Kimchi Vegan

For the kimchi, quarter the Chinese cabbage lengthwise and cut into strips/pieces about 4 cm wide. Mix well with the salt and let rest for half an hour. Then mix again, so that the upper pieces now come to lie at the bottom.

Boil water with sticky rice flour, simmer for about 5 minutes (always stir well), then add the sugar and simmer for another 3 – 4 minutes. Set aside to cool.

Now peel the garlic and onion, quarter the onion and blend everything with the ginger and soy sauce until homogeneous. Add the chili flakes and mix well.

Clean the spring onion, peel the radish and carrot. Slice the spring onion slightly diagonally into rings, cut the radish and carrot julienne. Mix the vegetables well with the mixture.

Now wash the Chinese cabbage 3 times so that the salt is completely washed off. Mix the Chinese cabbage well with the vegetable mixture and put it in one (or more small) plastic box or jars (press it well).

Allow to ripen for at least 1 day. This is faster at room temperature than in the refrigerator.

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