Description
A flavorful and nostalgic Vegan Kimchi recipe, perfect for embodying the spirit of home and family gatherings.
Ingredients
Scale
- 1 head Napa cabbage, chopped
- 1 cup radishes, sliced
- 4 green onions, chopped
- 1 carrot, julienned
- 1/4 cup sea salt
- 2 cups water
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon sugar
- 2 tablespoons soy sauce
Instructions
- Dissolve the sea salt in water and soak the Napa cabbage for about 120 minutes. Rinse and drain well.
- In a large bowl, combine the grated ginger, minced garlic, gochugaru, sugar, and soy sauce to make a paste.
- Add the radishes, green onions, and carrot to the paste and mix well.
- Incorporate the drained cabbage into the vegetable mixture and ensure all pieces are coated with the paste.
- Pack the kimchi into a clean glass jar, pressing down to eliminate air bubbles.
- Leave the jar at room temperature for 1 to 5 days, checking daily for fermentation.
Notes
Adjust spice levels by adding more gochugaru or ginger as desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermenting
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 1g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan, kimchi, fermented, Korean, side dish