Homemade Vegan Kimchi
- 1 large head napa cabbage, cored and separated into individual leaves, about 1 pound total
- 1 small daikon radish (about 4 ounces)
- 8 scallions, grens roughly chooped, 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
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Daikon radish (about 4 ounces), small (1)
- Garlic (8 cloves)
- Ginger (1 2-inch knob)
- Napa cabbage (1 large head)
- Scallions (8)
- Condiments
White or red miso paste (2 tablespoons)
- Cooking & Baking
- Korean chili powder (1/2 cup)
- Kosher salt (1)
- Sugar (1 tablespoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 26, 2012 (1 year ago).
100 people saved this recipe.
