Homemade Kimchi for Beginners. Let’s start fermenting!

Made with Napa Cabbage, Daikon and Scallions, this Vegan Kimchi variation is a healthy fermented side dish that goes well practically with any kind of food.

• Prep Time: 20 minutes

• Fermenting Time: 3-10 days

• Equipment: Blender

Let's make our Vegan Kimchi for Beginners!

1. Start by dividing 1 Napa Cabbage into 4 pieces.

2. Cover each Cabbage Leaf with Salt and let it sit for about an hour.

Easy Kimchi Paste:

3. In a food processor blend together folowing ingredients:

• 1/2 Asian Pear (or any other Pear Variety)

• 1 Yellow Onion

• 1 Bell Pepper

• 7 cloves Garlic

• 1 inch Ginger piece

• 1 tbsp Red Chili Flakes

• 1 tbsp Soybean Paste

• 1 tbsp Gochujang ( Korean Chili Paste)

Store it in a fridge in an air-tight container for up to 1 week if not using immediately.

Continue with Napa Cabbage:

4. Prepare 32 oz (4-5 cups) or 1 liter of strong Brine.

5. Add it to the Cabbage. Do not worry, Napa Cabbage will only absorb the amount of Salt it needs.

I recommend using press over the Cabbage Pieces. You can use a simple plate. Put it over Cabbage and place something heavy on it (big jar, pitcher or pot with water, for example).

In this step, make sure there is space left in a dish you are using, as the water level will rise with time.

6. Let it sit on a counter overnight.

Assemble Kimchi the next day:

7. Drain the Cabbage and gently squeese each piece.

8. Add generous amount of Kimchi paste between each Cabbage Leaf, add more at the base.

9. Layer some diced Dikon and Scallions between Cabbage pieces (optional).

If you're using smaller container or jars, just dice your Napa Cubbage onto bite-sized pieces and mix it with Kimchi Paste, Daikon and Scallions.

10. Cover with lid and let sit at room temperature for a few days (3-10).

This step's duration depends on a temperature inside your house. We recommend packing Kimchi tightly into the container you are using. Kimchi will release juice over time and you want it to be covered with it. This will speed up the fermentation process.

If you decided to use an air-tight container, make sure you open it periodically. Fermentation will produce gas. You will see the small bubbles forming inside.

11. Transfer your Kimchi into the fridge when it's fermented to the level you prefer. Store it in there covered.

12. Enjoy!

Here is the Video Recipe:

Ingredients:

• 1 Napa Cabbage

• 1/2 Asian Pear (or any other Pear Variety)

• 1 Yellow Onion

• 1 Bell Pepper

• 7 cloves Garlic

• 2 inch (5 cm) Ginger piece

• 1 tbsp Red Chili Flakes

• 1 tbsp Soybean Paste

• 1 tbsp Gochujang ( Korean Chili Paste)

• Salt

• 1 Daikon (optional)

• 1 bunch of Scallions (optional)

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