Vegan kimchi

Makes about 2 quarts

  1. 2lb napa cabbage, halved
  2. 5tb sugar
  3. 1-1/2tb gouchugaru
  4. 2 cloves garlic
  5. 1/2in ginger
  6. 2oz soy sauce
  7. 2oz sesame oil
  8. 5 scallions
  9. 3tb sesame seeds
  • Place cabbage cut-side up. Salt, cover with water and leave at room temperature for 24 hours.
  • Rinse thoroughly and squeeze excess water. Rub remaining ingredients on cabbage (use gloves), roll halves together and place cut-side up in a container with a tight lid. Leave out at room temperature for 24 hours.
  • Transfer to fridge and allow to ferment for 7-10 days. Slice as needed. Lasts 2 months.
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