Best 2 Vegetarian Kimchi Recipes
**Vegetarian Kimchi: A Journey into Umami-Rich Korean Cuisine**
Kimchi, a quintessential Korean dish, carries a legacy of over 3,000 years. This article presents a collection of three vegetarian kimchi recipes that cater to diverse dietary preferences. These recipes embody the culinary heritage of Korea while offering a modern twist on the traditional dish.
The first recipe, titled "Classic Vegetarian Kimchi," serves as an introduction to the timeless flavors of kimchi. Featuring the harmonious blend of spicy gochugaru (Korean chili powder), pungent garlic, and umami-rich jeotgal (fermented seafood), this recipe delivers a symphony of tastes that dances on the palate.
Next, the article presents "Spicy Cucumber Kimchi," an ode to the refreshing crunch and vibrant heat. Thinly sliced cucumbers are bathed in a fiery gochugaru and gochujang (Korean chili paste) marinade, creating a vibrant side dish that will elevate any meal.
Lastly, the collection concludes with "Easy White Kimchi," a milder take on the beloved dish. This recipe caters to those who prefer a more subtle flavor profile, employing delicate white kimchi radish as its foundation. The result is a kimchi that is both approachable and addictive, appealing to a broader audience.
These three recipes offer a comprehensive exploration of vegetarian kimchi, encompassing the classic, the spicy, and the mild. Whether you're a kimchi aficionado or a curious novice, this article provides a trove of culinary delights that will tantalize your taste buds and deepen your appreciation for Korean cuisine.
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
VEGETARIAN AND VEGAN KIMCHI (CHAESIK-KIMCHI: 채식김치)
Hello everybody! I am so excited to show you how to make vegetarian or vegan kimchi today. It's from my new cookbook! How long have you been waiting for this recipe? Or maybe you made your own adaptation of my traditional kimchi recipe or my easy kimchi recipe? When people asked me how to make...
Categories Kimchi
Time 2h36m
Yield Makes about 4 pounds
Number Of Ingredients 10
Steps:
- Cut the cabbage lengthwise into quarters. Cut away the core of each quarter. Cut the leaves crosswise into 1-to-1½ inch bite size pieces. Transfer to a large bo
- Toss with 6 tablespoons of the salt and 1 cup water. Let stand for 2 hours, tossing the cabbage every 30 minutes to salt evenly.
- Combine the glutinous rice flour and 1 cup of the vegetable stock in a small saucepan and place over medium high heat. Stir until the mixture begins to bubble, 2 to 3 minutes. Add 1 tablespoon of the sugar and stir until the mixture is slightly translucent, 2 to 3 minutes. Remove from the heat and let cool thoroughly.
- Put the cooled porridge, the remaining ⅓ cup vegetable stock, the remaining 3 tablespoons salt, the remaining 1 teaspoon sugar, garlic, ginger, and onion in a food processor and process to a puree. Transfer the puree to a medium bowl. Add the gochu-garu (hot pepper flakes) and mix it well. Set aside.
- Rinse the cabbage 3 to 4 times with cold running water to remove any dirt and excess salt. Drain well.
- Well dry a large bowl with kitchen cloth. Add the cabbage, radish matchsticks, green onion, chives (if used), and carrot. Add the kimchi paste and mix all together by hand (wear disposable gloves if you like). Transfer to an airtight container or glass jars. Press down the on the kimchi so it's well packed and no air can get inside, then put the lid on the container.
- You can serve the kimchi right away, sprinkled with sesame seeds.
- It takes about 2 weeks to ferment in the refrigerator; for faster fermenting, leave it at room temperature for 1 to 2 days, depending on the warmth of your kitchen, until the kimchi smells and tastes sour. Once the kimchi is fermented, store in the refrigerator until it runs out. After 2 weeks, the kimchi will have fermented nicely, and it will continue to ferment and become more sour as time goes one. It never goes bad and you can enjoy it at every stage.
Tips:
- Choose the right cabbage. Napa cabbage is the traditional choice for kimchi, but you can also use other types of cabbage, such as green cabbage or red cabbage. If using a different type of cabbage, you may need to adjust the amount of water or salt you use.
- Use fresh, high-quality ingredients. This will ensure that your kimchi turns out flavorful and delicious.
- Make sure your hands are clean before handling the ingredients. This will help to prevent contamination.
- Wear gloves when handling the chili peppers. This will help to protect your skin from irritation.
- Use a large, clean container to make the kimchi. This will allow the kimchi to ferment properly.
- Store the kimchi in a cool, dark place. This will help to slow down the fermentation process.
- Taste the kimchi regularly and adjust the seasoning as needed. Kimchi should be spicy, sour, and slightly sweet.
Conclusion:
Kimchi is a delicious, healthy, and versatile dish that can be enjoyed in many different ways. It is a great way to add flavor and probiotics to your diet. If you are new to kimchi, I encourage you to try this recipe. You may be surprised at how much you enjoy it! Here are some additional tips for enjoying kimchi:
- Serve kimchi as a side dish. It is a great accompaniment to grilled meats, fish, or tofu.
- Use kimchi in soups and stews. It adds a delicious spicy and sour flavor.
- Add kimchi to rice dishes. It is a great way to add flavor and texture.
- Use kimchi as a condiment. It is a great way to add flavor to sandwiches, wraps, or tacos.
- Experiment with different types of kimchi. There are many different variations of kimchi, each with its own unique flavor.
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