Vegan Kimchi

Serves 1
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Directions

  1. 1Rinse the Napa cabbage well.
  2. 2Cut the Napa cabbage into large pieces.
  3. 3Transfer the chopped cabbage to a large bowl.
  4. 4Add 6 tablespoons of salt to the cabbage.
  5. 5Mix the salt thoroughly with the cabbage and let it sit for 1 hour.
  6. 6Rinse the cabbage once in a water tub to remove extra salt, but not all of it.
  7. 7Let the cabbage drain extra water over a colander.
  8. 8Peel and julienne the radish.
  9. 9Place the julienned radish in a bowl.
  10. 10Add 1 tablespoon of sugar to the radish and let it sit for 30 minutes to soften, then rinse.
  11. 11Chop the spring onions into small pieces.
  12. 12Dice half an apple.
  13. 13Make a rice paste by whisking 1 tablespoon of rice flour with 70ml of water in a pan over heat until it thickens.
  14. 14Add 15 garlic cloves to a blender.
  15. 15Add 1 inch of ginger to the blender.
  16. 16Add 1 onion to the blender.
  17. 17Add the diced apple to the blender.
  18. 18Add the rice paste to the blender.
  19. 19Add a splash of water to the blender.
  20. 20Blend all ingredients for the kimchi paste until pureed well.
  21. 21Pour the blended paste into a large pink bowl.
  22. 22Add 3.5 tablespoons of Kashmiri chili powder for color.
  23. 23Add 1 tablespoon of regular chili powder for heat.
  24. 24Whisk the chili powders into the paste.
  25. 25Add 1 tablespoon of salt to the paste.
  26. 26Add 0.5 tablespoon of MSG to the paste.
  27. 27Add the prepared cabbage to the paste.
  28. 28Add the prepared radish to the paste.
  29. 29Add the chopped spring onions to the paste.
  30. 30Mix all the ingredients thoroughly, ensuring the cabbage, spring onions, and radish are well coated with the paste.
  31. 31Adjust the salt by tasting the kimchi.
  32. 32Transfer the kimchi to a jar, leaving some space at the top.
  33. 33Cover the top of the jar with cling wrap.
  34. 34Close the lid of the jar.

Ingredients

  • 1.5 kg Napa cabbage
  • 6 Tbsp salt
  • 1 radish
  • 250 g spring onions
  • 1 tbsp sugar
  • 0.5 apple or pear
  • 3.5 tbsp Kashmiri chili powder
  • 1 tbsp regular chili powder
  • 15 garlic cloves
  • 1 inch ginger
  • 1 tbsp salt
  • 0.5 tbsp MSG
  • 1 onion
  • 1 tbsp rice flour
  • 70 ml water

Equipment

cutting boardknifelarge bowlcolandersmall bowlblenderwhiskjarcling wrap

Tips

  • Make sure to not fill the jar to the top, leave some space.
  • Cling wrap the top and close the lid.
  • If it R
  • S cold, let it sit outside for 2 days to ferment and then transfer to the fridge.
  • Open the jar once everyday when fermenting outside to release the gases.