Simple Vegan Kimchi

Ingredients

• 1 napa cabbage
• 1 1/2 Tbsp coarse sea salt
• 1/2 small onion
• 5 garlic clove
• 1/2 red apple
• 1/2 Tbsp fresh ginger
• 1/4 cup gochugaru
• 1/2 cup vegetable broth
• 2 Tbsp reduced-sodium soy sauce
• 1 Tbsp white miso paste
• 3 stalk green onion
• 1 medium carrot

Instructions

1. 1

   Add the cabbage and salt to a large bowl. Gently massage the cabbage for 2 to 3 minutes, until it starts to soften. Let rest for 2 hours, stirring occasionally, until the cabbage is wilted and sitting in a briny liquid.

2. 2

   In a food processor, combine all the kimchi paste ingredients.

3. 3

   Blend until smooth.

4. 4

   Transfer the paste to a large bowl along with the green onion and carrot.

5. 5

   After the cabbage has rested, rinse it under cold water to wash off the salt. Drain well, then give it a gentle squeeze with your hands to remove dripping water, without wringing it completely dry.

6. 6

   Transfer the drained cabbage back to the large bowl. Mix everything together with your hands to thoroughly coat every piece.

7. 7

   Transfer to a mason jar and press it down firmly with a spoon. Leave an inch (2 cm) of "breathing room" at the top of each jar for the gas produced during fermentation.

8. 8

   Close tightly with a lid. Leave the kimchi on the counter overnight, away from direct sunlight or heat sources.

9. 9

   Open the lid the next day for gas to escape and taste for mild sourness. For a tangier taste, let it sit on the counter for 1 - 3 more days, burping twice a day.

10. 10

    The kimchi is ready to enjoy after the first 1 - 2 days. For more complex and delicious flavours, close the lid of the jar, and place the kimchi in the fridge for 1 - 2 weeks to continue to ferment and set.