Bok Choy Kimchi Recipe Vegan

Spring water is important avoid tap water if at all possible.

Bok choy kimchi recipe vegan. Add cubed tofu and cook until crispy 4 to 5 minutes. Most of the ingredients from napa cabbage to green cabbage or bok choy sweet rice flour to normal rice flour can be changed but we will lose the korean flavor in it. It s a simple recipe made with 7 ingredients.

Add the fresh red chili and pulse 3 times so the chili slices still remains as chopped pieces. Pack pieces into a wide mouth quart sized or larger glass jar or crock leaving at least an inch or so from the top rim of the jar. Wearing gloves to protect hands from being burned by hot pepper coat the bok choy with paste.

Drain bok choy from brine reserving cup 200 ml of brine. Trim the ends then slice each bok choy in half lengthwise or if they are large cut into quarters. For the kimchi filling put onion garlic ginger banana anchovy sauce and shrimp sauce in a blender.

Prepare all ingredients as described above. Add a little water if needed to create more of a paste. I suggest looking for the korean ingredients but if you desperately want to try kimchi then you can use some of the alternatives listed below.

In a very large bowl combine bok choy carrots cucumber cabbage onion apple salt and enough spring water to cover. We searched for a few recipes that use bok choy in different ways to help you get a little more creative in the kitchen. In a food processor blend the garlic ginger and chili flakes.

Here are ten easy plant based vegan recipes that use bok choy. Instructions wash the bok choy. Learn how to make bok choy to enjoy this delicious and nutritious veggie asian style.