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vegan-kimchi-recipe

Vegan Kimchi Recipe

A simple and delicious vegan kimchi recipe.
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Preparation Time: 30 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Korean
Servings: 4 servings
Calories: 50 kcal

Ingredients 

Main Ingredients

  • 1 large Napa cabbage chopped
  • 1 cup Carrot julienned
  • 1 cup Daikon radish julienned
  • 4 cloves Garlic minced
  • 1 tablespoon Ginger minced
  • 2 tablespoon Korean red pepper flakes (gochugaru)
  • 2 tablespoon Soy sauce
  • 1 tablespoon Sugar
  • 1 tablespoon Salt

Instructions 

  1. 1. In a large mixing bowl, combine chopped Napa cabbage with salt. Massage the salt into the cabbage until it starts to soften. Let it sit for 30 minutes.
  2. 2. Rinse the cabbage under cold water to remove excess salt. Drain well.
  3. 3. In a separate bowl, mix garlic, ginger, Korean red pepper flakes, soy sauce, and sugar to create the kimchi paste.
  4. 4. Add the cabbage, carrot, and daikon radish to the kimchi paste. Mix well to ensure all vegetables are coated.
  5. 5. Pack the mixture into a fermentation jar, pressing down to remove air bubbles. Leave some space at the top for expansion.
  6. 6. Let the jar sit at room temperature for 1-5 days. Check daily and press down the vegetables if needed. Once fermented to your liking, store in the fridge.

Nutritional Value

Calories: 50kcal | Carbohydrates: 10g | Protein: 2g | Sodium: 700mg | Potassium: 200mg | Fiber: 3g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 1mg

Keywords

Kimchi, Vegan
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