Vegan kimchi recipe

-1 large head of NAPPA cabbage -Or 2 medium approx 5 lbs
Chop into large bite sized pieces.
Quick rinse & drip dry, place a layer of cabbage into a large bowl.
Each layer sprinkle 1-2 tablespoons of flaked sea salt.
Once the salting is completed the cabbage needs to sit for three hours. Every hour mix the cabbage up. Making sure the salt is incorporated well. You will notice salt water at the bottom of the bowl.
Vegan kimchi paste
-1.5 cups of water
-4 shiitake mushrooms
-5x5” of dried kombu seaweed
Add these ingredients to a pot, as soon as it’s boiling remove the kombu. Turn off the heat and cover the pot & steep the mushrooms.
After 15 mins remove the mushrooms bring the heat up and slowly add
-2tbs of potato starch (or rice flour)
Mix it continuously until it becomes porridge like consistency. Cool down the paste.
In a blender
-paste
-4 cloves of garlic
-1 or 2 inches of ginger
-2 fresh red chilies
-2 persimmons remove the peel (or 1/2 Asian pear)
-1 tsp of salt
Blend until smooth

After the 3 hours check to see if it’s time to wash. The cabbage will become softer and bends a bit without snapping off.
Wash it at least 4 times, you need to get the salt off. A little is fine, taste a few pieces if still salty keep washing.
Let the cabbage sit for 1 hour in a colander. We need the water and excess salt to drip down. In a large bowl add
-3/4 cup of gochugaru (hot chili flakes) -you can add more if you want it spicier Add the kimchi paste & mix them together. Add
-10 oz of julienne daikon
-10 oz of julienne carrots
-4 chopped green onions (1-2" long)
-handful of mustard greens (optional)
Mix them & then add the cabbage.
Mix by clean hands or large spoons until all the cabbage is covered by the sauce.
Next step is fermenting... there are many different methods. I like glass Tupperware with the lid on (please don't use plastic!!) or an earthen/pickling pot with the weights and lid.
Leave the kimchi on the countertop for 24 hours & after you can put it in the fridge or ferment it longer on the counter. Even in the fridge it keeps fermenting but very slowly #veganfood #vegankimchi #koreanfood #plantbasedrecipes #blitzkriegbop #ramones #vegano