Spicy Vegan Kimchi

Ingredients

• 1 large head napa cabbage
• 1 cup water
• 6 Tbs salt
• 1 bunch green onions
• 2 cups shredded carrot
• 1 cup water
• 1 palm-sized piece of kombu
• 4-5 baby bella mushrooms
• 2 Tbs rice flour
• 1 Tbs arrowroot or cornstarch (if needed)
• 1 Tbs maple syrup
• 1/2 white onion
• 6 cloves garlic
• 1 Tbs miced ginger
• 1/4 cup low sodium soy sauce
• 1/2 cup gochugaru korean chile flakes

Instructions

1. 1

   Wash cabbage, cut into quarters lengthwise, then bite-sized pieces, and add to a very large bowl

2. 2

   Add 1 cup of water and 6 Tbs salt and mix thoroughly

3. 3

   Set aside and stir/massage ever 30 min for 2 hrs

4. 4

   Chop green onions, and mix with carrots in a separate bowl - set aside

5. 5

   Add kombu and sliced mushrooms to another cup of water - bring to boil

6. 6

   Remove kombu & mushrooms and add rice flour - whisk to thicken.

7. 7

   If porridge does not thicken, add arrowroot or cornstarch

8. 8

   Set aside to cool.

9. 9

   Mince onion, garlic, & ginger in food processor

10. 10

    Add to cooled rice porridge along with maple syrup and soy sauce

11. 11

    Stir in chile and mix thoroughly

12. 12

    Drain cabbage and rinse thoroughly - at least 4 times

13. 13

    Let drain completely at least 30 min

14. 14

    Thoroughly mix cabbage, veggies, and sauce.

15. 15

    Lightly pack into canning jars, covered loosely

16. 16

    Let ferment on counter 3-5 days then store in fridge.