Description
A comforting and flavorful homemade vegan kimchi packed with probiotics and fresh veggies.
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 and remove the core. Chop it into bite-sized pieces and place them in a large bowl.
- Dissolve the sea salt in the water and pour the solution over the cabbage, ensuring all pieces are submerged. Let it sit for 2 hours, turning occasionally.
- After 2 hours, rinse the cabbage under cold water to remove excess salt and drain well.
- In a separate bowl, combine daikon radish, carrots, green onions, ginger, garlic, gochugaru, sugar, and soy sauce. Mix well.
- Add the drained cabbage to the vegetable mixture and mix everything together with gloves.
- Pack the kimchi into a clean jar, pressing down to remove air bubbles and leaving space at the top for fermentation.
- Seal the jar and let it ferment at room temperature for 1 to 5 days, tasting daily. Once fermented to your liking, store in the refrigerator.
Notes
Kimchi flavors deepen over time. Prepare in advance for a tastier result!
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 15
- Sugar: 1g
- Sodium: 420mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg