Vegan Kimchi – Plain and Simple
Print Recipe
Equipment
- Bowl
Ingredients
- 1 large head nappa cabbage remove the hard end cut in half lengthwise, and cut into 2 inch lengths
- 1 medium daikon root sliced thinly
- 4 medium carrots in matchsticks or cut on the diagonal
- 1 bunch scallions cut into thirds
- 1/4 cup sea salt
- 2-4 TBS fresh ginger root grated
- 1 tsp cayenne pepper or red pepper flakes
Instructions
- Place the cut nappa cabbage into a bowl and sprinkle well with the sea salt.
- Mix well with your hands until the leaves are well coated – this just takes about 30 seconds.
- Let sit in the bowl for 2 hours, then place in a colander and rinse well to remove the salt.
- Return the nappa cabbage to the now rinsed out bowl and add the remaining ingredients.
- Refrigerate and start to eat after 24 more hours in the fridge.
Notes
Servings: 10 or more