fbpx

Pure Joy Planet

Homemade Kimchi | Vegan + Gluten-Free

KIMCHI
Prep
10
Cook
20
Ready in
30
Serves
20

Ingredients

  • 1/2 cup coarse sea salt
  • 4 cups of filtered water
  • 1 head Napa cabbage, cut into chunks
  • 4 garlic cloves
  • 1 (1-inch) piece of ginger root
  • 1 Tbsp. Kelp powder
  • 1/2 cup daikon radish, peeled and sliced
  • 4 green onions, cut into round slices
  • 1/4 cup Korean chili powder
  • Optional serving additions: 1/2 Tbsp. toasted Sesame oil, 1/2 Tbsp. sesame seeds
KIMCHI

Directions

  1. Dissolve 1/2 cup salt in 4 cups of water. Soak cabbage in the salt water for 3 to 4 hours.
  2. Combine garlic, ginger, and kelp powder in a small food processor, blender or with a knife until finely minced.
  3. In large bowl, combine radish, green onions, garlic-ginger mixture, chili powder, and the extra 1/2 tablespoon salt. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)
  4. Remove cabbage from water and rinse thoroughly. Drain cabbage in a colander, squeezing as much water from the leaves as possible. Take cabbage and mix with the rest of the ingredients.
  5. Divide cabbage among 2 (1-quart) jars or 1/2 gallon jar, pressing down firmly to remove any air bubbles. The liquid will rise to the top.
  6. Let it sit for 1-2 weeks in a warm place before serving (can be as little as 2 days if you are in a rush).
  7. If serving as a pressed salad before the kimchi is fermented, sprinkle with a little bit of toasted sesame oil and sesame seeds. Refrigerate after opening.
  8. Kimchi will be good enough to eat straight for up to about 3 weeks. After about 4 weeks, once the kimchi gets too fermented to eat by itself, use it as a side condiment with veggies, rice, etc.