Kimchi is a Korean staple of fermented and spicy cabbage that is as varied in recipe as potato salad in the US. Regional differences and individual taste preferences from special oyster variety to vegan which doesn't use any animal products. I happen to enjoy the vegan version the most, particularly more fermented kind. With a couple of grocery store versions available but at nearly $6 a 16 oz jar I decided to start making my own. The following recipe is a hybrid of several I've tried in the last year and inspired by Maangchi on YouTube.
- 4 lb of Napa Cabbage
- 1/2 cup course sea salt (I used Korean Sea Salt)
- 2 tablespoons Sweet Rice Flour (can be substituted with AP flour)
- 2 tablespoons sugar
- 1/2 cup Tamari (vegan soy sauce)
- 6 garlic cloves
- 1/2 cup onion
- 1 inch piece of fresh ginger
- 1 1/2 cups julienned carrots
- 1 1/2 cups julienned Korean radish or daikon
- 1/2 cup garlic chives
- 1/2 cup scallions
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