Vegan Kimchi Recipe

Preparation Steps

1. 1

   Prepare the Vegetables

   Chop the Napa cabbage into quarters, remove the core, and cut into bite-sized pieces. Grate the carrots and radish. Chop the green onions into small pieces.

2. 2

   Make the Brine

   In a large bowl, dissolve salt in water to create a brine. Add the chopped Napa cabbage, carrots, radishes, and green onions. Mix well and let it sit for 1-2 hours, stirring occasionally.

3. 3

   Prepare the Spice Paste

   In a food processor, combine garlic, ginger, red pepper flakes, and rice vinegar. Blend until it forms a paste.

4. 4

   Combine Ingredients

   After the vegetables have soaked in the brine, drain them and reserve some of the brine. Mix the spice paste with the drained vegetables until well coated.

5. 5

   Pack into Jars

   Pack the spiced vegetable mixture tightly into clean glass jars. Press down firmly to eliminate air pockets, and leave some space at the top. Add reserved brine if necessary to cover the vegetables.

6. 6

   Fermentation

   Seal the jars loosely to allow gases to escape. Let them sit at room temperature for 3-7 days, tasting daily until the desired fermentation level is reached.

7. 7

   Refrigerate

   Once fermented, seal the jars tightly and store them in the refrigerator to slow down the fermentation process.