The BEST Vegan Kimchi

Hi guys! It’s finally HERE!! Vegan Kimchi recipe!!! So many of you guys asked me… Seonkyoung, how to make kimchi without fish sauce? How to make kimchi vegan?

  The BEST Vegan Kimchi

For Salting Cabbage
  • 5 lb napa cabbage (approximately 1 large or 2 medium size)
  • ¾ cup Korean kimchi sea salt or flake sea salt

For Vegan Kimchi Paste
  • 1½ cup water
  • 4 dried shiitake mushrooms
  • 1 sheet of 5”x5” dried seaweed (Konbu/Dahsima)
  • 2 Tbs sweet rice flour
  • 4 cloves garlic
  • 1 oz ginger root
  • 1 to 2 fresh red chili (optional)
  • 6 to 8 oz well ripped persimmon (approximately 2 medium size), peeled
  • 1 Tbs salt
  • ¾ cup gochugaru, Korean red pepper flakes (reduce amount to ⅓ to ½ cup if you like mild spicy)

For Vegetables
  • 8 to 10 oz Korean radish or daikon, peeled and thinly julienne
  • 4 green onions, halves in lengthwise then cut into 1-inch long pieces
  • 4 oz Korean mustard, thinly julienne carrot or garlic chive
  • 2 Tbs sesame seeds

  1. Cut napa cabbage in quarter lengthwise, and remove stem then cut into bite size. 
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