「素食」家庭自制韩式泡菜 |【Vegan】Homemade Kimchi

Ingredients/材料:
大白菜一颗 2000g One Napa Cabbage (approx. 2kg)
白萝卜 200g White Radish 200g
胡萝卜 80g Carrot 80g
盐 5大匙（100g） 100g of salt

腌酱/Marinade:
糯米粉 2大匙 2Tbsp Glutinous rice flour
干香菇 2朵 2 Dried Shiitake Mushrooms
昆布 8cm*8cm Kombu 8cm*8cm
水 250ml Water 250ml
韩式辣椒粉（粗粒） 100g Korean Chili Powder (coarse) 100g
糖 一大匙（如果你喜欢很酸也可以不加） 1 Tbsp of Sugar (If you like the tartness, skip the sugar)
盐 一大匙 1Tbsp Salt
生姜 15g 15g Ginger
梨子 一个 300g One Pear (approx. 300g)
苹果一个 200g One Apple (approx. 200g)

Tips:
1. Make sure all the kitchen utensils and jars are clean and free of oil.

2. Make sure use Korean style chili powder, which has a bright and vival red color yet not very spicy. If you can't eat spicy chili powder, try to reduce the amount accordingly.

3. This vegan version kimchi will taste more refreshing. By using Kombu/kelp and mushroom broth instead of shrimp paste or fish sauce can also give umami to the dish.

4. It is not suggested to make kimchi in summer. Due to the high temperature, the kimchi might turned bad in summer; fall and winter are the best time to make kimchi or pickled vegetable

5. The kimchi can be eaten right after the mix. It will be more sour and less crispy if you leave it in refrigerator for a longer period. It can be stored in the refrigerator for up to half a year.

6. Make sure to wash and rinse the cabbage for 3 times, otherwise, it will be too salty.

Tips:
1.注意所有步骤都不能沾一点油，检查厨具砧板这些是否有油，如果发现长霉了说明不小心沾油或不干净的东西了，做的时候保持手干净，特别是腌制期间去做其他事比如玩手机之类的回来需要把手用洗涤剂洗干净。

2.注意辣椒粉是韩式辣椒粉，特点是颜色红亮但不辣，不要用中式的，会很辣，如果吃不了辣辣椒粉可以减量，根据自身情况来。

3.这个纯素版本的辣白菜做出来味道会更清爽，用昆布香菇高汤代替虾酱鱼露也能达到提鲜的效果

4.夏天不适合做泡菜，温度高容易失败，温度超过26度也不适合做泡菜，白菜是冬季应季蔬菜，冬天做最好吃 , 6-7度低温腌制2周味道最好

5.这个拌好也能马上吃，时间越久泡菜越酸，越久也会越不脆，不同时段的口味都不一样，放冰箱可以储存大半年

6.注意用盐腌制3小时候要换三次水清洗三遍哦，用手挤压一下，这一步是把盐分洗掉，不然会很咸

My name is Chu and I am a vegan enthusiast, thanks for visiting my channel, I hope you enjoy it.

My philosophy is vegan dishes can be delicious! And I invite you to join me in making the world a sweeter place!

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