Easy Vegan Kimchi 맛김치

Ingredients

• 1.5 lb napa cabbage or wombok
• 1/4 cup sea salt (I used coarse salt)
• 1/2 cup room temp. water
• 1/2 cup water (see notes if using gochujang*)
• 4 tsp glutinous rice flour ( or all-purpose flour (see notes))
• 1 tbsp cane sugar
• 5 cloves garlic
• 1 small knob ginger
• 1/3 cup gochugaru (korean chili powder)
• 1 white onion (, quartered)
• 1 cup thinly sliced green onion or scallions
• 1/2 medium carrot and/or radish (, thinly julienned)
• 1-2 tsp salt (optional to taste* (see notes))

Instructions

1. 1

   --- Preparing the Cabbage ---

2. 2

   Slice the napa cabbage into halves, and then quarters. Slice out the tough cores.

3. 3

   Slice into 2-inch thick strips. Place the sliced cabbage into a large bowl.

4. 4

   Sprinkle the 1/4 cup salt and pour 1/2 cup water. Mix the cabbage to evenly coat with the salt mixture.

5. 5

   Leave the cabbage to sit for at least 1.5 hours, mixing every 30 minutes, to evenly coat in the salt mix.

6. 6

   After leaving to sit in the salt mixture, run the cabbage through running water the remove excess salt any any dirt. Wash 2 to 3 times. Drain and then squeeze out the liquid. Note that if you want lots of juice in your kimchi after fermentation, squeeze out to drain the liquid out but not too much! See more fermentation tips below.

7. 7

   Place the cabbage back in the large bowl.

8. 8

   --- Preparing the Kimchi Paste ---

9. 9

   Heat a small sauce pan over medium low heat. Add in the water and then mix in the flour. Increase to medium heat.

10. 10

    Stir continuously until it has turned into a very thick paste. Turn off heat and leave to cool for a few minutes.

11. 11

    Place the paste, sugar, garlic, ginger, chili powder, and onion in a blender or food processor. Blend or process until well incorporated.

12. 12

    --- Mixing the Kimchi ---

13. 13

    Place the carrot, radish (if using) and sliced green onions with the drained cabbage. Pour the chili paste into the vegetables and mix until well incorporated. Add in salt, or to taste, if needed. Mix well.

14. 14

    Divide the kimchi into jars or air-tight containers. Tightly pack the kimchi by pressing down with a spoon. Ensure that you do not fill the bottles to the brim, as kimchi will expand as it ferments. Best would be to only fill bottles 3/4 full.

15. 15

    You can also enjoy the kimchi without leaving it to ferment.