Homemade Vegan Kimchi

Updated at: Thu, 17 Aug 2023 13:15:14 GMT

Step 1

Make Vegan Fish Sauce. In a medium-sized pot, add kombu (dried kelp), dried shiitake mushrooms, and room temperature water. Bring the water to a boil, lower to a simmer, and let simmer for 15 minutes. Once 15 minutes is up, strain the broth into a large bowl and whisk in sea salt, MSG, light brown miso, and tamari soy sauce. Whisk until thoroughly combined and taste to adjust seasoning. Note: add more MSG to increase umami flavor; add more soy sauce/sea salt to increase depth of flavor and saltiness. While still warm, transfer to a clean mason jar and seal tight. Refrigerate to keep up to 1 month.

Step 2

Prepare the Napa Cabbage. Slice the Napa cabbage in half and tear it apart with your hands. Check the middle of the cabbage for any discolored leaves — if there are any, discard them! Cut each cabbage wedge in half, then take each half and slice down the middle. Roughly chop all the cabbage into large pieces (remember the pieces will shrink when you dehydrate them).

Step 3

Brine the Cabbage. Transfer the cabbage pieces into a large bowl, and add the water and kosher salt. Rub the salt into the cabbage well, and let marinate for at least 2 hours.

Step 4

Make Spicy Paste. While the cabbage is marinating, start preparing the spicy paste. In a pot, combine water & rice flour and heat on medium heat while stirring. Keep stirring until the mixture becomes gluey. Set aside to let cool. Once cooled, finish the spicy paste by blending onions, ginger, and garlic, sugar, vegan fish sauce (or more water), salt, and the porridge. Blend until smooth. Transfer the blended mixture into a bowl and stir in the gochugaru (red pepper powder).

Step 5

Prepare Other Vegetables. Slice the scallions diagonally and julienne (thinly slice) the carrots. Combine them in a bowl and set aside. If you're using daikon radish, then also slice it thinly and combine it with the vegetable pile.

Step 6

Finish Making the Kimchi. Rinse the cabbage under running water at lest three times to get rid of the excess salt. Dry the cabbage well after the last rinse and combine with the prepared vegetables (scallions, carrots, daikon). Add in the spicy paste and massage it well. Pack the kimchi into a clean, airtight container. Press down while packing to remove all the air bubbles. Ferment the kimchi inside a refrigerator for at least 1 1/2 weeks. To speed up the process, you can leave the kimchi out on a room temperature counter for 2-3 days.

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