Homemade Vegan Kimchi

Ingredients

• 1 medium head napa cabbage (about 2.2 pounds)
• 1/4 cup salt
• 5 stalks scallions (cut into 2-inch pieces)
• 1/2 medium white daikon radish (peeled and cut into thin matchsticks)
• 1/2 cup water
• 1/4 cup sugar
• 1 tbsp sweet rice flour
• 1 tbsp vegan fish sauce (or soy sauce)
• 1/3 cup gochugaru (Korean chili powder)
• 2 cloves of garlic (minced)
• 1 inch ginger (finely chopped)

Instructions

1. 1

   Cut the cabbage in quarters lengthwise. Remove the hard core part and discard. Using a large knife, cut each quarter into 1-inch wide strips.

2. 2

   Rinse the cabbage under cold water to remove possible dirt. Transfer the rinsed and drained cabbage to a large bowl. Add the salt and massage the cabbage with the salt using your hands or two spatulas.

3. 3

   Let the cabbage rest for about 3 hours at room temperature, stirring once halfway. In the meantime, prepare the chili paste. Check the recipe below.

4. 4

   After 3 hours, drain the cabbage but keep the brine. Rinse the cabbage twice under cold water, but do not squeeze it. Just give it a rinse.

5. 5

   Transfer the drained cabbage to a large mixing bowl and add the sliced daikon radish and green onions Toss well to combine.

6. 6

   Pour in the chili paste and stir to coat the cabbage with the paste. You can use your hands with gloves to massage the cabbage or simply use two spatulas.

7. 7

   Pack the coated cabbage very well into 2 one-quart jars (do not fill it to the top, leaving about 1/3 to allow the cabbage to expand). Make sure there are no air bubbles. Next, pour in about 1/4 cup of the reserved brine on top of the packed cabbage into each jar. Cover with a lid, but do not screw it completely. You want to allow some air to escape.

8. 8

   Place the jars in a dark place at room temperature (about 65-70°F) for 48 hours to ferment.

9. 9

   After one day, use a spoon to submerge the cabbage again in the brine if it has risen above the surface.

10. 10

    After 48 hours, the cabbage should have expanded a little bit and you should see some bubbles in the brine. Your kimchi is now ready!

11. 11

    You can use it immediately or place it in the refrigerator for another 3-5 days to allow the flavors to develop and merge. I personally think kimchi tastes even better after 1 week in the refrigerator.

12. 12

    Kimchi will keep in the refrigerator for up to 4 weeks. It can probably be kept for longer than that, but I haven't personally tried as I always finish it quickly.

13. 13

    --- Kimchi Chili Paste ---

14. 14

    Add the water, sugar, and sweet rice flour to a medium saucepan. Heat over medium heat, whisking constantly until the sugar dissolves and the mixture slightly thickens. It should take 3-5 minutes.

15. 15

    Once the mixture has thickened, transfer it to a bowl and add the gochugaru (Korean chili powder), vegan fish sauce, minced garlic, and ginger. Stir to make a paste.