FAIL-PROOF VEGAN KIMCHI!

Easiest vegan traditional kimchi ever made.

How to make the easiest vegan Korean kimchi ever! I am soooo excited to share this recipe with you guys!! This is by far the most delicious and uncomplicated kimchi I have ever made, after years of perfecting this recipe I have finally come to ​fail-proof traditional kimchi so amazing it is beyond this world! I hope you guys enjoy it! Cheers!

Enough chitchat! Here is the recipe!

• FOR THE PORRIDGE:
• 1 cup water
• 2 TBSP glutinous rice flour or cornstarch or potato starch
• 1 TBSP sugar
• 1 onion
• 3 cloves garlic
• 1 thumb size ginger
• 1/2 pear, grated
• FOR THE KIMCHI MIXTURE:
• 1 organic napa cabbage
• 2 cups kosher salt
• 1/2 cup carrots, matchstick cut
• 1/2 cup daikon radish, matchstick cut
• 1 cup spring onions, chopped
• 1/2 cup leeks, finely chopped
• 1/2 cup chives
• 3 TBSP Korean red pepper flakes (gochugaru)
• 1 TBSP Korean red pepper paste (gochujang)
• 3 TBSP soy sauce (or vegan oyster, or vegan fish sauce)
• 1 TBSP vegetarian stir fry sauce (optional)

Instructions

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