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Vegan Kimchi


Prep: 30 minutes
Brine: 1 hour
Fermentation: 3 days
Makes 10-12 servings




2 medium heads of napa cabbage (cut into squares)
¼ cup salt

Seasoning Paste:
½ cup thinly sliced yellow onion
4 teaspoons minced garlic
2 teaspoons peeled, finely grated fresh ginger
½ cup Korean chili pepper flakes
4 green onions, green parts only, cut into 2-inch pieces
½ shredded carrots
¼ cup water
3 tablespoons mushroom broth
2 teaspoons sugar


In a large bowl, combine the cabbage with the salt and set
aside for about 1 hour. Drain the liquid and rinse the cabbage to
remove any traces of salt. Let the cabbage drain in a colander
for 20 minutes, or use a salad spinner to remove most of the
Meanwhile, make the seasoning paste. In a food processor,
pulse together the onion, garlic, ginger, mushroom broth, and
sugar until a paste forms. Transfer to a bowl and mix in the chili
pepper flakes. Set aside for 15 minutes to let the flavors
In a large bowl, mix together the green onions, seasoning
paste, shredded carrots, and drained cabbage until combined
thoroughly, making sure the seasoning paste is distributed
evenly among the leaves.
Pack the mixture tightly into a 2-quart container. Add ¼ cup of
water to the mixing bowl and swirl the water around to collect
the remaining seasoning paste. Add the water to the container,
cover tightly, and set aside for 3 days at room temperature. The
cabbage will expand as it ferments, so be sure to place
container on a plate or in a bowl to catch the overflow.
Refrigerate and enjoy within 6 months.


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