The best homemade vegan kimchi recipe
Your favourite Korean dish can be also vegan. Learn with this easy recipe how to make the best homemade vegan kimchi. Don't miss it!
The recipe can be found in this article
High-protein meals for vegetarians, vegans, and weight watchers
- 2 bok choy
- 2 cups salt
- 1 carrot
- 1⁄4 turnip
- 4 chives
- 40 g chili pepper
- 1⁄4 ks onion
- 1 ks small of ginger
- 3 cloves garlic
- 1⁄2 Cup water
- 4 tablespoon sugar
- 1 Cup Korean chilli powder
- Toasted sesame seeds
Remove the outer part of the Chinese cabbage, cut it into 4 parts vertically and soak them in water.
Put grain salt between the leaves and add water until it fills half of the Chinese cabbage. Leave for 3 to 5 hours until soft. Rinse several times in cold clean water.
Let all the water drain out for more than 30 minutes.
Soak the dried chilli for more than one hour. Then cut and remove the seeds.
Cut the carrot, turnip and spring onion into thin strips. Place in a bowl.
Blend the chilli, onion, ginger, garlic and water.
Put the mixture from the blender into a bowl. Add the chopped vegetables and mix.
Add sugar and gochugaru. Mix together.
Apply a little sauce, leaf by leaf of the Chinese cabbage.
Store in a topper and leave to ferment for half a day or a day.
Store in the refrigerator and enjoy whenever you like.