Making Vegan Kimchi (with a recipe)

I love making all kinds of pickles. Admittedly I change my recipe often depending on what I have (or don't have) in my kitchen.

Kimchi is one of my favorites and I have been making my own for the past year, playing around. finding different combinations of veggies and flavors that I like. it is very forgiving with experimentation.

 Traditional Kimchi is usually not vegan so I wouldn't say I make traditional Kimchi but it is still justas delicious. I like to add some of that umami ocean flavor with a Kombu Shitaki dashi in the sauce. Anyways, I hope this can inspire you to make your own Kimchi. it is so easy and lots of fun and so satisfying to have around all the time! 

Ingredients

• 2medium head napa cabbage
  • 
    Equal parts Radish, carrots, chopped chunky or matchstick how ever you like
    
  • With 
    scallions, trimmed and cut into 1-inch pieces
    Any other veggies you want to add is welcome. Cauliflower is good. Broccoli stems. Play a around with it!
    Have at least 2 cups of salt at hand

• sea salt or sea salt (you need a lot of salt) 
  Ingredients for the kimchi sauce! 
  

•  garlic (5 to 6 cloves)

• 
  ginger 1 medium size piece 
  

• 1 cup kombu shitaki dashi (optional. You can use water) 

• 1 tablespoon miso

• 
  a little shoyu for flavor

• 
  1 cup or 2red pepper flakes (gochugaru) depending on how hot you like it
  1 cup of leftover grain Rice/oatmeal/Millet/
  ½ apple or Korean pear 
  Salt to taste
  1/4 cup Vinegar (apple cider, brown rice. It all works)
  
  
  
  

•  Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter into chunky strips.
  

• Place the cabbage in a large bowl or in a clean sink basin and shower the salt all over. Massage the salt into the cabbage until it starts to soften a bit, and release water.  Let stand for while you get everything else ready.  
  

• 3. Chop and prep your vegetables: Matchstick your root vegetables and apple. and dice up the garlic and ginger.
  
• Kombu Shitaki Dashi: Bring to boil a 1-inch long piece of kombu and a couple of dried shitaki mushrooms and let simmer for 5 to 10 minutes.

• For the Kimchi sauce  Combine the sauce ingredients and blend to form a smooth paste. Remember to taste as you go along to get it how you like it. You want it to taste a bit salter and spicer then perfect for the vegetables will water down your sauce.

•  Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions.

• gently work the paste into the vegetables until they are thoroughly coated. Gloves are optional here to protect your hands from stings, stains, and smells!
  

• Pack the kimchi into the jar as tightly as you can, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
  

• Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.

• Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.