Will definitely be making this again. … I’m so thrilled this worked out, Dana! Of course, there’s lot of food I’ve never considered making myself when ordering take-out. Use an immersion blender or standing blender to make a smooth paste. I woke up super early like 3 am today and just going though some recipes online and found yours kimchi one and it def caught my eyes because I am from Korea, and I looked at the all the ingredients and I wasn’t really sure about it so i decided to make it because I really cant get a lot of things here in Italy to make Kimchi. This makes a great addition or side to any Asian dish, such as, (outermost leaves removed // well rinsed), (finely chopped or grated into matchsticks). i just made this recipe and have it fermenting in my cupboard. It has more of a cheesy taste than any vegan cheese I’ve tried too. We’re so glad you enjoyed it! Let’s just say I’m gonna put this ish on everything. Next place your cabbage in a large mixing bowl and begin packing a generous amount of sea salt in between each of the leaves. 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. In any case; I would love to suggest a vegan drunken noodles recipe if you are interested! If possible though, use a smaller jar/container so it reaches the top! Or do they have to be kept in the fridge? Made my first batch and will be making another pretty soon. But if it doesn’t, you can save the liquid from the cabbage and top off the jars. Totally want to make this, just need to be able to eat it! Thanks for sharing that tip! You may like to add a bit of water to the mix as well, about 2 – 3 tablespoons. PRIVACY POLICY + DISCLAIMERS     Also, how fermented you like your kimchi will take practice as well. Think: Breakfast scrambles, brown rice and sautéed veggie bowls (Bibimbap), or stir-fries. Cook until everything is hot and the chicken reaches an internal temperature of 165 degrees F. I serve it over rice and it’s an almost instant stir fry! I changed a couple things, I didn’t have chili flakes on hand, so I used sriracha instead and let one jar ferment a full week and just tried it and love the flavor. The only thing I 6sis different was instead of pineapple juice I ended up using chunks of fresh pineapple (juice wasn’t working at the time). Thinking about making this. Thanks so much for the lovely review! You can add a little water to cover, but otherwise, just keep pushing down and monitoring! I’ve been secretly stalking your site since I saw you making this on Snapchat a few weeks ago :) MUST try! Hi Dana! Foods like kimchi, kombucha, sauerkraut, pickles, miso and tempeh are all probiotic powerhouses! Add the vegetable mix, rice and vegan kimchi, give a good mix. ever! Thanks for the recipe. I was wondering if I did step 10 correctly. Kimchi relies on fermentation, or the digestion of sugars into acid, gases, or alcohol (not the tipsy kind). I am ready to make this but am scared for my body! You can find it at Asian grocery stores or online (affiliate link). Making a second batch as we speak and had to leave a review! Hi Janine, we haven’t tried with this modification, but another reader mentioned replacing the gochugaru with gochujang and then adding some chili for heat. Rinse and dry the mixing bowl the cabbage was in, then return the dried cabbage to the bowl. Stir-fry the garlic and ginger until fragrant. Can’t get enough of them. :), Hi! I like the ease and simplicity of your recipe, looking forward to trying it! I fermented the first jar 3 days and the second 7 days to see which one i like the best. Made it up and its ready to put in jars! I safely ferment fruit and veg in straight water, wild ferments, no mould or negative microbes. Ready to transfer to fridge. I don’t have any ideas on how to fix it but next time, be sure to use sea salt! Thanks for sharing! We’re so glad enjoy it, Tammy! I didn’t need to keep the salt water and add that in too? Let us know if you try it! I have a question though, instead of using soy sauce or tamari for the fish sauce, since I can’t have soy, do you think I can use coco aminos? Gonna be another regular recipe to add to my repertoire. It’s super helpful for us and other readers. Thankyou. We haven’t tried other types, but let us know if you give it a try! …So I gave kimchi a try, since I had the ingredients. If you’re in a pinch without an apple in sight, use 2 teaspoons of organic pure cane sugar, coconut sugar or sugar in the raw, just the purest sugar you can find. Completely addicted and almost finished the whole jar already. It’s super helpful for us and other readers. Not trying to go to the store right now, ha. Any recipe of yours I’ve EVER tried is fabulous so I am going to give this a go! I’ve been known to grab a fork and eat directly out of those big bulk size Kimchi jars from Costco. Thanks for sharing your experience, Chris. You can also enjoy kimchi fresh right after you mix it and store it straight in the fridge. One question, when you say “I fermented mine for about 48 hours, but next time I think I’ll do 1 week for softer cabbage and a more intense fermented flavor.” Are you referring to the stage when you ferment in the cupboard or fridge? I will certainly use this recipe for my next batch! Traditional kimchi has fish sauce or at least dried shrimp. Mostly due to easier ingredient accessibility. I’ve always wanted to try and make kimchi. Hmm we’re not sure. Kimchi is a brave endeavor – not a fan!! VEGAN FISH SAUCE (from Vegan Miam), 2 Tbsp tamari (or soy sauce if not gluten-free) Delicious. But i have a question, could i use normal sugar instead of coconut sugar? Date: 2020-12-12 13:14:57In this video, I make a simple Kimchi Cauliflower Fried Rice Vegan. I’m having it with my breakfast, on top of porridge with sautéed garlic, spinach & mushrooms. Trying this out for the first time, I made sauerkraut once years ago but that was my only fermentation experiment. Right? I’ve got two more large jars that I’ll continue to ferment another week or so. So for a quicker, more active fermentation, leave it at room temp for up to 21 days (see notes)! We’re spice-lovers, so I added an entire 1/2 cup (YES 1/2 cup) to my sauce, but feel free to scale it back if you walk on the milder side. Quarter cabbage and chop laterally into about 2 inch pieces. Keeps in the fridge a long time. I didn’t have carrots so using daikon and carrots. Hey there, Hope that helps! Wondering if there is an advantage to leaving the cabbage as a whole head before adding the salt as you do and then separating them later on as opposed to separating the leaves in the beginning before salting them? Another idea for your fish sauce! The days are getting colder and I can’t help but reach for my trusty kimchi stew (aka jjigae in Korean) recipe. 1/4 cup pineapple juice (from a can) Is red pepper flakes the same as red chili flakes? Find more information here. Sorry to hear it wasn’t for you, Sam! Start by quartering your well-rinsed and dried cabbage (savoy or napa) and carefully removing the bottom core (hard white section) with a sharp knife. Once cabbage is ready, drain water, reserving ½ cup, and rinse well. Boneless Kitchen is our go-to for vegan Korean food made without alliums. Is it all about the red pepper itself? Good luck. Either way, let us know how it goes next time! Would this recipe work for diakon radish instead of cabbage? 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. 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. do you think that it matters? looking forward to experimenting with flavors! I didn’t have any pineapple juice on hand so I used rice vinegar instead. This will not make the kimchi fermented. Pour salt water over the cabbage and add remaining 4 cups, stir to mix. It was good. 63 Comments Categories: 10 Ingredients Or Less, Appetizer + Snack, Asian Inspired, Budget Friendly, Condiment, Fall, Gluten-Free, Heart Healthy, How To, Low-Fat, Oil-Free, Quick + Easy Vegan Recipes, Refined Sugar Free, Savory, Side, Soy-Free, Spring, Summer, Tree Nut-Free, Vegan Recipes, Vegetable, Winter, Hi, and welcome to The Simple Veganista where you'll find healthy, affordable, EASY VEGAN RECIPES everyone will love! To search existing comments it goes next time, or alcohol ( not the tipsy kind.. 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