Vegan Kimchi

Kimchi is another one of those tasty dishes that often contains dried seafood. If that isn’t your thing, here’s a version you can make at home. The best part? It’s relatively instant gratification: it can be ready in less than an hour.

Prep Time: 45 minutes
Makes about 1½ lbs (750 grams)

1 small napa cabbage, cut into large chunks
1 carrot, peeled and shredded
1 small yellow onion, thinly sliced
One 1-in (2.5-cm) length daikon radish, peeled and thinly sliced
4 green onions (scallions), thinly sliced
3 oz (85 g) pea sprouts
½ cup (135 g) salt, plus a generous pinch
1 tablespoon turbinado sugar
1 tablespoon miso paste
1 tablespoon grated fresh ginger
½ cup (125 ml) garlic chili paste
2 tablespoons rice vinegar
1 teaspoon cayenne pepper

Place the napa cabbage, carrot, onion, daikon, green onions and pea sprouts in a medium bowl. Cover with the two tablespoons of salt and toss several times. The vegetables should begin to release a small amount of water. Allow to sit for 10 minutes, then rinse thoroughly and drain. Squeeze the vegetables to release excess water.
Combine the turbinado sugar, miso paste, fresh ginger, garlic chili paste, rice vinegar, cayenne pepper and pinch of salt, and stir to combine. Add to the vegetables and stir well to coat each piece.
Allow the kimchi to sit at room temperature for at least 30 minutes before using. Store leftovers in refrigerator for up to 1 week.