PP Spicy Vegan Kimchi

Chef: Chuck Underwood, BrandNewVegan

Prep Time: 20 min

Stir/Massage Time: 2 hrs

Draining and Rinsing Cabbage: 30 min

Fermenting Time: 3-5 days on the counter, then refrigerate

INGREDIENTS

Cabbage

• 1 lg head Napa cabbage

• 1 c water

• 6 T salt (Don’t freak out, you will rinse thoroughly)

Veggies

• 1 bunch green onions

• 2 c shredded carrot

Sauce

• 1 c water

• 1 palm-sized kombu piece

• 4-5 baby Bella mushrooms

• 2 T rice flour

• 1 R arrowroot or cornstarch (if needed)

• 1 T maple syrup

• ½ white onion

• 6 cloves garlic

• 1 T minced ginger

• ¼ c low sodium soy sauce

• ½ c Gochugaru Korean chile flakes

DIRECTIONS

1. Wash cabbage and cut into quarters lengthwise, then bite-sized pieces, and add to a very large bowl.

2. Add 1 c water and 5 T salt and mix thoroughly.

3. Set aside and stir/massage every 30 min for 2 hrs.

4. Chop the green onions and mix with carrots in a separate bowl-set aside.

5. Add kombu and sliced mushrooms to another cup of water-bring to a boil.

6. Remove kombu & mushrooms and add rice flour-whisk to thicken.

7. If porridge does not thicken, add arrowroot or cornstarch.

8. Set aside to cool.

9. Mince onion, garlic, and ginger in your food processor.

10. Add to cooled rice porridge along with maple syrup and soy sauce.

11. Stir in chile and mix thoroughly.

12. Drain the cabbage and rinse thoroughly-at least 4 times.

13. Let drain completely at least 30 min.

14. Thoroughly mix cabbage, veggies, and sauce.

15. Lightly pack into canning jars, covered loosely.

16. Let ferment on counter 3-5 days then store in the refrigerator.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"! Connect Chuck Underwood on Facebook, Twitter, Pinterest & Instagram.