Скачать или смотреть 🥬🌶 Vegan Kimchi 🌶🥬 (no fish sauce) FULL RECIPE INCLUDED!

🥬🌶 Vegan Kimchi 🌶🥬 (No Fish Sauce!)
FULL RECIPE BELOW

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Quick & Easy Vegan Kimchi
Makes about 1 Litre

What you’ll need…
1 medium nappa cabbage
1/3 cup pink Himalayan sea salt, NOT iodized
1 tsp arrowroot flour
3-5 garlic cloves
3-5 red finger chilies, chopped
1 small cooking onion, chopped
½ cup peeled & chopped daikon radish
¼ cup Korean coarse red pepper powder
2 tbsp tamari soy sauce
1 tbsp chopped fresh ginger
1 tsp pink Himalayan sea salt, NOT iodized
3-5 green onions, halved lengthwise & cut into 1-inch pieces

What to do…
1. Remove leaves from cabbage. Cut in half lengthwise; cut into bite sized squares. Spread 1/3 of the cabbage in a large bowl; sprinkle w/ 2T water then 1-2T sea salt. Repeat layers 2 times. 
2. Cover & let stand, turning every 30-40 minutes, for about 2 hours. Drain. 
3. Fill the bowl w/ cold water; rinse & drain the cabbage 2-3 times. It should be salty, but not inedible. Drain in a large strainer while preparing the spice mixture. 
4. Meanwhile, in a small saucepan, combine arrowroot flour with 1/3 cup water. Bring to boil over high heat; continue boiling, stirring constantly, for 20-30 seconds. Set aside to cool. 
5. In food processor, blitz together arrowroot mixture, garlic, ginger, chilies, radish, onion, salt, red pepper powder & tamari until smooth. 
6. Press cabbage to ensure most of the liquid has drained. Combine cabbage, spice mixture & green onions; mix thoroughly. 
7. Transfer to large air right jar, pressing down firmly with the back of a wooden spoon to remove air pockets; leave roughly 5cm (2") headspace.
8. Loosely seal and place on a tray/plate to catch any overflow. Let stand at room temperature for 24-72 hours or to desired flavour.
9. Store in the fridge for up to 2 months.


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