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How to make raw vegan kimchi. This recipe is simple and versatile and mostly importantly, it's tasty!
Calories: 30kcalCarbohydrates: 6gProtein: 1gPotassium: 282mgFiber: 1gSugar: 2gVitamin A: 310IUVitamin C: 27.1mgCalcium: 79mgIron: 0.4mg
- 1 Chinese leaf / napa cabbage cut into 1’-2’ chunks
- 2 tbsp sea salt large grain
- 2 white onions use sweet white if possible
- 2 spring onions cut on a bias
- 2 oz ginger peeled and roughly chopped
- 5 cloves garlic chopped
- 1/4 cup Korean Chili powder / Kimchi Chili Powder
Place the chopped cabbage into a bowl and sprinkle with the salt. Toss the cabbage to evenly distribute the salt. Allow to sit for 6 hours or overnight, covered.
Once that time has elapsed, rinse the cabbage and then squeeze it of all excess water, and place into a mixing bowl.
Blend the remaining ingredients into a thick paste, add a touch of water if needed just to blend.
Put on a pair of washing up or latex gloves so you don’t burn your hands. Mix this paste into your vegetables well, being sure to coat each piece.
Finally, pack the kimchi into your prepared jar(s). Make sure to leave a 2’ gap at the top of the jar for the kimchi to expand. Leave at room temperature for about a 4-8 days, checking after 4 days for required ‘sourness’.
When the desired flavour is reached, transfer the jars to the fridge. This will keep for months if refrigerated.