MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Best Vegan Kimchi
Categories: Side dish, Korean
     Yield: 16 Cups

 2 1/2 c  Kimchi salt; can substitute
          - coarse sea salt
     2    Napa cabbage (4 lb)
   1/4 c  Glutinous rice flour
 1 1/2 c  Apple; rough chopped
   1/2 c  Onion; rough chopped
   1/2 c  Scallion whites;
          - rough chopped
   1/2 c  Garlic cloves
     1    Ginger piece (thumb-sized)
   1/2 c  Vegan fish sauce; can
          - substitute store bought
          - vegan fish sauce or soy
          - sauce
   1/4 c  Plum syrup; can substitute
          - brown rice syrup, maple
          - syrup, sugar
     2 c  Carrot; julienned
     2 c  Scallion greens;
          - chopped into 2" pieces
     2 c  Daikon radish; sliced and
          - cut 1/4" thick
     3 c  Gochugaru

 Preparation time: 60 minutes
 Cooking time: 5 minutes

 A delicious and easy to follow vegan kimchi recipe.

 Salting the Cabbage:

 Add 1 cup of salt to 6 cups of water. Stir and set aside until the
 salt dissolves. Remove any heavy stubs on the ends of your cabbage
 heads. Then, using a sharp knife, create a 2" slit down the middle of
 the root end or "butt" of the cabbage heads.

 Then, using your hands (utilizing your hands to split the cabbage
 heads will partially preserve the delicate and natural shape of the
 leaves) split each cabbage head in half. Repeat with each cabbage
 half to create quarters. Cut the cabbage quarters into large,
 bite-sized chunks (like you would for a salad).

 Place one quarter of the cabbage pieces into a very large bowl.
 Sprinkle with a quarter of the salt, then pour a quarter of the salt
 water over the cabbage. Repeat with the remaining cabbage, salt and
 salt water. Set aside until the cabbage leaves begin to wilt (around
 90 minutes to 2 hours). You will know they are ready for the "midway
 flip" when they are pretty bendy. Using your hands, flip the cabbage
 leaves so that the ones resting at the bottom of your bowl are now on
 top and vice versa.

 Set aside until the cabbage leaves are very wilted and quite salty, at
 least 90 minutes but up to 4 hours, depending on the thickness of the
 cabbage leaves. You can test that your cabbage is ready for saucing by
 taking a piece from the thickest part of the cabbage leaf (I.e.,
 right by the "butt") and checking to see that it bends quite easily
 without breaking. Then, give it a good rinse before tasting it--if it
 tastes very salty (you'll think too salty), it's ready. Once your
 cabbage leaves are sufficiently wilted and salty, drain all of the
 excess water and rinse the leaves thoroughly with cold water.

 Saucing the Cabbage:

 To make the sauce, prepare the rice "glue" by adding the sweet white
 rice flour with 1-1/2 cup of water in a small pot over medium heat.
 Use a whisk to stir the mixture continuously until it turns into a
 thick glue-like consistency (about 3 minutes). Set the "glue" aside
 and allow it to cool.

 Meanwhile, place the apple, onion, scallion whites, garlic, ginger,
 and plum syrup into a blender and blend on high until smooth (about 1
 minute). Mix together the rice glue, the blended garlic mixture,
 scallion greens, carrot, daikon, Fishy Sauce and gochugaru.

 Pour the sauce over the rinsed cabbage leaves. Using your hands (wear
 gloves!), spread the mixture over the cabbage leaves to makes sure
 they are evenly and well coated. Place the kimchi into airtight
 containers (I use two 32 oz mason jars), pressing down with each
 scoopful to remove air pockets. If you have a lot of space left at
 the top, sprinkle with a handful of salt (this will prevent the
 growth of any yeast).

 Store the kimchi at room temperature for the first 24 hours. Then
 place in the refrigerator. Your kimchi will be ready to enjoy by the
 third or fourth day, though it will mature and taste even better if
 you wait a couple weeks.

 Recipe by Joanne Molinaro

 Recipe FROM:
 <https://thekoreanvegan.com/the-best-easy-vegan-kimchi-recipe/>

MMMMM