Vegan Kimchi

Name: Vegan Kimchi
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

www.theblendergirl.com

This vegan kimchi recipe is really easy, delicious, and tastes close to conventional kimchi without the fish sauce or shrimp paste.

View full recipe on www.theblendergirl.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.theblendergirl.com.

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