Hello everybody, welcome to our recipe site, if you're looking for How To Make Vegan Kimchi recipe, look no further! We provide you only the best How To Make Vegan Kimchi recipe here. We also have wide variety of recipes to try.

How To Make Vegan Kimchi
How To Make Vegan Kimchi

Before you jump to How To Make Vegan Kimchi recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

A lot of us think that comfort foods are terrible for us and that we need to avoid them. At times, if your comfort food is essentially candy or other junk foods, this holds true. Other times, however, comfort foods can be altogether healthy and it’s good for you to consume them. There are some foods that basically can boost your moods when you consume them. When you feel a little down and are needing an emotional boost, test out a few of these.

If you wish to battle depression, try eating some cold water fish. Cold water fish including tuna, trout and wild salmon are chock full of DHA and omega-3 fats. These are two substances that promote the quality and function of the grey matter in your brain. It’s true: consuming a tuna fish sandwich can really help you fight depression.

You can see, you don’t have to turn to junk food or foods that are terrible for you just so to feel better! Try a few of these tips instead.

We hope you got benefit from reading it, now let’s go back to how to make vegan kimchi recipe. To make how to make vegan kimchi you only need 12 ingredients and 11 steps. Here is how you do it.

The ingredients needed to prepare How To Make Vegan Kimchi:
  1. Use 1 Nappa Cabbage,
  2. Provide Pink Himalayan Salt, For Seasoning
  3. Prepare 2 TBSP Vegan-Friendly Soy Sauce / Tamari,
  4. Take 2 TBSP Demerara Sugar,
  5. Provide 1/4 Cup Fresh Pineapple Juice,
  6. Prepare 1/4 Cup Warm Water,
  7. Prepare Ginger Coarsely Sliced, 1"
  8. Prepare 1 Yellow Onion Coarsely Sliced,
  9. Prepare 6 Cloves Garlic Coarsely Minced,
  10. Provide Korean Chili Flakes, 1/2 Cup Adjust To Preference
  11. Provide Carrots Julienned, 1 Large
  12. Provide Scallions Slice To 2" Long, 2 Bunches
Instructions to make How To Make Vegan Kimchi:
  1. Peel and discard the outer layer of the cabbage. - - Peel and wash each cabbage layer thoroughly. - - Lay layers of cabbage onto a clean plate. - - Sprinkle some salt over the top. - - Place another layer of cabbage over the top.
  2. Pressing as you stack. - - Repeat the process until all the layers of cabbage are stacked and seasoned. - - Set aside for 30 mins. - - While the cabbage is resting, add soy sauce, sugar, pineapple juice and water into a bowl.
  3. Stir until well combine or until the sugar has dissolved. - - Add ginger, garlic, onion and chili flakes into a blender. - - Add in the soy sauce mixture as well. - - Blitz until smooth. - - Transfer into a bowl and set aside. - - The cabbage should have rested for 30 mins.
  4. Before touching the cabbage, make sure your hands are thoroughly cleaned. - - Flip the layers of cabbage onto another clean plate. - - Sprinkle with salt, pressing and stacking. - - Repeat the process with the remaining layers of cabbage. - - Set aside to rest for 30 mins.
  5. This is the 2nd flip. There will be a total of 4 flips. - - While the cabbage is resting, prepare the carrot and scallions. - - Toss the carrot and scallions with the chili mixture, making sure they are well coated. - - Set aside. - - It should be time for the 3rd flip, season, press and stack. - - Set aside to rest for 30 mins.
  6. While the cabbage is resting, sterilize the jars and lids in simmering water for 5 mins. - - It should be time for the 4th and last flip, season, press and stack. - - Set aside to rest for 30 mins. - - You can wash the dishes while waiting. - - After 30 mins, wash each layer of cabbage thoroughly under running water to remove excess salt.
  7. You can pad the cabbage dry with kitchen paper, but I prefer to place them onto plates and allow them to air dry naturally. It will take about 2 hrs, flipping halfway thru. - - Once the cabbage has dried, transfer the carrot and scallions chili mixture into a large mixing bowl. - - Toss in 2 layers of cabbage.
  8. Coat each layer well with the chili mixture. - - Repeat the process for the remaining layers of cabbage. - - Transfer into the sterilized jars. Press with the back to a spoon to compact the kimchi. - - Sealed and set aside in a cool and dry place for 24 hrs.
  9. After 24 hrs, remove the lid and using the back of a spoon, press and compact. - - If bubbles start to form, it is a good indication that it is fermenting well and there is still room to press and compact. - - Seal and keep in a cool and dry place.
  10. Repeat this process every 24 hrs up to a total of 72 hrs or 1 week. - - The longer you allow it to ferment, the tangier and flavorful the tastes will be. - - Once you are satisfied with the taste, chill and keep in the fridge. - - It can be kept for up to 1 to 2 months. - - Be sure to use clean utensils to consume the kimchi.
  11. Here's the difference between 72 hrs and 7 days aged: - - The 7 days aged kimchi is definitely far superior in terms of flavors and aftertaste. But, it might too overpowering. The 72 hrs aged kimchi does has that tanginess and spiciness. It will be perfect if the kimchi isn't the star of the dish.

If you find this How To Make Vegan Kimchi recipe valuable please share it to your close friends or family, thank you and good luck.