Kimchi (Vegan!)

1. Salt the Cabbage
   Place chopped napa cabbage in a large bowl. Sprinkle with 60 g (¼ cup) sea salt and massage briefly. Weigh down with a plate. Let sit for 1.5–2 hours. Rinse thoroughly 2–3 times and drain well.
2. Make the Rice Flour Paste
   In a small saucepan, whisk together 1 tbsp rice flour and 120 ml (½ cup) water. Simmer over medium heat, stirring, until thickened, about 2–3 minutes. Let cool.
3. Blend the Seasoning Paste
   In a blender, combine ¼ cup onion, ½ small apple, 4–5 garlic cloves, 1-inch ginger, 1 tbsp soy sauce, 2 tbsp rice vinegar, 2–3 tbsp gochugaru, and optional 1 tsp sugar. Blend smooth. Stir in the cooled rice paste.
4. Combine
   In a large bowl, combine drained cabbage, 1 julienned carrot, ½ julienned daikon (or green apple), and 4 chopped spring onions. Pour the paste over and massage with gloves until evenly coated.
5. Ferment
   Pack tightly into a clean glass jar, pressing out air pockets. Leave 1 inch of headspace. Cover loosely. Ferment at room temperature (18–24°C / 65–75°F) for 2–5 days, burping daily. Once tangy, seal and refrigerate.

Notes:

• Rinse the salted cabbage thoroughly (2–3 times) to prevent the final kimchi from being overly salty.
• "Burp" the jar daily to release fermentation gases — this prevents pressure buildup.

Storage:

• Keeps in the refrigerator for 4–6 weeks. Flavor deepens over time — best after the first week.

Swaps:

• Replace daikon with green apple for a slightly sweeter, fruity flavor.
• Adjust gochugaru to taste — use 1 tbsp for mild, up to 4 tbsp for spicy.

Tips:

• Wear gloves when mixing — gochugaru stains and is spicy on skin.
• Pack kimchi very tightly into the jar, pressing out all air pockets.