Kimchi is a traditional Korean side dish made out of salted and fermented vegetables, mainly the Napa cabbage, carrots and daikon.
It has got a very strong garlicky smell and for that reason some people (especially in western world) don’t like it.
I personally love it so much that I had to learn how to make it at home.
Traditional method includes fish sauce so I developed my Vegan Napa Cabbage Kimchi and here it is! —Kirill Greidan
Large Napa Cabbage
Chopped Fresh Ginger
Head of Garlic
Gochujang Chili Paste
In This Recipe
First of all, cut the Napa cabbage in half, separate each leaf removing the bottom core part and wash thoroughly.
Start placing the cabbage leaves into a large bowl adding generous amount of salt in between the layers. Leave it for an hour to soak – salt will start breaking down the cabbage leaves and removing any excess moisture. You can rub the salt gently into leaves but don’t press it or squeeze it – the cabbage will become soft and loose the crunch.
While your cabbage is resting make the sauce – in a blender mix ginger, garlic, onion, chili flakes into a smooth paste. Add water, soy sauce and gochujang chili paste and mix well.
Peel and cut the carrots and daikon into medium size matchsticks. Roughly chop the green onions.
Wash the cabbage leaves under cold water to get rid of all the salt. Place back into the bowl, add the chopped vegetables and sauce. Gently mix making sure each leaf is well covered in sauce.
Pack into a large jar with a lid and leave at room temperature for 3-5 days. Mix it gently with a clean spoon to release the air bubbles every day. After that keep kimchi in the fridge.