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Before you jump to Vegan kimchi recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
The benefits of healthy eating are today being given more publicity than ever before and there are good reasons for doing this. The overall economy is affected by the number of men and women who suffer from diseases such as hypertension, which is directly associated with poor eating habits. Wherever you look, people are encouraging you to live a healthier lifestyle but then again, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. People typically assume that healthy diets call for a great deal of work and will significantly alter how they live and eat. Contrary to that information, people can alter their eating habits for the better by carrying out several simple changes.
You can obtain results without needing to remove foods from your diet or make considerable changes right away. Even more crucial than entirely altering your diet is simply substituting healthy eating choices whenever you can. As you become accustomed to the taste of healthy foods, you will see that you’re eating more healthily than before. As you continue your habit of eating healthier foods, you will find that you no longer wish to eat the old diet.
All in all, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to vegan kimchi recipe. You can cook vegan kimchi using 8 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Vegan kimchi:
- Provide 1 large Napa Cabbage
- Get Diacon radish
- Get 1 bunch green onion
- Use 1 whole garlic bulb
- Get 2 tbs sea salt
- You need Korean red chili flake gogogun or paste
- Use 2 tbs sugar
- Prepare 2 tbs corn starch (make a slurry)
Steps to make Vegan kimchi:
- Take cabbage and take a part and fill sink with cold water emerge cabbage. In a huge bowl drain cabbage. Put sea salt all over cabbage mix and lightly push on the leafs (so you hear the membrane breaks) set aside with a towel over top for 4 hours
- Rinse cabbage drain chop in 1 inch pieces same with diacon radish
- Mix in another bowl the Korean chili flake, (put on gloves this chili will burn and stain)garlic green onion, corn starch. Mix in red chili mixture together. (it should be red smells spicy and garlicky you can put less or more of the chili mixture) up to your taste.
- Put this in containers with lids that snap like Tupperware or Mason jar. Let set in refrigerator for a week or eat that day.
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