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Author Notes: Many kimchi recipes need weeks to properly ferment, but what I like about this one is that the kimchi is ready the next day, and only gets better as the days go on. The other benefits of this particular recipe are that its vegan and that you can let it ferment in the fridge (rather than burying it in a dark place for a week) which makes it a little more pregnancy safe. I’m sure that doesn’t matter to most of you, but you know, just throwing it out there. —Vicky | Things I Made Today
Makes: about 1 gallon
For the vegetables (totaling about 10 lbs):
pounds Napa cabbage, washed, cored, and chopped
pounds diakon radish, chopped
pounds carrots, chopped
pounds leeks, chopped
pound chili peppers
pounds kohlrabi, chopped
tablespoons Kosher salt
For the paste:
cup sweet rice flour
cup soy sauce
cups hot pepper flakes
cup garlic, minced
tablespoons ginger, minced
cup white onion, chopped
- Getting the exact proportions of the vegetables isn’t critical, and feel free to use other things that are in your fridge. Kimchi is forgiving.
- Combine all chopped vegetables listed under “vegetable” section in a very large bowl. Add salt and mix well. Let sit for an hour at room temperature.
- Drain off the liquid and return vegetables to bowl.
- While vegetables are sitting, prepare the paste. In a medium sized pot, combine sweet rice flour and water. Bring to a boil over medium heat, stirring until mixture starts to bubble.
- Add sugar and stir for a few more minutes until it’s translucent. Let paste cool completely.
- Add in soy sauce, hot pepper flakes, garlic, ginger, and onion.
- Combine the drained vegetables and the cooled paste. Wearing food-safe gloves, mix the vegetables with your hands until the paste is evenly distributed.
- Pack the kimchi tightly into one giant gallon sized jar or into multiple smaller jars. Seal with the lids and store in refrigerator for up to four weeks. The kimchi will be edible immediately but will be sweet. As time passes the kimchi will sour and become even more delicious.