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Are you a lover of spicy and pungent flavors? If your answer is yes, then force yourself to put down that takeout menu right now because we are about to make the most delicious homemade vegan kimchi! This vegan twist on this classic recipe is the perfect highlight for any meal! Easy enough to whip up in no time with ingredients from almost any grocery store. Whether you’re looking to spice up some stir fry or just want an extra kick on top of your morning toast, this simple kimchi dish is sure to hit the spot. So let’s get cooking and start enjoying all the health benefits and bold flavor that comes with it!
Vegan Kimchi Recipe: Deliciously Spicy and Pungent!
If you’re looking to spice up a vegan dish, you can’t go wrong with a vegan kimchi recipe. This traditional Korean side dish is loaded with flavor, vitamins and nutrition. It is made with a mix of vegetables such as ginger, garlic, napa cabbage and many more different ingredients including gochu-garu for a bit of spice.
Preparing the kimchi takes time but luckily it does not require any cooking as it ferments. Once everything is chopped and prepped, mix together the veggies and other ingredients in a large bowl with some salt to start the fermentation process. The mixture should then be pressed into jars and set aside to ferment for several weeks, making sure to keep an eye out that everything stays submerged. In the end you will have your very own delicious vegan kimchi!
Vegan Kimchi
Storage Tips!
With a vegan kimchi recipe, proper storage is key for maintaining optimal taste and texture. It’s best to store the kimchi in a well-ventilated spot that allows it to breathe. That might mean an uncovered container in the fridge or an air-tight jar on your countertop, whichever works best based on your kitchen layout. Remember: because vegan kimchi doesn’t contain any preservatives, you’ll have to keep it refrigerated at 40 degrees Fahrenheit or lower to prevent over-fermentation and spoilage.
Additionally, when preparing the kimchi, be sure to use a clean cutting board and knife without any foreign lingering bacteria. This will also help preserve its quality as it ages. But most of all, don’t forget to enjoy this delicious vegan staple!
Mare sure to store them in an airtight jar!
Health Benefits
Vegan kimchi is a delicious side dish found in many traditional Korean meals, and it is gaining popularity around the world. Not only does vegan kimchi offer a unique flavor that can spice up any meal, but it also offers an array of health benefits.
The dish is made from fermented vegetables, which includes cabbage and seasonal vegetables such as carrots, daikon radish, and chives. This fermentation process allows probiotic bacteria to form, providing people with beneficial microorganisms that aid in digestion and boost the body’s nutrient absorption capabilities.
In addition to aiding digestion, vegan kimchi may also help to lower cholesterol levels and reduce inflammation throughout the body due to its high antioxidant content. Making vegan kimchi at home is always a great option because all of its ingredients are easily available in local supermarkets. With all its health benefits and convenience factors combined, vegan kimchi provides a great way to maintain your health while enjoying the flavor of traditional Korean cuisine!
Traditional way of smearing Kimchi paste on the cabbage
Vegan Kimchi Recipe
If you want to try this Vegan Kimchi Recipe, share your photo and experience with us. In addition, let us know what you think in the comments below by using #veganglobetrotter and #vegankimchi
Vegan Kimchi Recipe
Have you ever wanted to make your own vegan kimchi at home? Kimchi is a traditional Korean side dish made from fermented vegetables, and has become increasingly popular in recent years – not only for its unique flavor but for the multitude of health benefits too. Whether you already enjoy vegan cooking or are just starting out on your journey towards plant-based dishes, this vegan kimchi recipe is simply packed with deliciousness without compromising on any of the key flavors you expect! Not only that, it’s also quick and easy to whip up so there’s really no excuse not to give it a go!
Let’s gather the ingredients!
- 1½ lbs napa cabbage
- 5 tbsp kosher salt
- 1 tbsp rice flour (or glutinous rice flour)
- ¾ cup vegetable stock
- 1 tbsp granulated sugar
- 5 cloves garlic
- 1 tsp ginger (peeled)
- ½ onion (cut into chunks)
- ½ cup gochu-garu (Korean hot pepper flakes)
- 2 ounces daikon radish (cut into matchsticks)
- 2 ounces chives (cut the same length of radish)
- 2 ounces carrot (cut into matchsticks)
Cabbage
- Cut the cabbage lengthwise into quarters, and cut off the cores.
- Cut the leaves crosswise into 1-to-1½ inch bite size pieces, then transfer to a large bowl. Toss the cabbage with 3 tbsp of salt and ½ cup of water.
- Let stand for 2 hours, while tossing the cabbage every 30 minutes to salt evenly.
- After 2 hours, rinse the cabbage 3-4 times with cold running water to remove any dirt and excess salt. Drain well, then set aside.
Kimchi Paste
- Combine the glutinous rice flour and 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.
- In a food processor, pour in the cooled rice paste, remaining 2 tbsp of salt, garlic, ginger, and onion. Puree until smooth.
- transfer the puree to a bowl, then add the gochu-garu and mix until well combined.
Let’s begin mixing!
- In a large bowl that is well dried with kitchen cloth, add the cabbage, radish, chives, and carrots. Add the kimchi paste and mix together by hand. (while wearing disposable gloves)
- 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, or you can let the kimchi ferment for 2 weeks in the refrigerator.
- Enjoy with family and friends!
For More Vegan Recipes
I’ve provided a list of vegan dishes that are all made completely of ingredients from plants. Additionally, they make a wonderful addition to any vegan dish. These are tasty even for meat eaters. And for more vegan recipes, subscribe to our newsletter!
1. Baked Tomato with Quinoa and Mushroom
2. Roasted Teriyaki Brussels Sprouts
3. Filipino Coconut Squash Stew
Vegan Kimchi Recipe: Embrace Flavor, Health, and Tradition!
Incorporating the vibrant flavors of Korean cuisine into your plant-based repertoire has never been more satisfying than with this vegan kimchi recipe. From its zesty kick to its multitude of health benefits, homemade kimchi promises a culinary adventure worth savoring.
With its rich blend of fermented vegetables and spices, this vegan twist on a Korean classic offers not just a burst of flavor but also a myriad of nutrients that support gut health and overall well-being. Plus, crafting your own batch allows for a personal touch and the satisfaction of knowing exactly what goes into each jar.
So, whether you’re a seasoned vegan enthusiast or simply seeking to add more plant-based delights to your table, this vegan kimchi recipe invites you to dive into a world of bold taste and timeless tradition. Spice up your meals, boost your health, and embark on a culinary journey that celebrates the art of homemade goodness. Let’s embrace flavor, health, and tradition—one delectable bite of kimchi at a time!
Ready to tantalize your taste buds? Try out this recipe today and share your culinary creations with us!
Frequently Asked Questions
How long does it take to ferment vegan kimchi?
Fermenting vegan kimchi typically takes around 2 weeks in the refrigerator. During this time, the flavors develop and mature, resulting in a deliciously tangy and flavorful dish.
What are the key ingredients in vegan kimchi?
The key ingredients in vegan kimchi include napa cabbage, gochu-garu (Korean hot pepper flakes), garlic, ginger, daikon radish, chives, and carrots. These ingredients are mixed together with a kimchi paste, which usually consists of rice flour, vegetable stock, and seasonings.
How should vegan kimchi be stored to maintain freshness?
Vegan kimchi should be stored in a well-ventilated container in the refrigerator, preferably in an airtight jar or covered container. Keeping it at a temperature below 40 degrees Fahrenheit helps prevent over-fermentation and spoilage. It’s essential to use clean utensils and ensure the kimchi is submerged in its brine to maintain optimal taste and texture over time.
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In addition to this, if you are looking for delicious baking recipes visit Best Baking Tips they also published a lot of healthy baking recipes!
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