Vegan Kimchi

I made kimchi before also but that time it was for my husband so it was mild in flavor and little different spices than regular one.  Since last few days was craving for real spicy kimchi and got the big head of napa cabbage , when I was cutting the cabbage , my husband said don't make it too spicy, I also want to eat it , I said no I want to eat this so I will add spices as per my taste, But being a good wife and thinking about him, I have added not that much pepper powder in it and still in mild side but its 100% vegan so we can enjoy it since outside ready made kimchi looks very good but all has anchovies in it and can not eat that. 

Ingredients :

1 Large Napa Cabbage

3/4 cup sea salt or regular salt

Ingredients for paste

2 tbsp. rice flour

4 cloves garlic finely chopped

4 tbsp. either gochugaru or Korean red pepper flakes or spicy red pepper powder

1 tbsp. Kashmiri red chili powder for color

1 tbsp. Vegan fish sauce

Few pieces of white radish lengthwise chopped

2 green onions cut  lengthwise

Few ginger pieces cut lengthwise

Method : 

Cut the cabbage in quarter lengthwise and remove stem then cut into bite size pieces

Put the cabbage in big strainer and sprinkle handful of salt. Mix it nicely so everything is covered by salt. 

After 3-4 hours, you will see that cabbage has released the water. Now wash it thoroughly under running water and drain completely. 

For the paste, in a bowl, add rice flour, garlic, gochugaru, Kashmiri red chili powder and fish sauce.

Mix it nicely .

in a big mixing bowl, add paste, vegetables and cabbage  and mix it, if you have sensitive skin wear gloves and then mix it or use a spoon.

If you like you can add sesame seeds too. Now transfer to a air tight glass bottle and make sure bottle is not full , it has space to ferment. 

Close tightly and let it leave it on kitchen counter for 2-3 days , the more it sits the nice it taste. 

Once its ready take it out and enjoy as it is or with your favorite food.