Vegan Fish-Free Kimchi
13 ingredients · 8 steps · from Pick Up Limes
Ingredients
- 1 kg napa cabbage
- 25 g iodine-free salt
- 1/2 small onion
- 5 cloves garlic
- 1/2 sweet red apple
- chunk fresh ginger
- some vegetable broth
- some soy sauce
- some miso paste
- some gochugaru
- 1, julienned carrot
- 2 stalks, chopped green onion
- optional Korean radish or daikon radish
Steps
- Chop napa cabbage into 1-in chunks.
- Add cabbage to a large bowl with salt and massage gently.
- Let cabbage rest for 2 hours, tossing occasionally.
- Blend kimchi paste ingredients in a food processor.
- Add cabbage and veggie add-ins to the bowl.
- Pack mixture into a jar, pressing down to submerge.
- Leave jar on counter overnight to ferment.
- Burp and taste test after 1-2 days, adjust fermentation time as needed.
Recipe extracted by Foodle from “Stop buying KIMCHI, make this instead (+ save money!)” by Pick Up Limes. Quantities follow the video and may be approximate — watch the original for technique.
