Homemade vegan kimchi

A spicy, tangy, probiotic-rich Korean staple made without fish sauce.

Prep

45 min

Cook

None

Level

Medium

Servings

Ingredients

Tick them off as you go.

1 head Napa Cabbage

3 tbs Salt

2 medium Carrots

5 medium Green onions

1 large Sweet Apple

6 cloves Garlic cloves

1 thumb Ginger

¼ cup Soy sauce

1 tbs Miso paste

¼ cup Gochugaru (Korean chili flakes)

Cut cabbage into 1-2 inch pieces. Wash thoroughly.

Massage with salt and let sit for 2 hours until bendy. Rinse well and drain.

Blend apple, garlic, ginger into a paste.

Mix paste with soy sauce, miso, and gochugaru.

Combine cabbage, julienned carrots, chopped green onions, and paste/sauce.

Pack tightly into a sterilized jar, leaving 2 inches headspace.

Ferment at room temp for 2 days, burping gas occasionally.

Move to fridge.

kcal

1 g

protein

4 g

carbs

0 g

fat

snack

fermented

korean

probiotic

side

Enjoy. Tomorrow's meals arrive at midnight.