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Vegan Kimchi
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Vegan Kimchi

1 h 30 minServes 8Nutri-Score B€€
from @wlovekristin1 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • napa cabbage (cut into bite-sized pieces)Produce1 piece
  • coarse saltSpices40 g
  • daikon radish (julienned)Produce200 g
  • carrot (julienned)Produce1 piece
  • spring onion (sliced)Produce3 pieces
  • garlic (grated)Produce5 pieces
  • ginger (grated)Produce15 g
  • gochugaru (Korean chili flakes)Spices40 g
  • soy saucePantry30 ml
  • rice flourGrains20 g
  • waterOther120 ml
  • sugarPantry15 g

per serving

Nutrition

42kcal

Carbs
8 g
Proteins
2 g
Fat
1 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Colander
  • Saucepan
  • glass jar

step by step

Method

  1. Salt the cabbage

    • Cut the napa cabbage into bite-sized pieces and place in a bowl.
    • Sprinkle with the coarse salt and toss well to coat.
    • Let it sit until the cabbage softens and releases water.
    Step 1

  2. Make the rice flour paste

    • Bring the water to a simmer in a saucepan.
    • Whisk in the rice flour and sugar and cook until slightly thickened.
    • Let the paste cool completely.
    Step 2

  3. Prepare the vegetables

    • Julienne the daikon radish and carrot.
    • Slice the spring onion.
    • Grate the garlic and ginger.
    Step 3

  4. Mix the kimchi paste

    • Combine the cooled rice paste with the gochugaru, soy sauce, garlic and ginger.
    • Stir in the radish, carrot and spring onion.
    Step 4

  5. Rinse and drain the cabbage

    • Rinse the salted cabbage under cold water.
    • Drain well and squeeze out excess water.
    Step 5

  6. Coat the cabbage

    • Add the cabbage to the paste and mix thoroughly, using gloves to coat every piece.
    Step 6

  7. Pack and ferment

    • Pack the kimchi tightly into a clean glass jar, pressing down to remove air pockets.
    • Leave at room temperature to ferment, then refrigerate.
    Step 7
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