Vegan Kimchi (Less Sodium)

Updated at: Thu, 17 Aug 2023 03:59:37 GMT

Step 1

Cut and wash napa cabbage. Drain and add salt. Leave for 2 hours, turning every 30 minutes. Wash thoroughly once done.

Step 2

Thinly slice carrots and 60g of radish. Separate the white and green parts of leeks. Combine the green part of leeks with the carrots and radish.

Step 3

Prepare garlic, ginger, onion, remaining radish, apple, and the white part of leeks. Wash and peel, if necessary. Blend into paste. Add little water, if needed.

Step 4

In a small pot, mix glutinous rice flour with water. Once thoroughly mixed, put over medium heat and let it simmer. Stir occasionally. Turn off heat once mixture thickens. Let it cool.

Step 5

Combine the two paste mixtures together. Add Gochugaru. Mix well. Then add the thinly sliced radishes and carrots.

Step 6

Rub the cabbages well with the prepared paste mixture. Transfer to a clean fermentation jar or tupperware.

Step 7

Fermentation should be carried out in room temperature. After the second day you may check whether the flavour is already to your liking. With time, the vegetables will soften and kimchi will become sourer. It may be a little “sparkling” to taste.

Step 8

After completing the fermentation, you can move kimchi to smaller jars and store it in a refrigerator.

Step 9

The finished kimchi can be eaten on its own, as a starter, or as an extra to meals. It can also constitute a base for preparation of various dishes

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