Traditional Vegan Kimchi

Ingredients

• 1 napa cabbage
• 2 Tbsp coarse sea salt
• 1 cup water
• 1 cup water
• 1 Tbsp rice flour
• 0.212 oz kombu (dried kelp)
• 1 Tbsp granulated sugar
• 1/2 cup gochugaru
• 3 medium shallot
• 8 garlic clove
• 1 Tbsp reduced-sodium soy sauce
• 1 Tbsp white miso paste
• 1/2 Tbsp grated fresh ginger
• 5.291 oz daikon radish
• 5 stalk green onion
• 1 medium carrot
• 2.822 oz fresh garlic chives

Instructions

1. 1

   Add the cabbage and salt to a large bowl. Massage the salted cabbage for 3 to 5 minutes to soften them.

2. 2

   Pour the water overtop and let the cabbage rest on the counter for 2 hours, tossing the cabbage every 30 minutes.

3. 3

   Add the water and rice flour to a saucepan. Whisk until the rice flour is dissolved. Then add the kombu and cook at a gentle simmer, uncovered, for 8 to 10 minutes.

4. 4

   Turn off the heat, remove the kombu, and stir in the sugar. Let it cool off slightly.

5. 5

   Transfer the cooled rice slurry to a food processor along with all the other ingredients for the paste. Blend until smooth.

6. 6

   Transfer the paste to a large bowl along with the radish, green onion, carrot, and garlic chives.

7. 7

   After the cabbage has rested, rinse it under cold water to wash the salt off, and then squeeze out any excess water with your hands.

8. 8

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

9. 9

   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 that's produced during fermentation.

10. 10

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

11. 11

    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 - 2 more days, burping twice a day.

12. 12

    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.