Kimchi (Vegetarian version)

Ingredients

• 3 pounds Napa Cabbage (Core removed, cut into bite‑size pieces)
• 6 tablespoons Salt (Divided: 6 tbsp for salting the cabbage)
• 1 cup Water (For dissolving salt during salting)
• 2 tablespoons Glutinous Rice Flour (Can use regular rice flour or all‑purpose flour if unavailable)
• 1 cup Vegetable Stock (For the rice porridge)
• 1 tablespoon Sugar (Added to the porridge)
• 0.33 cup Vegetable Stock (Additional stock for kimchi paste)
• 1 teaspoon Sugar (Added to kimchi paste)
• 1 medium Onion (Quartered before processing)
• 9 cloves Garlic (Peeled)
• 1 teaspoon Ginger (Peeled and minced)
• 6 ounces Korean Radish (Cut into match‑stick strips)
• 6 stalks Green Onions (Sliced diagonally)
• 3 ounces Asian Chives (Buchu) (Roughly chopped)
• 0.25 cup Carrot (Shredded, for color)
• 1 cup Gochugaru (Korean Red Pepper Flakes) (Adjust to ½ cup for milder heat)
• 1 tablespoon Sesame Seeds (Optional garnish)

Instructions

1. Prepare the Cabbage

   Remove any wilted outer leaves, cut the napa cabbage in half lengthwise, discard the core, then quarter each half and cut into bite‑size pieces.

   Time: PT10M

2. Salt the Cabbage

   Place the cabbage pieces in a large bowl, sprinkle 6 Tbsp salt evenly, add 1 cup water, and toss gently to coat. Let sit for 2 hours, tossing every 30 minutes to ensure even salting.

   Time: PT2H

3. Make Rice Porridge Base

   In a pot, whisk together 2 Tbsp glutinous rice flour with 1 cup vegetable stock until smooth. Cook over medium‑high heat, stirring constantly for about 2 minutes until it thickens and bubbles appear. Add 1 Tbsp sugar and stir another 1‑2 minutes until the mixture becomes slightly thinner. Remove from heat and let cool to room temperature.

   Time: PT5M

   Temperature: Medium‑high heat

4. Prepare Vegetables

   While the porridge cools, cut 6 oz Korean radish into match‑stick strips, slice 6 green onions diagonally, roughly chop 3 oz Asian chives, and shred about ¼ cup carrot. Set all aside.

   Time: PT10M

5. Process Aromatics

   In a food processor, combine 9 garlic cloves, 1 tsp peeled ginger, and the quartered onion. Pulse until a coarse paste forms.

   Time: PT5M

6. Make Kimchi Paste

   In a bowl, mix the cooled rice porridge, ⅓ cup vegetable stock, 3 Tbsp additional salt, 1 tsp sugar, the processed aromatics, and 1 cup gochugaru. Stir until a uniform, thick paste forms.

   Time: PT5M

7. Rinse the Salted Cabbage

   Drain the cabbage, then rinse it three times in fresh water, changing the water each rinse. After the final rinse, let it drain well in a colander.

   Time: PT5M

8. Combine Cabbage and Paste

   In a large mixing bowl, combine the drained cabbage, kimchi paste, and the prepared radish, green onions, Asian chives, and carrot. Toss thoroughly until every piece is evenly coated.

   Time: PT5M

9. Pack into Airtight Container

   Transfer the kimchi into a clean, airtight glass jar or container, pressing down firmly to eliminate air pockets. Seal tightly.

   Time: PT5M

10. Ferment

    Let the jar sit at room temperature (around 68‑72°F) for 1‑2 days, checking daily for a sour aroma. Once the desired tang develops, move the jar to the refrigerator. Ferment for at least 2 weeks for full flavor development.

    Time: PT0M

    Temperature: Room temperature (68‑72°F) then 4°C

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

12 g

Fat

2 g

Fiber

3 g