Napa Cabbage Kimchi Recipe Vegan

Fill the jars leaving a full inch between the kimchi and the jar s opening.

Napa cabbage kimchi recipe vegan. Dunk the cabbage in water to get the leaves wet. Pour salt water over the cabbage and add remaining 4 cups stir to mix. Split the cabbages in half by cutting a short slit in the base of the cabbage and then gently pulling the halves apart with your hands.

This recipe was first published october 3 2012 and updated august 17 2020 kimchi is a popular korean condiment and a staple as a matter of fact it is their national dish. Rinse the cabbage 2 3 times under cold water. Prep cut and brine napa cabbage for 6 8 hours and radish big chunks for 1 hour.

Wearing disposable gloves massage the paste in to the cabbage making sure every piece is coated. Add 2 cups of cool water to a saucepan and whisk together. Combine salt with 2 cups of lukewarm water stir to dissolve salt.

Super easy vegan napa cabbage kimchi. This easy vegan kimchi is a flavorful korean condiment it is made with napa cabbage daikon radish carrot green onion gochugaru pepper garlic ginger. To make napa cabbage vegan kimchi recipe onion and garlic free version start by preparing and salting the cabbage.

Quarter cabbage and chop laterally into about 2 inch pieces. To cut the cabbage into quarters lengthwise first make a short slit in the base of the cabbage enough to get a grip on either half and then gently pull the halves apart so the cabbage splits open. Make sure the cabbage leaves are loose but still attached to the core.

Transfer the mixture into your container making sure to press down with your hands to remove any air pockets. Make sure to rinse off each leaf. Add a scoop of kimchi paste and mix till cabbage is thoroughly coated with the paste.