Description
A vibrant and flavorful homemade Vegan Kimchi that is easy to create and customizable to suit your taste. It’s a perfect addition to any meal.
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
- Cut the napa cabbage into quarters and remove the core. Chop it into bite-sized pieces and place in a large bowl.
- Dissolve the sea salt in water, pour it over the cabbage, ensuring all pieces are submerged, and let it sit for about 120 minutes, turning occasionally.
- Rinse the cabbage under cold water to remove excess salt and drain well.
- Combine daikon radish, carrots, green onions, ginger, garlic, gochugaru, sugar, and soy sauce in a separate bowl. Mix everything together until well combined.
- Add the drained cabbage to the vegetable mixture and mix with your gloved hands, ensuring everything is blended beautifully.
- Pack the kimchi into a clean jar, pressing down firmly to remove any air bubbles, while leaving some space at the top for expansion during fermentation.
- Seal the jar and let it ferment at room temperature for 1 to 5 days, tasting daily until it reaches your desired tanginess.
- Store it in the refrigerator once it’s fermented to your liking—it will keep chilling and ready to add to meals.
Notes
Fermentation time may vary based on temperature. Monitor closely and taste daily for desired flavor.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 1g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg