(Kimchi)

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Vegan kimchi that’s as good as the traditional version! It tastes nice and clean!

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Cut the stem end of cabbage lengthwise in half only about 3 - 4 inches in. Slowly pull apart to separate into two pieces by hand.

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In a large bowl, dissolve coarse sea salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the saltwater.

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Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf. Set aside.

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Make the glutinous rice paste and the broth and cool. Mix all the seasoning ingredients. The cabbages should be ready to be washed.

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Drain well, cut side down.

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Cut the radish into matchsticks. Roughly chop the scallions and the optional mustard green. Transfer to a large bowl.

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Combine with the seasoning mix. Mix well by hand. Taste a little bit. It should be a little too salty to eat as is. Let it sit.

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Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves.

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Repeat with the remaining cabbages. Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets.

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Enjoy!

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About Hyosun

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