Easy Vegan Kimchi (No Vinegar)
This Easy Vegan Kimchi is a flavorful Korean condiment, it is made with Napa cabbage, Daikon radish, carrot, green onion, Gochugaru pepper, garlic, ginger.
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Servings: 6 servings
Calories: 48kcal
Equipment
Ingredients
- 1 medium napa cabbage
- 1 medium daikon radish peeled & cut into matchsticks
- 1 medium carrot peeled & cut into matchsticks
- 1 cup water
- 1/4 cup salt
Seasoning Paste
- 1/2 cup water
- 4 stalks green onions
- 1 inch fresh ginger
- 4 cloves garlic
- 1 teaspoon organic cane sugar (optional)
- 2 tablespoons Gochugaru pepper or paprika
Instructions
Prepare The Vegetables
- To salt, the cabbage - cut the end of the cabbage at the base. Cut cabbage in 4 lengthwise.
- Wash cabbage and place in a bowl with Daikon radish and carrot matchsticks, pour 1 cup water over the cabbage and radish, and rub salt on the leaves.
- Allow the cabbage/radish/carrot to sit for at least one hour, turning over every 30 minutes to make sure all the leaves are soaking int the salt.
Prepare The Seasoning Paste
- Meanwhile, prepare the pepper sauce paste. Blend together water, green onion, ginger, garlic, sugar, Gochugaru pepper.
- Drain and rinse the cabbage, radish, and carrot under cold water just to remove excess salt. (There should still be a salty taste but not too strong).
- Rub pepper sauce paste over the vegetables making sure to cover cabbage leaves back and front with the paste.
- Transfer kimchi into a glass jar and eat right away or allow to ferment for about 2-3 days on a counter away from the sunlight, then refrigerate.
Nutrition
Calories: 48kcal | Carbohydrates: 10g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 4753mg | Potassium: 559mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2267IU | Vitamin C: 58mg | Calcium: 149mg | Iron: 1mg