why make this recipe
Making Vegan Kimchi Napa Cabbage is a great way to add flavor and nutrition to your meals. This dish is not only delicious but also packed with probiotics, which are good for your gut health. Making your own kimchi is fun and allows you to customize it to your taste. Plus, it’s a wonderful way to enjoy fresh vegetables!
how to make Vegan Kimchi Napa Cabbage
Ingredients :
- 1 head Napa cabbage
- 2 carrots, julienned
- 4 green onions, chopped
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 2-3 tablespoons Korean red pepper flakes (gochugaru)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- Salt to taste
Directions :
- Chop the Napa cabbage and sprinkle with salt, then let it sit for 1-2 hours to wilt.
- In a bowl, combine the carrots, green onions, ginger, garlic, red pepper flakes, soy sauce, and sugar to form the kimchi paste.
- Rinse the salted cabbage and drain well.
- Mix the cabbage with the kimchi paste until thoroughly coated.
- Pack the mixture into a clean jar, pressing down to remove air bubbles.
- Leave the jar at room temperature for 1-3 days to ferment, then store in the refrigerator.
how to serve Vegan Kimchi Napa Cabbage
You can serve Vegan Kimchi Napa Cabbage as a side dish or use it as a topping for rice bowls, tacos, or salads. It adds a spicy and tangy flavor that pairs well with many meals. Enjoy it straight out of the jar or let it sit out for a few minutes at room temperature to bring out more flavor.
how to store Vegan Kimchi Napa Cabbage
Store your Vegan Kimchi Napa Cabbage in the refrigerator in a sealed jar. It can last for several weeks. The flavor will continue to develop as it ferments, so you can enjoy it at different stages of fermentation.
tips to make Vegan Kimchi Napa Cabbage
- Make sure to use enough salt on the cabbage to help it wilt correctly.
- Adjust the amount of red pepper flakes to control the spice level.
- You can add other vegetables like radishes or cucumbers for added crunch and flavor.
variation
You can experiment with different spices or add fruits like apple or pear for sweetness. Some people also like to add a splash of rice vinegar for added tanginess.
FAQs
1. How long does kimchi need to ferment?
Kimchi typically needs to ferment for 1-3 days at room temperature, depending on how sour you want it. After that, you can store it in the fridge.
2. Can I use a different type of cabbage?
Yes, you can use different types of cabbage, but Napa cabbage gives the best texture and flavor for kimchi.
3. Is kimchi gluten-free?
Yes, if you use gluten-free soy sauce, Vegan Kimchi Napa Cabbage can be a gluten-free dish. Always check labels to be sure.
Vegan Kimchi Napa Cabbage
Ingredients
Main ingredients
- 1 head Napa cabbage Chopped and salted
- 2 pieces carrots, julienned
- 4 pieces green onions, chopped
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 2-3 tablespoons Korean red pepper flakes (gochugaru) Adjust for spice level
- 1 tablespoon soy sauce Use gluten-free if needed
- 1 tablespoon sugar
- to taste Salt For salting cabbage
Instructions
Preparation
- Chop the Napa cabbage and sprinkle with salt, then let it sit for 1-2 hours to wilt.
- In a bowl, combine the carrots, green onions, ginger, garlic, red pepper flakes, soy sauce, and sugar to form the kimchi paste.
- Rinse the salted cabbage and drain well.
- Mix the cabbage with the kimchi paste until thoroughly coated.
- Pack the mixture into a clean jar, pressing down to remove air bubbles.
- Leave the jar at room temperature for 1-3 days to ferment, then store in the refrigerator.