Spicy Vegan Kimchi

Follow our step-by-step guide on how to make Spicy Vegan Kimchi.

1. Step 1

   Begin by quartering the napa cabbage and removing the cores, then chop the cabbage into 1-inch pieces.

2. Step 2

   In batches, transfer the cabbage to a large salad spinner, fill it with water, agitate gently, drain, and spin dry.

3. Step 3

   Repeat this process until all the cabbage is cleaned.

4. Step 4

   Next, peel and trim the rainbow carrots, cutting them into 1-inch lengths before julienning them.

5. Step 5

   Divide the chopped cabbage and carrots evenly among three large non-reactive bowls.

6. Step 6

   Sprinkle one-third of the kosher salt over each bowl and massage the vegetables with your hands until the cabbage begins to soften.

7. Step 7

   Fill the bowls with cold water to fully cover the veggies, then cover with plastic wrap and let them rest at room temperature for 2 to 3 hours.

8. Step 8

   After the resting period, drain the cabbage and carrots in a strainer, reserving 1 to 2 cups of the brine in a sealed container for later use.

9. Step 9

   Trim the scallions, cutting the dark green parts into 1-inch lengths and setting them aside.

10. Step 10

    Chop the white parts into 1/2-inch pieces and place them in a food processor, saving the light green parts for another dish.

11. Step 11

    Add the chili paste, white miso, garlic, and ginger to the food processor, blending until you achieve a thick, smooth paste.

12. Step 12

    Return the drained cabbage and carrots to their bowls, adding the dark green scallions.

13. Step 13

    Spoon one-third of the chili paste mixture into each bowl and, wearing food-safe gloves, massage the mixture into the vegetables until they are well coated.

14. Step 14

    Pack the kimchi into six sterilized pint-sized jars, covering each jar with a two-piece lid, screwing it on loosely to allow for air release.

15. Step 15

    Place the jars in a rimmed baking dish and let them sit at room temperature for about 72 hours, until they become bubbly and fragrant.

16. Step 16

    Every 24 hours, open the jars and use a clean chopstick or knife to release air bubbles by sliding it down the sides of each jar.

17. Step 17

    Press the vegetables down with a spoon to ensure they remain submerged in the liquid, adding reserved brine if necessary.

18. Step 18

    Expect some overflow due to the active fermentation; simply wipe the jars clean and continue the process.

19. Step 19

    After 72 hours, clean the outsides of the jars and inner rims as needed.

20. Step 20

    Seal the lids tightly and store your delicious homemade kimchi in the refrigerator, ready to elevate your meals with its vibrant flavor.

21. Step 21

    Enjoy the journey of fermentation as your kitchen fills with the tantalizing aroma of this traditional dish!.