Small Batch Vegan Kimchi Recipe | Yummly

Small Batch Vegan Kimchi

HEALTHY NIBBLES AND BITS
17Ingredients
60Minutes
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Ingredients

US|METRIC
  • 1 1/2 pounds napa cabbage (rinsed)
  • 1/2 cup kosher salt
  • water (about 8 cups)
  • 1 tablespoon sweet rice flour (or glutinous rice flour)
  • 2/3 cup water
  • 1/4 cup gochugaru (Korean chili pepper flakes)
  • 1/2 tablespoon red pepper flakes
  • 4 cloves garlic (sliced)
  • 1 inch ginger (piece of, peeled and julienned)
  • 4 scallions (light green and white portions, sliced)
  • 1 Asian pear (shinko, diced into cubes)
  • 1 tablespoon kosher salt
  • 1 tablespoon soy sauce (use tamari if gluten free)
  • 1 tablespoon mushroom powder (porcini, optional)
  • 1 medium carrot (peeled and julienned)
  • 1/2 cup daikon (julienned, Japanese turnip)
  • 4 scallions (dark green part, sliced into 2-inch chunks)
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