Vegetarian Kimchi
Kimchi is a staple in Korean cuisine, known for its spicy and tangy flavor. Traditionally, kimchi is made with fermented vegetables and a variety of seasonings, including chili peppers, garlic, ginger, and scallions. While kimchi is often made with ingredients like fish sauce or shrimp paste, there are also vegetarian versions available for those who follow a plant-based diet.
Prep Time:
25 mins
Additional Time:
3 days 2 hrs
Total Time:
3 days 2 hrs 25 mins
Servings:
30
Yield:
3 1-quart jars
Ingredients
Directions
Step 1
Rinse cabbage well. Put cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
Step 2
Mix more salt into cabbage and set aside for another hour.
Step 3
Wash and drain cabbage. Combine onion, garlic, and ginger in a blender with water. Blend on high speed until smooth.
Step 4
Stir together rinsed drained cabbage, garlic-ginger mixture, minced green onions, persimmon, cucumber, radish, and cayenne pepper, and mix well.
Step 5
Transfer mixture into airtight containers and refrigerate for 3 days before serving.
Nutrition Facts (per serving)
6
Calories
1g
Carbs
0g
Protein
Complement
Vegetarian kimchi is typically made with a combination of vegetables such as napa cabbage, radish, and carrots, along with the traditional seasonings. Instead of fish sauce or shrimp paste, vegetarian kimchi may use ingredients like soy sauce, miso, or seaweed to achieve a similar umami flavor. The result is a delicious and flavorful dish that is suitable for vegetarians and vegans to enjoy. Whether served as a side dish or used as a topping in various dishes, vegetarian kimchi offers a unique and healthy twist on this beloved Korean staple.
