Vegan Kimchi Recipe | Low Sodium Kimchi | No Salt Kimchi Recipe

Low Sodium Vegan Kimchi
Ingredients:
800-900g napa cabbage
blanch for 1-2 minutes and shock in ice bath

Kimchi Paste:
1 cup water
2 tbsp glutinous rice flour
1 tbsp coconut sugar
5 cloves garlic
1 white onion
1 thumb ginger
1/2 pear
1 tbsp apple cider vinegar (adjust to taste)
1 tbsp coconut aminos (adjust to taste)
1/2 cup gochugaru (Korean chili flakes)

Other Vegetables:
1 medium carrot
1 scallion
1 bunch spring onion