Vegan Kimchi
Description
Below I will go into more detail. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Remove the top spoiled leaves from the Napa cabbage. Trim the core with a vegetable peeler as well. Cut in half. On each half, make a small cut at the base of the core, but do not cut all the way through.
- 3
Step 3
Thoroughly rinse each leaf of napa cabbage under cold water. Shake off and squeeze out excess water. Then rub each leaf generously with salt on both sides. Place in a deep container and leave for 3-4 hours so that the cabbage leaves soften and release liquid. During this time, turn the cabbage over once and drain the liquid it has released.
- 4
Step 4
Cook a concentrated broth from shiitake mushrooms and wakame seaweed. Cool, strain the broth, and set aside.
- 5
Step 5
For the kimchi dressing, mix water with rice flour, bring to a boil, and simmer for a couple of minutes until the liquid thickens. Add the sugar at the end, remove from the heat, and let cool.
- 6
Step 6
Cut the green onions into 2–3 cm pieces. Finely chop the ginger and garlic. Peel the daikon and carrot, then grate them on a Korean-style carrot grater.
- 7
Step 7
When the kimchi dressing has cooled, add soy sauce and 50 ml of shiitake and nori broth to it. Also add ginger, hot ground pepper, and garlic. Mix. You should get a thick red paste.
- 8
Step 8
Add daikon, carrot, and green onion to the paste. Mix again.
- 9
Step 9
Thoroughly rinse the Napa cabbage in water several times, then squeeze out the excess water. Tear each half in half again through the cut at the core. Thoroughly spread vegetable paste on each cabbage leaf.
- 10
Step 10
Roll the Napa cabbage into a bundle and place it in a food container. Cover with a lid. Leave to ferment for 1–2 days at room temperature. After that, the kimchi can be stored in the refrigerator and eaten.
- 11
Step 11
Vegan kimchi is ready, enjoy your meal!