Vegan & Demanding

I couldn’t find vegan kimchi so I decided to make it. The process is super easy. Give it a try.

1 large Napa cabbage
2 tablespoons coarse salt
1 medium white radish (Daikon)
2 large carrots
4 scallions, sliced in 5cm batons, including the green part
4 cloves garlic finely minced
1/2 tablespoon very-finely minced fresh ginger
1/3 cup (80ml) white rice vinegar
3 tablespoons Korean chili pepper paste (gochujang)
2 tablespoons coarse Korean chili powder (gokchu garu) or substitute cayenne.

1. Remove the tough outer leaves of the cabbage and slice it lengthwise in half. Remove the core. Cut the cabbage into 5cm pieces. Toss the cabbage with the salt in a large non-reactive bowl, cover with towel and let rest at room temperature for 24 hours .

2. Chop up the white radish and carrots into small cubes and add to the cabbage. Cover with towel and let rest at room temperature for 24 hours turning mixture over a few times.

3. Mix together the vinegar, chili paste, garlic, chili powder and ginger in a large non-reactive bowl.

4. Add the cabbage in handfuls to the marinade, taking small bunches at the time and squeezing them of any excess water before adding them to the marinade. Mix the cabbage with the marinade, adding the scallions as well. Cover with towel and let rest for 24 to 72 hours more to ferment, stirring daily. Taste for sourness regularly.

5. When done to your liking, pack into a jar leave 1 inch head space. Chill for 4 days minimum before serving.

This it what it looks like at the start when the first 5 ingredients are assembled.

After fermenting for 48 hrs and adding the remaining ingredients.

And here it is bottled up after having fermented for 72 hrs.

Kimchi jjigae here I come!