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Spicy Vegan Kimchi

  • Author: Brand New Vegan
  • Prep Time: 4 hrs
  • Total Time: 3-4 Days
  • Yield: 1/2 gallon 1x
  • Category: Side, Condiment
  • Method: Fermentation
  • Cuisine: Korean, Asian
  • Diet: Vegan

Description

A spicy mix of Napa Cabbage, Carrots, Green Onions, and Korean Chile Flakes to satisy any spicy food lover. 


Scale

Ingredients

Cabbage

  • 1 large head napa cabbage
  • 1 cup water
  • 6 Tbs salt

Veggies

  • 1 bunch green onions
  • 2 cups shredded carrot

Sauce

  • 1 cup water
  • 1 palm-sized piece of kombu
  • 45 baby bella mushrooms
  • 2 Tbs rice flour
  • 1 Tbs arrowroot  or cornstarch (if needed)
  • 1 Tbs maple syrup
  • 1/2 white onion
  • 6 cloves garlic
  • 1 Tbs miced ginger
  • 1/4 cup low sodium soy sauce
  • 1/2 cup gochugaru korean chile flakes

Instructions

  1. Wash cabbage, cut into quarters lengthwise, then bite-sized pieces, and add to a very large bowl
  2. Add 1 cup of water and 6 Tbs salt and mix thoroughly
  3. Set aside and stir/massage ever 30 min for 2 hrs
  4. Chop green onions,  and mix with carrots in a separate bowl – set aside
  5. Add kombu and sliced mushrooms to another cup of water – bring to boil
  6. Remove kombu & mushrooms and add rice flour – whisk to thicken. 
  7. If porridge does not thicken, add arrowroot or cornstarch
  8. Set aside to cool.
  9. Mince onion, garlic, & ginger in food processor
  10. Add to cooled rice porridge along with maple syrup and soy sauce
  11. Stir in chile and mix thoroughly
  12. Drain cabbage and rinse thoroughly – at least 4 times
  13. Let drain completely at least 30 min
  14. Thoroughly mix cabbage, veggies, and sauce.
  15. Lightly pack into canning jars, covered loosely
  16. Let ferment on counter 3-5 days then store in fridge.

Keywords: vegan kimchi