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Before you jump to Vegan kimchi recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is today much more popular than before and rightfully so. There are numerous health conditions related to a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. There are more and more campaigns to try to get us to lead a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most people typically think that healthy diets call for much work and will significantly alter the way they live and eat. Contrary to that information, individuals can modify their eating habits for the better by making a couple of modest changes.
Initially, you should be very careful when you are shopping for food that you don’t automatically put things in your basket that you don’t want to eat. As an example, in all likelihood you have never checked the box of your favorite cereal to find out how much sugar it has. A superb healthy alternative can be porridge oats which have been shown to be great for your heart and can give you good sustainable energy at the start of the day. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a usual part of your new healthy diet.
Therefore, it should be somewhat obvious that it’s not difficult to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to vegan kimchi recipe. You can cook vegan kimchi using 15 ingredients and 12 steps. Here is how you do that.
The ingredients needed to cook Vegan kimchi:
- You need 1 Nappa cabbage (about 2-2.5kg)
- Get 150 g salt
- Provide 2 Tbsp red miso
- Take 1 Tsp sesame oil
- Use 200 g carrot shredded
- Provide 100 g grated peeled apple
- Get 1 bunch chives
- Get 30 g ginger (finely grated)
- Get 30 g garlic (finely grated)
- Provide 50 g agave syrup
- Prepare 5 g kombu (dried seaweed)
- Prepare 100 g Korean chili powder
- Use 20 g mochi-ko or glutinous rice flour
- You need 200 g water
- Take Latex or plastic gloves
Steps to make Vegan kimchi:
- 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)
- 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.
- 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.
- 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.
- 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)
- 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.
- Squeeze out water and rinse cabbage in water throughly. Squeeze out water well and tight after rinsing.
- Wear plastic gloves. Spread the kimch seasoning paste on every layer of the drained nappa cabbage leaves. Try not to break apart the leaves.
- 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.
- 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.
- 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.
- If you are not vegan, could add 2 tbsp of Thai fish sauce into the kimchi seasoning paste for deeper flavor.
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