VEGAN KIMCHI 🇰🇷 a classic Korean side dish 👏🏾 WRITTEN RECIPE BELOW 👇🏾 ad

recipe by @jacobking (Jacob King) - see original post

Traditionally kimchi is made using fish sauce but to make sure it’s plant-based we are using @abakusfoods seaweed ‘sea salt’ crisps to help add that UMAMI FLAVOUR 🌊

Grab some Abakus crisps as they make for a great snack, being super crunchy 😯 you can find them in Co-op, Asda, big Sainsburys + H&B. Stock-list 👉🏾 www.abakusfoods.com 👀

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⭐️ INGREDIENTS ⭐️

-1 Chinese leaf cabbage
-1 shredded carrot
-3 shredded spring onion
-1/4 cup salt + 1/2 cup water
-4 garlic cloves (minced into a paste)
-1/4 inch ginger (minced into a paste)
-3 tbsp gochujang paste
-1 pack Abakus seaweed crisps (🌊🧂 flavour)
-3 tbsp vegan fish sauce
-2 tbsp soy sauce
-3 tbsp rice vinegar
-1/2 tbsp brown sugar

⭐️ METHOD ⭐️

-roughly chop the cabbage then place in a bowl before massaging in the salt, mixing in the water + leaving for 1 hour+.
-shred the rest of the of the veg and place in a large bowl along with the rinsed salted cabbage. Massage the garlic, ginger, gochujang into the vegetables.
-now add the soy sauce, rice vinegar, brown sugar + a pack of Abakus seaweed crisps.
-mix then transfer to a large, clean, sealable container + leave at room temperature for 1-2 days before refrigerating for up to 2 weeks. Enjoy 😊