Vegan Kimchi - The Blender Girl

Ingredients

• 1 large (4lb/1.8kg) fresh wombok (see notes in post)
• 2 tablespoons (36g) Celtic sea salt (see notes in post)
• 1 cup (160g) firmly packed grated carrot (see notes in post)
• 1 cup (160g) firmly packed grated daikon radish (see notes in post)
• 1/2 cup (35g) sliced green onions (mostly green parts; see notes in post)
• 1/4 cup (60ml) spring water (see notes in post)
• 1/4 cup (28g) gochugaru, plus more to taste (see notes in post)
• 1/4 cup (38g) diced yellow onion (see notes in post)
• 1/3 cup (66g) minced garlic, plus more to taste (see notes in post)
• 1/3 cup (73g) minced ginger, plus more to taste (see notes in post)
• 3 tablespoons (15g) mushroom powder (see notes in post)
• 3 tablespoons (33g) coconut sugar, plus more to taste (see notes in post)
• 2 tablespoons (30ml) coconut aminos (see notes in post)
• 1 teaspoon (6g) Celtic sea salt, plus more to taste