VEGAN KIMCHI RECIPE • Easy & Ready In 2 Days

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You asked for it… you got it! Here is our recipe for vegan homemade kimchi. Perfect as a side dish or in your favourite recipe… like kimchi fries perhaps? This recipe can be made raw by omitting the rice. It may take longer to ferment without rice (about 3-5 days at room temperature). Feel free to add julienned carrots or sliced radish into the mix.

5 lbs Napa Cabbage
1/3 cup Korean Sea Salt/ Coarse Sea Salt

Rice Sauce Ingredients
1/2 cup cooked sushi rice (omit if you’re making raw kimchi)
1 cup water
1 tsp dried wakame seaweed
1/2 an apple
1 tbsp miso paste
6-8 cloves of garlic (about half a head)
1 slice of ginger (about half a thumb)
4-5 green onions (use bottom half, cut tops and set aside for later)

1/2 cup of Gochugaru Korean Chili Pepper Flakes (more if you want it spicier)

Cut cabbage into bite size pieces. Rinse and drain. Sprinkle salt all over cabbage leaves and massage for a few minutes. Set aside for 2 hours mixing every 30 minutes. The cabbage should be wilted and a bit translucent. If you’re not sure if it’s salted enough just add an extra 30 minutes of salt time. Rinse cabbage leaves 3 times and drain well.

Prepare green onions and set the green parts aside. Soak seaweed in the water for 10 minutes and make rice mixture.

Mix chili flakes into drained cabbage leaves evenly, add rice mixture and green onion pieces and toss gently until thoroughly mixed.

Fill jars and leave a 1-2 inch gap on top. (*IMPORTANT: Lightly fill, do not pack down. There will be air build up so make sure you leave a gap on top. Do not screw on lid too tight because it will be difficult to open with the pressure build up. If using the same Classico jars as in the video, split this recipe evenly into 4 jars). Place jars upright in a shallow tray just in case kimchi juice leaks from the jars while fermenting.

Ferment at room temperature away from direct sunlight for 36-48 hours. Carefully open and close jars to release air pressure every 24 hours for the first 2 days. (*IMPORTANT: the kimchi will release a lot of gas as it ferments so this must be done so jar does not explode. If fermenting in warmer temperatures, open the jars every 12 hours. Open slowly… the jar may make hissing noises, do not be alarmed, it is not angry. The kimchi may rise in volume due to the air bubbles) Fermentation will depend on the temperature of the room. In warmer climates it will be faster (about 36 hours) in cooler temperatures it may take up to 2 days (48 hours).

Move kimchi to the fridge when it tastes fermented. Kimchi stores well in the fridge for up to a year. It will get more sour as it ferments throughout the months. Depending on how sour it is, use it for different cooking purposes… side dish, fried rice, soups, etc.

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