Served with sliced tofu, shiitake mushrooms and rice on the side, it’s a full and hearty … If you like kimchi, you have to try this vegan version that really is quite easy to master even though it takes longer than most (read: all) of my recipes. Hi, is it possible to substitute demerara brown sugar instead of the coconut sugar? Thanks so much for sharing! Gonna be another regular recipe to add to my repertoire. I made this last weekend; it is incredible, thank you! Thanks Dana! Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Same here. Will make it again. I was skeptical at first as I wanted to make it authentic as I could. ?? Next time, would you mind leaving a rating with your review? Is it because i used too much salt? Just won’t be quite as flavorful. That’s great news! Thanks! I salt the cabbage and let sit overnight, up to 24 hours before rinsing Lol. Learnt my lesson. PS. How long have you been waiting for this recipe? I was also a little wary of how hard it can be to pack any preserved food properly in a sterilized jar and I was always scared of attempting it, but thanks to your easy explanation I am more excited to take it on. Basically you need to create an anaerobic environment so that the good bacteria you want can go to work, and bad bacteria doesn’t have a chance to grow. I made this and it’s was delicious! Love love!! Thanks for getting back to me!! Thanks for the recipe. Maangchi 17,249,554 views. is there a version (for kimchi and Korean cooking) for “pre-diabetes/diabetes” that is vegan (therefore kosher) and emergency kimchi (because Israel dosnt always have Napa cabbage? Add the cabbage, radish matchsticks, green onion, chives (if used), and carrot. Hello! A good sign of proper fermentation is seeing little bubbles in the sauce when you press down. Love kimchi? Way to go, Alexandra! Question…. ? 2 months ago. Can this be made with just green cabbage? I’d change over to regular lids that seal really well. But…..this kimchi sounds stellar. We share b-days!! My father is Korean, while my mom is Jamaican. I am an experienced vegetarian cook and was recently also experimenting with homemade vegan kimchi. I’ve not tried canning this but I think it would work! This is so delicious! I can’t wait to try it! 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. We recommend loosely covering. It’s made with peppers that have a softer and milder spice, and impacts kimchi flavor greatly. Find more information here. ). I’m so glad I found it! We do a white kimchi all the time! The written recipe is here: https://www.maangchi.com/recipe/baekkimchiLet's make Korean baek kimchi! Can you take it out ? Let us know how it goes! A good resource on fermentation is the author Sandor Katz. When it gets to that stage, I make soup out of it by mixing it with some stock and adding more veggies. I left about a 1 inch headspace and used sterile jars/lids. Traditional kimchi has fish sauce or at least dried shrimp. We haven’t tried it with anything other than what this recipe calls for. This is a great recipe, my friends ask me to make it for them also and even my Korean friends love it. I was wondering if I did step 10 correctly. 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! Watch Queue Queue. I am so confused and frustrated!!!! Can’t wait to try. Is red pepper flakes the same as red chili flakes? But I had been craving Kimchi for a while. I really want to try making this kimchi because the best tasting vegan kimchi I have tried is super expensive and hard to find!! Let me know how your kimchi turns out! Thank you. It’s super helpful for us and other readers. I’ve already eaten 1/3 of it! Also, is store bought minced garlic ok to substitute? What substitutes do you recommend? It is pourous and breathable, so will my ganjang end up tasting spicy or sour from making kimchi in it previously? Can I use fresh pineapple juice instead of canned? Let us know if you try it! Also, can I add in other veggies, such as daikon, or kohlrabi, or other firm or root veggies? Hmm, we aren’t sure! Vegetarian and vegan kimchi (Chaesik-kimchi: 채식김치) Posted in Recipes on Saturday, November 2nd, 2019 at 11:39 am, posted in the recipe categories: fermented, kimchi, side dish, vegetarian and with 27 comments. Can I omit or sub with something else? May I know the actual size of 1 cup water ? Can’t wait to try on a few days! That should work, as long as it is 100% pure pineapple juice! but I’m glad that you’ve given managable portion size as supposed to 10 pounds of cabbage like in her video! :) Made my first batch and will be making another pretty soon. Making it again today. Cut the leaves crosswise into 1-to-1½ inch bite size pieces. Salt is meeely a flavour enhancer and does not provide any safety for your ferment. Pizzeria Lola in Minneapolis puts kimchee on their Lady Zaza pizza. I’ll go with apple/lemon and see if it works. Be generous when coating, but also keep in mind you need enough sauce to coat all of the cabbage. Is it necessary to add the sugar? I use 1 envelope for about 2lbs of cabbage. Why is my Kim chi so salty , didn’t I rinse it enough ? Hmm, when in doubt you can either keep massaging and add a bit more salt to extract the liquid, or add a touch of water! You’ll know it’s gone bad if mold has formed or the smell is sour or unpleasant. You say it will last months? Set aside. Just put jar 2 in fridge. I salted each time I flipped, and the cabbage seems extremely salty, even after excessive rinsing. I was still digesting the wonderfulness of Snickers Cheesecake. I wouldn’t recommend skipping this step! Leave a comment it, rate it, and be sure to tag a picture #minimalistbaker on Instagram! Wondering if it’s the acidity that’s important? Soooo excited, tried a tiny bit and it’s already quite tasty. The flavor/texture might be a little different, but it should still be good! Great flavor! Please help! Hi Sabrina, another reader used 2-3 Tbsp. :D I also sent your videos to my Korean-food loving friends. Hi Jake, the salting is just the initial time. Any ideas on how to save my kimchi? dff. We will clarify! I made your recipe with the exception of the carrots… they seem like they would completely change the flavor of the Kimchee… other than that, you recipe was very good! Need help? It also pairs well with our Gochujang Brussels Sprouts, Spicy Korean-Style Cauliflower Wings, Quinoa Fried Rice, and Sesame Eggplant and Almond Butter Tofu Bowls. I love this recipe! Each day it ferments, open up and press down with a clean utensil, such as a spoon, to press out air bubbles and ensure the kimchi is immersed in liquid. I used red chili paste from the jar in lieu of making my own, and it still turned out wonderful. Hi Teddy! Thank you! By the time summer came around, the Kim Chi was quite sour. This makes a great addition or side to any Asian dish, such as, (outermost leaves removed // well rinsed), (finely chopped or grated into matchsticks). The spices are mixed together in a food processor, adjusting to personal flavor/spiciness preference. What do you recommend the most? If I try it again, I’ll cut the ginger to a Tbsp or even less. Transfer to a large bowl. Therefore it’s not vegan. At this time, your cabbage should be ready to flip. Feel free to add in other veggies! How To Make Vegan Kimchi. in the frig? I performed all of the steps and put it in the closet for 2 days and then into the refrigerator it went where it stayed for 3 months. Planning on making a bigger batch next time and putting it in multiple jars so I can taste the difference with a longer ferment. How much kimchi does this recipe yield? I just made a batch, and am wondering if I messed it up. :). But it was great for cooking! And fermentation doesn’t rely on salt. This quick and easy vegan kimchi soup only takes 15 minutes to make. Let us know if you give it a try! He made kimchi jjigae for dinner, served with bap and daejak (such lovely green tea!). It has a comforting balance between sweet, sour, spicy, and savory and is one of my … Hope that helps! I made this for my boyfriend who’s a huge fan of kimchi. How much salt approximately do you think we need to use in this recipe? Hi I made it, it smells delicious. Easy to make with every day ingredients, good directions and excellent end product! or is it okay if i leave it. 1cup = 200ml or xxx ml ? Thanks so much for your kind words, HyeMi! Many thanks. How did I miss that?! Could you estimate the sea salt in teaspoon or tablespoon amounts please? 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! i toned mine down with less red pepper and WOW its still so spicy and tangy! I am #2 so I will def report back & rate couple of days later! We think the sugar swap would be fine! 3. people eat any kinds! That should work fine, Amy! *Prep time does not include fermenting for longer than 36 hours. I love watching and learning how you cook, and I’m currently eating a lot of homemade Korean food, thanks to you! Do you have to use the red pepper flakes ? But my podunk town lacked fish sauce and fish sauce creeps me out. I’m new to fermentation. It smells wonderful. This is by far my very favorite kimchi recipe yet. If it smells pleasant to the nose and tangy, it’s probably ready to transfer to the refrigerator. I think this was because i use Morton’s salt, which is apparently twice as salty as other types of salt. Just made a huge batch and you were right about the gloves, my sensitive skin is on fire! Hi it’s not so good as a stand alone, but i’m sure its amazing on some eggs or rice. Let us know how it goes! If you leave some room (~1 inch) at the top, there shouldn’t be an issue. Anyway, you mentioned that you don’t want to over ferment it. www.ricenflour.com/recipe/traditional-korean-kimchi-vegan-kimchi-recipe 100% better than what you get at restaurants. My 1 cup is 240 ML, 1 tablespoon is 15 ML, 1 teaspoon is 5 ML, based on American measuring system. It makes whatever space it’s fermenting in smell like kimchi. Toss with 6 tablespoons of the salt and 1 cup water. 1/4 cup pineapple juice (from a can) I’ve just opened one of the jars (let it sit for a week) and it’s really good! After 2 weeks, the kimchi will have fermented nicely, and it will continue to ferment and become more sour as time goes one. You may want to take a look at this table: We don’t think that would work. While waiting, this is a good time to sterilize your storage containers. Thank you. Next time, would you mind leaving a rating with your review? Hi Rachel, it will vary slightly based on the size of your cabbage. I failed to push down the cabbage everyday and was wondering why juice was dripping down from the jar….when it was the final day I opened it and yea it went everywhere. Anyway, my family is allergic to fish and shrimp so I’m making this for them. Thanks kat. Hello! I definitely have to try this one, it’s such a fun process to make your own! That’s how much I love kimchi. The 1/2 cup of chili flake as you said was a bit spicy for us so we went down to 1/3 cup this time. I included more photos than normal to demonstrate the step-by-step process, which hopefully helps when you tackle this recipe yourself! Just want to make sure I put it in the fridge now that it’s been in the cupboard for the last two days. Let us know how it turns out! Either way, let us know how it goes next time! It gives the kimchi a delicious savoriness. Thanks for this wonderful recipe!! I just saw it’s in the vegan fish sauce! Some recipes say not to close jars tightly while it is in the early stages of fermentation, others say close tightly. I recently bought some vegan fish sauce and I was wondering if that would work instead or would the flavour be too strong? I love the look of baechu kimchi, could i use this recipe too but prepare it like in your baechu kimchi recipe by mixing the paste with the carrots, radish, chives and green onions and rub it into the cabbage? I’ve never made kimchi before, but I’m excited to try this. xo. What can I use instead of pineapple juice? This posting excited me to see how Kimchi can be interpreted into Vegan recipe:) I learned to make Kimchi from my Korean mom for the first time in the last summer. And i didnt use sea salt like the recipe said. It should smell and taste tangy when it’s done. xxoo. Hi Annie, it will vary slightly based on the size of your cabbage. When you are stuffing your jars with kimchi does it have to be all the way to the top? If you have gloves (disposable or rubber), use them at this time as the sauce can irritate sensitive hands (I didn’t, but thought it was worth mentioning). A couple of differences: My question is now that we want to transfer, do we change over to regular lids or keep the fermenting lids on? and do I need to add any water as well? Hi there…just trying this recipe for the first time. My aunt likes Kimchi and had two helpings of mine. My question is if it doesn’t appear to have enough liquid and looks a little dry and pasty should I add a little salt water or something? What type of salt do you use maangchi? While in Korea, we enjoyed eating copious amounts of kimchi as it was served in a wide variety of dishes- one of our favorites being Bibimbap. Hope that helps! I just made this tonight and it looks and smells so good already! Maangchi answered some FAQ on her channel. I actually canned this (like sealing it in the water bath & everyting), because I’m a western girl & am scared to ferment my own things in my own home. I didn’t need to keep the salt water and add that in too? Does that have the same effect? It’s quite a therapeutic process, which can happen in the background while you do other things. Hi! Let us know how it goes! Hi Jeanie, we haven’t experimented with any of those, so we’re not sure! Then, the cabbage (I prefer napa or savoy) is quartered, rinsed, dried, and its core removed. Just scroll down a bit from the top. We’d love to see your kimchi in action. We’re so glad you enjoy this recipe, Chris! Thanks for sharing! by We just made our first batch with this recipe last night and it is currently fermenting in the cupboard. It's no expert recipe but it's really easy; I think anyone can make kimchi this way! Nevertheless a lesson learned! When I first checked the kimchi, the lid flew up to the ceiling and cabbage shot out of the jar! I’m still fermenting for a couple more days but a piece accidentally made it onto my spoon when I pushed the air bubbles out last night. Xo. Ha- love the wigwam edit! That’s how Emily Kim, a.k.a. Een Koreaanse maaltijd is niet compleet zonder kimchi, het nationale gerecht dat bestaat uit gefermenteerde groenten met een friszure smaak en flink wat vuur door de toegevoegde rode pepervlokken.Sesu van de blog SESU chops deelt met ons hét recept voor homemade kimchi. Thanks so much, I’ll be making this again for sure! Minced garlic is OK. Not sure what you can have on keto? After trying a few different things, I found the best substitute for the fish sauce and/or shrimp is actually “powdered kombu (kelp) dashi.” without msg. Can you share your version? That’s brilliant!!!! It starts with making sure all of your equipment and your hands are clean. https://www.mortonsalt.com/article/salt-conversion-chart/. Sluit de pot nu nog niet helemaal af, want tijdens het fermentatieproces ontstaan er gassen die druk op de deksel zullen zetten. I just made my first batch of kimchi and I’m so excited to try it. It only takes a few simple steps to make vegan kimchi, all of which are super easy. it wouldn’t disturb the fermentation process right? (I rated it this time). Let us know how it goes! 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. So glad you enjoy this recipe, Marisa! Cheers, friends! As in how many jars, of what size? It sounds like your fermentation didn’t get off to a good start either because the mixture was dry (the cabbage didn’t release enough liquid) or our environment wasn’t warm enough. i just made this, it’s lovely! Now they are all in jars now. I made it a couple months back (I actually forgot about it in the cupboard while it was fermenting for two weeks) and it is SO tangy. I have to try this! Posted on Saturday, November 2nd, 2019 at 11:39 am. Can’t get enough of them. I left the jar fermenting in the cupboard for 3 days and it was just perfect! All jokes aside I made a few first time errors, but all in all the end product is really amazing. Set aside. With the big quartered pieces, it’s hard to scoop out just a bit from the jar at a time and I ended up slicing it up before putting it on my dish. If it smells pleasant to the nose and tangy, like the kimchi you’re used to trying, it’s probably ready to transfer to the refrigerator. Is is possible you used a smaller head of cabbage? Have a question? We used fermenting lids and glass weights to push down the kimchi. xo. Also, I’m not sure that your recipe has enough salt for you to safely ferment for longer than a day or two. Traditional-style spicy fermented whole-leaf cabbage kimchi thanks! i just wanted to say that my batch made 1 3 cup, 2 2 cup, and 1 1cup mason jar full of kimchi. But if you give it a try let us know how it goes! Or even eat it by the spoonful for a spicy food-based probiotic boost! I used the garlic chili sauce that comes in a jar instead of making my own and my kimchi turned out just fine. The video has been watched 2,550,848 times on YouTube & has been liked 95,232 times. Happy birthday, auntie! Kimchi is a fermented, salty, spicy Korean condiment made from cabbage and a variety of seasonings. Perhaps stevia? It’s sold in many Japanese supermarkets, in a package of small envelopes. 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