Description
A vibrant and flavorful homemade vegan kimchi packed with probiotics, perfect as a side or topping for 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
- Cut the napa cabbage into quarters, remove the core, and chop into bite-sized pieces. Place them in a large bowl.
- Dissolve sea salt in the water and pour it over the cabbage, ensuring that it’s fully submerged. Let it sit for about 120 minutes, turning occasionally.
- After the soaking time, rinse the cabbage thoroughly under cold water to remove excess salt, then drain well.
- In a separate bowl, combine the julienned daikon radish, carrots, chopped green onions, grated ginger, minced garlic, gochugaru, sugar, and soy sauce. Mix everything together well.
- Add the drained cabbage to the vegetable mixture and use your gloved hands to mix everything together thoroughly.
- Pack the kimchi mixture into a clean, sterilized jar, pressing down gently to remove air bubbles, but leave some space at the top for fermentation.
- Seal the jar and let it ferment at room temperature for 1 to 5 days, tasting daily until it reaches your desired level of tanginess.
- Once it’s fermented to your liking, transfer it to the refrigerator to develop even more flavor.
Notes
Kimchi improves with age, so prepare a batch and keep it in the fridge. Feel free to customize the vegetables or level of spice to your preference.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 2g
- Sodium: 450mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg