Cabbage Kimchi

Name: Cabbage Kimchi
Prep time: 20 min
Total time: 20 min
Cuisine: Korean
Ingredients: 2 cup Napa Cabbage (2 cups Chinese cabbage cut into 1/2 inch squares); 1 piece Daikon Radish (1 Mooli/ Mullangi (Radish) cut into matchsticks); 2 pieces Carrot (2 Carrot (Gajjar) cut into matchsticks); 1 piece Scallion (1 Spring Onion (Bulb & Greens) chopped); 1 piece Ginger (1 inch Ginger finely chopped); 4 tbsp Sriracha (4 tablespoons Sriracha sauce); 1 tbsp Honey (1 tablespoon Honey); 3 tbsp White Wine Vinegar (3 tablespoons White Wine Vinegar); 0 pieces Table Salt (Salt to taste)

A simple, vegan Cabbage Kimchi made with shredded Chinese cabbage, radish, carrot, and spring onion, mixed with a spicy Sriracha-honey dressing and fermented overnight.

20 minKorean

Servings4

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Gluten Free
Pescatarian

Steps

1To begin making the Cabbage Kimchi Recipe we will first prep all the vegetables and keep aside.
2In a large bowl add all the vegetables the cabbage, radish, carrot, spring onions, ginger and the sauces, sriracha sauce, rice wine vinegar, honey, salt to taste and mix well to combine.
3Add the Cabbage Kimchi into a dry glass jar, and press them gently with ladle.
4Seal the container with a lid, and leave it in the kitchen counter to ferment overnight.
5Once ready store it in the refrigerator. The Cabbage Kimchi can be kept refrigerated up to 2 weeks in the fridge.
6Serve the Cabbage Kimchi Recipe as an accompaniment with Chinese Vegetarian Fried Rice With Apples and Indo Chinese Mixed Vegetable Recipe In Szechuan sauce to enjoy your meal.