Name: Vegetarian Kimchi Recipe
Prep time: 30 min
Total time: 72 h
Yield: 4
Cuisine: Korean
Ingredients: 1 medium Napa cabbage; 1/4 cup sea salt; 6 cloves garlic, minced; 1 thumb-sized piece of ginger, grated; 1 tbsp soy sauce; 1 tbsp Korean red pepper flakes (gochugaru); 1 tbsp sugar; 2 green onions, chopped; 1 carrot, julienned; 1 radish, julienned; 1 tbsp sesame seeds

How To Make Vegetarian Kimchi

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Preparation: 30 minutes

Cooking: 0 minutes

Total: 3 days

Serves:

Ingredients

1 medium Napa cabbage
1/4 cup sea salt
6 cloves garlic, minced
1 thumb-sized piece of ginger, grated
1 tbsp soy sauce
1 tbsp Korean red pepper flakes (gochugaru)
1 tbsp sugar
2 green onions, chopped
1 carrot, julienned
1 radish, julienned
1 tbsp sesame seeds

Instructions

Cut the cabbage into quarters and remove the core. Chop into bite-sized pieces.
Place the cabbage in a large bowl and sprinkle with salt. Toss well and let sit for 2 hours, flipping occasionally.
Rinse the cabbage thoroughly to remove excess salt. Drain well.
In a separate bowl, mix together garlic, ginger, soy sauce, red pepper flakes, and sugar to form a paste.
Add the paste to the cabbage and mix well, ensuring all pieces are coated.
Add the green onions, carrot, and radish to the cabbage mixture and mix again.
Pack the kimchi tightly into a jar or fermenting crock, ensuring there is enough liquid to cover the cabbage.
Place a clean weight on top of the kimchi to keep it submerged in the liquid. Cover the jar or crock with a lid or cloth.
Allow the kimchi to ferment at room temperature for 2-3 days, depending on desired fermentation level.
Once fermented, store the kimchi in the refrigerator for up to 1 month.
Serve the vegetarian kimchi topped with sesame seeds.