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Vegan Kimchi

Ingredients

  • 3 large heads of napa cabbage, chopped into 2-inch pieces
  • 1 cup kosher salt
  • 10 cloves garlic, sliced
  • 1 2-inch piece of ginger, peeled and minced
  • 1 cup gochugaru (Korean chili flakes)
  • 1 bunch of green onions, sliced

Instructions

  • 1. Put the cabbage in a large colander set over a bowl or in the sink. Toss the cabbage with the salt. (Using your hands is the best method for this.) Let sit for about 40 minutes to express some of the excess moisture.
  • 2. After 40 minutes, dump any liquid, rinse off the excess salt, and pat the cabbage dry with a clean kitchen towel.
  • 3. Pour the cabbage into a clean bowl and add the garlic, ginger, gochugaru and green onions. Toss well. Loosely cover, and let sit overnight or longer (up to 3 days). Stir and taste every 12 hours or so, and move on to the next step when the flavor is to your liking.
  • 4. Pack the kimchi tightly into clean containers large enough to include enough liquid to cover all the solids. If needed, add a small amount of cold water to top off the jars.
  • 5. Refrigerate, covered, immersed in the brine, for up to 2 months.
  • Makes 5 pints