How to make delicious vegan kimchi

Delicious vegan kimchi Kimchi recipes キムチレシピ
How to make vegan kimchi

Hello everyone.

At the Academy Awards last year, vegan food was served, and interest in vegan food has increased worldwide.
I will introduce different recipes so that you can make the recipe at that time with familiar ingredients.

Today, I would like to introduce another recipe so that you can make kimchi at that time with familiar ingredients.
I couldn’t commercialize it due to some problems, but it was an opportunity to learn and study vegans.

At that time, I was planning to take advantage of the wonderful effects of kimchi and develop it to help cure illness with my daily diet.
However, it turns out that vegan food isn’t just for people who don’t or can’t eat meat.
I won’t go into the details, but vegan food helps protect the nature we borrowed from later generations.

Why don’t you take in a meal that is environmentally friendly little by little?

Here are some vegan kimchi recipes for that.
It is a vegan kimchi that does not use salted fermented shrimp or fish sauce extract, but the taste is ・・・?

The taste is guaranteed by Kimchi Prince ^ ・ ^

Let’s start with the materials.

Delicious vegan kimchi 
Ingredients 
・Kimchi seasoning 
・Chinese cabbage 1/2 share 1800g 
・90g natural salt  
・50g green onion  
Recipe 
1.
Weigh the Chinese cabbage and cut it into bite-sized pieces.
2.
Rinse the Chinese cabbage with water and put it in a bowl.
3.★★★
Add 5% (90g) of salt by weight of Chinese cabbage, mix well and leave for 60 minutes.
*
Turn it over after 30 minutes.
4.
Make stock from kelp.
Ⓐ
・200cc water  
・2 pieces of kelp 5 cm 
Put water and kelp in a pan and heat over medium heat.
Ⓑ
Just before boiling, turn off the heat and let it cool.
5.
Make  kimchi seasoning. 
Cut the following ingredients into small pieces, mix and put in a bowl.

Ⓐ 
・1/4 apple (70g)  
・1/4 Onion (70g) 
・3/4 cup (150cc) kelp soup stock  
・1 ripe banana (80g)  
・1/2 red paprika (70g)  
・25g garlic (tablespoon) 
・15g ginger (1 tablespoon) 
Ⓑ
・1C(200cc) hot pepper flakes  
・4tbsp Soup Soy sauce 
・2 tbsp of sesame seeds 
Put Ⓑ in Ⓐ and mix.

5.
Wash the Chinese cabbage of ③ twice with water and give it to a colander to drain it.
6.
Put ⑤ in a bowl, add all the kimchi seasoning, add small green onions cut into 3 cm, and mix well to complete.
vegan kimchi

It will be more delicious if you eat it after fermenting it in the refrigerator or at room temperature.


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