Napa Cabbage Kimchi.
It's a dish Koreans eat in practically every meal. Whether you're having breakfast, lunch, or dinner, kimchi accompanies or is the key ingredient in countless dishes.
It's thrown into soups, stews, stir fries, Korean pancakes, noodles, rice rolls, and so much more. Many Koreans think that a meal is not complete without kimchi.
Unfortunately, this quintessential dish is usually seasoned with fish sauce, fermented salted shrimp, and other seafood. And as a result, kimchi found in Korean restaurants or grocery stores are not suitable for vegans.
Kimchi is quite popular these days, and I see so many folks uploading vegan kimchi recipes online. However, many of them are inauthentic or include ingredients that are either seasonal or hard to find.
That's why I decided to develop a vegan kimchi recipe that was straightforward and easy to make. With just two hours of your time, you can have delicious kimchi for months at a time at a fraction of the cost of grocery store kimchi.
Please give this recipe a try and let me know what you think! :)
After going vegan, I missed eating Korean food I grew up with. Seeing the lack of resources on plant-based Korean cooking, I decided to develop and share delicious and easy vegan Korean recipes that anyone can make!
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