Kimchi is a classic Korean side dish made from fermented cabbage and radish. To make vegan kimchi, Jade gets tips from her Eomma (mother) on how to ferment this delicious cabbage.
Vegan Kimchi Ingredients:
- 1 big Chinese cabbage or Napa cabbage (1.3kg)
- 1 cup Daikon matchsticks (turnip or white radish, 170g)
- 1 cup Guchugaru (Korean chili pepper)
- 6 Green onions, sliced diagonally
- ΒΌ cup carrot matchsticks (56g)
- 1 tsp Ginger (0.5 tbsp minced ginger)
- 6 Garlic clovers (1 tbsp minced garlic)
- 9 tbsp kosher salt
- 1 tbsp + 1tsp sugar
- Apple
- Asian Pear
- 1 medium onion, cut into chunks
Vegetable Stock Ingredients:
- Shiitake mushrooms
- Kelp
- Daikon
- Onion
- Soy sauce or salt
Flour Slurry Ingredients:
- 2 tbsp flour (or Chapssalgaru, glutinous rice flour, sweet rice flour)
- 1 cup vegetable stock
Thank you Jade for sharing your family cooking secrets!
