How To Make Vegan Kimchi - A Healthy and Delicious Recipe!

napa cabbage

🥗Healthier: bok choy

💰Cheaper: green cabbage

bok choy is a nutritious alternative, while green cabbage is often less expensive.

red pepper flakes

🥗Healthier: gochugaru

💰Cheaper: cayenne pepper

gochugaru is traditional, but cayenne is more widely available.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

olive oil is a healthier fat, while canola oil is more cost-effective.

Cut the napa cabbage in half lengthwise, then cut into bite-sized pieces.

Wash the cabbage and sprinkle with 1/2 cup of coarse salt, then let it brine for about 1 hour.

After brining, wash the cabbage twice and drain it in a colander.

To make vegetable stock, boil 1 cup of water with 5 pieces of kelp and some dried mushrooms for 5 minutes.

For the flour paste, mix 1 tablespoon of flour with 1/2 cup of water, boil while stirring until thickened, then cool.

In a blender, combine the scallions, half an apple, garlic, ginger, and the vegetable broth, and blend until smooth.

In a bowl, mix the red pepper powder, the blended sauce, flour paste, 1 tablespoon of sugar or plum extract, and 1 1/2 tablespoons of salt.

In a large bowl, combine the drained cabbage with the seasoning and mix well, adding chopped scallions last.

Taste and adjust salt if necessary, then store the kimchi in a container and let it ferment at room temperature for about half a day before refrigerating.

Cooking Techniques

Spice Level:

Dietary

Allergens