Vegan Kimchi Recipe Easy Homemade

Vegan Kimchi Recipe Easy Homemade

If you’re a fan of bold flavors and fermented foods, you’re in for a treat with this Vegan Kimchi recipe! Traditionally a Korean dish made with cabbage, radishes, and a flavorful mix of spices, our vegan version packs the same punch without any animal products. Making your own kimchi at home is not only delicious but also allows you to control the ingredients and customize the spice level to your preference. Ready to embark on a culinary adventure and add a touch of tangy, spicy goodness to your meals? Let’s get started on preparing this easy homemade Vegan Kimchi recipe!

Ingredients:
– 1 medium-sized Napa cabbage
– 1/4 cup sea salt
– 3-4 cloves of garlic, minced
– 1-inch piece of fresh ginger, grated
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 2 tablespoons Korean red pepper flakes (Gochugaru)
– 2 scallions, chopped
– 1 small carrot, julienned
– 1/2 daikon radish, julienned (optional)

Instructions:
1. Begin by preparing the Napa cabbage. Cut the cabbage lengthwise in half, then chop it into bite-sized pieces. Place the chopped cabbage in a large bowl and sprinkle salt over it, ensuring all pieces are coated. Massage the salt into the cabbage gently. Allow it to sit for about 1-2 hours, tossing occasionally.

2. After the cabbage has wilted, rinse it under cold water to remove excess salt. Squeeze out any excess water and transfer the cabbage to a clean, dry bowl.

3. In a separate bowl, combine the minced garlic, grated ginger, soy sauce, sugar, and Korean red pepper flakes to form a paste. Adjust the spice level to your liking by adding more or less red pepper flakes.

4. Add the scallions, carrot, and daikon radish to the spice mixture. Mix well to ensure the vegetables are coated with the spicy paste.

5. Combine the vegetable mixture with the drained cabbage, using your hands to distribute the flavors evenly. Massage the ingredients gently to ensure they are well combined.

6. Transfer the kimchi mixture into a clean glass jar, pressing it down firmly to remove any air bubbles. Leave some space at the top to allow for fermentation.

7. Seal the jar with a lid and let it sit at room temperature for 1-2 days to kickstart the fermentation process. During this time, remember to release the built-up gases by loosening the lid slightly.

8. After the initial fermentation period, transfer the jar to the refrigerator and let the kimchi continue to ferment for a few more days to develop its complex flavors.

9. Enjoy your homemade Vegan Kimchi as a flavorful condiment alongside rice, noodles, or salads. Its tangy and spicy notes will enhance any dish with a burst of umami goodness.

Homemade kimchi not only adds a burst of flavor to your meals but also brings a host of health benefits with its probiotic properties. Experiment with different combinations of vegetables and spice levels to create your signature vegan kimchi. With this simple recipe, you can easily make a batch of this fermented delicacy to elevate your culinary creations and bring a taste of Korea to your kitchen. Get ready to savor the tangy, spicy goodness of this vegan kimchi on your next meal!