Vegan Kimchi
Servings: 4 Small jars
Print Recipe
Ingredients
- 1 large head Napa cabbage
- 1 cup baking soda
- 8 tablespoons red chil flakes
- 3 tablespoons cayanne powder
- 4 large cloves garlic finely chopped
- 1 teaspoon stevia seasoning or commercial salt free seasoning
- 1/2 Asian pear peeled cored and thinly sliced
- 1 tablespoon fresh ginger peeled and minced
- 1 medium carrot grated
- 1/2 small onion finely chopped about 1 tablespoon
- 2 tablespoons glutinous rice flour
- 1.5 cups water
- 3 green onions
Instructions
- Prepare cabbage: Wash and chop the napa cabbage into long 1 inch pieces. Place in crock or large metal mixing bowl.Sprinkle baking soda evenly over leaves. Stir well until all leaves are covered. Cover and let sit until cabbage has wilted, about 2-4 hrs.
- Prepare the glutinous rice paste: Mix glutinous rice flour with the water in a medium size saucepan. Boil over medium heat for 5-8 minutes, until the mixture thickens. Once thick, transfer the rice paste to the medium-size mixing bowl.
- Prepare the seasoning: to prepare, slice the green onions, finely chop the onion, mince the garlic and ginger and core, quarter and thinly slice the Asian pear. Set aside.
- Add Korean chili flakes and cayanne powder and salt free seasoning to the glutinous rice mixture. Combine well.
- Add Korean chives, carrots, onion, garlic, ginger, green onion to the glutinous rice mixture . Stir until well mixed. Set aside.
- Making kimchi: Rinse cabbage several time to remove the baking soda. Place in another large mixing bowl.
- Spoon the seasoning mix on top of the leaves. Gently but thoroughly mix with your hands. If you're sensitive to spices, wear gloves. Keep mixing until every piece of cabbage is well coated.
- Pack cabbage and spice mixture tightly into jars. Loosely cap and set out until fermented 24-36 hrs. Taste to check.
- Store in the refrigerator or freeze. It will continue to ferment in the refrigetator.