Making Easiest Vegan Kimchi with Indian Ingredients | How to make Korean Kimchi at home 🌱

napa cabbage

🥗Healthier: bok choy

💰Cheaper: green cabbage

bok choy is a nutritious alternative, while green cabbage is often less expensive.

red pepper flakes

🥗Healthier: gochugaru

💰Cheaper: cayenne pepper

gochugaru is traditional, but cayenne is more widely available.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

olive oil is a healthier fat, while canola oil is more cost-effective.

Wash the two cabbages two times.

Cut the cabbages into pieces.

Sprinkle 3 tablespoons of salt over the cabbage and let it soften for 40 minutes to 1 hour.

Prepare the kimchi mixture by combining garlic, apple, cooked rice, and 50 ml of water in a bowl.

Add 1 tablespoon of sugar to the mixture.

Mix in 3 tablespoons of Kashmiri chili powder and 1 tablespoon of salt to the kimchi mixture.

Once the cabbage is soft, drain and rinse it to remove excess salt.

Combine the cabbage with the kimchi mixture and mix thoroughly, using gloves to avoid spice on hands.

Let the kimchi ferment at room temperature for 1 day in hot weather, or 2-3 days in cooler areas before transferring to the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens