Easy vegan Kimchi
This recipe for easy vegan kimchi is perfect for those who want to try a new and delicious way of adding flavor to their meals. The combination of red and white cabbage creates a beautiful pink color that will impress everyone. While traditional kimchi is made with napa cabbage and Korean chili flakes, this recipe uses regular white cabbage and gochujang paste, which is a great alternative if you don't have access to the former.
Servings: 10
Ingredients
- 1/4 head of red cabbage
- 1/4 head of white cabbage
- 2 tsp salt
- water as needed
- 1 tbsp Korean Gochujang paste alternatively, use Korean chili flakes
- 2 inch ginger peeled and chopped
- 2 cloves garlic peeled and chopped
Instructions
- To make the kimchi, start by shaving the cabbage thinly and adding salt generously. After massaging the cabbage, rinse it for a less salty taste.
- Then, make a spice paste using gochujang, ginger, and garlic, and mix it with the cabbage. Fill the mixture into a sterilized mason jar and cover it with a lid, but not with a tight rubber lid, to avoid the jar exploding during fermentation.
- Let it sit at room temperature for a few hours up to one day, and then leave it out for 2-3 days, depending on the temperature of the room. Once it starts to form bubbles, move it into the fridge and enjoy it over the next few weeks. It can stay good for a few months if it is always covered with brine.