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Before you jump to Vegan kimchi recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Explanations Why Eating Apples Is Good.
Everyone has heard the saying “an apple a day will keep the doctor away”, nevertheless the question is, is this genuinely a true statement. This is a thing that many men and women live by and they also make sure their children are eating at least one apple a day. This concept is known all over the world and individuals just take it as fact without knowing if this is actually true. In the following paragraphs we are going to be taking a look at apples to see if they really are a food that will help to keep you healthy.
So what can all these vitamins and minerals do for the health and wellbeing of your system. Well to start with there have been a lot of studies done that report that eating apples can reduce the chance of various cancers. And by eating apples you could lower your chances of getting breast or lung cancer. I don’t know about you however, when I read that I went out and bought an entire bag of apples.
To sum up, I guess an apple a day definitely can keep the doctor away and now you know why. The one thing you should understand is that we only mentioned a handful of the benefits of eating apples. Should you look and ask around, you are going to come to see that the benefits can appear limitless. So do yourself a favor and pick up some apples when you go to the grocery store. You will see that your overall health could tremendously be benefited by consuming apples.
We hope you got benefit from reading it, now let’s go back to vegan kimchi recipe. You can cook vegan kimchi using 15 ingredients and 12 steps. Here is how you do it.
The ingredients needed to cook Vegan kimchi:
- Get 1 Nappa cabbage (about 2-2.5kg)
- Get 150 g salt
- Provide 2 Tbsp red miso
- Use 1 Tsp sesame oil
- Get 200 g carrot shredded
- Prepare 100 g grated peeled apple
- Take 1 bunch chives
- Get 30 g ginger (finely grated)
- You need 30 g garlic (finely grated)
- Get 50 g agave syrup
- Use 5 g kombu (dried seaweed)
- Get 100 g Korean chili powder
- Take 20 g mochi-ko or glutinous rice flour
- Get 200 g water
- Prepare Latex or plastic gloves
Steps to make Vegan kimchi:
- Soak dried kombu seaweed in a small amount of water for about 3 min until soft enough to shread by scissors. Shread them very thinly and cut them into about half length of matchsticks. Wipe off any water and set aside. (The image is the dried kombu before soaking in water)
- Cut nappa cabbage into 4 pieces. Using your hand with 150g of salt, grab salt and rub it thoroughly on each layer of Nappa cabbage.
- Line up the salted nappa cabbage in a large container(Could use a large pot or a pan that has depth) and put a plate or catting board and place heavy weight to extract moisture from cabbage. Leave it for about 1 hour or so.
- Grate the garlic, ginger and peeled apple. Shread the carrot finely, and cut the chives into the same size of carrot. In a large bowl, combine them together with shredded kombu, 2tbs of miso, sesame oil and Korean chilli powder.
- Using small cooking pot cook the mixture of 20g of mochi-ko (glutinous rice flour) and 200ml of water with medium low heat until it forms glue like texture and thickness. Make sure to constantly mix when cooking. (This will be a binder for all ingredients in the bowl for making kimchi seasoning paste)
- Pour the sticky mochi-ko mixture into the bowl with all the ingredients and mix well. Now your kimchi seasoning paste is ready. Set aside.
- Squeeze out water and rinse cabbage in water throughly. Squeeze out water well and tight after rinsing.
- Wear plastic gloves. Spread the kimch seasoning paste on every layer of the drained nappa cabbage leaves. Try not to break apart the leaves.
- When all the layers are coverd by paste, gently put it in a container. Place plastic wrap to cover the kimchi and seal and leave it in room temperature for a day.
- Keep it in refrigerator and rest it for another 2-3days, then ready to cut and eat. It will last for about one month when kept in fridge.
- Note: Korean chili powder can be found at Korean grocery store. Kombu seaweed, mochi-ko(or glutinous rice flour) and red miso can be found at Japanese/Korean/Chinese grocery store.
- If you are not vegan, could add 2 tbsp of Thai fish sauce into the kimchi seasoning paste for deeper flavor.
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