Vegan Kimchi

Cut the cabbage in half lengthwise, and then cut each half into quarters. Remove the core from each quarter and roughly chop the cabbage into bite-sized pieces.

In a large mixing bowl, add the chopped cabbage and sprinkle salt over it. Toss the cabbage thoroughly to ensure the salt is evenly distributed. Let it sit for about 2 hours to allow the salt to draw out excess moisture from the cabbage.

Rinse the salted cabbage under cold water to remove excess salt, and then drain it thoroughly.

In the same large mixing bowl, combine the cabbage, julienned carrots, sliced green onions, julienned daikon radish, minced garlic, and grated ginger. Mix everything well.

In a separate bowl, whisk together red pepper flakes, tamar or soya sauce, maple syrup, rice vinegar, and toasted sesame oil until you have a smooth and well-combined sauce.

Pour the sauce over the vegetable mixture in the large mixing bowl. Using gloves, massage the sauce into the vegetables, ensuring they are fully coated with the flavorful mixture.

Transfer the Vegan Kimchi into clean, airtight jars or containers, pressing the mixture down to remove any air bubbles. Leave some space at the top for expansion during fermentation.

Close the jars or containers tightly and let the vegan kimchi ferment at room temperature for 1 to 2 days. Check the kimchi daily and press it down to keep the vegetables submerged in their own juices.

Once the kimchi reaches your desired level of fermentation, transfer it to the refrigerator. The cold temperature will slow down the fermentation process.