Vegetarian kimchi –Hey there, fellow food adventurers! Are you ready to dive into the zesty world of kimchi? Today, we’re taking a delightful leap into the realms of vegetarian and vegan kimchi, popularly known as Chaesik-kimchi. This recipe is not only packed with flavor but is also a fantastic way to add some excitement to your meals. Let’s roll up our sleeves and get started!
Behold the Kimchi Masterpiece!
Check out this vibrant plate of vegetarian bliss. Who knew pickled vegetables could look this good?
Ingredients to Create Your Kimchi Magic
Here’s what you’ll need to conjure up this delightful dish:
- 1 small Napa cabbage, cut into quarters
- 1 cup sea salt
- Water (enough to soak the cabbage)
- 1 radish, julienned
- 1 carrot, julienned
- 5 green onions, chopped
- 5 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon gochugaru (Korean red pepper flakes)
- Sesame seeds for garnish (because everything is better with a sprinkle!)
Instructions: Let’s Get Kimchi-ing!
Now that you’ve got your ingredients ready, it’s time for the good stuff – making kimchi!
- Start by soaking the quartered Napa cabbage in a large bowl of water mixed with sea salt. Let it soak for about 1 to 2 hours, turning occasionally. This will make it nice and crunchy!
- After soaking, rinse the cabbage under cold water to remove excess salt and let it drain in a colander.
- In a separate bowl, combine the julienned radish, carrot, green onions, minced garlic, grated ginger, sugar, soy sauce, and gochugaru. Mix well to create a flavorful paste!
- Take your drained cabbage and mix it thoroughly with the prepared paste. Get your hands in there and ensure that every leaf is covered with the spicy goodness!
- Pack the kimchi tightly into a clean jar, leaving some space at the top for fermentation. Don’t worry if you mess up; this is about getting your hands dirty!
- Seal the jar and let it sit at room temperature for about 1 to 2 days to ferment. After that, pop it in the fridge to slow down the process and enjoy your creations!
And there you have it! Homemade vegetarian and vegan kimchi that will spice up any dinner table. Pair it with rice, use it in a stir-fry, or simply munch on it straight from the jar. Your taste buds will thank you!