Spicy Vegan Kimchi

Instructions

1. 1

   Cut the napa cabbage into quarters and remove the core. Chop the quarters into bite-sized pieces.

2. 2

   Dissolve the sea salt in 4 cups of water to create a brine. Submerge the cabbage pieces in the brine and let it sit for 1-2 hours, turning occasionally.

3. 3

   Rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and set aside.

4. 4

   In a large bowl, combine the grated ginger, minced garlic, sugar, soy sauce, and Korean red pepper flakes (gochugaru) to create the kimchi paste.

5. 5

   Add the julienned daikon radish, chopped green onions, and julienned carrot to the bowl with the kimchi paste. Mix well to coat the vegetables evenly.

6. 6

   Add the drained cabbage to the bowl and mix everything together until the cabbage is well coated with the kimchi paste.

7. 7

   Pack the kimchi into a clean, airtight container, pressing down to remove any air bubbles. Leave some space at the top for the kimchi to expand as it ferments.

8. 8

   Let the kimchi ferment at room temperature for 1-2 days, then transfer it to the refrigerator. The kimchi will continue to ferment and develop its flavor over time. Enjoy!