Vegan kimchi - delicious. magazine

Name: Vegan kimchi - delicious. magazine
Total time: 15 min
Ingredients: 2 chinese cabbages; 65g sea salt flakes; 1 daikon/mooli, peeled and sliced into julienne strips (matchsticks) – see Know How; 3 spring onions, trimmed and cut into 5cm slices; 2.5cm piece fresh ginger, peeled; 8 garlic cloves, peeled; 2 shallots, peeled; 6 tbsp gochugaru (Korean red pepper flakes), or more if you like it spicier – see Know How; 2 tbsp red miso paste (from Waitrose and online suppliers – see Ching’s tip); 2 tsp caster sugar; 1 tbsp glutinous rice powder (optional; also known as glutinous rice flour – see Know How); Sesame seeds, toasted in a dry pan, to serve (optional)

www.deliciousmagazine.co.uk

Make vegan kimchi with Ching He Huang's expert recipe. Swap the fish sauce for red miso to make this funky, fermented cabbage dish.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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Ingredients

2 chinese cabbages
65g sea salt flakes
1 daikon/mooli, peeled and sliced into julienne strips (matchsticks) – see Know How
3 spring onions, trimmed and cut into 5cm slices
2.5cm piece fresh ginger, peeled
8 garlic cloves, peeled
2 shallots, peeled
6 tbsp gochugaru (Korean red pepper flakes), or more if you like it spicier – see Know How
2 tbsp red miso paste (from Waitrose and online suppliers – see Ching’s tip)
2 tsp caster sugar
1 tbsp glutinous rice powder (optional; also known as glutinous rice flour – see Know How)
Sesame seeds, toasted in a dry pan, to serve (optional)