{"id":577,"date":"2015-02-23T22:22:00","date_gmt":"2015-02-23T22:22:00","guid":{"rendered":"https:\/\/veganlovlie.wordpress.com\/2015\/02\/23\/my-version-of-kimchi-vegan"},"modified":"2019-12-11T02:18:55","modified_gmt":"2019-12-11T07:18:55","slug":"my-version-of-kimchi-vegan","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/my-version-of-kimchi-vegan\/","title":{"rendered":"My Version of Kimchi | Vegan Recipe"},"content":{"rendered":"\n

My version of the famous Korean napa cabbage Kimchi. Delicious easy to make Vegan Kimchi<\/strong> that goes so well with a lot of dishes. No onion or garlic.<\/p>\n\n\n\n

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A bite into a seemingly spicy piece of pickled napa cabbage opened up a whole new world for me when I discovered kimchi for the first time at this Korean restaurant called The Hop House<\/a> in Dublin, Ireland.<\/p>\n\n\n\n

Crunchy, juicy, tangy and hot was really quite a mouthful of surprise from what looked like some humble morsels of cabbage neatly stacked in a small dish.<\/p>\n\n\n\n

I had never tasted kimchi before, nor did I know what it was. The menu<\/a> labelled it as ‘V’ for vegetarian and it definitely caught my attention.<\/p>\n\n\n\n

Being the adventurous type when it comes to food, after confirming with the waitress whether it was also vegan, I had to order kimchi for the first time and was so glad I did. I even ordered more to take out at the end of my meal.
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Despite my avid love for anything pickled and fermented, I had never tasted anything quite like kimchi before then and it never occurred to me whether kimchi could be made at home; the flavour was so distinct.<\/p>\n\n\n\n

So, whenever Kevin and I wanted some kimchi, we would just go out to lunch or dinner at The Hop House. Well, it was also the perfect excuse to just enjoy some great Korean food too!<\/p>\n\n\n\n

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After moving to Canada, we could not really find a Korean restaurant within reasonable distance from where we lived and I was starting to miss some good tongue-smacking kimchi!<\/p>\n\n\n\n

It didn’t take me long before I started to look for a homemade version of kimchi. A quick search online revealed that kimchi is not by default vegan and there were so many different kinds of it using different types of vegetables too \u2014 everyone seems to have a somewhat different version of it.<\/p>\n\n\n\n

So, I roughly based myself on Maangchi’s non-vegan version<\/a> and veganised\/adapted it to suit my own taste. Although, I could not find any Korean red pepper flakes close to where I live and neither did I want to order online (shipping costs being more than what the product was priced at!). So, I substituted the pepper flakes with my usual chili powder.<\/p>\n\n\n\n

I was more or less experimenting as up until now, I was a lot more familiar with other methods of vegetable preservation like achard and pickling.<\/p>\n\n\n\n

Even though Korean red pepper flakes does add that extra depth of flavour aside from the heat, with the fermentation and juices released by the other vegetables, this vegan kimchi was just as tasty.<\/p>\n\n\n\n

I wouldn’t say I am a kimchi pro but after making my second batch of vegan kimchi, I quite got the hang of it and now understand the process and combination of flavours a lot better.<\/p>\n\n\n\n

Although, since I do not consume onion or garlic, I did not add any in my version here but feel free to add these in according to your taste and for some added health benefits. Speaking of which, kimchi is a probiotics powerhouse that is beneficial to both our gastrointestinal and immune systems. Another great reason to go and make some!<\/p>\n\n\n\n

I did not sterilise the containers or jars that I used for this small batch of kimchi but I do recommend that you sterilise your jars by boiling them for 10-12 minutes or leaving them in a 200\u00b0 Celsius (400\u00b0 F) oven for about 15 minutes if you are making a larger batch to store over a longer period of time.<\/p>\n\n\n\n

The kimchi obtained from one cabbage usually last me about 6 weeks and I do consume it quite often.<\/p>\n\n\n\n

In this video, I take you through the step by step process of making my version of Vegan Kimchi.<\/h4>\n\n\n\n