Here is how I make this easy and delicious homemade kimchi recipe. This recipe does not use any fish sauce or animal products and is completely vegan. I’ve created an easy recipe that anyone can make and still tastes absolutely delicious and authentic.

If you like kimchi, you will love my vegan Kimchi Stew (Kimchi jjigae): [ Ссылка ]

Ingredients:

1 large napa cabbage cut into pieces
1 medium daikon radish cut into thin strips - about 1-2 cups
1 cup of non-iodized sea salt or kosher salt
1 bunch or about 10 green onions
3-4 tbsp finely minced garlic - to taste
3-4 tbsp finely minced ginger - to taste
1/4 cup brown sugar
3 tbsp soy sauce
1 cup of Korean red chili flakes - Gochugaru (affiliate link) [ Ссылка ]

Directions:

Cut napa cabbage into 1-2 inch pieces. Layer them in a large bowl adding a liberal amount of salt. Mix the salt well. Set aside to let the salt brine the cabbage for 2 hours. The cabbage will release a lot of water. Cut about 2 cups of Korean (preferred) or Japanese daikon radish into 2-3 inch long thin strips. Liberally salt the daikon and let it brine for two hours. While these are brining, finely mince garlic, and ginger. Cut green onions on a diagonal into 2 inch pieces. After the cabbage and radish have softened, rinse well with cold water until they no longer taste very salty and drain. Combine all the vegetables into a large bowl. Add 1/4 brown sugar, 3 tbsp soy sauce and 1 cup of Korean red chili flakes. Korean gochugaru is the best option. It has a vibrant red color, a slightly fruity flavor and is not too spicy. If you can’t find Korean red chili, you can use sweet paprika and just a little spicy cayenne pepper to your taste. Mix everyone well and pack tightly into a 1 gallon jar. Place lid on loosely - you want the fermentation gases to be able to escape. Let it ferment out on the counter until it is the desired sourness then store in the fridge. The fermentation can take anywhere from 1 to 5 days depending on the temperature. I find 2-3 days to be optimal in most cases. It can be stored in refrigerator for months and will continue to slowly sour. Well fermented sour kimchi is used for many cooked dishes including stews, fried rice, etc.

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Butler Soy Curls: [ Ссылка ]
Korean Gochugaru red chili: [ Ссылка ] qnRxUAzxdUyoyZsGaW6q

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