Vegan Kimchi

Name: Vegan Kimchi
Cuisine: American
Ingredients: 500 grams Napa cabbage; 50 games salt for Napa cabbage; 1.5 cups water; 3-6 (30 grams) garlic cloves; 50 grams ginger; 150 grams onion (peeled); 1 apple; 40 grams Korean chilli pepper flakes; 1 tsp salt for paste; 130 grams carrots; 450 grams daikon; 150 grams green onions or Asian chives; 5 grams dried kelp (kombu)

Mariko Vegan @MarikoVegan

British Columbia, Canada

Vegans and vegetarians can enjoy this Kimchi because there is no animal products in it. Follow this easy recipe and l am sure you’ll enjoy your flavourful Kimchi! Please avoid using stainless steel bowls when you are preparing chilli paste and combining all ingredients.
YouTube https://youtu.be/mz_F1SFTk14

Mariko Vegan @MarikoVegan

British Columbia, Canada

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Ingredients

500 gramsNapa cabbage
50games salt for Napa cabbage
1.5 cupswater
3-6 (30 grams)garlic cloves
50 gramsginger
150 gramsonion (peeled)
1apple
40 gramsKorean chilli pepper flakes
1 tspsalt for paste
130 gramscarrots
450 gramsdaikon
150 gramsgreen onions or Asian chives
5 gramsdried kelp (kombu)

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Steps

1

Wash containers with soap and dry them. You can use glass jars or plastic Tupperware.
2

Wash vegetables and fruits except for Napa cabbage.
3

Chop Napa cabbages into bite size.
4

Mix water and salt in a small container. Pour it over cabbage and mix well.
5

Peel and cut an apple. You can also use a persimmon or a pear. This time, l am using 1/2 apple and 1/2 persimmon.
6

Peel and cut onions. Peel garlic and ginger. Put them in a blender and purée.
7

Add prepared fruits and purée.
8

Transfer the mixture into a bowl and add Korean chilli pepper flakes.
9

Mix well to make a smooth paste.
10

Remember to mix Napa cabbage once in a while until it reduces to 1/2 quantity.
11

Peel, slice and cut daikon into small long pieces.
12

Peel, slice cut carrots into small long pieces.
13

Cut off stems of chives or green onions, and chop them.
14

Cut a piece of dried Kelp into small pieces. You can also use 1/2 stick of kelp soup stock. Add kelp to the vegetables.
15

Mix the chilli paste and vegetables in a plastic bowl. Do a taste test. Add salt or chilli peppers if needed. (Please do not use a stainless steel bowl.)
16

Rinse Napa cabbage under running water, and drain. Repeat this process for a few times to get rid f saltiness. Then squeeze water by hands. Do this well so that your Kimchi will not be watery.
17

Combine squeezed Napa cabbage and vegetables & chilli pepper mixture prepared beforehand and mix well. Do a taste test again to finish your Kimchi to your taste.
18

Put Kimchi into containers. Leave some space on top because your Kimchi may produce some gas during fermentation process. Wipe the rims. Cover them with wax paper and put the lids on.
19

Ferment your Kimchi for 48 hours in room temperature. It will produce clear liquid and bubbles. Store them in the fridge after this process.