Ingredients
Equipment
Method
- Assemble all ingredients
Prep the Cabbage
- Rinse the Chinese cabbage thoroughly and chop it into bite-sized pieces, discarding any tough or woody parts.
- In a large bowl, toss the cabbage with the sea salt. Massage gently with your hands until it starts to release moisture.
- Place a plate or a small bowl over the cabbage and weigh it down with a heavy object to press out additional liquid.
- Let the cabbage sit for at least 1 hour, or up to 4 hours, until wilted and softened.
- Rinse the cabbage thoroughly to remove excess salt, leaving a slight trace for fermentation. Drain well.
Prep the Vegetables
- Peel and julienne the radish, carrot, and spring onions.
- Peel and mince the ginger and garlic cloves.
- Grate the Asian pear finely (this ensures better incorporation into the marinade).
Make the Rice Paste
- Assemble ingredients for making rice paste.
- Add ingredients to a saucepan.
- Whisk the rice flour with the filtered water or vegetable stock and brown sugar.
- Cook over low heat, whisking constantly, until the mixture thickens into a smooth and slightly translucent paste.
- Remove from heat and let the rice paste cool completely.
Make the Marinade
- In a large mixing bowl, combine the tamari, kimchi chili flakes, and grated Asian pear. Mix well to form a smooth marinade.
Mix The Vegan Kimchi
- Add the minced garlic and ginger to the marinade
- Add the julienned vegetables. Stir to coat all the ingredients evenly.
- Once the rice paste has cooled, add it to the bowl and mix thoroughly.
- Add the wilted cabbage to the bowl and mix again, ensuring every piece is evenly coated.
Ferment the Kimchi
- Transfer the kimchi mixture into a large glass jar or airtight fermentation container.
- Press the kimchi down firmly with your hands or a spoon to remove any air pockets and ensure the mixture is submerged in its juices. Use a fermentation weight if necessary.
- Cover the container tightly with the lid or use an airlock lid to allow gases to escape during fermentation.
- Leave the container at room temperature for 1–2 days. Check daily to press down floating vegetables and ensure they remain submerged.
- Transfer the container to the fridge to ferment for an additional 3–5 days, or until it reaches your desired flavor.
Serve and Store
- Once fermented, your kimchi is ready to enjoy!
- Serve as a side dish, or use as a flavoring ingredient in dishes like kimchi pancakes, rice bowls, or soups.
- Store the kimchi in the fridge, where it will continue to ferment slowly and can last for several months.
