Vegan Baechu Kimchi (Cabbage Kimchi)

Updated at: Wed, 16 Aug 2023 19:43:52 GMT

Step 1

Over medium heat, let the vegetable stock come to a boil.

Step 2

Add the sugar, salt and rice flour.

Step 3

Mix well until it becomes thick.

Step 4

Add the gochugaru and mix well.

Step 5

Set aside and let it cool completely.

Step 6

Cut the cabbage into bite sized pieces.

Step 7

Sprinkle on the salt and toss well.

Step 8

Let the cabbage sit for 90 minutes. Mix every 30 minutes. This process will make the kimchi more tender and release water which will allow the marinade to flavor the cabbage better.

Step 9

After 90 minutes and 3 tosses, the cabbage should be more flexible. Rinse the cabbage very very well (about 4-5 times). You want to get rid of any excess salt.

Step 10

Drain and set aside.

Step 11

Blend together the garlic, onions and ginger until it becomes a paste.

Step 12

Combine the vegetable puree and rice porridge together. This is now your kimchi paste.

Step 13

Julienne the radish into strips.

Step 14

Chop the green onions into one inch pieces.

Step 15

Julienne one carrot into strips.

Step 16

Combine the cabbage with the green onions, carrots and radish.

Step 17

Add in the kimchi paste.

Step 18

Mix well.

Step 19

For sour/fermented kimchi: store in an air tight container and let it ferment for 3-4 days in room temperature. After the 3-4 days, check for any bubbles and a sour smell. If there are bubbles then your kimchi has successfully fermented. Good job!

Step 20

If you like the taste of fresh kimchi, eat right away or store your kimchi in an air tight container in the fridge for 2 days. Storing the kimchi in the fridge allows for a slower fermentation process.

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