Ingredients
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the Vegan Kimchi:
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2 medium Napa cabbage (about 1 kg), thinly sliced
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2 carrots , peeled and grated
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2 daikon radishes , peeled and julienned
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1/2 English cucumber , halved lengthwise and sliced into thin half moons
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1 green onion , thinly sliced, white and light green parts only
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1/4 cup filtered water
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1 tablespoon apple cider vinegar
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2 teaspoons salt
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2 teaspoons sugar
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1 tablespoon gochugaru (Korean chili flakes), plus more for serving
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2 cloves garlic , minced
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1 tablespoon fresh ginger, minced
Directions
Sub-Title: Spicy, Delicious, Gut Healthy Recipe
Description: This easy and budget-friendly fermented vegan kimchi is packed with nutrients from seasonal vegetables, probiotics, and delicious flavors! It can be prepared in just 30 minutes and ready to eat within a week. Perfect as a side dish, sandwich spread, or snack.
Ingredients:
For the Vegan Kimchi:
* 2 medium Napa cabbage (about 1 kg), thinly sliced
* 2 carrots, peeled and grated
* 2 daikon radishes, peeled and julienned
* 1/2 English cucumber, halved lengthwise and sliced into thin half moons
* 1 green onion, thinly sliced, white and light green parts only
* 1/4 cup filtered water
* 1 tablespoon apple cider vinegar
* 2 teaspoons salt
* 2 teaspoons sugar
* 1 tablespoon gochugaru (Korean chili flakes), plus more for serving
* 2 cloves garlic, minced
* 1 tablespoon fresh ginger, minced
Instructions:
1. In a large bowl, mix together the water, apple cider vinegar, salt, and sugar until the salt and sugar have dissolved. Add the cabbage mixture and toss well to coat.
2. Pack the kimchi mixture tightly into a glass jar or ceramic pot with a lid. Press down firmly to release any air bubbles.
3. Place the garlic, ginger, and chili flakes in a small bowl. Using a muddler or the back of a spoon, crush the garlic and ginger to release their juices. Stir in the salt until it forms a thick paste.
4. Drizzle the reserved brine over the top of the kimchi, leaving about 1 inch headspace. Cover the container with plastic wrap and secure the lid.
Let the kimchi ferment at room temperature for 3-5 days, or until desired taste and texture are achieved. You may need to press the vegetables under the liquid using a weight or something heavy like a clean jar filled with water.
For best results, store the kimchi in the fridge after fermentation and use within 2 weeks.
Nutrition Facts (per serving):
Calories: 31kcal
Carbohydrates: 7g
Protein: 1g
Dietary Fiber: 2g
Sodium: 1mg
Potassium: 100mg
Difficulty Level: Easy
Total Time Needed: 30 minutes + 1 week fermentation
Steps
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1
Done
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In a large bowl, mix together the water, apple cider vinegar, salt, and sugar until the salt and sugar have dissolved. Add the cabbage mixture and toss well to coat. |
|
2
Done
|
Pack the kimchi mixture tightly into a glass jar or ceramic pot with a lid. Press down firmly to release any air bubbles. |
|
3
Done
|
Place the garlic, ginger, and chili flakes in a small bowl. Using a muddler or the back of a spoon, crush the garlic and ginger to release their juices. Stir in the salt until it forms a thick paste. |
|
4
Done
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Drizzle the reserved brine over the top of the kimchi, leaving about 1 inch headspace. Cover the container with plastic wrap and secure the lid. Let the kimchi ferment at room temperature for 3-5 days, or until desired taste and texture are achieved. You may need to press the vegetables under the liquid using a weight or something heavy like a clean jar filled with water. For best results, store the kimchi in the fridge after fermentation and use within 2 weeks. Nutrition Facts (per serving): Calories: 31kcal Difficulty Level: Easy |
