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Vegetarian kimchi recipe

Vegetarian Kimchi Recipe

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The vegetarian kimchi It is one of the most consumed dishes in South Korea. This unique recipe that is based on the fermentation of vegetables, also has great nutritional properties.

Do you want to know how to prepare a delicious vegetarian kimchi to make at home? Well, here is the recipe step by step!

Once you have this tasty dish ready, remember that you can accompany it with a delicious chinese chicken soup or some beef noodles You will love the combination!


  • 1 Chinese cabbage
  • 1 cup of coarse salt
  • 1/2 cup of rice flour
  • 2 tablespoons chili powder
  • 2 tablespoons ground ginger
  • 2 tablespoons garlic powder
  • 2 tablespoons sugar
  • 1 spring onion
  • 2 carrots
  • 1 white radish
  • Water

Preparation of vegetarian kimchi

  1. The first thing is to cut the cabbage in 2 in half and then in quarters.
  2. We transfer the cabbage pieces to a deep container and fill it with cold water. We add the coarse salt and mix well. We leave it 1 hour.
  3. After the hour, we wash the cabbage very well to eliminate any rest. We strain and reserve.
  4. Now we are going to prepare the sauce in which we will ferment the cabbage: We put a small pot on the fire and add 200 ml of water, half a cup of rice flour and let it cook over medium heat.
  5. When the mixture begins to boil, lower the heat to low and add the sugar. Stir well to mix completely.
  6. Turn up the heat a bit and bring the mixture back to a boil while stirring. You have to achieve a consistency similar to syrup.
  7. Remove from the fire and let cool. When the mixture is cold, add the chili powder, ginger powder and garlic powder. Stir well.
  8. Now wash and cut the vegetables into julienne strips: carrots, chives and white radish. Put them in the sauce that you have prepared and mix them very well.
  9. It only remains to impregnate the quarters of Chinese cabbage that you had reserved well and put them in an airtight container (preferably glass and without a metal lid).
  10. Let it ferment at room temperature for 2 days (without being in the sun) and then you can put it in the fridge for a few more days.

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Kimchi (Vegetarian version)

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