Plantifull Living with Denise | Kimchi Recipe

Name: Plantifull Living with Denise | Kimchi Recipe
Ingredients: a medium-sized nappa/Chinese cabbage (about 2 lbs); 2-3 blemish free medium sized carrots, peeled and cut into juliennes (about 300 g); about ¼ to ⅓ of a daikon root, also cut into juliennes (about 300g); ½ cup of green onions (about 4-5 green onions) green and white parts, thinly sliced (about 50g); Pink Himalayan salt: 1.5% of the total weight of the total above vegetables. Use a kitchen weight scale to measure the right quantity.; ¼ cup of Gochugaru Korean pepper; about two to three inches (5-7 cm) of peeled fresh ginger root; a full head of garlic (cloves only and peeled); a small apple or 1/2 Asian pear, seeded; to taste, dried seaweed flakes (nori, seaweed, wakame)

www.plantifull-living.ca

Vegan kimchi, a fermented dish typically made with vegetables like cabbage and radishes, offers a range of health benefits like probiotics for gut health, its high in antioxidants, low in calories...

View Original

Share this recipe:

Ingredients

a medium-sized nappa/Chinese cabbage (about 2 lbs)
2-3 blemish free medium sized carrots, peeled and cut into juliennes (about 300 g)
about ¼ to ⅓ of a daikon root, also cut into juliennes (about 300g)
½ cup of green onions (about 4-5 green onions) green and white parts, thinly sliced (about 50g)
Pink Himalayan salt: 1.5% of the total weight of the total above vegetables. Use a kitchen weight scale to measure the right quantity.
¼ cup of Gochugaru Korean pepper
about two to three inches (5-7 cm) of peeled fresh ginger root
a full head of garlic (cloves only and peeled)
a small apple or 1/2 Asian pear, seeded
to taste, dried seaweed flakes (nori, seaweed, wakame)