Vegan Kim Chi
Makes approx 2 (750 ml) mason jars of Kim Chi
1 head napa cabbage
3 medium carrots, peeled & julienned
12 cloves garlic
2 thumbs of ginger, peeled & chopped
6 green onions
1 apple, peeled & diced
4 tbsp miso
⅓ cup gochujang chili paste
2 tbsp coconut sugar
2 tbsp soy sauce or GF tamari
¼ cup fresh orange juice
¼ cup of warm water
3 cups of water
½ cup kosher salt
Cut the cabbage in half and then into quarters and wash thoroughly.
In a large bowl mix together the salt and water for the cabbage brine.
Place each quarter of cabbage into the brine and then into the fridge covered for 6-8 hours. Rotate the cabbage in the brine every 2 hours.
Remove the cabbage from the brine and wash each piece, between the leaves 2 or 3 times each. Drain well and set aside.
Now make the chili paste. In a medium bowl add the garlic, ginger, green onions, apple, miso, gochujang, soy sauce, coconut sugar, orange juice, and warm water. Using a hand blender purée into a paste.
Remove the core of the cabbage and cut each quarter into 2 or 3 pieces and place in mixing bowl. Using a mandolin or knife thinly slice or julienne the carrots and place in the mixing bowl with the cabbage. Now add the paste and mix well.
Once everything has been well coated, with clean hands, begin packing the Kim Chi into mason jars or clean containers for storing. Pack the Kim chi down to remove as much air as possible. Store in a cool dark place for at least 36 hours.
Make sure to always use clean utensils and surfaces, while keeping hands clean and washed to help prevent the growth of bad bacteria. Also if you store it for too long it will over ferment.