Vegan kimchi without tamari or soysauce recipe

I am so excited to finally share with you guys my own favourite vegan kimchi recipe! I've tried numerous non-vegan recipes from famous Korean youtubers, but then when it comes to vegan... there weren't many options. Almost everyone (or most recipes) calls for soy sauce or tamari sauce (whatever it is, I don't even know if it exists where I'm living) and honestly, I just don't really feel like soy sauce would go well with kimchi (don't get me wrong though, I love soy sauce!).

I've tested this recipe and I was successful at the first trial! This is an eay recipe with an easy-to-find ingredients. Let's jump right into it!

Ingredients

• 1.5 kg nappa cabbage

• Around 5-6 tablespoon coarse sea salt

Kimchi paste

• 1 teaspoon minced ginger

• Minced 10 cloves garlic

• 1 cup hot pepper flakes (more or less depends on your preference)

• 1 cup green onions

• 1/2 cup matchstick carrots

• 1/2 cup matchstick white radish

• 1 teaspoon sugar (optional)

• 1.5 cup Asian pear puree (or half amount apples + half amount onions if you can't find Asian pears)

• 2-3 tablespoons salt (add slowly and taste the sauce along the way so that it won't be too salty

Directions

• Cut your nappa cabbage to preferred-size (I cut mine into 4 parts, then 3cm lengthwise).

• Add 5 tablespoon coarse salt + 1/4 cup water, mix together. Toss them every 30 minutes for 1.5 hour.

• Rinse with water 3 times.

Make kimchi paste:

• Puree in a food processer or mince the pear, garlic, ginger.

• Add hot pepper flakes.

• Add slowly 2-3 tablespoons salt until it gets to your preferred-saltiness.

• Add carrots, white radish, green onions, mix all together.

Time to marinate the cabbage (my most favourite part of all this haha)

• Into a big, deep bowl: add 1/3 of the cabbage + 1/3 the paste, mix until everything is well coated. Continue to add 1/3 more, and then the rest.

• Put the cabbage into a box, press them down to prevent any air coming out. Keep it on the counter to ferment for 12-24 hours then transfer to the fridge. (I live in Vietnam which is pretty hot so I always make mine at evening time then put in the fridge in the morning when I wake up - say 12 - 18 hours depends on the temperature)

• Enjoy and tell me how it goes!