Vegan kimchi

Name: Vegan kimchi
Cuisine: American
Ingredients: 1 large Napa Cabbage; Diacon radish; 1 bunch green onion; 1 whole garlic bulb; 2 tbs sea salt; Korean red chili flake gogogun or paste; 2 tbs sugar; 2 tbs corn starch (make a slurry)

sylvia.beal @cook_3885671

Freeport, Ohio

This is my ex mother in law recipe korean I just took out the tiny shrimps and burying it in the ground for a month. True Story

sylvia.beal @cook_3885671

Freeport, Ohio

This is my ex mother in law recipe korean I just took out the tiny shrimps and burying it in the ground for a month. True Story

Saved

Ingredients

refrigerate

1large Napa Cabbage
Diacon radish
1 bunchgreen onion
1whole garlic bulb
2 tbssea salt
Korean red chili flake gogogun or paste
2 tbssugar
2 tbscorn starch (make a slurry)

Saved

Steps

refrigerate

1

Take cabbage and take a part and fill sink with cold water emerge cabbage. In a huge bowl drain cabbage. Put sea salt all over cabbage mix and lightly push on the leafs (so you hear the membrane breaks) set aside with a towel over top for 4 hours
2

Rinse cabbage drain chop in 1 inch pieces same with diacon radish
3

Mix in another bowl the Korean chili flake, (put on gloves this chili will burn and stain)garlic green onion, corn starch. Mix in red chili mixture together. (it should be red smells spicy and garlicky you can put less or more of the chili mixture) up to your taste.
4

Put this in containers with lids that snap like Tupperware or Mason jar. Let set in refrigerator for a week or eat that day.