Vegan kimchi

Ingredients for finished product 4kg kimchi Vegetable mixture:

• 2 Chinese cabbage (about 3kg - 3.5kg)
• 2 carrots
• 2 white radishes
• 300g green onions and chives
• 1 onion

Sauce mixture:

• 120gr glutinous rice flour (You can also replace the glutinous rice flour with rubbed rice or pureed yellow flower sticky rice to make the sauce sweeter)
• 100gr large flake chili powder
• 150gr brown sugar
• 60ml tamari sauce
• 100gr garlic, ginger, scallions

Making

• Cut the cabbage in half, separate it, wash it with water to remove the worms, then cut it into bite-sized pieces, salt the cabbage with 300 grams of salt and a little water. While soaking in salt, remember to stir the cabbage 2-3 times to absorb evenly. After 40 minutes - 1 hour, drain the water and let it rest to drain (do not squeeze the cabbage, let it dry until crispy).
• Note: the cabbage is soft, soaked with moderate salt, try 1 piece and rinse it in water to see if it's a little salty.
• Grate radishes and carrots, chop green onions, chives, and shred onions.
• Make the sauce: Mix glutinous rice flour with 700ml of filtered water, stir well and cook, using chopsticks to stir well to avoid clumping and burning at the bottom of the pot. When the sauce thickens like porridge, add all the remaining ingredients and mix well, let cool.
• Put the cabbage and chopped vegetables in a large bowl, "Massage" the vegetable mixture with the sauce.
• Put it in jars or jars to 2/3 of the volume so that you can breathe, be dazed and rich.
• When you press lightly and see air bubbles appear, store in the refrigerator and leave for a while According to solodesu88.com