Making Easiest Vegan Kimchi with Indian Ingredients | How to make Korean Kimchi at home 🌱

Описание: *Welcome to My Cooking Channel!*

In this video, I’ll show you how to make delicious, vegan kimchi using Indian ingredients. Kimchi is a Korean staple, and I’ve put a unique twist on it by using locally available, plant-based ingredients. Whether you're a kimchi lover or trying it for the first time, this recipe is perfect for you!

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*Why Vegan Kimchi?*
It’s healthy, probiotic-rich, and perfect for anyone looking to add a flavorful punch to their meals. Plus, it’s 100% plant-based!

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Our Amazon store: https://www.amazon.in/shop/premkimfor...

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*Vegan Kimchi Recipe with Indian Ingredients*

**Ingredients**:
2 medium-sized cabbages (cut into bite-sized pieces)
2 small radishes (thinly sliced)
10 spring onions
4 tbsp salt (for brining)
1 tbsp sugar

**For the Kimchi Paste**:
2 tbsp cooked rice
3 tbsp Kashmiri lal mirch + 1 tbsp kuti mirch (red chili pepper)
10 garlic cloves
1-inch ginger
1/2 apple
1 small onion
50ml water

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**Instructions**:

**1. Prepare the Vegetables**:
Cut the cabbage into bite-sized pieces and slice the radishes thinly. After cutting, wash them twice.
In a large bowl, add 3 tbsp salt and soak the cabbage. Separately, add 1 tbsp salt and 1 tbsp sugar to the radishes and soak them in the brine for 1 hour. This softens the vegetables and removes excess water. After 1 hour, wash them once.

**2. Make the Kimchi Paste**:
In a mixer, grind the garlic, ginger, half an apple, cooked rice, and onion into a paste. After grinding, mix in the Kashmiri lal mirch (red chili powder) and kuti mirch.

**3. Ferment the Kimchi**:
Drain the water from the cabbage and radishes using your hands. Chop the spring onions and mix everything with the kimchi paste thoroughly.
Transfer the kimchi mixture into a clean, airtight glass jar or box. Press it down firmly to remove air pockets.
Leave about 1–2 inches of space at the top to allow for fermentation.
Seal the jar and let it sit at room temperature for 1–2 days (depending on the weather). After that, store it in the refrigerator.

**4. Serve and Enjoy**:
Your vegan kimchi is ready to eat! It tastes best after a few days of fermentation. Serve it as a side dish, in salads, or with rice.

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**Tips**:
Use sterilized jars to avoid contamination.
Adjust the spice level by increasing or decreasing the amount of chili pepper and salt.

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