김치 , Korean people eat kimchi at every meal. Full of healthy, gut-healing , the benefits of eating kimchi are endless. This authentic kimchi recipe is vegan adaptable, gluten-free and can be made as spicy or as mild as you like!

Ingredients:

2 pounds (1 kg) napa , cored and cut into 1 in 2–6 tablespoons Korean-style red pepper flakes (go- (2.5 cm) pieces (one large cabbage) chugaru) ¼ cup sea salt 2 tablespoons (or use vegan fish sauce, miso 2 cups daikon radish, cut into matchstick strips (optional, paste, or soy sauce), more to taste or use carrots) 2 teaspoons sugar (as an alternative, you can use honey or 1 bunch , trimmed, cut into 1 in (2.5 cm) pieces brown rice syrup) 1 tablespoon fresh , sliced (2–3 disks) Optional: 1 tablespoon glutenous rice powder 6 cloves , whole 1 shallot, quartered (optional) Prep Time: 30 min Course: sides, preserved Cook Time: 3 days Cuisine: Korean Total Time: 72 h 30 min Servings: 8 cups Instructions:

1. Reserve 1–2 outer leaves of the and refrigerate at the top for juices to release. Add just enough of the reserved them for later use (wrap in plastic). Cut the remaining cabbage brine to cover the vegetables, pressing them down a bit. Place and place it in a bowl with the salt and toss. Add enough a whole cabbage leaf over the top, pressing down on it – this cool water to cover the cabbage and stir until the salt has should help keep the kimchi submerged under the brine. You dissolved. Keep the cabbage submerged with a plate over the can also use a weight. bowl at room temperature for 6–8 hours (giving a stir midway 6. Cover loosely with a lid (allowing air to escape) and place the through if possible) or overnight. jar in a baking dish (or big bowl) to collect any juices that may 2. Drain the cabbage, saving the brine. Rinse the cabbage, escape. (You want most of the flavorful juice to remain inside). squeeze out any excess water and place it back in the bowl, 7. Leave this on the counter for 3 days, then store in a sealed jar adding the daikon radish and scallions. in the fridge where it will continue to ferment and develop 3. Place the ginger, garlic, shallot, red pepper flakes, fish sauce more flavor slowly. While it's on the counter, you can press (or alternatives) and sugar in your food processor. Add down on the kimchi daily with the back of a wooden spoon to optional rice powder. Process until the mix is smooth and keep it submerged. turns into a paste. 8. After 3 days, the kimchi is ready, but won’t achieve its full 4. Scoop the paste over the cabbage and using tongs or gloves, flavor and complexity unless it ferments for about 2 weeks mix and massage the vegetables and the red pepper mixture (in the fridge). The longer you ferment it, the more complex together until the vegetables are well coated. and sour the taste will be. 5. Pack the cabbage into a large two-quart glass jar (or two 9. To serve it in a bowl as a side dish, scoop some kimchi out using 1-quart jars) or a crock, leaving 1–2 inches (2.5–5 cm) of room a slotted spoon, drizzle with toasted sesame seeds and enjoy!