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Vegan kimchi
Vegan kimchi

Before you jump to Vegan kimchi recipe, you may want to read this short interesting healthy tips about Energy Raising Snack foods.

Ingesting healthy foods tends to make all the difference in how we feel. Whenever we eat more healthy snacks and less of the bad ones we typically feel much better. A little bit of pizza will not cause you to feel as healthy as eating a fresh green salad. This can be a problem, however, when it comes to eating between meals. Finding snacks that will help us feel better and increase our energy levels often involves lots of shopping and painstaking reading of labels. Why not try one of many following nutritious snacks the next time you need some extra energy?

When searching for a convenient healthy snack, don’t forget about yogurt. Eating natural yogurt in place of a wholesome larger lunch just isn’t a good idea. You can not beat yogurt whenever it comes to a healthy snack though. It is made up of a great deal of calcium, protein, and B vitamins. Yogurt is often eaten to help manage the digestive system because it is so easily digestible by most people. Fast hint: select unsweetened yogurt and add in walnuts or flaxseeds. It’s an easy way to lessen sugar while still enjoying a tasty snack.

A large variety of instant health snacks is easily accessible. Being healthier doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to vegan kimchi recipe. To cook vegan kimchi you only need 15 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to cook Vegan kimchi:
  1. Get 1 Nappa cabbage (about 2-2.5kg)
  2. Get 150 g salt
  3. Take 2 Tbsp red miso
  4. Prepare 1 Tsp sesame oil
  5. Provide 200 g carrot shredded
  6. Take 100 g grated peeled apple
  7. Get 1 bunch chives
  8. Prepare 30 g ginger (finely grated)
  9. You need 30 g garlic (finely grated)
  10. Get 50 g agave syrup
  11. Provide 5 g kombu (dried seaweed)
  12. Use 100 g Korean chili powder
  13. Take 20 g mochi-ko or glutinous rice flour
  14. You need 200 g water
  15. Provide Latex or plastic gloves
Instructions to make Vegan kimchi:
  1. Soak dried kombu seaweed in a small amount of water for about 3 min until soft enough to shread by scissors. Shread them very thinly and cut them into about half length of matchsticks. Wipe off any water and set aside. (The image is the dried kombu before soaking in water)
  2. Cut nappa cabbage into 4 pieces. Using your hand with 150g of salt, grab salt and rub it thoroughly on each layer of Nappa cabbage.
  3. Line up the salted nappa cabbage in a large container(Could use a large pot or a pan that has depth) and put a plate or catting board and place heavy weight to extract moisture from cabbage. Leave it for about 1 hour or so.
  4. Grate the garlic, ginger and peeled apple. Shread the carrot finely, and cut the chives into the same size of carrot. In a large bowl, combine them together with shredded kombu, 2tbs of miso, sesame oil and Korean chilli powder.
  5. Using small cooking pot cook the mixture of 20g of mochi-ko (glutinous rice flour) and 200ml of water with medium low heat until it forms glue like texture and thickness. Make sure to constantly mix when cooking. (This will be a binder for all ingredients in the bowl for making kimchi seasoning paste)
  6. Pour the sticky mochi-ko mixture into the bowl with all the ingredients and mix well. Now your kimchi seasoning paste is ready. Set aside.
  7. Squeeze out water and rinse cabbage in water throughly. Squeeze out water well and tight after rinsing.
  8. Wear plastic gloves. Spread the kimch seasoning paste on every layer of the drained nappa cabbage leaves. Try not to break apart the leaves.
  9. When all the layers are coverd by paste, gently put it in a container. Place plastic wrap to cover the kimchi and seal and leave it in room temperature for a day.
  10. Keep it in refrigerator and rest it for another 2-3days, then ready to cut and eat. It will last for about one month when kept in fridge.
  11. Note: Korean chili powder can be found at Korean grocery store. Kombu seaweed, mochi-ko(or glutinous rice flour) and red miso can be found at Japanese/Korean/Chinese grocery store.
  12. If you are not vegan, could add 2 tbsp of Thai fish sauce into the kimchi seasoning paste for deeper flavor.

Even though it seems Making kimchi requires a bit of prep and a few different steps. I would say there are four main steps to this. Vegan kimchi is very simple to make. It's also full of beneficial bacteria and cheap to make. Check out this complete recipe and video.

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