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Vegan Kimchi
Napa cabbage salted, massaged with a garlic-ginger-gochugaru paste and packed with spring onion and carrot, then left to ferment until tangy and fizzy, a plant-based take on kimchi made without fish sauce.
Ingredients
Instructions
Salt cabbage and rest 2 hours, turning occasionally.
Rinse cabbage thoroughly and squeeze dry.
Mix garlic, ginger, gochugaru, soy sauce and sugar into paste.
Wearing gloves, massage paste into cabbage.
Add spring onions and carrot, mix well.
Pack tightly into clean jars, pressing down to remove air bubbles.
Leave at room temperature 1-2 days to ferment, then refrigerate.
Serve as a side dish with rice — it improves over weeks in the fridge.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
