Vegan Kimchi and Vegan Cilantro Kimchi #Shorts

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Recipe:

Ingredients:
Chinese leaf cabbage
Gochugaru
Onion
Garlic
Soy sauce
Vegetable stock
Kosher or sea salt
Spring onion
Coriander/Cilantro (optional)
1. Peel out of the dirtier outside leaves of the chinese cabbage, make two perpendicular cuts at the base of the cabbage and rip the cabbage in half, then in into quarters.
2. you can salt the cabbage in quarters, but i like to cut the quarters into smaller chunks so that its ready to eat once its fermented.
3. spread a generous amount of kosher or sea salt over all the cabbage and mix well to encorporate, then set aside to allow the salt to wilt the cabbage. occasionally massage the cabbage to help with wilting.
4. Cut up an onion into chunks and add to a blender with garlic and soy sauce, then blend till smooth. depending on your taste, you can add less or more garlic, and soy sauce.
5. i use frozen vegetable scraps that i save to make vegetable stock, but storebought vegetable stock works too. bring the stock up to a boil and then pour into some rice flour to create a paste like consistency.
6. Add your gochugaru to the rice flour paste, you can adjust depending on how spicy you want your kimchi to be. mix well, then add the onion, garlic and soy sauce paste, then mix well again.
7. once the cabbage is soft and bendy, rinse the excess salt off, and squeeze out as much liquid as possible.
8. in a seperate mixing bowl, add your wrung out cabbage, some diced up spring onions and a good dollop of the kimchi paste, and mix together thoroughly.
9. you can also add some coriander to the kimchi too, i found its actually surprisingly tasty.
10. transfer your kimchi to some food safe containers, cover them and leave out at room temperature for at least 2 days, then move to the fridge for another week. Then its ready to serve, the longer you leave your kimchi to ferment, the deeper the flavour becomes, with proper storage, kimchi shouldnt go bad or mouldy.

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[inthembiusloop]

other than being vegan, this can also be great for people with seafood allergies! my grandma loves fermented vegetables but hadnt tried kimchi before. i told her, look out, because she has a shellfish allergy! i think people dont always know that kimchi has fish sauce/shrimp in it a lot of times for the fermentation

[kurii]

I love Cilantro. I heard herbs doesn't ferment well? Is it bitter or too sour?

[goldendaygecko]

I thought that kimchi was already vegan but I don't know much about the food
Can someone tell me how it is?