Homemade Vegan Kimchi

Name: Homemade Vegan Kimchi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Korean, Asian
Ingredients: 113 grams small daikon radish (about; 8 cloves garlic; 1 knob 2-inch knob ginger, peeled; 118 milliliters Korean chili powder (kochukaru); 3 servings Kosher salt; 2 Tbsps white or red miso paste; 1 large head napa cabbage, cored and separated into individual leaves, about 1 pound total; 8 scallions, greens roughly chopped, whites reserved separately; 1 Tbsp sugar

The recipe Homemade Vegan Kimchi could satisfy your Korean craving in approximately 45 minutes. Watching your figure? This gluten free and vegan recipe has 69 calories, 3g of protein, and 1g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 3. Plenty of people really liked this side dish. A mixture of napa cabbage, garlic, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Place cabbage leaves, daikon, and scallion greens in a large bowl and sprinkle with 2 tablespoons kosher salt. Toss to combine, cover, then let sit at room temperature until cabbage is wilted, at least 1 hour and up to 1

Ingredients you will need

Green Onions

Kosher Salt

Cabbage

Daikon Radish

Equipment you will use

Bowl

It should release about 1/4 to 1/2 cup liquid.

Meanwhile, combine scallion whites, garlic, ginger, chili powder, miso paste, and sugar in the bowl of a food processor or blender. Process until rough paste is formed, about 30 seconds total, scraping down sides as necessary.

Ingredients you will need

Chili Powder

Miso

Green Onions

Garlic

Ginger

Sugar

Equipment you will use

Food Processor

Blender

Bowl

Once cabbage is wilted, add chili mixture and turn to coat.

Ingredients you will need

Cabbage

Chili Pepper

Add 1 cup water to mixture. Taste liquid and add more salt as necessary (it should have the saltiness of sea water). Pack kimchi into mason jars, pressing down firmly to pack tightly and using a chopstick to release any air bubbles trapped in the bottom of the jar. Cover the kimchi with its liquid.

Ingredients you will need

Kimchi

Water

Salt

Equipment you will use

Canning Jar

Chopsticks

Seal the jars tightly and allow them to sit at cool room temperature for 24 hours, then transfer to the refrigerator. Allow to ferment at least 1 week before eating (see note). Kimchi will last for up to 1 month after opening. Alternatively, place directly in fridge after parking and taste daily starting after the first week until it's as sour as you like it. Consume within 1 month.

Ingredients you will need

Kimchi

Equipment

Ingredients

Servings:

113grams

small daikon radish (about 8cloves

garlic 1knob

2-inch knob ginger, peeled 118milliliters

Korean chili powder (kochukaru)3servings

Kosher salt 2Tbsps

white or red miso paste 1large head

napa cabbage, cored and separated into individual leaves, about 1 pound total 8

scallions, greens roughly chopped, whites reserved separately 1Tbsp

sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Lang & Reed Napa Valley Chenin Blanc. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 30 dollars per bottle.