Easy Vegan Kimchi


Vegetarian, Vegan, Gluten-free, Dairy-free

Meal Type
Preserves
Cuisine
Korean
Author
Kale Sandwich Show
Serves
15
Preparation Time
40 hours
Cooking Time
0 minutes

Ingredients

CABBAGE

  • 1 head napa or savoy cabbage, outermost leaves removed, well rinsed
  • 1/3 cup Korean Sea salt

SAUCE

  • 1/2 cup cooked sushi rice (omit if you prefer it to be raw)
  • 1 cup water
  • 1 tsp dried seaweed
  • 1/2 an apple
  • 1 Tbsp miso paste
  • 6-8 cloves of garlic
  • 1 slice of ginger (about 1/2 a thumb)
  • 4-5 green onions (use bottom half, leave tops for later)
  • 1/3 cup Korean chilli pepper flakes

Instructions

  1. Cut cabbage into bite sized pieces, rinse and drain
  2. Sprinkle salt over cabbage leaves and massage for a few minutes
  3. Set aside for 2 hours, mixing every 30 minutes
  4. Rinse the cabbage leaves 3 times and drain well
  5. prepare green onions and set the green parts aside.
  6. Soak seaweed in the water for 10 minutes and make rice mixture
  7. Mix chilli flakes into drained cabbage leaves evenly
  8. Add rice mixture and green onion pieces and toss gently until thoroughly mixed
  9. Fill jars, leaving a 1-2 inch gap at the top (this is important as the kimchi will expand)
  10. place jars in a shallow tray (just in case the jars leak while fermenting)
  11. Ferment at room temperature away from direct sunlight for 36-40 hours (carefully remove lid and release air pressure every 24 hrs)
  12. Move kimchi to the fridge an enjoy daily.

Notes

How to enjoy kimchi?! This makes a great addition or side to any Asian dish, such as Easy Vegan Fried Rice, Vietnamese Spring Rolls, or General Tso's Tofu Stir Fry.

  • Prep time does not include fermenting for longer than 36 hours.
  • Nutrition information is a rough estimate for 1 small serving of 15 total servings.