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Vegan Kimchi

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


Brine: 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

Directions: 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 water. 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 combine. 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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