Description
A vibrant homemade vegan kimchi that’s easy to make, customizable, and perfect for adding a spicy kick to your meals.
Ingredients
Scale
- 1 medium napa cabbage
- 1/4 cup sea salt
- 4 cups water
- 1 medium daikon radish, julienned
- 2 carrots, julienned
- 1 bunch green onions, chopped
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon sugar
- 1 tablespoon soy sauce or tamari
Instructions
- Start by cutting the napa cabbage into quarters and removing the core. Chop it into bite-sized pieces and place them in a large bowl.
- Dissolve the sea salt in the water, and pour this solution over the cabbage, ensuring all the pieces are submerged. Let it sit for about 120 minutes, turning occasionally.
- After 120 minutes, rinse the cabbage under cold water to remove excess salt, and then drain it well.
- In a separate bowl, combine the julienned daikon radish, carrots, green onions, grated ginger, minced garlic, gochugaru, sugar, and soy sauce. Mix everything together.
- Add the drained cabbage to the vegetable mixture, and mix it all together with your hands.
- Pack the kimchi into a clean jar, pressing down firmly to remove any air bubbles but leaving some space at the top for expansion.
- Seal the jar and let it ferment at room temperature for 1 to 5 days, tasting daily until it reaches your desired tanginess.
- Once fermented to your liking, store your kimchi in the refrigerator.
Notes
Kimchi keeps getting better over time, making it a great make-ahead dish. Always store in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Condiment
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 30
- Sugar: 1g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg