How To Make Amazing Healthy Kimchi | Vegan and Vegetarian Version | 건강한 채식김치

 

How To Make Amazing Healthy Kimchi  

Vegan and Vegetarian Version

Annyeonghaseyo! Hello, K Friends! It’s nice to see you here on my blog! Last week, one of my YouTube friends asked me how to make vegan Kimchi. Normally, general kimchi uses fish sauce so it has a deeper flavor, whereas vegan kimchi doesn’t use fish sauce so the taste is much lighter and cleaner. 

If you are curious about how to make good vegan kimchi without fish sauce, read until the end. Then, let's make it together! 

Ingredients: 3 lbs. napa cabbage, 8 scallions, 1T flour, 5 small pieces kelp, dried mushroom, 1 1/2C water, 1/2 cup of coarse salt

Seasoning: 1/2C red pepper powder, 1/2C vegetable broth, half an apple, radish (same as the size of an apple), 10 cloves of garlic, a bit of ginger, flour paste, 1 1/2T salt, 1T sugar or honey  

Step 1: Brining Napa Cabbage 

I'm going to use 3 pounds of a medium size cabbage. Depending on the size of the napa cabbage, the amount of ingredients may vary slightly.

 

Cut the thick white part of the cabbage lengthwise in half. You can split the rest with your hands. Cut it in half again. and remove the root. 

The inner cabbage is small, so cut it once or twice. The bigger stems can be sliced vertically like this and cut into bite-sized pieces. 

You can cut the rest of the cabbage in the same way. Tip: Wash the cabbage once in water. If you wash the cabbage in water and sprinkle salt, the cabbage will be brined well. 

You can use half a cup of Korean coarse sea salt. Sprinkle the cabbage with salt like this. 

But if you don't have it, just use table salt. When you use table salt, you have to use a smaller amount than Korean coarse sea salt, because the table salt is saltier than the coarse sea salt. You can purchase Korean coarse sea salt at a Korean grocery store or Amazon. Let it brine for about an hour. Turn it upside down so that the top is down in the middle. 

An hour later, there will be a lot of water coming out of the cabbage. 

Wash the brined cabbage twice. Then drain the washed cabbage in a basket. Let’s make kimchi seasoning while I drain the cabbage 

Step 2: Making vegetable stock and flour paste 

Let me show you how to make vegetable broth. Place 1 cup of water in a pot. Put 5 small pieces of kelp. Wash some dried mushrooms and put them in a pot. Boil it over medium high heat for 5 mins. I will use this boiled vegetable broth to season the kimchi. When you use this broth, Kimchi tastes much better than just using water.

Let me show you how to make flour paste. Put 1 tablespoon of flour in the pot. Pour half a cup of water. Stir it well. Boil it over high heat while continuously stirring. When it starts to boil, stir it over medium heat for about 2 more minutes. Cool it down before using it. Flour paste helps to mix the kimchi seasoning and ferment it well. 

Step 3: Making Kimchi Seasoning 

Cut the white part of the scallions in half. Cut the scallions into 1 inched size. 

Cut half an onion. Cut the radish into appropriate sizes. Korean people put a pear or an apple when they make kimchi seasoning. If you have a pear, you can use it. Let me use half an apple today. Apple skin is rich in dietary fiber and vitamin C, including various nutritious antioxidants, so I will use it as the skin. Cut the apple into appropriate sizes. Add about 10 cloves of garlic. Add a bit of ginger. Put all the ingredients in the blender and grind them finely. 

Pour half a cup of pre-made vegetable broth. Then, the ingredients can be ground well. I will use this finely ground sauce when I make kimchi seasoning. 

Let me show you how to make kimchi seasoning. Place half a cup of red pepper powder in a bowl. If you don't like spicy food, you can reduce the amount of red pepper powder. Put the ground sauce. 

Add flour paste. Add 1 tablespoon of sugar or honey . Add 1 and a half tablespoon of salt. 

Mix the ingredients well. 

Step 4: Mixing Kimchi

Put the drained cabbage in a large bowl. 

Add the seasoning that you just made and mix it well. Lastly, add the chopped green onions. At this stage, taste it and add more salt if it's a little bland. Healthy and delicious vegan kimchi is done.

Put the kimchi in the container. Leave kimchi out at room temperature for about half or a day and then store in the refrigerator.

How was vegan kimchi today? I think the secret to making delicious kimchi is to use good cabbage, fresh ingredients, proper cabbage brining, good seasoning, and practice. I hope you give this healthy and clean vegan kimchi a try. I’m hoping that you enjoyed today's recipe. Have a happy day! Thank you. Bye bye!

Ingredients

• 3 lbs. napa cabbage
• 8 scallions
• 1T flour
• 5 small pieces kelp
• dried mushroom
• 1 1/2C water
• 1/2 cup of coarse salt

Seasoning

• 1/2C red pepper powder,
• 1/2C vegetable broth,
• half an apple, radish (same as the size of an apple)
• 10 cloves of garlic
• a bit of ginger
• flour paste
• 1 1/2T salt
• 1T sugar or honey 

 Instructions

Step 1: Brining Cabbage

Cut the cabbage in half. Cut it in half again. Use your hands to separate the rest of the parts. Cut the bottom part of the cabbage. The stem parts are big, so cut them with a knife. And cut it into bite-sized pieces. Wash the cabbages in water. You can use half a cup of coarse salt. Pour 1 cup of water. Brine it for 1 hour. After 1 hour, wash the cabbage twice. Drain washed cabbage in colander. 

Step 2: Making vegetable stock and flour paste

Place 1 cup of water in a pot. Please add 5 small pieces of kelp and some dried mushrooms. Boil it over medium high heat for 5 mins. Add 1 tablespoon of flour to the pot and add half a cup of water. Stir well. At first, boil it over high heat and when it starts to boil, stir it over medium heat for about 2 more minutes. 

Step 3: Making Kimchi Seasoning

Cut it into 3 centimeters. Cut half an apple, radish, onion into appropriate size. Add about 10 cloves of garlic and a bit of ginger. Put all the ingredients in the blender and grind them finely. Add half a cup of red pepper powder, ground sauce, flour paste,  1 and a half tablespoon of salt, 1 tablespoon of sugar or honey in a bowl. Mix the ingredients well.

 Step 4: Mixing Kimchi

Add drained cabbage. Add the Adseasoning and mix it well. Lastly, add the green onion and mix. Healthy and delicious vegetarian kimchi is done.

Notes

• Vegetable broth can be used as a natural seasoning and makes kimchi taste better.
• If you don't have kelp or mushrooms, you can use vegetables commonly found in your refrigerator such as carrots, scallions, onions, cabbage, etc.
• If you add radish, it will make lactic acid bacteria rich and help fermentation, so make sure to add it when you make kimchi. 

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