Vegan kimchi fried rice is a great way to explore the vibrant flavor that kimchi offers.
This year, we’ve been exploring fermented foods. We first fermented cabbage to make sauerkraut for our Vegan Oktoberfest event, and it was a big hit. We really enjoyed the process, so moved on to what seemed like a bigger challenge – kimchi! It’s spicy, sour, crunchy and even a little fizzy (if you let it ferment for long enough!).
An introduction to fermentation –
We learned everything we know about fermenting from the very talented Erin Baker, of the wonderful Natural Cookery School (check her out if you haven’t already as she’s awesome). Jess attended one of her fermentation cookery classes. We’re looking forward to making more fermented foods in the coming months!
So, what is kimchi anyway?
Kimchi is a traditional Korean condiment made from Chinese cabbage, spring onions, white onions, garlic, ginger and spices including Korean chili flakes – gochugaru. It usually takes around 10 days to ferment.
In Korea, kimchi is served with almost every meal – it’s the ultimate condiment. And in our opinion, it makes everything better! Traditional kimchi is usually made with fish sauce or shrimp paste, so if you’re buying some from a shop, just make sure to check the ingredients.
We’ve tested this vegan kimchi fried rice rigorously, so know how delicious it is – and we’re confident you’ll love it!
Top tip: taste the dish before you add chili flakes as well as kimchi. Our kimchi packs a punch so it may not need the extra chili hit – go with whatever floats your boat.[amd-zlrecipe-recipe:211]
If you enjoyed the flavors of this Korea-inspired dish, why not try this recipe for spicy tofu and meaty mushroom vegan Korean BBQ stir-fry?
According to the recipe creator, it “incorporates sweet and savory flavors with a zesty kick to excite your taste buds.” It’s also packed with protein and vegetables and works as a great nutritious mid-week recipe. You could also make it in large batches and eat throughout the week.
This recipe was republished with permission from Vegan Punks.