Simple Vegan Kimchi

Steps

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1. 1
   Cut the napa cabbage in half lengthwise from the base and tear it open, then chop into roughly 1-inch chunks.
   ▶ ≈0:49
2. 2
   Place the chopped cabbage in a large bowl, sprinkle with iodine-free salt, and gently toss and massage for a couple of minutes to soften it and draw out moisture. Let sit for a couple of hours, stirring once or twice.
   ▶ ≈1:13
3. 3
   In a food processor, combine half a small onion, five garlic cloves, half a sweet red apple, a chunk of fresh ginger, vegetable broth, soy sauce, and miso paste.
   ▶ ≈1:49
4. 4
   Add gochugaru (Korean red pepper flake), the essential ingredient for kimchi. Cover and blend until smooth.
   ▶ ≈2:15
5. 5
   Julienne the carrot into matchstick-like pieces and chop the green onion into 2-inch chunks, optionally cutting them lengthwise.
   ▶ ≈2:40
6. 6
   Rinse the salted cabbage under cold water and gently squeeze out excess liquid in handfuls. Transfer back to the bowl, add the carrot, green onion, and kimchi paste, and mix thoroughly.
   ▶ ≈3:06
7. 7
   Pack the mixed kimchi into a clean jar, pressing it down firmly so it's submerged in its own juices. Leave about an inch of space at the top to allow for fermentation gases.
   ▶ ≈3:43
8. 8
   Close the lid and leave on the counter overnight away from direct sunlight. The next day and onward, open the lid to burp the jar and release built-up gas. For mild flavor, it's ready after 1-2 days; for tangier flavor, leave for another 1-2 days while burping daily.
   ▶ ≈3:55
9. 9
   Once fermentation is complete to your liking, move the jar to the refrigerator to slow the fermentation process. It will keep for months in the fridge.
   ▶ ≈4:31