN KIMCHI RECIPE | RéVOLUTION FERMENTATION
From revolutionfermentation.com
KIMCHI SOONDOOBOO CHIGAE - THE KOREAN VEGAN
From thekoreanvegan.com
VEGETARIAN KIMCHI FRIED RICE (HIGH PROTEIN DINNER)
From abbeyskitchen.com
VEGAN KIMCHI PANCAKES (KOREAN KIMCHIJEON RECIPE) - BIANCA ZAPATKA
From biancazapatka.com
VEGETARIAN KIMCHI BIBIMBAP RECIPE | LIVE EAT LEARN
From liveeatlearn.com
15+ KIMCHI RECIPES YOU CAN EASILY MAKE AT HOME
From beyondkimchee.com
HOMEMADE VEGAN KIMCHI RECIPE - SERIOUS EATS
From seriouseats.com
CUCUMBER KIMCHI [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
HOW TO MAKE VEGAN KIMCHI - SO VEGAN
From wearesovegan.com
KIMCHI STEW RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
VEGAN KIMCHI RECIPE (EASY STEP-BY-STEP VIDEO) | CHEAP LAZY VEGAN
From thecheaplazyvegan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love