Vegan kimchi

Name: Vegan kimchi
Cuisine: American
Ingredients: 1 Nappa cabbage (about 2-2.5kg); 150 g salt; 2 Tbsp red miso; 1 Tsp sesame oil; 200 g carrot shredded; 100 g grated peeled apple; 1 bunch chives; 30 g ginger (finely grated); 30 g garlic (finely grated); 50 g agave syrup; 5 g kombu (dried seaweed); 100 g Korean chili powder; 20 g mochi-ko or glutinous rice flour; 200 g water; Latex or plastic gloves

Earth @cook_14452430

Real kimchi contains fish product, but I wanted to make easy vegan version, and it turned out so good.

Earth @cook_14452430

Real kimchi contains fish product, but I wanted to make easy vegan version, and it turned out so good.

Saved

Ingredients

1Nappa cabbage (about 2-2.5kg)
150 gsalt
2 Tbspred miso
1 Tspsesame oil
200 gcarrot shredded
100 ggrated peeled apple
1 bunchchives
30 gginger (finely grated)
30 ggarlic (finely grated)
50 gagave syrup
5 gkombu (dried seaweed)
100 gKorean chili powder
20 gmochi-ko or glutinous rice flour
200 gwater
Latex or plastic gloves

Saved

Steps

1

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)
2

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.
3

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.
4

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.
5

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)
6

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.
7

Squeeze out water and rinse cabbage in water throughly. Squeeze out water well and tight after rinsing.
8

Wear plastic gloves. Spread the kimch seasoning paste on every layer of the drained nappa cabbage leaves. Try not to break apart the leaves.
9

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.
10

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.
11

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.
12

If you are not vegan, could add 2 tbsp of Thai fish sauce into the kimchi seasoning paste for deeper flavor.