북극에서 비건 김치 만들기 (vegan kimchi recipe)

ingredients: nappa cabbages, green onions, radish (or daikon), onion, garlic, ginger, salt, pepper powder, rice flour, apple, honey (or sugar), dried kelp and shitake mushrooms (can be substituted by fish sauce unless vega)

Add salt (about 1 cup) in the water

Sprinkle salt between leaves and put in the water to soak 

Make sure all cabbages are soaked and don't go over the water level

Let it sit for about 4 hours (depending on the amount of salt in the water)

While the cabbages are soaked in the salt water, prepare white rice flour paste (or porridge) and kelp + shitake mushroom broth

Porridge - add white rice flour in the water and boil stirring in med-heat

Broth - add kelp and dried shitake mushrooms in the water and boil for an hour; add water and keep boiling. When the broth gets thicker, turn off the heat and add a cup of salt (I use good quality salt for the broth) - you can either take out or leave the kelp and mushrooms  

Simmer to cool 

Shred daikons, onions and green onions, and grind garlic and ginger 

Add ground garlic and ginger, pepper power, the prepared broth and a spoonful of sugar (or honey) in the rice porridge 

Then, pour the mixture into the bowl with shredded daikons, onions and green onions 

Pick up the cabbages from the salt water and wash them thoroughly with running water. 

Squeeze the remaining water out and let them drain putting inside down for 10 minutes. 

Insert the spiced shredded daikons between leaves

Wrap it around with the largest leaf 

Place it in a container facing the inside up so the spices stay inside the cabbage. 

Before placing, sterilize the containers using boiling water with vinegar.