OMG, I LOVE kimchi 😍! Kimchi is a truly addictive traditional Korean fermented side dish, mostly napa cabbage 💚. Buying kimchi in bulk can seem difficult. In Asian supermarkets it is usually sold in cans, and it is pretty pricy too!
You might be surprised though, because most restaurants that have kimchi on their menu will sell it “to go” and agree to put it into your container 😊💕! Do be warned though: traditionally, kimchi contains fish sauce, so it is not a vegetarian dish. However, some restaurants that make their own kimchi do not add fish sauce to make it vegetarian-friendly.
I have been making my own kimchi for a couple of years already, even before we went vegan and later zero waste. Initially, it was because kimchi is indeed very pricey when you buy it in stores or from restaurants, and as a college student on a budget with a fermentation-crazed mom it just made sense to make it myself.
I have been asked countless times to post my now vegan kimchi recipe, but to be honest, I don’t follow a strict recipe but rather put in what I feel like would be nice and what we can get (e.g. we ran out of chili flakes 🌶 so I put in pickles chilis instead), and I only eyeball 👀 portion sizes 🙈.
Since I went vegan, I went through many vegan kimchi recipes to get the right pungent and umami taste, and I do base my freestyle kimchi based on The Simple Veganista’s awesome vegan kimchi recipe, since it is straightforward, uses simple ingredients, and is just sooo delicious! Read More