Very simple vegan kimchi
- Tammie Tsang
- Nov 8
- 2 min read
healthy fats|high fibre|fast
YIELD: 1 serving
PREP TIME: 7 mins
PRESSING TIME: 1 hour+
INGREDIENTS
450g Napa cabbage
1 tsp kimchi chili flakes, or more as desired
14g White Salt
10g Dried wakame seaweed, cut to small strips
DIRECTIONS
Cut cabbage lengthwise but leave the core intact, then turn 45 degrees and cut through lengthwise again. Making an internal X cut. Then make 1-inch cuts across the cabbage body in, and you’ll end up with slices of cut cabbage. Discard or compost the core.
Soak cut cabbage in filtered water to remove any dirt. Spin dry and put into a large mixing bowl.
Add half the salt and gently massage the cabbage, soon moisture from the cabbage will begin to release. Add the other half of the salt, repeat.
Once a pool of liquid begins to gather at the bottom of the bowl, add wakame and kimchi chili, massage and mix well. (Consider wearing gloves to avoid irritations from spicy chili)
Use cling film or reusables, lay it directly on top of the kimchi. Then lay a plate on top, with something heavy to weight down and ‘press’ the cabbage. This will create the ferment brine.
Wait for at least 1 hour to check if enough brine has been created.
Fill half of the cleaned jar with cabbage mixture, pour in some of the brine, then fill the remaining jar, finally topping it with the rest of the brine.
Place a piece of cling film directly on top of the kimchi, ensuring all cabbage are underneath the brine to prevent mold development. Add a small dish to weight down if needed. Close jar with lid.
Place in a dark place for at least 3 days, open the lid to ‘burp’, or release gases developed in the fermentation process every 2 days. The final kimchi should taste savoury, sour, and should have bubbles throughout the jar.
Once fermentation is completed, remove the cling film and store in the fridge.
Enjoy!
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