Kimchi, the Korean’s fermenting food, is well-known by people around the world. It is the mixture of fruits and vegetables with spices through the fermentation process. The natural sweetness in the Asian pear and sweet rice flour will help with the fermentation process. Depending upon the temperature of where you live, the fermentation time will vary. Higher temperature will speed up the fermentation, while cold temperature will slow it down.
This super simple and easy to make vegan kimchi version is made with cabbage, Asian pear, sweet onion, ginger, garlic gloves, carrots, daikon radish and green onions. This creates a perfect additive side dish for your meal!
Some people prefer to slice the cabbage in halves to make kimchi. For me, I prefer to cut it into small chunks. As a result, the seasoning will absorb into the cabbage well during the fermentation process within a short period of time. The result should be a little spicy, sour, tangy, slightly sweet, and flavorful.
Some people enjoy eating kimchi right after mixing it with kimchi seasoning. Othes enjoy it once kimchi is fermented after 24 hours or after several days. As kimchi ferments, you will see many bubbles floating on the surface, and it is normal. After fermenting, all you have to do is to taste your kimchi to see if you feel happy with its flavor and its taste. Then you can place your kimchi into the refrigerator to store it and to enjoy it for months. With this vegan kimchi, you can enjoy it as a side dish, or you can make Vegan Kimchi Hotpot, or you can eat it with ramen noodles.
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