Spicy Vegan Kimchi (Korean Fermented Cabbage)
🛒 Ingredients:
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1 medium Napa cabbage
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1/4 cup sea salt (non-iodized)
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4 cups water
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1 large carrot, julienned
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4–5 green onions, chopped
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1 daikon radish (optional), julienned
🌶️ Kimchi Paste:
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1/4 cup Korean chili flakes (gochugaru) – adjust for spice level
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4 garlic cloves, minced
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1 thumb-sized piece of ginger, minced
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1 tbsp soy sauce or tamari (for gluten-free)
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1 tbsp sugar or maple syrup
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2 tbsp rice flour (to thicken)
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1/2 cup water (for paste base)
👨🍳 Instructions:
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Prepare the Cabbage:
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Cut cabbage into quarters and remove the core. Chop into bite-sized pieces.
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Dissolve salt in water and soak cabbage for 2 hours, tossing occasionally.
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Rinse thoroughly 2–3 times and drain well.
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Make the Kimchi Paste:
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In a small pot, combine rice flour and water. Cook over low heat, stirring, until thick like a paste. Let cool.
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Mix with garlic, ginger, chili flakes, soy sauce, and sugar/maple syrup.
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Mix and Massage:
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In a large bowl, combine cabbage, carrots, green onions, and optional daikon.
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Add the paste and massage everything together using gloves until well coated.
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Ferment:
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Pack the kimchi into a clean glass jar, pressing down to remove air pockets.
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Leave about 1 inch of space at the top. Seal the lid loosely.
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Let sit at room temperature for 2–3 days, then refrigerate.
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🌱 Benefits of This Kimchi:
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Probiotic-rich – boosts gut health
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Anti-inflammatory – thanks to garlic, ginger, and chili
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Low-calorie & high fiber – perfect for weight management
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Vegan & gluten-free – suitable for most dietary needs