This is my second recipe from my second cookbook.
Today I'm going to show you how to make delicious delicious
and small portion, vegetarian kimchi.
You guys have always requested: "Oh Maangchi, how can I make
delicious kimchi without using fish sauce or fermented shrimp?"
I used to say: "Oh, just use soy sauce instead of fish sauce."
I always said that, or some salt.
But I was never satisfied with my own answer.
But how can I make delicious vegetarian kimchi?
So, I developed this recipe.
As you know, I'm not a vegetarian.
But ever since I made this recipe, sometimes I like to make vegetarian kimchi for a change.
Especially my friends who are vegetarian, if they come over to my house
I'm just ready to entertain them with my vegetarian kimchi
What do you think?
Is it good?
So it doesn't matter if you are vegetarian or not
just check out this recipe. I'm sure you will love that, it's delicious.
And also, you always say: "Maangchi, 10 pounds, 6 pounds cabbage is too much!"
But for my cookbook, all the kimchi recipes use 3 pounds of napa cabbage.
So, it's up to you.
If you happen to have 6 pounds, or 9 pounds
You can double, triple the recipe.
Easily you can make the amount of kimchi that you want.
So this is 3 pounds, nice and good looking.
Even I have to take one big leaf, to make it exactly 3 pounds. (laughs)
Let's get started! Now I will just make this mak kimchi style, cut into bite-sized pieces.
This is very good cabbage because I love the all-green leaf.
And also very thin.
And size is awesome.
So, I don't know what it looks like inside, let's see.
I'm going to cut this one in half...
And, let's open.
Not bad, isn't it?
Sometimes the inside is brownish, I really don't like it. (laughs)
And let's cut.
This one, like this.
And then split like this.
Then we have quarters.
So now cut off this core.
Cut this in half a little bit.
Like this, and cut.
And this one...
This core part, discard.
Let's salt! But we need water.
About one cup.
Six tablespoons, so this is four tablespoons...
Quarter cup. And five, six.
Gently gently toss.
I will just put it here.
And i'm going to salt for two hours.
Every thirty minutes you just toss it around.
So mix all this salt evenly.
And now we are going to make kimchi paste.
First let's make rice porridge.
I will use glutinous rice flour.
But you guys can use just any regular rice flour or just flour, plain flour.
One cup vegetable stock.
And turn on the heat, medium high heat.
And just stir.
Vegetable stock color is a little brownish.
So this paste color is a little light brown.
Around 2 minutes you keep stirring this.
And now it's thickened.
And then when you see the bubbles, add 1 tablespoon sugar.
And keep stirring.
Around 1 or 2 minutes, until this is a little thinner.
Let's remove from the heat.
These are my vegetables: onion, garlic, and ginger.
So these three items I'm going to also grind using my food processor later.
And I gotta wait until my porridge is cooled down.
Ok, these are vegetables that I'm going to cut.
Radish, radish we need around 6 ounces.
Around 1 cup for 3 pounds of kimchi.
So let's cut into matchsticks.
Around 6 ounces.
Green onion, I will use just 6 green onions, sliced diagonally.
This is buchu. Asian chives, or called garlic chives.
In Korean, buchu.
I will use this amount, around 3 ounces.
And also for color I use just a small sized carrot, around maybe 1/4 cup is enough
Just for color.
9 cloves of garlic, 1 medium onion.
And also 1 teaspoon peeled ginger.
So if you don't have a food processor, just crush it
whatever method you use, just crush this.
My porridge is cooled down now.
I'm going to use my food processor.
Garlic and ginger.
Usually when I make kimchi paste it's time for me to add fish sauce.
Instead of fish sauce, I use 1/3 cup vegetable stock.
Plus 3 tablespoons salt.
That's exactly the saltiness is the same amount.
This is 1/3 cup.
So 1, 2, 3.
And 1 teaspoons sugar.
Again I will toss my cabbage.
I feel it's a little softer than before.
Now this is kimchi base, and then I'm going to add gochugaru.
Hot pepper flakes.
I will add 1 cup.
But if you can't eat spicy food, just use a half cup.
The leftover hot pepper flakes you always have to freeze.
Otherwise it's going to be easily spoiled.
So always keep in the freezer.
Now all we have to do is wait until the salting is done.
We didn't wash this cabbage, we need to wash nicely.
And then also remove all the excess salt.
Then we just mix these three items together, that's kimchi!
Shall I taste this a little bit?
So garlicky, gingery, and spicy, salty, yummy! That's kimchi paste!
My cabbage is well-salted, lots of water came out.
And also very soft, softer than before now we have to wash this and drain.
Let's wash cabbage.
Wash 3 times, changing water.
I will just mix all this kimchi here.
And let's dry.
Add all this.
My kimchi is all done. Now it smells so good and I know this is tasty.
So you can put this kimchi into the airtight container, and keep in the refrigerator.
In the refrigerator gradually it's going to be fermented.
it takes 2 week, 2 weeks after, in the refrigerator, kimchi is well-fermented.
and delicious and sour taste.
If you want to ferment quickly, just put this in an airtight container
and keep outside the refrigerator.
So that this room temperature is warm, you know, it will ferment quickly.
And then one day or two days later, you keep checking and the taste is a little
tastes sour, that means that it's fermented.
Then you have to transfer to the refrigerator.
In the refrigerator still kimchi will ferment.
As time goes on, kimchi will get sourer, you know, more and more sour.
I'm going to put this in my bowl here.
All leftover kimchi paste, don't waste!
This is my rice. I will put some kimchi here.
Let me taste.
I didn't add any fish sauce, but it turned out so good!
Because of the savory vegetable stock makes it so delicious.
I guarantee, you guys should make this one.
Even it doesn't matter if you are vegetarian or not. Just make this
and then you will understand why I'm really excited about this taste
So today we made vegetarian kimchi.
Chaesik-kimchi, in Korean.
Enjoy my recipe!
See you next time! Bye!