Vegan Quick Kimchi
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Learn more →Ingredients
6 servings
- 1 small head napa cabbage (about 1 ½ lb), cut into 1-inch pieces
- 1 ½ tsp kosher salt
- 4 scallions, white and green parts, cut into 1-inch pieces
- 1 medium carrot, peeled and cut into thin matchsticks
- 3 cloves garlic, finely grated
- 1 tbsp fresh ginger, finely grated
- 2 tbsp gochugaru (korean red pepper flakes)
- 1 tbsp fish sauce
- 1 tsp toasted sesame oil
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
For serving
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Place the napa cabbage in a large mixing bowl and toss with the kosher salt until every piece is coated. Let stand for 20–30 minutes, tossing once halfway through, until the cabbage has wilted and released noticeable liquid.
- 2
Transfer the salted cabbage to a colander and rinse thoroughly under cold running water. Squeeze the cabbage firmly in your hands to remove as much liquid as possible, then return it to the (dried) mixing bowl.
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