Have you ever tried Kimchi? Sound interesting. So you asking What is kimchi? Kimchi is a traditional Korean side dish of salted fermented vegetables such as Napa cabbage and Korean radish. A wide selection of seasonings are used including gochugaru, spring onion, garlic, ginger, etc, Kimchi is also used in a variety of soups and stews.
Info: Wikipedia
I know, I know You are so curious and going to ask me how I make it right. coz I don't eat onion garlic. So yah wait a little bit I m here today to share with you my version of kimchi
and one more thing you are thinking why am I making so many Korean dishes but guys common if you follow me on my Instagram you know me by now that I m so in K-Pop Especially in BTS ( Bangtan Sonyeondan). They are in my heart ha ha ha.
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Today you learn to make homemade vegan Korean kimchi with a quick and easy recipe with a fermentation guide. This Korean fermented vegetable as know as kimchi goes well with any Asian food. In making kimchi process fermentation is the most important part. Once kimchi is well fermented it tastes amazing.
Where does kimchi come from?
Fermented cabbage originated in Asia or rather in Korea. Kimchi is an integral part of Korean culture. That's why it is claimed as a popular national dish and has a traditional status whether for breakfast in the morning or for lunch or dinner. Kimchi is served at any time of the day. Because of its health benefits and deliciously spicy taste, fermented cabbage is becoming more and more popular in many cuisines all over the world.
Vegan kimchi ingredients and variation
In this recipe, I make kimchi using regular cabbage. So if you find napa cabbage you can use that but if you don't find it just don't stress and make kimchi using regular cabbage like me. I assure you your result will always be tasteful
Ingredients for this recipe
Regular cabbage: White cabbage, kale or napa cabbage, or Chinese cabbage
Rice flour
Sugar: Cane sugar, coconut sugar. or regular white or brown sugar
Radish: white or any you find
Ginger ;
Soy sauce
Chili flakes: Gochugaru or regular Kashmiri red chili powder and Chili flakes Mixed together and That I use here
Apple: You can pear also
Vegetable broth: Or just used normal water. I used here water so you don't need to worry but if you want to make an extra healthy version go harmed and use vegetable broth.
Do you have everything ready?
So why wait let's start
Homemade kimchi Using regular cabbage
First, check out all the detailed guides and including exact quantities of ingredients and instructions in the recipe box below
Step 1: Start to cut cabbage into halves and then cut it into quarters and finally into bite size pieces. Put the chopped cabbage in the container and wash thoroughly under running water drain well and put in a big container. now mix the cabbage with sea salt and let it rest for 3 to 4 hours.
After every 30 minutes mix it again. During this time cabbage loses water and gets its soft kimchi. Once it was soft, rinse it under running water and drain well. Wash 3 to 4 times. after you can use a salad spinner or pat dry the cabbage with pepper towels.
Step 2: Whisk rice and water in a saucepan. be sure to avoid lumps bring the water-flour mixture to a boil and cook until it starts to thicken. Finally, allow cooling
Step 3: Cut the vegetable.
In the meantime prepare the vegetable.
For marinade peel ginger and apple.
Also, cut carrot and radish grate thinly or slice into thin strips
Now apple and ginger in a blender and make it paste.
Step 4: Put it ginger and apple paste chili flakes, red chili powder, soy sauce, and prepared rice in a big mixing bowl. Be careful when you do this test because it is super spicy but delicious.
Step 5: Now mix the cabbage, carrots, and radish with kimchi paste and everything marinate evenly. Transfer the kimchi to a mason jar or glass container. and press it firmly to the bottom. Vegetables must be completely covered with paste.
Step 6: The now final step is to let the ferment kimchi.
Finally, seal the kimchi airtight and let rest for 2 to 3 days if it is cold weather otherwise on summer days keep it for 1 day at room temperature. and then keep it in the refrigerator.
The fermentation process may take less or more time depending on temperature. If you like it sourer then leave it at room temperature a little longer. After that place it in the refrigerator. where it keeps for at least 2 months.
Please note that the fermentation continues slowly when chilled. It tastes best when serves in the first few days after the fermentation at room temperature.
Serving suggestion
Korean bibimbap
Rice
Kimchi stew
Noodles
Or you can just have it as a side dish
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