Kimchi is a fermented, salty, spicy Korean condiment made from cabbage and a variety of seasonings. I’m excited to try vegan kimchi. Let us know if you give it a try! I definitely have to try this one, it’s such a fun process to make your own! ;P. I made kimchi once before but I did not have a replacement for fish sauce. I doubled the recipe and followed your instructions to a T. I tried it after it was made and was worried in wouldn’t turn out as it seemed to lack salt. Hi Joanne, that should work! why are you using carrots instead of Daikon? I left it out and the pineapple juice. It’s a great mini-snack and no one else likes it so I keep it all to myself :). We haven’t tried it with anything other than what this recipe calls for. In very cold water, rinse each section of cabbage to remove excess salt, then place on 2-3 absorbent clean towels and pat dry. If possible though, use a smaller jar/container so it reaches the top! I’ve finally opened the first jar after a week in the basement and then another week in the fridge. Thanks! Just won’t be quite as flavorful. This Korean inspired vegan bibimbap is full of flavour with sweet and savoury lentils, sautéed spinach, kimchi, fresh carrots and cucumbers, and a rich and easy to make vegan egg yolk sauce. I’m new to this so just clarifying :). I’ve not tried canning this but I think it would work! The Korean chili flakes definitely makes the taste more prominent and authentic than just regularl ones. Thinking about making this. Recipe by Minimalist Baker. It makes whatever space it’s fermenting in smell like kimchi. And now you throw this at me? Just made this. At this time, your cabbage should be ready to flip. We prefer to use coconut sugar for the added nutrients. 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 acquired some gochugaru and I was hoping you could tell me how to use it in this recipe. Recipes for right now: Goat Cheese Chicken Salad, Simple Veggie Ciabatta Pizza, Veggie Bibimbap with Brown Rice, Cashew Coconut Curry, Baked Vegetable Egg Rolls, Kale Falafel Hummus Wraps, Boozy Red Wine Spaghetti Who would enjoy this book? I’m so glad I found it! This is my second time ever making kimchi, and this recipe is FAR superior to what I used before. We are excited about this one. I’ve always wanted to try and make kimchi. Looking for recipes to use it with main entrees. But feel free to sub daikon if you prefer! I love my local store’s Kim Chee. I thought I’d share some of my experiences. This year, I thought I’d post something that he actually liked: Kimchi. Hope that helps! We recommend loosely covering. Xo. :), I grow cabbage but not the cabbage you have in your recipe. Use nori in your mixture and it will create a fishy salty taste to your kimchi! A good indicator of when it’s done fermenting is the smell. SpicyTangyCrunchySuper healthyFragrant& Delicious. You’ll repeat this process 3 more times (for a total of 4 times), waiting 30 minutes in between, and washing hands before touching cabbage. Notify me of followup comments via e-mail. i have never tried kimchi, but need more fermented foods in my diet, and your site is my go-to for new ideas! Thanks so much for your kind words, HyeMi! Kimchi on eggs would incredible right now. I haven’t tried it yet, but I’ve always wanted to make vegan kimchi with soy sauce. The reason that your kimchi turned out too salty is very likely because you did not use sea salt. We find that it makes the process of rinsing off the excess salt more streamlined, but either way should work! I love the addition of carrots instead of radish, and the sweetness from the pineapple juice. Worried for 3 days for nothing. Apr 7, 2017 - Easy, 9-ingredient tofu stir-fry with baked tofu marinated in an almond-tamari sauce. I’m a tad worried about exploding kimchi! Enjoy! The resource I used suggested 36 hours minimum, then transfer to the refrigerator for 1 week to ferment longer. It’s also a “to taste” sauce so you’ll be able to tell there! Kimchi is a brave endeavor – not a fan!! Let us know if you try it! The dish (named de lasanis) was made with squares of fermented lasagne dough layered with spices and cheese. But i have a question, could i use normal sugar instead of coconut sugar? When I was in Korean, they made Kim Chi in the fall and made enough for the whole year. Mix with the sliced beef and white parts of the scallions and marinate at room temperature while you prepare the rest of the dish, or up to 8 … Last question, is there any way to tell if the kimchi we’ve made has bad bacteria in it? Crunchy, tangy, spicy, and delicious. ), Instant Pot Red Beans (Fast, Tender, No Soaking! it’s not so good as a stand alone, but i’m sure its amazing on some eggs or rice. Thanks! Oh my gosh. Just wondering if not making a vegan version how much fish sauce to use instead? What makes it red, and how can I best keep the bright color? I made this recipe but I’m afraid I didn’t care for it as, for me anyway, it had way too much ginger; that’s all I could taste. Nope, this stuff is deeee-lish. Let containers cool slightly, then dry with a clean towel and set aside. Hi Pierre, it’s the change in temperature that causes fermentation to slow. I put all of the sauce and “fake fish sauce” ingredients in the blender. Continue until all cabbage is packed in, then press down very firmly to remove air. thanks! Made it up and its ready to put in jars! :). Delicious. Hope that helps! Anyway, you mentioned that you don’t want to over ferment it. We haven’t tried other types, but let us know if you give it a try! Gonna be another regular recipe to add to my repertoire. It’s quite a therapeutic process, which can happen in the background while you do other things. I just want to comment here that it’s really important when fermenting vegetables to make sure that the veggies are submerged in your brine. ), Rosemary Roasted Root Vegetable Panzanella, https://minimalistbaker.com/easy-bibimbap-with-gochujang-sauce/. Many comments mentioned they over salted there Kimchi. When it gets to that stage, I make soup out of it by mixing it with some stock and adding more veggies. He worked in the school cafeteria and had brought home a literal vat of kimchi…uncovered…in my fridge… I was already queasy, so the story tells itself. I think I like the softness of the second jar and the fermented flavor is amazing. Thanks for all of the great recipes! I can’t really eat spicy things . Of course, there’s lot of food I’ve never considered making myself when ordering take-out. Thanks so much for sharing! in the frig? i rolled each leaf before i put it in, and squished it down. Made kimchi this evening. 15. xxoo. Thankyou. I own a fermenting business in Upstate NY. DELICIOUS! This recipe is time intensive but sooooo worth it!! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Follow the recipe as instructed and you should be good. Let us know how it goes! Next, prepare your chili sauce by adding fresh ginger, garlic, onion and red chili flake to a food processor or blender. What size jar should I get? For newbies to kimchi, if you wind up with a batch that is too hot to simply shovel into your mouth as I tend to do with the tangy sweet, don’t worry, it’s surprizing how much it gets tamer when added to rice or eggs or as a condiment to anything you like ; ). It's full of flavours and textures, naturally gluten-free, deliciously addictive and healthy! When you are stuffing your jars with kimchi does it have to be all the way to the top? This is a pretty common problem. Keto Diet Basics. Can I use fresh pineapple juice instead of canned? Converting, gradually, from a dedicated meat eater to vegan, and this recipe sounds excellent. Never actually realised it’s this simple. Thank you for this brilliant recipe! Thanks for the recipe. Why is my Kim chi so salty , didn’t I rinse it enough ? Learnt my lesson. ), Instant Pot Red Lentils (Tender, Fast, No Soaking! Thank you! Prepare loaf pan by lightly greasing or lining with parchment paper. I made this kimchi the other day and when it overflows I drink the liquid! I have made this now a handful of times. Roll the tofu cubes in the corn starch. I’ll go with apple/lemon and see if it works. Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C). A Korean-inspired dish that's simple, healthy, and customizable depending on the season. I am intrigued by this vegan fish sauce. You will not be subscribed to our newsletter list. 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? 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. They are also a great “sponge” to absorb flavor. Also, I recommend using fine KOREAN chilli flakes(usually labeled “chilli powder” at local Asian markets). Absolutely love your site, you and John have been a huge inspiration to me, I don’t know how you do it Dana, every recipe you make trumps the previous one! I left the Kimchi out for a week and then refrigerated. 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! Pear Spice Upside-Down Cake. We’ve only used pineapple juice and can’t say for sure, but if you experiment with this recipe, report back on how it goes! So first two caveats…. I am ready to make this but am scared for my body! I also love Chow chow, which sounds similar to this. (I rated it this time). How spicy do you like your kimchi? I have it fermenting in a larger jar to leave space so it doesn’t explode when opening. By the time summer came around, the Kim Chi was quite sour. Let us know how it goes! Let us know if you try it! Many thanks. It’s become my “go to” for kimchee. Do you have to use the red pepper flakes ? I fermented the first jar 3 days and the second 7 days to see which one i like the best. 1. people only eat freshly made one It has more of a cheesy taste than any vegan cheese I’ve tried too. Ah! Bring a pot of water to a boil and place your containers (I used 1 large mason jar, and 1 small glass container // as original recipe is written // adjust if altering batch size), in a clean sink and pour the boiling water over top. I’m so thrilled this worked out, Dana! Is that correct? Subscribe here and we'll send you an email as new recipes are published. Instructions and photos were super helpful. This post was supposed to be brownies. I will certainly use this recipe for my next batch! The perfect healthy side to any Korean dish. Thank you so much, I can’t wait to check it out, I’ve got some “make your own tempeh” on my site if your interested, it’s really good. John’s video tutorials are ACE and It would have taken me forever with out them. I’ve made lots of kimchi and never seem to get the perfect combination like the ones I buy at the store.. until now! I made this amazing recipe 4 days ago. To flax eggs, add pumpkin, mashed banana, agave or maple syrup, and olive oil and whisk to combine. The flavor/texture might be a little different, but it should still be good! Set aside. Can’t get enough of them. Made my first batch and will be making another pretty soon. Next place your cabbage in a large mixing bowl and begin packing a generous amount of sea salt in between each of the leaves. How much kimchi does this recipe yield? Just a heads up! OK interesting. 2. I made your kimchi recipe. Be generous when coating, but also keep in mind you need enough sauce to coat all of the cabbage. xo. I’m excited to try this! I would like to make drunken noodles vegan but recipes I see call for fish sauce and oyster sauce; also not vegan. That will determine how much red chili flake you put in your sauce. The photos provide step-by-step instructions, so if you get lost, refer back to those. I tasted it and was amazed. Right? i toned mine down with less red pepper and WOW its still so spicy and tangy! My aunt likes Kimchi and had two helpings of mine. Normally the brine ratio is 1 TBS of salt for every 1 1/2 lbs of vegetables. It should be okay to add after. Serve with veggies and rice for a flavorful, plant-based meal! Use more red pepper flakes for heat or more Korean for sweet. If it smells pleasant to the nose and tangy, it’s probably ready to transfer to the refrigerator. This will help prevent introduction of bad bacteria that could disrupt the fermentation process. Another idea for your fish sauce! Wondering how fermentation occurs since he salt is rinsed off and none added to the mix after? Want More Deliciousness? But the kimchi i made was too salty. I’m worried that I just ruined the batch. Get the Molasses Cookies recipe from I Love Vegan. (Korean Radishes). 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