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vegan kimchi

Vegan Kimchi Recipe

Make this vegan kimchi that is so tasty and
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Ingredients Method

Ingredients
  

Vegetables
  • 5.5 pounds Napa cabbage 1 big head or 2 medium heads
  • 7 oz Onions Julienned and lightly cooked
  • 7 oz Green onions Julienned and lightly cooked
  • 7 oz Purple cabbage Julienned
  • 7 oz Salt
  • 3.5 oz Carrots Julienned
Ingredients for sauce
  • 1/2 cup Water
  • 1/3 cup Oats
  • 1.7 oz Garlic
  • 0.7 oz Beet
  • 1.7 oz Date paste
  • 0.2 oz Dried wakame
  • 0.5 oz Dried shiitake mushroom
  • 1 tsp Turmeric Powder
  • 1/4 tsp Black Pepper Ground
Raw Ingredients for sauce
  • 7.7 oz Gochugaru Korean red pepper flakes
  • 3.5 oz Soy sauce
  • 0.7 oz Ginger
  • 1.7 oz Apples Optional
  • 1.7 oz Pears Optional

Method
 

How to Prepare Kimchi Vegetables
  1. Cut the napa cabbage in half and trim off the bottom of the cabbage. Slice the rest of the leaves thinly into finger size.
  2. Julienne onions and green onions and lightly cook them with a little bit of water in a pan. You want the raw smell of the aromatics but still want to have the vegetables crunchy.
  3. Julienne carrots and purple cabbage.
  4. In a big pot, throw in all the vegetables. Sprinkle the salt and mix them well. After a few hours, the vegetables should be withered, and have taken water out of them.
How to Make Kimchi Sauce
  1. In a pot, pour water, oats, garlic, beet, date paste, dried wakame, dried shiitake, turmeric, and black pepper.
  2. Bring it to a boil and cook for 5 minutes. Leave it to rest and cool it down for 30 minutes.
  3. Blend everything in a blender with fresh ginger. You can add the optional apple and pear in the blender now.
  4. Mix Gochugaru (Korean red pepper flakes) and soy sauce with the rest of the sauce.