A good resource on fermentation is the author Sandor Katz. Maybe regular apple with lemon juice? Thank you! I’ve just made this (its looks delicious) but the kimchee doesn’t reach the top of the jar – there’s about 8cm space above. Easy, 10-ingredient kimchi that’s entirely vegan and packed with spicy, tangy flavor. I know go big or go home. Best kimchi receipe ever! Just want to make sure I put it in the fridge now that it’s been in the cupboard for the last two days. Hi Amanda, add in step 4! I just found you while surfing, looking for new plant based recipes! I am curious about the salting, waiting, and flipping process of the cabbage. Then press down and let rest for 30 minutes. Hi Mari, we’d suggest cane sugar and vegan fish sauce, maybe? Hi Teddy! Once thoroughly coated, it’s added to sterilized containers and the fermentation process begins! All Hail the Minimalist Baker. Turn off the fire on your first pan and on another, add your cooked rice, 7. :/. One warning though? I had been always hesitant because I thought it was too complicated however I found this recipe so decided to give it a try. So glad you enjoyed it, Dani! About to make this recipe even though I’m without pineapple juice… but it seems like rice vinegar will do in it’s place?

Thanks for sharing!

* I made it a couple months back (I actually forgot about it in the cupboard while it was fermenting for two weeks) and it is SO tangy. It’s also a “to taste” sauce so you’ll be able to tell there!

Can you take it out ? i just made this recipe and have it fermenting in my cupboard. Hi Pierre, it’s the change in temperature that causes fermentation to slow. This is by far my very favorite kimchi recipe yet. I think the vegan “fish sauce” is what made all the difference. Will do! I can’t wait to try it! While we do recommend using a sugar, you can use normal granulated sugar instead of coconut sugar! I have been looking for a great vegan kimchi recipe for a while now! Just a heads up! Many comments mentioned they over salted there Kimchi.

We haven’t tried other types, but let us know if you give it a try! 3)! I have made this now a handful of times. I should have started with ketchup. I like the ease and simplicity of your recipe, looking forward to trying it! Thanks for the lovely review! i fermented mine for a week so it could achieve full flavor and it VERY sour. Then comes the primary hands-on part of this recipe in which you salt the cabbage to soften and draw out moisture and flip every 30 minutes for a couple hours while you prep the other ingredients. Hello! Kimchi is a fermented, salty, spicy Korean condiment made from cabbage and a variety of seasonings. Is it necessary to add the sugar? I used the garlic chili sauce that comes in a jar instead of making my own and my kimchi turned out just fine. Just asking bc I seem to be addicted to the scale, while I can eat normal I can't stop weighing myself and it brings me down, Hi, my name is Rose and I make videos on the internet about food and stuff - http://www.youtube.com/cheaplazyvegan / Instagram @cheaplazyvegan. Could you estimate the sea salt in teaspoon or tablespoon amounts please? I could eat this stuff every day… oh wait, I do! And if I forget to bring my pickle jar back with me, I get a stern tongue lashing and have to pay full price for my LITTLE jar of Kimchee ?

Then pack down with hands to compress. Will definitely be making this again. Not as in, ‘No, thanks. Hope that helps! The longer you ferment the kimchi, the tangier and intense the flavor will be, and the more tender the cabbage will become. Some recipes say not to close jars tightly while it is in the early stages of fermentation, others say close tightly. Hi there… I realize this is a vegan recipe but if I wanted to use fish sauce instead of the vegan version what would be the quantity I would need. Perfect! Ground Beef and Broccoli Fried Rice Recipe… April 24, 2020. I do the same thing with my jars of Kimchee!!! Basically you need to create an anaerobic environment so that the good bacteria you want can go to work, and bad bacteria doesn’t have a chance to grow. How much salt approximately do you think we need to use in this recipe? As the week went on, the bitterness dissipated and became more fermented. For newbies to kimchi, if you wind up with a batch that is too hot to simply shovel into your mouth as I tend to do with the tangy sweet, don’t worry, it’s surprizing how much it gets tamer when added to rice or eggs or as a condiment to anything you like ; ). Thanks for sharing that tip! SIGN UP for exclusive recipes and other content! *If you can’t find Korean chili flakes you can use red pepper flakes. Let us know how it goes, Celine! I have to try this! But i have a question, could i use normal sugar instead of coconut sugar? You can put it in now! I have been waiting for a great recipe like this. i hate buying something when i can easily make it myself. 1,620 Likes, 16 Comments - Cheap Lazy Vegan (@cheaplazyvegan) on Instagram: “Kimchi fried rice. So first two caveats…. It’s a great mini-snack and no one else likes it so I keep it all to myself :).

Easy to make with every day ingredients, good directions and excellent end product! And that helped so much! I thought I’d share some of my experiences. It has more of a cheesy taste than any vegan cheese I’ve tried too.

Completely addicted and almost finished the whole jar already. The only thing I 6sis different was instead of pineapple juice I ended up using chunks of fresh pineapple (juice wasn’t working at the time). *

Thanks for sharing, Josh!

That’s brilliant!!!! why are you using carrots instead of Daikon? Part of my “red food diet” video , #cheaplazyvegan #vegan #vegansofig #veganism #veganeats #veganfoodie #foodie #veganfoodporn #foodporn #whatveganseat #whatvegansmake #healthy #fitness #fitfam #fitspo #vegansofinstagram #bestofvegan #veganfoodshare #foodgasm #foodshare #feedfeed #cleaneating #vsco #vscocam #veganlife #veganfood, Successfully made vegan mapo tofu last night and I feel that this will become a staple!! It’s super helpful for us and other readers!