Vegan Kimchi

By Seonkyoung Longest · 45 min

Ingredients

Instructions

1. Quarter the napa cabbage lengthwise, remove the stem, cut into bite-size pieces, wet with water, then layer with salt in a large bowl and salt for 3 hours, turning once or twice.
2. After 3 hours, bend the thick stem: it is ready when it bends without snapping. Rinse 3 to 5 times under cold water, then drain in a strainer for about 1 hour.
3. Simmer the dried shiitake and seaweed in water: remove the seaweed at the boil, simmer 10 minutes on medium, then remove the shiitake.
4. Whisk in the sweet rice flour, bring to a soft boil and whisk 1 to 2 minutes, then cool in the refrigerator for 20 to 30 minutes.
5. Blend the garlic, ginger, chili, persimmon, salt and cooled rice porridge into a smooth paste.
6. In a large bowl, mix the paste with the gochugaru and prepared vegetables, then add the drained cabbage and coat it well.
7. Add the sesame seeds, transfer to an airtight container leaving 1 inch of space at the top, and leave on the counter for 24 to 48 hours before refrigerating.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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