젓갈, 파마늘 안 넣는 사찰식 김장🥬 채식 김치 담고 점심 공양하기🍚 정위스님 kimchi kimjang koreanvegan vegankimchi

Kimchi is like a year's worth of temple food. Monk Jungwe makes kimchi with cabbage kimchi, radish kimchi, and dongchimi and utilizes it as the temple's side dish throughout the year. In addition, aged kimchi that is more than a year old is an important seasoning, and when you make stew or stew with it. it has a unique deep flavor and is very delicious. In accordance with Buddhist doctrine, which prohibits eating meat and the five spices (green onion, garlic, leeks, dalae, and hongger) Monk Jungwe makes a vegetarian kimchi with no green onion, garlic, or fish sauce. Instead of green onion and garlic, she uses a lot of ginger, and instead of fish sauce, she uses soy sauce(ganjang). It is characterized by the use of 3-year-old fruit syrup instead of sugar. Because it's less seasoned, it's also easier to make than regular kimchi. Instead of precise measurements, it relies on the “sense” of a monk who has been making kimchi for a long time and the taste of the people gathered together to determine the amount of seasoning.