Homemade Vegan Kimchi

Ingredients

• 3 lbs napa cabbage (or kale or white cabbage)
• 2 tbsp sea salt
• 2/3 cup cold vegetable broth (or water)
• 2-3 tbsp rice flour
• 2-3 tbsp cane sugar (or other sugar)
• 7 oz white radish (grated, or small pink radishes)
• 1 carrot (about 3.5oz (100g), grated)
• 2 spring onions (finely sliced)
• 1 onion (finely chopped)
• 6 large cloves of garlic (peeled)
• 1.2- inch piece of ginger (grated, or sub galangal/turmeric)
• 2 tbsp soy sauce (or tamari (gluten-free))
• 1/2 cup chili flakes (e.g. Gochugaru)
• 1/3 cup red paprika powder
• 1 Nashi pear (or apple, grated)

Instructions

1. 1

   *Note: Check out the recipe video and step-by-step photos above!

2. 2

   --- Cabbage ---

3. 3

   Chop the cabbage into bite-size pieces. Then place in a colander and rinse thoroughly under running cold water. Drain well and place in a large bowl/container. Toss with the salt and let it rest at room temperature for at least 30 minutes or up to 2 hours, until it has softened.

4. 4

   --- Rice paste ---

5. 5

   Whisk together the rice flour and cold vegetable broth in a small saucepan. Bring to a boil and cook until it starts to thicken. Then stir in the sugar until it has dissolved and allow to cool.

6. 6

   --- Vegetables ---

7. 7

   Rinse and slice the spring onions. Cut the carrot, radish, and apple (optional) into very fine strips or finely grate using a vegetable grater.

8. 8

   --- Marinade ---

9. 9

   Peel the ginger, onion, and garlic. Then add them along with the nashi pear, chili flakes, paprika powder, soy sauce, and rice paste to a blender and blend until a spicy paste forms.

10. 10

    --- Prepare Kimchi ---

11. 11

    Once the cabbage has softened, rinse it under running water. Then drain well in a colander or salad spinner.

12. 12

    Put the cabbage back in the bowl/container. Add the prepared vegetables and the marinade and mix well to combine.

13. 13

    Spoon the kimchi into a clean airtight container or glass jars, pressing it down firmly so it's well packed. (Add a little extra salted water as needed so the vegetables are covered completely with liquid). Then seal the jars airtight.

14. 14

    --- Ferment ---

15. 15

    Serve the kimchi right away or let it ferment for 2-3 days at room temperature. Then transfer to the refrigerator where it keeps for at least 2 months.

16. 16

    Enjoy!