VEGAN SPICY KIMCHI

Everything You Love About Kimchi Veganized !

Awhile back I went to a Korean Restaurant with my good friend, and she introduced me to KimChi. Kimchi essentially is fermented Nappa Cabbage. Sounds Intimidating to make, but its very easy as well as extremely beneficial to your microbiome (the gut).

Ingredients:

3.5-4 lb Nappa Cabbage

9 cloves of crushed garlic

3 Tblsp minced ginger

1 cup Korean red hot pepper flakes (cut this in 1/2 if you are not a fan of spicy)

2 Tblsp red pepper paste

1 Tsp Kosher Salt

1 Tsp Black Pepper

1 red bell pepper

1/4 cup thinly sliced radishes

1/3 cup chopped scallions

1 Medium sized red onion

4 Tblsp Soy Sauce

1 1/3 cup Vegetable Stock

1 1/2 Tblsp Better then Boullion No Beef Base

2 Tblsp All purpose Flour

1 1/2 Tblsp Sugar

Recipe:

Slice cabbage in half, then into quarters and remove the core.

Rough chop cabbage into bite size pieces.

Place chopped Nappa cabbage in large mixing bowl(s) heavily salt and let sit for 2 hours tossing cabbage once in awhile.

While Cabbage is salting take Carrot, Red bell pepper, Radish, Scallion and chop into bite size pieces then set aside.

In food processor purée onion, garlic and ginger (set aside)

In a Medium sauce pan place Veggie Stock, No Beef Base, Flour and Sugar creating a porridge type consistency (stir frequently so it doesn't burn and or stick) once a thick paste like consistency has formed let cool.

Take Salting Cabbage and wash/rinse a few times to ensure the cabbage is salt free and place back in a large bowl.

Take your now cooled down porridge mixture , and add the soy sauce and red pepper flakes/red pepper paste and stir until well incorporated.

Now add your red porridge to the mixing bowl of cabbage with your set aside raw veggies fold together until well incorporated, and Tada, you're kimchi is ready to be stored!

Save Kimchi in Air Tight container on the counter for 1-2 days to jump start fermentation processes then fridge OR straight into the fridge for 2 weeks for fermentation, then enjoy!