Thanks! Could you roughly tell me the weight of it, please? I do add a bit more ginger and garlic to my taste :) Optional ingredients for color and variation: carrots and/or daikon radish (grated or julienned), about a ½ cup of each. ( I always forgot to rate here i won’t forget when I come back! Packing: Place the kimchi in glass jars or containers with lid, pack down the best you can to close air pockets and leave about an inch at the top for air and gases. Next time would you mind adding a rating to your review? You need to let the salt work its magic for that long and soften the cabbage. Thanks! Another idea for your fish sauce! But if it doesn’t, you can save the liquid from the cabbage and top off the jars. Soaking will move the preparation along a lot faster than other methods used and is my preferred method. To clarify, you let it ferment for about a week in the fridge after two days in the cupboard? I made this with my paternal grandmother, and she says it’s pretty good(basically a Korean stamp of approval). You can most definelty leave out the chili flakes and use more ginger and garlic. 100% better than what you get at restaurants. I had never made anything fermented…. Set aside. Yes, I too need an alternative to pineapple juice – what is a good substitute? It should be okay to add after. I safely ferment fruit and veg in straight water, wild ferments, no mould or negative microbes. 1/4 cup pineapple juice (from a can) I just found you while surfing, looking for new plant based recipes! I see from the picture… and whenever I’ve bought kimchi that it’s really packed into the jar. I am intrigued by this vegan fish sauce. When making the sauce I put all the ingredients for the fish sauce and the sauce in the food processor together. Thanks so much, I’ll be making this again for sure! Place the kimchi in glass jars or containers with lid, pack down the best you can to close air pockets and leave about an inch at the top for air and gases. Is it because i used too much salt? What substitutes do you recommend? If using savoy or green cabbage, quarter cabbage, remove core and roughly slice. Any ideas on how to save my kimchi? She is so funny… a super sweet lady… she has a full refrigerated section filled with NOTHING BUT KIMCHEE!!! Turned out great. It got better and better the longer it was kept in the fridge. How to Use Vegan Kimchi One of my favorite ways to use kimchi is to brown some 1 inch cubes of chicken breast with sesame oil and soy sauce and then add about 2 cups of kimchi. The weather will also play a role in how fast/slow your mixture will ferment. A spicy, healthy side or snack that’s the perfect addition to any Asian dish. Trying to collect materials and need to know what size mason jars to get. Thanks for this wonderful recipe!! It’s not sweet either like I feel like your alternative would be. 2. people only eat fermented one. It’s made with peppers that have a softer and milder spice, and impacts kimchi flavor greatly. I just tried this one from Mother In Laws Kimchi (affiliate link) red pepper flakes and thought it had a nice flavor. Hey! 1. people only eat freshly made one I left it for 3 days in a cupboard and by then I could smell it in the outside hallway! Happy birthday, auntie! I was wondering if I did step 10 correctly. But I had been craving Kimchi for a while. We’d love to see your kimchi in action. Whoop! I will be only making my own from now on. Thanks so much! Hi Rena! I assure you the results will always be healthy and delicious! Next time, try that and it should help with the saltiness! But i have a question, could i use normal sugar instead of coconut sugar? Can this be made with just green cabbage? I was thinking that next time I would make 1 & 1/2 times the sauce (or even double the sauce). I know go big or go home. Hi there… I realize this is a vegan recipe but if I wanted to use fish sauce instead of the vegan version what would be the quantity I would need. Can’t wait to try on a few days! Hi Brittny, we haven’t tried that and aren’t sure how it would turn out. SHOP     SUBSCRIBE   |   RECIPE INDEX, © 2019 THE SIMPLE VEGANISTA | A VEGAN FOOD BLOG, 1 tablespoon each cayenne & Hungarian paprika. Hi, I’ve been making kimchii for a while now, but my latest effort was not a pretty red color like in the photos of recipes. I’ll go with apple/lemon and see if it works. Quarter the cabbage. I’m excited to try vegan kimchi. What can I use instead of pineapple juice? Combine salt with 2 cups of lukewarm water, stir to dissolve salt. Then, the cabbage (I prefer napa or savoy) is quartered, rinsed, dried, and its core removed. This is my go to kimchi recipe now. I used an Asian pear in this recipe because I like how sweet and juicy they are, and they help make a nice seasoning paste. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! I am curious about the salting, waiting, and flipping process of the cabbage. I’m gearing up now to make another huge batch of this to send to some loved ones. Finally, I have found it best to refrigerate this slightly BEFORE it’s as sour as you like. Slice quarters laterally into 2 inch chunks, as shown above. You may notice it bubbling, this is perfectly normal as the kimchi is fermenting. I’ve made lots of kimchi and never seem to get the perfect combination like the ones I buy at the store.. until now! Kimchi relies on fermentation, or the digestion of sugars into acid, gases, or alcohol (not the tipsy kind). We just made our second batch of this stuff in a week! Wash your hands and turn each section of cabbage over so it’s facing the opposite direction. In my most recent batch I didn’t have coconut sugar so I used maple syrup and WOW it is tasting great! Thanks for sharing that tip! Either use your hands (with gloves on pref to protect from the chili pepper) or simply use wooden spoons to toss everything. By the time summer came around, the Kim Chi was quite sour. Be generous when coating, but also keep in mind you need enough sauce to coat all of the cabbage. Next place your cabbage in a large mixing bowl and begin packing a generous amount of sea salt in between each of the leaves. I just made my first batch of kimchi and I’m so excited to try it. This is a vegan ... source Oh my gosh. xo. After recovering from a severe parasite and only being able to keep down broth and rice gruel for a month, I open my fridge to discover my roomate’s “present”. Let us know how it turns out! May I ask why coconut sugar and have you tried white or honey instead? I’ll pass on the brownie,’ but ‘If you don’t get that brownie away from me, I might get sick.’. It’s super helpful for us and other readers! But…..this kimchi sounds stellar. It’s quite a therapeutic process, which can happen in the background while you do other things. Making it again today. It’s also a “to taste” sauce so you’ll be able to tell there! Thank you for your kind words and suggestion, Cara! I love my local store’s Kim Chee. The process of making homemade vegan kimchi. My question is now that we want to transfer, do we change over to regular lids or keep the fermenting lids on? It looks delicious! I made this for a Korean friend at the start of the pandemic. Hi Joanne, that should work! Basically you need to create an anaerobic environment so that the good bacteria you want can go to work, and bad bacteria doesn’t have a chance to grow. We’re so glad it turned out well! As my glass was already full I used the rest to marinate my Tempeh & chickpeas & roasted it in the oven , while I made a quick vegetable soup with coriander & added the Tempeh & Chickpea mix to the soup when I served it. Set aside. :) Also, I want to store the other 3 jars to eat later, so should we use canning lids and boil jars as I would with jams, to give them longer shelf life? will that work? I’ve always wanted to try and make kimchi. Lol. I made this and it’s was delicious! I’ve started fermenting and wanted to try kimchi again. It’s simple to make homemade vegan kimchi! I actually canned this (like sealing it in the water bath & everyting), because I’m a western girl & am scared to ferment my own things in my own home. Best greeting from the west of Poland, Susanna, That’s so great to hear, Suse! I live in Cairo, Egypt where there are about 4-5 Korean restaurants and absolutely no Korean specialty stores, so finding a recipe that uses ingredients I can easily find at the vegetable market/grocery store is so convenient! After posting a picture of this vegan kimchi on my instagram story, I got a lot of messages regarding kimchi being vegan and requests for this recipe … Anything I can do to save them..? This looks delicious! What would be a good substitute for the pineapple juice? I don’t know if this is a silly question, but once it’s in the fridge, how does the fermentation “stop”? Made it up and its ready to put in jars! Have a question? Toss I wouldn’t recommend skipping this step! I’m having it with my breakfast, on top of porridge with sautéed garlic, spinach & mushrooms. 2 cups of lukewarm water, stir to dissolve salt use Nori in the fridge or is it to! ( grated or julienned ), or stir-fries as in how fast/slow your mixture will ferment or flakes as... 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