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Vegan Kimchi

Kimchi is a high fiber and low calorie delicious nutritional powerhouse of a dish. This flavonoid and probiotic-rich food regulates cholesterol levels, reduces inflammation, delays aging, and boosts the immune system.


1 medium Napa cabbage (2 pounds), quartered and chopped in 2 inch pieces
1/4 cup coarse sea salt
6 cups water, divided
3/4 sweet apple, cored and chopped
1/2 small white onion, chopped
1 1/2 inch ginger, peeled and chopped
3 garlic cloves
3 tablespoons Korean chili powder (gochugaru) or 1 tablespoon each cayenne and Hungarian paprika
4 scallions, sliced 1 inch


  1. Place chopped cabbage in an extra large bowl. Combine salt with 2 cups of warm water, stir to dissolve. Pour salt water over the cabbage and add remaining 4 cups water, stir to mix. Submerge the cabbage by placing a dish or plate with something heavy on top to hold down. Let set for up to 2 hours.
  2. While cabbage is soaking, combine apple, onion, ginger and garlic in food processor/blender and process until fairly smooth. In a small bowl, mix the chili pepper with a small amount of water to make a wet paste.
  3. Once cabbage is ready, drain water, reserving 1/2 cup, and rinse 3 times. Place cabbage back in large bowl, combine with the scallions, apple/onion mixture and chili paste. Using gloves, mix everything well until evenly coated.
  4. Place the kimchi in a sterilized glass quart jar with a lid. Using your hand, pack cabbage down to release air pockets and leave about an inch at the top for air and gases. Top with remaining juices, add reserved brine if needed to cover vegetables.
  5. Let kimchi set at room temperature for up to 3 days. After 24 hours, open kimchi and pack the mixture down with a wooden spoon. You may notice it bubbling, this is perfectly normal as the kimchi is fermenting. As your kimchi ferments the flavors will develop. Taste every 24 hours and place kimchi in the refrigerator once you’re happy with the taste. It should be tangy, spicy and slightly sweet. After moving to the fridge, it’s best used within a month.