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VIDEORECIPE 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!
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Ingredients
number of servings
1
- 2 bok choy
- 2 cups salt
- 1 carrot
- 1⁄4 turnip
- 4 chives
- 40 g chili pepper
- 1⁄4 a piece onion
- 1 a piece small of ginger
- 3 cloves garlic
- 1⁄2 Cup water
- 4 tablespoon sugar
- 1 Cup Korean chilli powder
- Toasted sesame seeds
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Directions
90 min.
1. Step
Remove the outer part of the Chinese cabbage, cut it into 4 parts vertically and soak them in water.
2. Step
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.
3. Step
Let all the water drain out for more than 30 minutes.
4. Step
Soak the dried chilli for more than one hour. Then cut and remove the seeds.
5. Step
Cut the carrot, turnip and spring onion into thin strips. Place in a bowl.
6. Step
Blend the chilli, onion, ginger, garlic and water.
7. Step
Put the mixture from the blender into a bowl. Add the chopped vegetables and mix.
8. Step
Add sugar and gochugaru. Mix together.
9. Step
Apply a little sauce, leaf by leaf of the Chinese cabbage.
10. Step
Store in a topper and leave to ferment for half a day or a day.
11. Step
Store in the refrigerator and enjoy whenever you like.
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