Kimchi is a Korean side dish made by fermenting cabbage a variety of vegetables in spicy seasoning. You can find it at Korean restaurants, in grocery stores, or you can make your own! This homemade kimchi is made from shredded cabbage, daikon radish or beets, and shredded carrots. It's crisp, spicy, and easy to make. Enjoy it on salads and burgers and anything you think could use a spicy kick.
Ginger Carrot Daikon Kimchi [Vegan]
- 6 cups shredded napa cabbage
- 1 cup shredded daikon radish or beets
- 1 cup shredded carrots
- 2 tablespoons minced ginger
- 1 tablespoon minced garlic
- 2 teaspoons chili garlic paste or harissa
- 2 teaspoons kosher salt
- Place all ingredients into a large bowl and mix, mashing down ingredients.
- The cabbage will shrink considerably, keep mashing for a few minutes. Cover and place in the refrigerator overnight for a brine to form.
- The next day, smash the kimchi mixture into jars, pushing down as much as possible. Leave a 2-inch head space at top of jars, making sure there is enough liquid to cover the kimchi
- Place or nylon mesh/cheesecloth over the top of the jars.
- Check after 2 days, making sure the kimchi is submerged under brine. If not, push it back down. If there is a slight whitening/drying of top layer, scoop off and discard (this happens only in the container with a mesh cover). You may have to pour off some bring if you're getting too much overflowing.
- Continue letting kimchi sit until you like the taste, about 5-7 days. The warmer it is, the faster this will take.
- Serve on top of salads or eat on its own.