Vegan Kimchi Recipe | Low Sodium Kimchi | No Salt Kimchi Recipe

You can now eat your kimchi without salt with this delicious Kimchi recipe that is easy to make!
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Low Sodium Vegan Kimchi
Ingredients:
800-900g napa cabbage
blanch for 1-2 minutes and shock in ice bath
Kimchi Paste:
1 cup water
2 tbsp glutinous rice flour
1 tbsp coconut sugar
5 cloves garlic
1 white onion
1 thumb ginger
1/2 pear
1 tbsp apple cider vinegar (adjust to taste)
1 tbsp coconut aminos (adjust to taste)
1/2 cup gochugaru (Korean chili flakes)
Other Vegetables:
1 medium carrot
1 scallion
1 bunch spring onion
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Link for kitchen tools and ingredients used on my video recipe:
➡️ lnk.bio/HFPH_Arkaik
Thank you for the support!
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[@Hige09]

Thank you so much for sharing, recent CKD patient and I have been struggling to find low sodium korean recipes ❤ I love korean food.

[@Askyire]

Oh Wow!!! That look delicious!! I want to try this recipe! Thanks!

[@basfinnis]

Ooh, making my mouth water. Thank you 😉

[@HealthyFoodiePH]

So yum! Thank you!

[@chrisaquino3948]

looks sooo good!!! definitely trying this, thank you! 😻

[@KiwiJuji]

Thank you for the recipe 🟢⚪️🔵

[@HealthyFoodiePH]

Thank you!

[@luvdlphn8298]

😍👍😘

[@HealthyFoodiePH]

❤️❤️❤️

[@ebrusue6159]

For how long do you ferment the kimchi before you can eat it?

[@HealthyFoodiePH]

Hi, this can be eaten after mixing, but for full flavor and fermentation, give this at least 1-2 days to ferment 😊

[@ebrusue6159]

@@HealthyFoodiePH I thought you had to let the kimchi ferment for at least 2 weeks and then put it in the refrigerator to eat

[@HealthyFoodiePH]

@@ebrusue6159 hi, that will apply for the traditional kimchi recipe, which added a lot of salt to the cabbage and usong shrim paste. Since this has no or less salt recipe, you may eat this right away or ferment just for a few days

[@JoeTi88]

Hang on, I thought Kimchi is always vegan ??

[@HealthyFoodiePH]

Hi, traditional kimchi has fish sauce and salted fermented shrimp

[@Pusssit]

❤❤❤❤❤