Vegan Kimchi

Method11 steps

1. 1

   Step 1: Cut the stem end of cabbage lengthwise in half only about 3 - 4 inches in. Then, slowly pull apart to separate into two pieces by hand. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.

   Uses 1 large napa cabbage (about 5 pounds)

   
2. 2

   Step 2: In a large bowl, dissolve 1/2 cup of coarse sea salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the saltwater one at a time.

   Uses Quartered cabbage · Half cup coarse salt for brine bath · 5 cups water for discarded cabbage-brine bath

   
3. 3

   Step 3: Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf. Repeat with the rest of the cabbage quarters. Try to salt all the cabbage quarters with the 1/2 cup salt, but you can use a little more if needed. Set aside for about 6 - 8 hours, rotating the bottom ones to the top halfway through.

   Brine 6–8 hours until leaf ribs bend · 480 minUses Brine-bathed cabbage · Other half cup coarse salt for leaf ribs · Extra coarse salt only if needed to salt leaf ribs

   
4. 4

   Step 4: Use 1 cup prepared kelp broth OR make homemade broth by boiling 1 large kelp piece in 2 cups water 10 minutes, with optional 1–2 dried shiitake, then remove solids and cool. Measure 1 cup for seasoning/paste and reserve any remaining broth. Choose starch: simmer 1 Tbsp glutinous rice flour in that 1 cup broth over low heat, stirring until a thin paste forms, then cool; OR skip flour paste and blend 3 Tbsp cooked rice with the half apple/pear, garlic and ginger (1 teaspoon), adding the 1 cup broth to seasoning without making flour paste. Mix selected starch/broth with gochugaru (2), fruit, garlic, ginger, optional pumpkin puree (1/2 cup), 2 Tbsp soup soy sauce and 1 Tbsp of available finishing salt. Add optional extra garlic/gochugaru if selected. If omitting soy sauce, adjust with extra salt (to taste) gradually to taste. Let chili flakes become pasty.

   Uses 1 cup prepared kelp broth OR homemade batch below · 1 large dried-kelp piece for optional homemade broth · 2 cups water for optional homemade kelp broth · 1–2 dried shiitake for optional homemade broth · 1 tbsp glutinous rice flour for paste, OR 3 tbsp cooked rice · 3 tbsp cooked rice instead of rice-flour paste · 1/2 cup Korean red chili pepper flakes (gochugaru (add a couple more tablespoons if you like)) · 1/2 apple or Korean pear (grated (or blended with garlic and ginger below))

   
5. 5

   Step 5: The cabbages should be ready to be washed when the white parts are bendable with a bit of resistance. Rinse thoroughly 3 times, especially between the white parts.

   Uses Brined cabbage · Water to rinse brined cabbage thoroughly three times

6. 6

   Step 6: Drain well, cut side down.

   Uses Rinsed cabbage

7. 7

   Step 7: Cut the radish into matchsticks (you can use a mandoline if available). Roughly chop the scallions (3 stalks) and the optional mustard green (3 large). Transfer to a large bowl.

   Uses 3/4 pound Korean radish (mu (무)) · 3 stalks scallions · 3 large mustard green, gat (갓), leaves - optional

8. 8

   Step 8: Mix prepared radish, scallions and optional mustard greens with the complete seasoning. Taste a little; it should be slightly too salty to eat alone. Add up to the remaining 1 Tbsp available finishing salt gradually only if needed, reserving unused salt. Let sit 30–60 minutes for flavors to meld.

   Rest filling 30–60 minutes · 60 minUses Prepared radish/scallions/mustard greens · Complete hydrated seasoning · Remaining finishing salt only to taste, up to 1 tbsp

9. 9

   Step 9: Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. Eyeball the stuffing into 4 parts and use one part for each cabbage quarter.

   Uses Drained cabbage · Rested radish seasoning filling

   
10. 10

    Step 10: Fold the leaf part of the cabbage over toward the stem and nicely wrap with the outermost leaf before placing it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with 1/4 cup of broth (if any remaining) or water (1/4 cup) and pour over the kimchi.

    Uses Stuffed cabbage · 1/4 cup water to swish seasoning bowl, OR leftover broth · Optional remaining homemade broth instead of swish water

    
11. 11

    Step 11: Leave packed kimchi at room temperature 1–2 days depending on temperature and desired ripeness, then refrigerate. Flavor develops over roughly 2 weeks in the fridge.

    Uses Packed kimchi