VEGETARIAN KIMCHI
This is a great authentic Korean dish: unlike in some kimchi, the sugar is from natural sources like persimmon and cucumber. It has a great flavor and just enough spice.
Provided by henry
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT2h25m
Yield 30
Number Of Ingredients 11
Steps:
- Rinse cabbage well. Put the cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
- Mix more salt into the cabbage and set aside for another hour. Wash and drain the cabbage. Combine the garlic, ginger, and onion in a blender with the water. Blend on high speed until smooth.
- Stir together the rinsed drained cabbage, garlic-ginger mixture, minced green onions, cayenne pepper, persimmon, radish, and cucumber and mix well. Transfer the mixture into airtight containers, and refrigerate for 3 days before serving.
Nutrition Facts : Calories 6 calories, Carbohydrate 1.3 g, Fiber 0.3 g, Protein 0.3 g, Sodium 1.9 mg, Sugar 0.4 g
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Vista Wan
[email protected]I didn't like this kimchi. It was too sour for me.
Asgar Khan
[email protected]This kimchi was a bit too spicy for me, but it was still good.
Imelda Pelesasa
[email protected]I will definitely be making this kimchi again.
Chibuzor Obiefuna
[email protected]This kimchi was so flavorful.
Syed Shakhawath Hossain
[email protected]I loved this kimchi!
Delowar Hussen
[email protected]This kimchi was really good!
M. Naeem
[email protected]This kimchi was delicious and easy to make. I will definitely be making this again.
Joram Alex
[email protected]This kimchi was amazing! It was spicy, tangy, and flavorful. I loved the addition of the tofu, which added a nice texture. I will definitely be making this again.
M Habib
[email protected]This kimchi was really good! The flavors were well-balanced and the kimchi had a nice spicy kick. I will definitely be making this again.
Saif ur Rhman Kakar
[email protected]This kimchi was delicious! I loved the spicy and tangy flavor. The tofu added a nice texture and flavor. I will definitely be making this again.
Bucket of Chum
[email protected]This was my first time making kimchi, and it turned out great! The kimchi is spicy and flavorful, and I love the addition of the tofu. I will definitely be making this again.
TAMMIE TEE
[email protected]This kimchi was delicious! I used a mix of napa cabbage and radishes, and the kimchi turned out nice and spicy. I love the addition of the tofu, which added a nice texture and flavor. I will definitely be making this again.
Valeri Kupunia
[email protected]I made this kimchi last week and it turned out great! I used a mix of napa cabbage and bok choy, and added some extra garlic and ginger. The kimchi is spicy and flavorful, and I love the addition of the tofu. It's a great way to add some probiotics t
Optimistic
[email protected]This kimchi was amazing! I love the combination of flavors and textures. The kimchi was spicy, tangy, and slightly sweet. The vegetables were crisp and the tofu was soft and flavorful. I will definitely be making this again.
millicent tsele
[email protected]I've never made kimchi before, but this recipe was easy to follow and the results were delicious. The kimchi had a complex flavor that was both spicy and tangy. I served it with rice and grilled tofu, and it was a perfect meal.
Javon Simon
[email protected]This vegetarian kimchi was a hit! The flavors were bold and bright, and the kimchi had a nice spicy kick. I loved the addition of the tofu, which added a hearty texture and extra protein. I'll definitely be making this again.