Difficulty 5 minutes Serves a lot!
My version of kimchi is vegan and gluten-free. I am aware that most traditional kimchi is made with fish sauce or soy sauce, but I wanted to create a recipe that vegans and those avoiding gluten can enjoy. I
2 Napa cabbage (2 kg total weight)
1 daikon radish
5 large carrots
1 bunch spring onions (about 7)
70 g fresh ginger
6 cloves garlic
scant 1/3 cup crushed red chili flakes
1. Wash all veggies. Chop cabbage into bite-sized chunks, julienne or grate carrots, daikon, and apple. Slice green onion. Place all vegetables in a very large bowl.
2. In a food processor blend ginger, garlic, and chili until well combined. Add this mixture to the bowl of vegetables along with the salt.
3. Mix and vigorously massage all ingredients together until the cabbage begins to soften and release fluid. Continue until you have a fair amount of liquid in the bottom of the bowl, about 4-5 minutes. The vegetables at this point should have lost much of their volume. Let the bowl sit out at room temperature for a few hours, massaging once or twice more. Season to taste.
4. In a large, sterilized jar (or several small ones), pack in the vegetables trying to avoid any air pockets, making sure to leave a few inches of space at the top of the jar for carbon dioxide. Cover the jar with a loosely with a lid, or make sure to open it periodically to release any pressure that may build up. Leave the jar on the counter for 2-4 days. You may see bubbles forming in the jar