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Best Homemade Vegan Kimchi

This homemade kimchi is tangy and spicy and delicious. With a few alterations to make it vegan, it will make a perfect side dish and accompaniment to any meal!
Prep Time2 hours 30 minutes
Active Time3 days
Total Time3 days 2 hours 30 minutes
Course: Side Dish
Cuisine: Korean
Keyword: Cabbage, Kimchi
Yield: 2 Jars

Equipment

  • Food-Safe Gloves
  • Tupperwares

Materials

  • 1 napa cabbage
  • 1/4 cup coarse salt This is to wilt the cabbage. See note on bottom to see what salt to use.
  • 1 nori sheet
  • 1 white button mushroom
  • 2 tbsp low sodium soy sauce
  • 2 tbsp rice flour
  • 1 carrot
  • 1 celery stalk
  • 3 green onion stalks
  • 1 daikon radish
  • 3 cloves of garlic
  • 1/2 tbsp ginger, minced
  • 1/2 cup gochugaru

Instructions

  • Remove the leaves and rinse the cabbage in the sink, making sure to remove any dirt you see.
  • Chop it into medium to large peices by cutting along the stem and then cutting the opposite way in 1 inch sections.
  • Place cabbage in large container(s) and sprinkle generously with salt. Make sure the salt in incorporated throughly. Leave it there for two hours, turning it every 30 minutes.
  • Put one cup of water on the stove. Tear up the nori sheet and cut up the mushroom. Add hose to the water, as well as the rice flour. Mix and let simmer until it thickens. Then add the soy sauce.
  • Strain the mixture and then put the mushroom peices aside to add to the kimchi. Discard the seaweed.
  • While that cools, cut up the vegetables for your kimchi. I cut the carrot and the daikon radish into sticks and then sliced the celery and green onion thinly. Lastly, I minced the garlic and ginger.
  • Once the cabbage looks wilted and can bend without snapping it is ready. Rinse it very thoroughly to remove as much salt as you can. Add the gochugaru and mix with your hands. Just make sure to wear gloves to do this. Then add the vegetables and fish sauce. Mix until everything is coated.
  • Transfer to a clean and sanatized (see note below) containers and press the kimchi down. You can taste it to see if it needs more salt.
  • Let it ferment at room temperature for 3-5 days. You know it is ready when there is more liquid present and air bubbles appear when you press it down. When you taste it, it is more vinegary. You can now put it in the fridge to eat. It tastes the best after two weeks in the fridge.

Notes

  • I used a coarse Celtic salt because it is mineral-rich, but don't use any refined salts because it will be too salty and iodine can inhibit the fermentation process. You can use pink Himalayan salt or most sea salts. 
  • I put a little apple cider vinegar on a micro-fiber towel and wiped them inside and out. This is to ensure no germs or bacteria you don't want infect your kimchi. Better safe than sorry.