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photo Homemade Vegan Kimchi Recipe | Say Mmm

Homemade Vegan Kimchi

Note: This kimchi will get more and more sour as it ages. It can be eaten immediately, but is optimal at around 3 weeks. For a more traditional kimchi, replace the miso paste with 1/4 cup fish sauce or 2...
1.5 Servings - seriouseats.com
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Servings:1.5  | Calories:276 | Total Fat:8g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 8g
12 %
Sat Fat 1g
5 %
Total Carb 53g
18 %
Fiber 19g
76 %
Sugars 16g
---
Cholesterol 0mg
0 %
Sodium 2833mg
118 %
Protein 12g
23 %
Calories:
40% Chili powder
30% Others combined
16% Miso
11% Sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 large head napa cabbage, cored and separated into individual leaves, about 1 pound total
1 small daikon radish (about 4 ounces)
8 scallions, greens roughly chopped, whites reserved separately
Kosher salt
8 cloves garlic
One 2 inch knob ginger, peeled
1/2 cup Korean chili powder (kochukaru)
2 tablespoons white or red miso paste
1 tablespoon sugar

 Directions : View recipe directions on seriouseats.com
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