Quick vegan napa cabbage kimchi
Yeung Man Cooking · ♥ 4.7K likes · 80.6K views · 4 min video
Read about napa cabbage in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ tsp salt
- ½ cup water
- 4–5 whole radishes
- ½ cup Chinese chives
Roughly chop the napa cabbage, spread it on a baking tray and sprinkle with 2 tablespoons of salt.
- 500 g napa cabbage
- 2 tbsp salt
Set another baking tray on top, weigh it down and leave 25 minutes so the salt draws out moisture.
- ¼ cup ginger
- 1 piece garlic
In a blender, blend ginger, garlic, salt, cane sugar, steamed rice and water on high.
- 1 tbsp cane sugar
- 2 tbsp steamed rice
- 4 tbsp Korean pepper powder
Add thinly sliced radishes, roughly chopped Chinese chives and the Korean pepper powder to the cabbage; pour the blended mixture over and mix, wearing gloves.
Pack into a clean glass container, cover, leave at room temperature for a day, then refrigerate.