Description
This easy vegan kimchi recipe offers a flavorful and tangy fermented Korean side dish made without any animal products. Utilizing napa cabbage, Korean radish, and a spicy, umami-rich seasoning paste, it delivers authentic kimchi taste with a simple step-by-step process. The fermentation adds beneficial probiotics, making it both delicious and healthful.
Ingredients
Scale
Main Ingredients
- 2 pounds napa cabbage
- 1/4 cup sea salt
- 4 cups water
Rice Flour Paste
- 2 tablespoons sweet rice flour
- 1 cup water (for rice paste)
Seasoning Paste
- 1 small apple or Asian pear, chopped
- 1/2 small onion, chopped
- 4 cloves garlic
- 1 tablespoon fresh ginger
- 1/3 to 1/2 cup Korean red pepper flakes (gochugaru)
- 1 teaspoon mushroom powder
Vegetables
- 1 cup Korean radish, julienned
- 1/2 cup carrot, julienned
- 1/2 cup Asian chives, cut into 1-inch pieces
Instructions
- Salt the Cabbage: Cut the napa cabbage lengthwise into quarters and rinse thoroughly. Sprinkle sea salt evenly between the cabbage leaves, focusing on the thicker stems. Let sit for 1 to 1½ hours, turning halfway through, until the cabbage softens.
- Rinse and Drain: Rinse the cabbage under cold water two or three times to remove excess salt. Drain well and set aside.
- Prepare Rice Flour Paste: In a small saucepan, whisk the sweet rice flour with 1 cup of water. Cook over medium heat, stirring constantly, until it thickens into a paste. Remove from heat and let cool completely.
- Blend Fruit and Aromatics: In a blender, combine the chopped apple or pear, onion, garlic, and fresh ginger. Blend until smooth.
- Mix Seasoning Paste: In a large bowl, mix the cooled rice paste with the blended fruit and vegetable mixture. Add the Korean red pepper flakes and mushroom powder and stir until well combined.
- Add Julienned Vegetables: Fold in the julienned Korean radish, carrot, and Asian chives to create the kimchi seasoning mixture.
- Apply Seasoning to Cabbage: Wearing gloves, gently rub the seasoning paste between each cabbage leaf, ensuring every layer is well coated.
- Pack into Jar: Pack the seasoned cabbage tightly into a clean glass jar or airtight container, pressing down firmly to remove air pockets.
- Ferment at Room Temperature: Leave the jar at room temperature for 1 to 2 days to ferment, depending on desired tanginess.
- Refrigerate to Slow Fermentation: Transfer the kimchi to the refrigerator to slow fermentation. Serve immediately for a fresh taste or allow it to ferment longer in the refrigerator for deeper flavor.
Notes
- Wearing gloves when applying the seasoning paste helps prevent skin irritation from the chili flakes.
- Fermentation time can be adjusted based on your taste preference; longer fermentation yields more sour kimchi.
- Use a non-metallic container for fermentation to avoid any chemical reactions with the acidic kimchi.
- Sweet rice flour paste is essential for fermentation and adds a pleasant thickness to the seasoning.
- This recipe is entirely plant-based and suitable for vegans.
