Spicy Vegan Kimchi
Posted by Shea Avery
Cabbage, Cloves Garlic, Scallions, Sugar, Sesame Oil, Tamari, Ginger, Rice Vinegar, Gochugaru, Kosher Salt, Daikon Radish
Vegan, Gluten-Free and Oil-Free Recipes For Lifelong Health, Shipped Right to Your Door
Vegan, Gluten-Free and Oil-Free Recipes For Lifelong Health, Shipped Right to Your Door
Spicy Vegan Kimchi Recipe
This Spicy Vegan Kimchi recipe is a tasty and nutritious way to enjoy the traditional Korean side dish. This kimchi is packed with probiotics and spicy flavors and is ideal for adding to rice bowls, sandwiches, and more.
Ingredients
- 1 head of Napa cabbage, chopped
- 6 cloves garlic, minced
- 4 scallions, sliced
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1/4 cup tamari
- 1 thumb-sized piece of ginger, peeled and minced
- 1 tablespoon rice vinegar
- 1 tbsp gochugaru (Korean chili flakes)
- 1/2 cup kosher salt
- 1/2 cup daikon radish, julienned
Time Needed
- Prep Time: 3 hours
- Total Time: 3 hours
Instructions
- In a large mixing bowl, combine the chopped cabbage and salt.
- For 5 minutes, massage salt into cabbage to soften it.
- Allow 2 hours for the cabbage to soak in water.
- Thoroughly rinse the cabbage and squeeze out any excess water.
- Make a paste with the garlic, ginger, gochugaru, and sugar in a separate bowl.
- Mix in the scallions, daikon radish, tamari, rice vinegar, and sesame oil.
- Massage the cabbage into the paste mixture with your hands.
- Place the kimchi in a jar and leave at room temperature for 1-2 days before refrigerating.
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