Steps to Make Homemade How To Make Vegan Kimchi

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Before you jump to How To Make Vegan Kimchi recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That's a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. According to the specialists, to clean up the natural environment we are all going to have to make some improvements. Each and every family should start creating changes that are environmentally friendly and they have to do this soon. Continue reading for some methods to go green and save energy, generally in the kitchen.

Changing light bulbs is definitely as good an area get started on as any. This will probably go outside of the kitchen, nonetheless that is okay. You should replace your incandescent lights by using energy-saver, compact fluorescent light bulbs. They cost somewhat more in the beginning, but they last ten times longer, and use much less electricity. Changing the light bulbs would likely keep a lot of bulbs out of the landfills, and that's good. You also have to obtain the practice of turning off the lights when there is nobody in a place. The kitchen lights specifically are often left on all day long, just because the family tends to spend a lot of time there. And it's not limited to the kitchen, it goes on in other parts of the house also. Make a routine of having the lights on only when they are needed, and you'll be astonished at the amount of electricity you save.

As you can see, there are plenty of little things that you can do to save energy, as well as save money, in the kitchen alone. It is pretty uncomplicated to live green, after all. A lot of it is merely using common sense.

We hope you got benefit from reading it, now let's go back to how to make vegan kimchi recipe. To cook how to make vegan kimchi you only need 12 ingredients and 11 steps. Here is how you do it.

The ingredients needed to prepare How To Make Vegan Kimchi:

1. Get 1 of Nappa Cabbage,.
2. Take of Pink Himalayan Salt, For Seasoning.
3. Get 2 TBSP of Vegan-Friendly Soy Sauce / Tamari,.
4. Use 2 TBSP of Demerara Sugar,.
5. Prepare 1/4 Cup of Fresh Pineapple Juice,.
6. Provide 1/4 Cup of Warm Water,.
7. Prepare of Ginger Coarsely Sliced, 1".
8. Prepare 1 of Yellow Onion Coarsely Sliced,.
9. Take 6 Cloves of Garlic Coarsely Minced,.
10. You need of Korean Chili Flakes, 1/2 Cup Adjust To Preference.
11. Provide of Carrots Julienned, 1 Large.
12. Prepare of Scallions Slice To 2" Long, 2 Bunches.

Instructions to make How To Make Vegan Kimchi:

1. Peel and discard the outer layer of the cabbage. Peel and wash each cabbage layer thoroughly. Lay layers of cabbage onto a clean plate. Sprinkle some salt over the top. Place another layer of cabbage over the top..
2. Pressing as you stack. Repeat the process until all the layers of cabbage are stacked and seasoned. Set aside for 30 mins. While the cabbage is resting, add soy sauce, sugar, pineapple juice and water into a bowl..
3. Stir until well combine or until the sugar has dissolved. Add ginger, garlic, onion and chili flakes into a blender. Add in the soy sauce mixture as well. Blitz until smooth. Transfer into a bowl and set aside. The cabbage should have rested for 30 mins..
4. Before touching the cabbage, make sure your hands are thoroughly cleaned. Flip the layers of cabbage onto another clean plate. Sprinkle with salt, pressing and stacking. Repeat the process with the remaining layers of cabbage. Set aside to rest for 30 mins..
5. This is the 2nd flip. There will be a total of 4 flips. While the cabbage is resting, prepare the carrot and scallions. Toss the carrot and scallions with the chili mixture, making sure they are well coated. Set aside. It should be time for the 3rd flip, season, press and stack. Set aside to rest for 30 mins..
6. While the cabbage is resting, sterilize the jars and lids in simmering water for 5 mins. It should be time for the 4th and last flip, season, press and stack. Set aside to rest for 30 mins. You can wash the dishes while waiting. After 30 mins, wash each layer of cabbage thoroughly under running water to remove excess salt..
7. You can pad the cabbage dry with kitchen paper, but I prefer to place them onto plates and allow them to air dry naturally. It will take about 2 hrs, flipping halfway thru. Once the cabbage has dried, transfer the carrot and scallions chili mixture into a large mixing bowl. Toss in 2 layers of cabbage..
8. Coat each layer well with the chili mixture. Repeat the process for the remaining layers of cabbage. Transfer into the sterilized jars. Press with the back to a spoon to compact the kimchi. Sealed and set aside in a cool and dry place for 24 hrs..
9. After 24 hrs, remove the lid and using the back of a spoon, press and compact. If bubbles start to form, it is a good indication that it is fermenting well and there is still room to press and compact. Seal and keep in a cool and dry place..
10. Repeat this process every 24 hrs up to a total of 72 hrs or 1 week. The longer you allow it to ferment, the tangier and flavorful the tastes will be. Once you are satisfied with the taste, chill and keep in the fridge. It can be kept for up to 1 to 2 months. Be sure to use clean utensils to consume the kimchi..
11. Here's the difference between 72 hrs and 7 days aged: The 7 days aged kimchi is definitely far superior in terms of flavors and aftertaste. But, it might too overpowering. The 72 hrs aged kimchi does has that tanginess and spiciness. It will be perfect if the kimchi isn't the star of the dish..

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