Kimchi is an amazing food that is great for gut health. It is so easy to make at home, and super delicious. Here’s how to make vegan kimchi, I hope you enjoy the video! Let me know in the comments how you like having kimchi and what you add to yours.
At Home Vegan Kimchi Recipe
*Make sure to wash your hands and clean your cutting board and glass jars for the kimchi well.
1/2 large head of Napa cabbage
2 small heads of boy choy
1/4 cup sea salt (make sure it’s non iodized and has no caking agents – this is important!)
1/4 – 1/2 cup Gochugaru
6-10 cloves of garlic (I used 9!)
4-6″ peeled fresh ginger
1 1/2 tbsp miso paste
2 tbsp water (may need more)
3 large carrots, slices length wise and cut in thirds
4-6 green onion stalks, chopped
1-2 tbsp seaweed flakes (optional)
1. Slice cabbage into quarters, and slice Bok Choy heads in half. Rinse under water to remove any dirt or debris.
2. Brine the leaves of the cabbage and Bok Choy with salt.
3. Place the leaves in a large bowl and let sit for 2 hours. During this time, make sure to move the leaves around a few times to help them release water and soak in the brine.
4. After 2 hours, rinse the leaves well under water. The leaves should not taste overly salty. Squeeze out excess water. Place back into a large clean bowl.
5. Add gochogaru, garlic, ginger, miso, and water to a blender and blend together well. You may need to add more water. Add sparingly as you don’t want this mix to be too wet.
6. Add sliced carrots, chopped green onion, and seaweed flakes to the cabbage and Bok Choy leaves.
7. Add gochogaru mixture to the bowl with everything in it and mix together very well.
8. Add kimchi mixture to a clean glass jar. Make sure to pack it down and stop when you are 1″ away from the top to allow the kimchi to expand during fermentation.
9. Secure a lid on the jar and place the kimchi in the corner of your kitchen, away from direct sun to ferment for 2-3 days. Do not place it on a windowsill or on top of the fridge.
10. You should notice air bubbles forming after a day, this is good it means its fermenting! After 2-3 days place the kimchi in the fridge to stop the fermentation process. You can now enjoy it with meals!
00:11 Why I Love Kimchi
00:25 What is Kimchi?
00:52 Why is Kimchi Good For Your Health?
01:21 Ingredients You Need To Make Kimchi
02:05 How To Make Vegan Kimchi
05:54 How Fermentation Works
06:32 What To Eat With Kimchi
07:05 Taste Test
07:22 Thanks For Watching
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