Now made 100% vegan, this recipe is perfect for beginners and vegetarians new to the exquisite world of kimchi! Each bite of kimchi is packed with nutrition and makes up a versatile superfood that’ll be loved by the whole family, so don’t wait to experience first-hand the spicy, tangy crunch of fresh kimchi at home.
Cut the napa cabbage into bite-sized pieces and rinse the slices under cold water.
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.
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.
4
Blend the onion, pear, apple, garlic and ginger with a hand blender. Then add the glutinous rice flour mixture, soy sauce and gochugaru. Combine thoroughly to make the kimchi paste. For a non-vegan version, you can add Korean salted shrimp or fish sauce to taste.
5
Combine the paste from step 4 with the napa cabbage, radish, chives and chopped spring onion. Mix well. Put the kimchi into a sterilised glass jar and leave it in the fridge overnight. Then it's ready to serve.
Ingredients
−10 people+
Napa Cabbage1
Spring Onions100 g (chopped)
NONGHYUP Dried Radish Slices 150G155 g (cut into triangular shape)
DAESANG Solar Sea Salt 1KG2 tbsp
Chives70 g
KELP STOCK
Water360 ml, warm
DAESANG Dried Kelp1 piece, about 10 x 10 cm
KIMCHI PASTE
Onion35 g, roughly chopped
Pear¼
Apple¼
Garlic5 cloves
Ginger4 g
Kelp Stock120 ml
CHORIPDONG Red Pepper Powder 454G240 ml (1 US cup)
