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