How to Make Vegan Traditional Korean Kimchi

Homemade/DIY Vegan Traditional Korean Kimchi:

servings – 6

Salted Napa Cabbage

• 500 g napa cabbage
• ½ cup salt

1. Wash cabbage, cut horizontally into 4 sections and spread salt onto each napa cabbage leaf.
2. Restore the form of the napa cabbage and wrap it tightly in a plastic bag for 3 hours.
3. Remove and rinse each leaf thoroughly under cold running water.
4. Hang the napa cabbage upside-down until it’s drained.

Marinade

• 1 cup cooked pumpkin flesh
• 1 cup soaked kombu
• 1 cup fresh basil leaves (chop)
• 2 sheets nori
• 3 tbsp glutinous rice flour
• ½ cup roasted white sesame seeds
• 1 tbsp chili powder
• 3 tbsp sesame oil
• 3 tbsp sea salt

Method

1. Place the cooked pumpkin flesh, soaked kombu, nori, glutinous rice flour and sea salt in a blender; puree till smooth.
2. Transfer the pumpkin puree to a saucepan and bring to a boil; remove, place it into a bowl and let cool.
3. Add sesame oil, chili powder, basil leaves and roasted white sesame seeds; mix well.
4. Evenly spread the mixture onto each leaf of the salted napa cabbage; restore the form of the napa cabbage, wrap it tightly in a plastic bag and marinate for 2 days at room temperature.
5. Then refrigerate it for a week.
6. Remove and slice.
7. Enjoy!