Vegan Kimchi — the quintessential Korean fermented cabbage that’s tangy, spicy, and salty! Made with gochugaru, garlic, and apples, you’ll be hooked onto its crunch and freshness from the first bite!
Making kimchi is usually a very intensive process but this method is super simple and easy! Just mix the veggies with aromatics like garlic and ginger, spices like gochugaru, and apples or pears for sweetness, and you’re ready to ferment!
Full of probiotics, pairing this kimchi with your dishes even helps maintain healthy digestion by promoting gut health! And what’s better than a healthy, tangy, spicy condiment for all your Korean cravings!
STEPS FOR MAKING VEGAN KIMCHI:
Vegan Kimchi — the quintessential Korean fermented cabbage that’s tangy, spicy, and salty! Made with gochugaru, garlic, and apples, you’ll be hooked onto its crunch and freshness from the first bite! Full of probiotics, pairing this kimchi with your dishes helps maintain healthy digestion by promoting gut health!
- 1 napa cabbage , diced, approx. 2lbs (or any other cabbage wil also work)
- 4 ½ tbsp salt
- 2 cups water
- 2 tbsp rice flour
- 1 medium onions , sliced
- 2 inch ginger
- 4 cloves garlic
- 1 apple , or pear
- 1/4 cup daikon (radish) , cut into matchsticks (optional)
- 1/4 cup carrots , cut into matchsticks
- 7 green onions , cut into long pieces
- 1/4 cup gochugaru (korean chili flakes) , use less if you want it less spicy
- 1 tbsp soy sauce
In a large bowl, mix together 1 1/2 cups room temperature water and 3 tbsp salt. Add in your cabbage, give it a mix, and let soak for 3-4 hours in the brine.
Meanwhile, in a small saucepan mix together 1/2 cup water with your rice flour until it becomes a smooth paste. Heat it on medium heat for 6-7 minutes until it thickens. Set aside and let it cool to room temperature.
In a blender, add your onion, ginger, garlic, and pear/apple. Grind into a smooth paste. Set aside in a small bowl.
Drain your cabbage and wash it under running water. Let drain and dry for 15 minutes.
In a large mixing bowl, mix together with your hands your cabbage, carrots, daikon (white radish), green onions, rice flour paste, onion-ginger-garlic-apple paste, 1 1/2 tbsp salt (according to taste), gochugaru, and soy sauce. Once well combined, taste the kimchi and adjust any seasonings as needed. If your apple/pear was not as sweet, you might want to add some sugar to balance the taste.
Transfer into a sterilized, airtight glass container, making sure to pack the kimchi down to remove any air bubbles. Make sure to leave at least 1 inch at the top for any gasses that are released during fermentation.
Let your kimchi sit on the counter for 1-2 days to kickstart the fermentation process. After this time, open the container and pack the kimchi down with a spoon. You might also see bubbles, which means it’s fermenting! Taste to make sure you like the flavor and then transfer to the fridge for a slow fermenting. Enjoy for the next 1-2 months!
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