This vegan kimchi is juicy, crunchy, sour, and full of flavor. Seasoned with soy sauce and korean red pepper flakes. This recipe is simple and incredibly delicious!
Prep Time10 mins
Total Time10 mins
Servings: 1 gallon jar
- 5 pounds nappa cabbage
- 2 carrots grated
- 2 bunches scallions, thinly sliced or 2 leeks, white part cleaned and sliced
- 1 pound daikon radish, thinly sliced
- 4 tbsp sea salt or kosher salt
- 1 head garlic cloves peeled and left whole
- 1 green apple peeled, cored, and chopped
- 1/2 cup ginger chopped
- 1 onion chopped
- 2 tbsp soy sauce
- 1 cup dried Korean red pepper flakes or any dried or fresh chilis
Quarter the cabbages lengthwise and remove the cores. Slice crosswise into 1/2 inch strips. Transfer the cabbage to a bowl along with the grated carrot, scallion, and radish.
Add the salt and toss. Set aside to soften, 15-20 minutes.
While the vegetables soften, make the kimchi paste: combine the garlic, apple, ginger, onion, soy sauce, and red pepper flakes in a blender or food processor. Blend to form a puree.
Use your hands to toss and squeeze the vegetables with the paste.
Pack the kimchee into fermentation crocks or a 1 gallon mason jar. Ferment at room temperature for 7 days. Refrigerate. The kimchi will continue to improve for many days, lasts for up to 1 year in the fridge.
Calories: 563kcal | Carbohydrates: 117g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Sodium: 2362mg | Potassium: 3107mg | Fiber: 12g | Sugar: 31g | Vitamin A: 26445IU | Vitamin C: 107.4mg | Calcium: 785mg | Iron: 19.2mg