Korean🥬 Vegetables

Vegetarian Kimchi

Name: Vegetarian Kimchi
Total time: 2 h 30 min
Cuisine: Korean
Ingredients: 3 lb Napa cabbage; 6 tbsp Salt; 1 cup Water; 2 tbsp Glutinous rice flour; 1 cup Vegetable stock; 1 tbsp Sugar; 6 oz Radish; 9 cloves Garlic; 1 tsp Ginger; 1 medium Onion; 6 stalks Green onion; 3 oz Buchu (Asian chives); ¼ cups Carrot; 1/3 cups Vegetable stock (for paste); 3 tbsp Salt (for paste); 1 tsp Sugar (for paste); 1 cup Gochugaru (Korean hot pepper flakes)

⏱ 150 min

A delicious vegetarian kimchi made without fish sauce or fermented shrimp. Using vegetable stock instead of traditional animal-based ingredients creates the same satisfying umami flavor. This recipe uses 3 pounds of napa cabbage and can easily be doubled or tripled to make larger batches.

Adapted from a video by Maangchi

Kimchi (Vegetarian version)

Watch on YouTube

Ingredients

Napa cabbage3 lb
Salt6 tbsp
Water1 cup
Glutinous rice flour2 tbsp
Vegetable stock1 cup
Sugar1 tbsp
Radish6 oz
Garlic9 cloves
Gingerpeeled1 tsp
Onion1 medium
Green onion

Steps

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1
Cut the napa cabbage into quarters, remove the core, and then chop into bite-sized pieces.
2
Place the chopped cabbage in a large bowl, add 1 cup of water and 6 tablespoons of salt, and mix gently. Toss the cabbage every 30 minutes during a 2-hour salting period until it becomes soft and releases its liquid.
3
Make the rice paste: combine 2 tablespoons of glutinous rice flour with 1 cup of vegetable stock in a pot. Heat on medium-high heat while stirring constantly for about 2 minutes until thickened. When bubbles appear, add 1 tablespoon of sugar and keep stirring for 1-2 minutes until slightly thinner. Remove from heat and let cool.
4
Cut the radish into thin matchstick pieces, about 6 ounces. Slice 6 green onions diagonally. Prepare about 3 ounces of buchu (Asian chives) and approximately 1/4 cup of carrot pieces for color.
5
Use a food processor to grind 9 cloves of garlic, 1 teaspoon of ginger, and 1 medium onion into a paste (if you don't have a food processor, crush these ingredients by any method available).
6
Once the rice paste has cooled, combine it with 1/3 cup of vegetable stock, 3 tablespoons of salt, and 1 teaspoon of sugar. Stir in 1 cup of gochugaru (or 1/2 cup if you prefer less spice) and mix well.
7
After 2 hours of salting, rinse the salted cabbage under cold water, changing the water 3 times, until excess salt is removed, then drain thoroughly.
8
Mix the drained cabbage with all the prepared vegetables (radish, green onions, buchu, and carrot), then add the prepared pepper paste and mix thoroughly until well combined.
9
Transfer the finished kimchi into an airtight container. For refrigerator fermentation (slower method), it will fully ferment in about 2 weeks with a tangy flavor. For faster fermentation, keep the sealed container at room temperature (in a warm place), checking daily until it develops a sour taste (1-2 days), then transfer to the refrigerator. Over time, the kimchi will continue to ferment and become increasingly sour.

Vegetarian Kimchi

Ingredients

Steps

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