First time making kimchi (vegan) any advice?

First time making kimchi (vegan) any advice?

Hello everyone, yesterday was the day! I tried to make 김치 for the first time ever! I’m excited to get pointers or corrections from any and all natives only please.

Because it is a vegan kimchi I subbed shrimp paste for glutinous rice flour, and a bit of vegetable broth and I subbed fish sauce for soy sauce.

-soaked cabbage for 2 hours in salt and a bit of water until limp

Paste: -veggie stock -salt -glutinous rice flour

Blended: -onion -garlic -한국 pear -soy sauce -ginger -한국 pear (hope that’s the actual name)

Added it all to my paste once paste was cooled. as well as added a cup of some 고춧가루.

Once all combined I added my veggies -carrot -green onion -한국 chives -한국 radish

Mixed and added to my wilted Napa cabbage.

PLEASE CORRECT ME. If I had misnamed , or made anything wrong! I do not want to be disrespectful in anyway. I have nothing but love and curiosity for such a beautiful culture and am grateful for the opportunity to learn 💙

*there was daikon radish or 한국 radish, should I have used daikon radish instead?

*the recipe called for garlic chives but I could not find them in my market so I grabbed the 한국 chives.

submitted by /u/LessPoem5757
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