Side dishe for 12

Vegan Kimchi

Name: Vegan Kimchi
Total time: 150 min
Yield: 12 servings
Cuisine: Korean
Ingredients: 1 napa cabbage; 1 1/2 tbsp coarse sea salt; 1/2 small onion; 5 clove garlic; 1/2 red apple; 1/2 tbsp fresh ginger; 1/4 cup gochugaru; 1/2 cup vegetable broth; 2 tbsp reduced-sodium soy sauce; 1 tbsp white miso paste; 3 stalk green onion; 1 carrot

Napa cabbage is salted, coated with spicy apple-garlic paste, and briefly fermented for a crisp vegan side.

$0.29per serving $

150 minstart to table

12servings

Korean Vegetarian Vegan Dairy-free Low-carb Budget Side dishes

Ingredients

1 napa cabbage
1 1/2 tbsp coarse sea salt
1/2 small onion
5 clove garlic
1/2 red apple
1/2 tbsp fresh ginger
1/4 cup gochugaru
1/2 cup vegetable broth
2 tbsp reduced-sodium soy sauce
1 tbsp white miso paste
3 stalk green onion
1 carrot

Steps

Cut the napa cabbage into 2-inch pieces and toss it with the coarse sea salt in a large bowl.
Let the cabbage stand for 30 minutes, tossing it twice.
Rinse the cabbage well with water and drain it thoroughly.
Finely chop the onion, garlic, apple, and ginger, then mix them with the gochugaru, broth, soy sauce, and miso.
Toss the cabbage with the paste, green onion, and carrot until coated.
Pack the mixture into a clean container, leave it at room temperature for 2 hours, then refrigerate it.