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Title: Best Vegan Kimchi
Categories: Side dish, Korean
Yield: 16 Cups

2 1/2 c Kimchi salt; can substitute
-coarse sea salt
2 Napa cabbage (4 lb)
1/4 c Glutinous rice flour
1 1/2 c Apple; rough chopped
1/2 c Onion; rough chopped
1/2 c Scallion whites; rough
-chopped
1/2 c Garlic cloves
1 Ginger piece (thumb-sized)
1/2 c Vegan fish sauce; can
-substitute store bought
-vegan fish sauce or soy
-sauce
1/4 c Plum syrup; can substitute
-brown rice syrup, maple
-syrup, sugar
2 c Carrot; julienned
2 c Scallion greens; chopped
-into 2" pieces
2 c Daikon radish; sliced and
-cut into 1/4" thick pieces
3 c Gochugaru

Preparation time: 60 minutes
Cooking time: 5 minutes

A delicious and easy to follow vegan kimchi recipe.

Salting the Cabbage:

Add 1 cup of salt to 6 cups of water. Stir and set aside until the
salt dissolves. Remove any heavy stubs on the ends of your cabbage
heads. Then, using a sharp knife, create a 2" slit down the middle of
the root end or "butt" of the cabbage heads.

Then, using your hands (utilizing your hands to split the cabbage
heads will partially preserve the delicate and natural shape of the
leaves) split each cabbage head in half. Repeat with each cabbage
half to create quarters. Cut the cabbage quarters into large,
bite-sized chunks (like you would for a salad).

Place one quarter of the cabbage pieces into a very large bowl.
Sprinkle with a quarter of the salt, then pour a quarter of the salt
water over the cabbage. Repeat with the remaining cabbage, salt and
salt water. Set aside until the cabbage leaves begin to wilt (around
90 minutes to 2 hours). You will know they are ready for the "midway
flip" when they are pretty bendy. Using your hands, flip the cabbage
leaves so that the ones resting at the bottom of your bowl are now on
top and vice versa.

Set aside until the cabbage leaves are very wilted and quite salty, at
least 90 minutes but up to 4 hours, depending on the thickness of the
cabbage leaves. You can test that your cabbage is ready for saucing by
taking a piece from the thickest part of the cabbage leaf (I.e.,
right by the "butt") and checking to see that it bends quite easily
without breaking. Then, give it a good rinse before tasting it--if it
tastes very salty (you'll think too salty), it's ready. Once your
cabbage leaves are sufficiently wilted and salty, drain all of the
excess water and rinse the leaves thoroughly with cold water.

Saucing the Cabbage:

To make the sauce, prepare the rice "glue" by adding the sweet white
rice flour with 1-1/2 cup of water in a small pot over medium heat.
Use a whisk to stir the mixture continuously until it turns into a
thick glue-like consistency (about 3 minutes). Set the "glue" aside
and allow it to cool.

Meanwhile, place the apple, onion, scallion whites, garlic, ginger,
and plum syrup into a blender and blend on high until smooth (about 1
minute). Mix together the rice glue, the blended garlic mixture,
scallion greens, carrot, daikon, Fishy Sauce and gochugaru.

Pour the sauce over the rinsed cabbage leaves. Using your hands (wear
gloves!), spread the mixture over the cabbage leaves to makes sure
they are evenly and well coated. Place the kimchi into airtight
containers (I use two 32 oz mason jars), pressing down with each
scoopful to remove air pockets. If you have a lot of space left at
the top, sprinkle with a handful of salt (this will prevent the
growth of any yeast).

Store the kimchi at room temperature for the first 24 hours. Then
place in the refrigerator. Your kimchi will be ready to enjoy by the
third or fourth day, though it will mature and taste even better if
you wait a couple weeks.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/the-best-easy-vegan-kimchi-recipe/>

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