EASIEST VEGAN TRADITIONAL KIMCHI EVER MADE!

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How to make the easiest vegan Korean kimchi ever! I am soooo excited to share this recipe with you guys!! This is by far the most delicious and uncomplicated kimchi I have ever made, after years of perfecting this recipe I have finally come to ​fail-proof traditional kimchi so amazing it is beyond this world!

I hope you guys enjoy it!
Cheers!
CJ

Ingredients for THE EASIEST VEGAN TRADITIONAL KIMCHI EVER MADE!

FOR THE PORRIDGE:

– 1 cup of water
– 2 TBSP glutinous rice flour or cornstarch or potato starch
– 1 TBSP sugar
– 1 onion
– 3 cloves garlic
– 1 thumb size ginger
– 1/2 pear, grated

FOR THE KIMCHI MIXTURE:

– 1 organic napa cabbage
– 2 cups kosher salt
– 1/2 cup carrots, matchstick cut
– 1/2 cup daikon radish, matchstick cut
– 1 cup spring onions, chopped
– 1/2 cup leeks, finely chopped
– 1/2 cup chives
– 3 TBSP Korean red pepper flakes (gochugaru)
– 1 TBSP Korean red pepper paste (gochujang)
– 3 TBSP soy sauce (or vegan oyster, or vegan fish sauce)
– 1 TBSP vegetarian stir fry sauce (optional)

👉 PRINTABLE RECIPE: https://chefjanapinheiro.com/fail-proof-kimchi-easy-and-simple-traditional-vegan-kimchi/

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——————– Read more about the benefits of Kimchi: ——————–

http://chefjanapinheiro.com/2018/01/health-benefits-of-kimchi/

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List of Korean products you can buy online:

Gochujang: http://amzn.to/2mQb2u3

Gochugaru: http://amzn.to/2rnejWt

Vegan fish sauce: http://amzn.to/2DsERdr

Soy sauce: http://amzn.to/2DpxtQY

Vegetarian stir-fry sauce: http://amzn.to/2FOPdTs

Glutinous rice flour: http://amzn.to/2DmUqUV

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Check out the blog for more videos, recipes, and stories about EASIEST VEGAN TRADITIONAL KIMCHI EVER MADE:

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EASIEST VEGAN TRADITIONAL KIMCHI EVER MADE! recipe by Chef Jana Pinheiro

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Music credits: Feelin Good by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100475
Artist: http://incompetech.com/

Comments

CarolLynnWilliams says:

3 questions please:

1) how spicy does this end up (heat level) ???

2) do you divide the sauce in quarters before applying it to the quartered Napa ???

3) when you're demonstrating the recipe, it looks like you have two different periods of 72-hour fermentation. But in one of your answers in these comments, you say something about 24 to 72 hours. I'm a little confused. What is the timing ???

Justine D'odd says:

Thank you! You are my favorite vegan chef to learn from… I'm so excited to make this while I'm here in 'lock-down' with a wombok cabbage, carrot and time on my hands!

N McCutcheon says:

I absolutely adore kimchi and always have some in my dedicated kimchi fridge. I recommend checking out The Korean Vegan. It’s Joann’s website and IG. She has an amazing “fishy sauce” recipe that I make and use for my kimchi. Takes to another level of deliciousness. I like mine super sour. Kimchi is life!

Firstname Lastname says:

Brilliant. Best how to video on making Kim Chee. Easy peasy lemon squeazy.

patty 8873 says:

Do you ferment it at room temperature I’m assuming? Not the refrigerator?

Angela Hill says:

Beautiful Jana!

Healthy Vegan Living says:

Hi Chef Jana I am watching this playlist. Like 29 Gary

She Cooks says:

vegan Kimchi looks so healthy

Andrea Gutierrez says:

Very easy to follow, well explained and simplified, thanks a bunch, Jana!💖💖👍👍

Andrew Pryor says:

the recipe​ is very nice but you are HOT!🔥 and the accent, kills me😋😍

Lynne Mayers says:

Really easy, I must say. I was used to have kinchi like, all the time then found out its​ not vega, they add all sorts of stuff such as anchovies, pork belly, squid, you name it. And the vegan ones lack the sea flavors from the sea flavors, how to fix this?

Hailey Bakes says:

Looks amazing😍😋

jepsen64 says:

Awesomeness!!!!👍👍👍

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