[I know I haven't been posting a lot of recipes lately…travelling around so much does that to you. So here's a great recipe for vegetarian/vegan kimchi from the forums, by Stephanie.! - maki]
I recently started making my own kimchi, because I was having trouble finding one that was fish free and without a ton of additives. It is super easy and easily customizable. I really like having something a little crunchy, spicy, and salty to go along with my lunch.
Recipe:
2 heads of Napa Cabbage (cut to your preference) 1 large daikon radish (shredded) 1 bunch green onion 3 cloves of garlic 2 tbsp salt 1 1/2 tbsp red pepper juice from 2 lemons
Make sure that everything is sterilized (bowl, hands, and jars). Mix ingredients in a large bowl, squeezing the vegetables as you go. Eventually there will be a fair amount of juice in the bowl from the vegetables. Pack the vegetables in mason jars, making sure there are not any air bubbles and leaving about a 1/2 inch from the top. Pour the remaining juice over the vegetables making sure they stay submerged in the juice and loosely screw on the lids. Set them aside for about 3 days, check by taste to see if you want to ferment the vegetables any more. If they are to your liking, seal completely and store in the fridge.
This made about 4 pint sized mason jars full of kimchi. You can change up the vegetables depending on what you have on hand (I have made it without daikon, with carrots and cucumbers).
Sent from James' iPhone
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