Super Easy Vegan Napa Cabbage Kimchi
This super simple and easy to make vegan kimchi version is made with cabbage, Asian pear, sweet onion, ginger, garlic gloves, carrots, daikon radish and green onions, creating a perfect additive side dish with full of Korean culture in your meal!
Servings Prep Time
10servings 10minutes
Cook Time Passive Time
1minute 24hours
Servings Prep Time
10servings 10minutes
Cook Time Passive Time
1minute 24hours
Ingredients
Instructions
Prepping the cabbage the cabbage:
  1. Ingredients
  2. Cut napa cabbage into quarter, remove its cord, and cut each quarter into chunk about 1-2 inches.
  3. Place the cabbage into a big bowl and add ½ cup of sea salt (you may need 1 cup of water, too) and massage into the cabbage. Then leave it for at least 2 hours or until your cabbage become wilted.
  4. Squeeze the cabbage out and rinse well for several time with water to remove salty taste.


Making vegan kimchi seasoning:
  1. In a small pot, add water and sweet rice flour. Cook and stir constantly for 1 minute or until thickened. Then let it cool down completely.
  2. Julienne the carrots, radish, and green onion. Slice half of sweet onion thinly. Set aside.
  3. Puree the Asian pear, ½ sweet onion, and garlic gloves until smooth. Pour it into the vegetable bowl along with the sweet flour mixture. Then add Korean chili, vegan fish sauce, and 1 tbsp. sugar. Mix all up.


Mixing the kimchi
  1. Mix your vegan kimchi seasoning with cabbage well. Mix it well to coat.
  2. Pack your Kimchi into glass jars. Make sure you leave a little room at the top and cover. Let them sit out at room temperature for at least 24 hours. Then it is ready to be served!