Vegan Kimchi Step By Step Recipe The Simple Veganista

Cover How To Make Vegan Kimchi SO VEGAN (1000x600)

Table of Contents

1. What is Vegan Kimchi?
2. Why Go Vegan with Kimchi?
3. Ingredients Needed for Vegan Kimchi
4. Step-by-Step Instructions for Making Vegan Kimchi
5. How to Store Vegan Kimchi

What is Vegan Kimchi?

Vegan kimchi is a traditional Korean dish made from fermented vegetables. It is a staple food in Korean cuisine and is usually served as a side dish. The traditional recipe for kimchi includes fish sauce or shrimp paste, but vegan kimchi is made without any animal products. Instead, it uses ingredients like soy sauce or miso paste to add flavor.

Why Go Vegan with Kimchi?

There are many reasons to go vegan with kimchi. First, it is a great way to add more vegetables to your diet. Kimchi is made from a variety of vegetables, including cabbage, radish, and carrots. These vegetables are rich in vitamins and minerals, making kimchi a healthy addition to your meals.

Second, going vegan with kimchi means that you are not contributing to the exploitation of animals. Traditional kimchi recipes include fish sauce or shrimp paste, which are made from animal products. By making vegan kimchi, you are choosing a more ethical and sustainable option.

Lastly, vegan kimchi is just as delicious as traditional kimchi. The use of soy sauce or miso paste adds a savory flavor that is similar to fish sauce. You won't even miss the animal products!

Ingredients Needed for Vegan Kimchi

• 1 head of napa cabbage
• 1 daikon radish
• 1 cup of carrots
• 1/2 cup of green onions
• 1/4 cup of garlic cloves
• 1/4 cup of ginger root
• 1/4 cup of gochugaru (Korean red pepper flakes)
• 1/4 cup of soy sauce
• 1/4 cup of miso paste
• 1 tablespoon of sugar
• 1 tablespoon of salt
• 1/2 cup of water

Step-by-Step Instructions for Making Vegan Kimchi

1. Cut the cabbage into bite-sized pieces and place in a large bowl. Add the salt and massage the cabbage until it starts to release its liquid.
2. Let the cabbage sit for 2 hours, then rinse it with cold water and drain.
3. Grate the radish and carrots and chop the green onions.
4. In a blender, combine the garlic, ginger, gochugaru, soy sauce, miso paste, sugar, and water. Blend until smooth.
5. In a large bowl, mix together the cabbage, radish, carrots, and green onions. Pour the blended sauce over the vegetables and mix well.
6. Transfer the mixture to a large jar or container with a lid. Make sure to press down on the vegetables to release any air bubbles.
7. Let the kimchi ferment at room temperature for 1-2 days. You can taste it every day to see if it has reached your desired level of sourness.
8. Once it is fermented to your liking, store the kimchi in the refrigerator.

How to Store Vegan Kimchi

Vegan kimchi can be stored in the refrigerator for up to 1 month. It will continue to ferment in the refrigerator, so the longer it sits, the more sour it will become. Make sure to keep the kimchi in an airtight container to prevent it from drying out.

Conclusion

Making vegan kimchi is a great way to add healthy and delicious fermented vegetables to your diet. It is also a more ethical and sustainable option than traditional kimchi recipes that include animal products. With the right ingredients and step-by-step instructions, you can easily make your own vegan kimchi at home. Give it a try and enjoy the tangy, savory flavor of this Korean staple dish!