A Vegan Chef’s New Essential: Vegan Kimchi / 채식김치

Step 1

Cut the napa cabbage into bite-sized pieces and rinse the slices under cold water.

Step 2

In a large bowl, combine the napa cabbage, radish, and sea salt. Let it sit for 20 minutes. When the cabbage slices are still crispy but can bend easily, throw out the salt water and set them aside.

Step 3

Mix together the kelp stock and glutinous flour. Boil over medium-low heat. Remove from heat when the consistency becomes thick and sticky. Set it aside to let it cool.

Step 4

Blend the onion, pear, apple, garlic, and ginger with a hand mixer. Then add the glutinous flour mixture, soy sauce, and gochugaru. Combine thoroughly to make the kimchi paste. For a non-vegan recipe, you can add Korean salted shrimp or fish sauce to taste

Step 5

Combine the paste from step 4 with the napa cabbage, radish, chives, and chopped scallion. Mix well. Place the kimchi into a sanitized glass jar and put it into a refrigerator overnight. Then it’s ready to serve.