Name: Simple & Flavorful Vegan Kimchi
Prep time: 60 min
Total time: 60 min
Ingredients: 1 grated carrot; 2 tbsp soy sauce; 6 large cloves of garlic; 3 lbs napa cabbage; 2 tbsp sea salt; ⅔ cup cold vegetable broth; 2 tbsp rice flour; 2 tbsp cane sugar; 7 oz white radish; 2 spring onions; 1 onion; ½ cup chili flakes; 1 Nashi pear; ⅓ cup red paprika powder; 2-inch piece of ginger

kimchi

How can I reduce the spiciness of my kimchi?

What can I substitute fish sauce with in a kimchi recipe?

What other vegetables can I use in kimchi?

Discover the art of making simple vegan kimchi with a foolproof fermentation guide included! This Korean fermented vegetable dish brings you the perfect balance of spicy flavors and irresistible crunchiness, making it a delightful exotic side for any Asian meal.

Soybeans

Wheat

Gluten Free

Lactose Free

Vegetarian

Vegan

Fresh Vegetables

gram

carrot

Sauces

milliliter

soy sauce

garlic

chinese cabbage

Seasonings

sea salt

Stocks & Broths

vegetable broth

Flour & Meal

rice flour

Sugars & Sweeteners

cane sugar

radish

spring onion

onion

red pepper flakes

Fresh Fruit

pear

paprika

fresh ginger

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Vitamins

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Manganese

Selenium

Vitamin K

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Lycopene

Copper

Vitamin C

Thiamin (B1)

Riboflavin (B2)

This recipe delivers a sumptuous salmon fillet, first marinated in a soy-honey-ginger concoction, then beautifully charred over cedar plank to infuse a smoky finish. The final touch is a glaze of rich sesame honey, complemented with an Asian-inspired miso-kimchi butter. With juicy grilled tomatoes to accompany, the dish boasts an abundance of flavor profiles that will excite every palate.

Cedar-Smoked Sesame Glazed Salmon with Miso-Kimchi Butter and Grilled Tomatoes

So simple and so delicious. With a few tweaks to the original recipe, this Korean cucumber kimchi is keto, low carb and only 2 Weight Watchers points!

Korean Cucumber Kimchi

Vibrant, spicy and ultra-flavorful, Kimchi Pasta makes for a quick weeknight entree, or a stunning side for a more elaborate meal, like this Gochujang Braised Pork Belly , or a thick juicy steak . While it's neither Korean nor Italian, Kimchi Pasta captures the spirit of both cuisines, and like most great pastas, it relies on just a handful of simple ingredients to imbue the humble strands of pasta with a deceptive amount of flavor.

Kimchi Pasta

If you have some kimchi and rice, try this easy kimchi fried rice recipe! It's so versatile that you can add any protein you like or omit it entirely. It'll become one of your go-to easy meals.

Kimchi Fried Rice (Kimchi Bokkeum Bap)

A great snack, picnic meal, lunchbox staple, and more -- Jumeok Bap  always tastes so good!

Kimchi Jumeok Bap 

This easy kimchi fried quinoa recipe uses just 5 ingredients and is ready in less than 10 minutes. It's a perfect side dish or base for stir fry!

Kimchi Fried Quinoa

A quick 15 minutes Korean spicy cucumber kimchi with garlic and scallions. Chill for an hour before serving. It goes great with grilled or roasted Korean dishes.

*If vegan, there's a vegan "fish sauce" that's made from dried mushrooms and seaweed and other stuff. You can also use soy sauce but I would opt for a fish sauce instead if you can.

Kkakdugi Cubed Radish Kimchi

Simple & Flavorful Vegan Kimchi

Produce

Condiment & Toppings

Baking Goods

Meal

https://s3.amazonaws.com/grocery-project/recipe_images/simple-flavorful-vegan-kimchi-2704359-3.jpeg

Chop the napa cabbage into bite-size pieces, then rinse thoroughly in a colander under cold water. Drain well and place in a large bowl.

Toss cabbage with sea salt and let it rest at room temperature for 1 hour to soften.

In a small saucepan, whisk together the rice flour and cold vegetable broth. Bring to a boil and cook until it starts to thicken.

Stir in the cane sugar until dissolved and allow the mixture to cool.

Rinse and slice the spring onions. Cut the white radish, grated carrot, and Nashi pear into fine strips or grate them.

Peel the ginger, onion, and garlic, and place them in a blender along with the chili flakes, red paprika powder, soy sauce, and cooled rice paste. Blend until a spicy paste forms.

Rinse the salted and softened cabbage under running water, then drain well in a colander.

Combine cabbage, prepared vegetables, and spicy paste in the large container, mixing well.

Transfer the kimchi mixture to clean airtight jars or containers, pressing down firmly so it's well packed. Make sure the vegetables are completely covered with liquid.

For immediate serving, refrigerate the kimchi for at least 12 hours to let the flavors meld. For fermentation, let it rest at room temperature for 2-3 days before transferring to the refrigerator. Kimchi can last for up to 2 months in the refrigerator.

Simple & Flavorful Vegan Kimchi

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