Vegan Kimchi

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Step 1

Cut the cabbage in half, remove the core, then cut into big chunks. Add to a large bowl with a good amount of salt and let it sit for at least 30 minutes up to overnight. Rinse with water to wash off all the excess salt.

Step 2

Make the rice paste. Cook the dried shiitake mushrooms for 5 minutes, then whisk in the rice flour. Cook for about 3 minutes until thickened.

Step 3

Blend all ingredients for the paste and combine with the remaining ingredients.

Step 4

Transfer to a clean container or glass jars, press down tightly. You want to leave some space, as it will bubble up during the fermentation.


Step 5

Let it ferment at room temperature for 3-7 days (depending on your temperature). Open the lid and press it down every day throughout this time.

Step 6

When it has reached your desired sourness place in the fridge. When properly stored it keeps good for months!