Finally, I’m sharing with y’all my onion and garlic free vegan kimchi (비건 김치). The flavour balance on this kimchi is perfection. The most critical part in making good kimchi is to create the most ideal environment for the Lactobacillus to develop the best flavour and crunchy texture. This is best done during napa cabbage season when the weather is cool. You can still make kimchi during the summer like I have done and it’s still really good. But boy, I can’t wait until fall and winter to make ginormous batches of this…

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