Main Ingredients:

1 Napa cabbage (1kg)

100 grams green onions

1 small piece of radish

2 tablespoons coarse salt

Kelp Water:

1 1/2 cups warm water

1 piece kelp (4x4cm)

Blended Ingredients:

1/4 onion

1/4 pear

1/4 apple

4 cloves garlic

1 piece ginger

1/2 cup kelp water

Seasoning Ingredients:

1 cup chili powder

1 tablespoon soy sauce

Rice Paste:

1 tablespoon glutinous rice flour (can substitute with regular flour)

1 cup kelp water


Instructions:

Quarter the Napa cabbage, wash thoroughly and cut into bite-sized pieces. Slice the radish thinly. Salt the cabbage and radish with coarse salt for about 20 minutes.

Prepare the rice paste by cooking the rice flour and kelp water over medium heat until thick, then cool.

Blend the pear, apple, onion, garlic and ginger with kelp water.

Mix the cooled rice paste, blended ingredients, chili powder and soy sauce to create the kimchi seasoning.

Coat the salted cabbage and green onions in the seasoning, squeezing out excess water as needed.

Place the kimchi in sterilized jars, leaving about 20 percent space for fermentation gases. Leave at room temperature for a day or two, then store in the fridge. Vegan kimchi can be enjoyed within 1-2 months for the best flavor. For further guidance and tips on making kimchi, please check additional resources on traditional Korean recipes.

[Source: W Table]

(Chaesik kimchi, vegetarian kimchi, plant-based kimchi)