Recipe of Favorite Vegan kimchi

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vegan kimchi. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegan kimchi is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Vegan kimchi is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have vegan kimchi using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Vegan kimchi:

1. Get 1 large Napa Cabbage
2. Take Diacon radish
3. Take 1 bunch green onion
4. Prepare 1 whole garlic bulb
5. Prepare 2 tbs sea salt
6. Take Korean red chili flake gogogun or paste
7. Make ready 2 tbs sugar
8. Prepare 2 tbs corn starch (make a slurry)

Steps to make Vegan kimchi:

1. Take cabbage and take a part and fill sink with cold water emerge cabbage. In a huge bowl drain cabbage. Put sea salt all over cabbage mix and lightly push on the leafs (so you hear the membrane breaks) set aside with a towel over top for 4 hours
2. Rinse cabbage drain chop in 1 inch pieces same with diacon radish
3. Mix in another bowl the Korean chili flake, (put on gloves this chili will burn and stain)garlic green onion, corn starch. Mix in red chili mixture together. (it should be red smells spicy and garlicky you can put less or more of the chili mixture) up to your taste.
4. Put this in containers with lids that snap like Tupperware or Mason jar. Let set in refrigerator for a week or eat that day.

So that’s going to wrap this up for this special food vegan kimchi recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!