Vegan Kimchi Napa Cabbage
A delicious and nutritious homemade vegan kimchi packed with probiotics, perfect for enhancing meals with its spicy and tangy flavor.
Ingredients
Main ingredients
- 1 head Napa cabbage Chopped and salted
- 2 pieces carrots, julienned
- 4 pieces green onions, chopped
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 2-3 tablespoons Korean red pepper flakes (gochugaru) Adjust for spice level
- 1 tablespoon soy sauce Use gluten-free if needed
- 1 tablespoon sugar
- to taste Salt For salting cabbage
Instructions
Preparation
- Chop the Napa cabbage and sprinkle with salt, then let it sit for 1-2 hours to wilt.
- In a bowl, combine the carrots, green onions, ginger, garlic, red pepper flakes, soy sauce, and sugar to form the kimchi paste.
- Rinse the salted cabbage and drain well.
- Mix the cabbage with the kimchi paste until thoroughly coated.
- Pack the mixture into a clean jar, pressing down to remove air bubbles.
- Leave the jar at room temperature for 1-3 days to ferment, then store in the refrigerator.
Notes
Store your Vegan Kimchi Napa Cabbage in the refrigerator in a sealed jar for several weeks. It can add spice and tanginess to many meals. Make sure to use enough salt on the cabbage to help it wilt correctly. You can adjust the amount of red pepper flakes to control the spice level.