Simple and quick! really delicious Vegan Kimchi скачать в хорошем качестве

Simple and quick! really delicious Vegan Kimchi

Did you know that kimchi, actually, is not vegan? Kimchi can’t be a true vegan dish as the usual kimchi seasoning contains fish sauce and such. However, everyone can enjoy this vegan kimchi that "Vege is" is presenting to you. It features a fresh and not-too-strong flavor, as it’s made with only fruits and vegetables. It will definitely be enjoyed by vegetarians and by those who find kimchi flavor too strong. Details on substitutable ingredients are included, so that viewers from overseas can try this. So, don't miss it till the end of the video. Hope you have a healthy and tasty day! 🥬 Vegan Kimchi (Cabbage Kimchi) / 1.5ℓ / Medium / 40 min. [Ingredients] 1 head of napa cabbage (1kg), 1 handful of small green onion (100g), 1 block of radish (150g), 2 tablespoon of coarse salt [Ingredients for kelp stock] 1.5 cups of warm water, 1 piece of kelp (4x4) [Ingredients for blending in the blender] a quarter of onion, a quarter of pear, a quarter of apple, 4 cloves of garlic, 1 piece of ginger, a half cup of kelp stock [Ingredients for kimchi seasoning paste] 1 cup of chili pepper powder, 1 tablespoon of soy sauce [Ingredients for sticky rice paste] 1 tablespoon of sticky rice powder (replaceable with white flour), 1 cup of kelp stock 1. Cut the bottom of the napa cabbage into 4 pieces, rinse them clean, and then cut them into one-bite size pieces. Cut the radish into thin square blocks. (tip. Slice the core of napa cabbage too. And salt it altogether.) 2. Salt the cabbage and radish with 2 tablespoons of coarse salt. Leave them for about 20 minutes until they become slightly softer. 3. After mixing all the sticky rice paste ingredients in the pot, boil them over medium-low heat, stirring. Once it reaches a thickness when it’s slightly sticky but watery, turn off the heat and cool it down. (tip. Put the kelp piece into the lukewarm water to make kelp stock.) 4. Cut the small green onion into 4 cm pieces. Chop the apple and pear, which are to be blended, into pieces. 5. Blend all the ingredients for blending in a blender. Mix the sticky rice paste (which is cooled down) and the blended ingredients in a bowl to make kimchi seasoning paste. 6. Add the salted cabbage and small green onion to the kimchi seasoning paste, and toss to coat. (tip. Squeeze the salted cabbage slightly with hands before using it.) 7. Place the finished kimchi in a sterilized glass jar. After resting it at room temperature for 1~2 days, store it in the fridge. (tip. Have your kimchi container 80% full.) Since kimchi creates gas while being fermented, if a glass jar is used, don’t seal it. You can leave it half-open, and seal it before you store it in the fridge.) (tip. It’s recommendable to consume it within 1~2 months.) Style a Dish. [ W TABLE ] APP : https://wcuisine.app.link/cvAAhDkwvX FACEBOOK : facebook.com/wtableofficial INSTAGRAM : @wtable_official @wtable_store EMAIL : [email protected] - Downloading and secondary editing of this video is prohibited. © 2021 by W TABLE. All rights are reserved. #kimchi#vegankimchi#koreankimchi