A vibrant and flavorful vegan kimchi recipe that is easy to prepare and perfect for adding a spicy kick to your meals.
Chop the napa cabbage into bite-sized pieces and place them in a large bowl.
Cutting the cabbage into uniform pieces ensures even salting and fermentation.
Sprinkle the cabbage with sea salt and toss to coat evenly. Let it sit for 3-4 hours to draw out moisture.
Toss the cabbage occasionally during this time to ensure even salting.
Rinse the cabbage thoroughly under cold water to remove excess salt, then drain well using a colander.
Ensure the cabbage is well-drained to prevent the kimchi from becoming too watery.
In a separate bowl, combine the green onions, garlic, red pepper flakes, soy sauce, vinegar, and sugar. Mix well to form a paste.
Adjust the spice level by adding more or less red pepper flakes.
Add the drained cabbage to the bowl with the spice paste and mix thoroughly to coat all pieces evenly.
Use gloves to mix if you prefer to avoid direct contact with the spices.
Transfer the mixture to an airtight container, pressing down to remove air pockets. Seal and refrigerate for at least 24 hours.
The longer you ferment the kimchi, the more pronounced the flavors will become.
Serve the kimchi chilled, optionally drizzling with a few drops of sesame oil for added flavor.
Kimchi can be served as a side dish or used as a flavorful ingredient in other recipes.
