Authentic Korean Kimchi turned Vegan!

Traditional kimchi often calls for fish sauce which can be problematic if you are vegan, kosher or can’t eat fish. I’ve swapped fish sauce with miso which still has the power to kick start a delicious kimchi.

1 Head Nappa Cabbage (about 2-3 lbs)

3-4 tbsp Ground Dry Korean Red Pepper

1-2 tbsp Miso Paste (I use Miso Master Chickpea Miso)

2-3 tsp Minced Garlic

4-5 Scallions

1/4 cup Kosher or Sea Salt (must be NON iodized!)

The night before fermenting, cut off the base of the head of cabbage and then cut the rest into quarters. Take apart the leaves and place them in a colander. Run under cold water to remove any bugs or soil. Then place a layer of leaves in a large clean pot and sprinkle with a tablespoon of salt. Then place another layer of leaves on top and sprinkle again with salt. Repeat until you have filled your pot with all the leaves. Then place a plate on top of the cabbage leaves that is small enough to sink down but large enough it is very close to hitting the edges of the pot. On top of the plate place a weight (I usually use a 32oz Mason Jar filled with water. Cover with a plastic blag to keep out bugs and dust or place in the refrigerator. You will want to let it sit at least for 4-8 hours.

After leaves have sat, there should be water from the leaching action of the salt on the leaves and the leaves should also be more flexible. Taste one of the leaves, it should be salty but not overwhelming. If it tastes excessively salty, rinse the leaves a few times in water. Add miso, pepper powder, garlic and scallions to the drained leaves. With or without gloves (I wear gloves or use a clean plastic bag) massage the ingredients in thoroughly. Once well mixed, place in a large clean jar. It should fill up very close to the top with no more than 1 cm of space. If there is too much space, you will need to add a weight at the top to act as an air lock. Place a the lid on the jar and let sit in a dark place at room temperature for 2-3 days. Afterwards place in the refrigerator. You can enjoy right away or let sit in the refrigerator for a week or more for a more fermented taste. I usually start eating mine after 2 weeks.