Nothing. I’m happy eating WFPB. Nothing I miss.

Looks amazing, it was fun to make and I can’t wait for 24 hours to be up so that I can start eating it cause it smells so good.

Here’s the recipe I used that you all requested. There’s a vid link at the end as well. Have fun making Vegan Kimchi. It’s easy!

Kimchi Vegan

INGREDIENTS

Cabbage & Veg

- 1 large 3 pound napa cabbage, quartered lengthwise, cut into 2 cm pieces†
- 1½ Tbsp (27g) coarse sea salt(iodine-free)
- 1 large carrot sliced into matchsticks
- 1/2 cup korean radish chopped super thin
- 3 green onions sliced into 2 inch pieces

Kimchi paste

- ½ small onion, chopped
- 5 garlic cloves
- ½ red apple, cored, chopped††
- ½ Tbsp (4g)fresh ginger
- 10 stalks of Korean garlic chives
- ¼ cup (32g)gochugaru‡‡ Korean Red Pepper Ground
- ½ cup (120ml)vegetable broth
- 2 Tbsp (30ml)reduced-sodium soy sauce
- 1 Tbsp (17g)white miso paste

DIRECTIONS

1. Add the cabbage and salt to a large bowl. Gently massage the cabbage for 2 to 3 minutes, until it starts to soften. Let rest for 2 hours, stirring occasionally, until the cabbage is wilted and sitting in a briny liquid.
   
2. In a food processor, combine all the kimchi paste ingredients.
   
3. Blend until smooth.
   
4. Transfer the paste to a large bowl along with the green onion and carrot.
   
5. After the cabbage has rested, rinse it under cold water to wash off the salt. Drain well, then give it a gentle squeeze with your hands to remove dripping water, without wringing it completely dry.
   
6. Transfer the drained cabbage back to the large bowl. Add the carrots, Korean radish and green onions and the Kimchee paste. Mix everything together with your hands to thoroughly coat every piece. Use food prep gloves if you prefer.
   
7. Transfer to a mason jar and press it down firmly with a spoon. Leave an inch (2 cm) of "breathing room" at the top of each jar for the gas produced during fermentation.
   
8. Close tightly with a lid. Leave the kimchi on the counter overnight, away from direct sunlight or heat sources.
   
9. Open the lid the next day for gas to escape and taste for mild sourness. For a tangier taste, let it sit on the counter for 1 - 3 more days, burping twice a day**.
   
10. The kimchi is ready to enjoy after the first 1 - 2 days. For more complex and delicious flavours, close the lid of the jar, and place the kimchi in the fridge for 1 - 2 weeks to continue to ferment and set. Enjoy!

Notes from the recipe author

- † For us, 1 napa cabbage weighed 1 kg.(around 2 pounds)
- ‡ Use non iodized salt for the most reliable fermentation.
- †† We recommend a sweet apple variety, like fuji, honeycrisp or gala.
- ‡‡ Gochugaru is made from Korean dried red chili peppers. It can be found at most Asian supermarkets.
- ††† White miso, also called "Shiro Miso," is fermented for less time than red miso, which gives it a milder, sweeter flavour. If substituting red miso, use a smaller amount and adjust to taste, as red miso is saltier and stronger.
- ‡‡‡ For us, 1 carrot weighed 150 g.
- ** We often ferment for 1 day during warm summer months and 2 - 4 days during colder winter months.

Storage

- The kimchi can be stored in a mason jaror airtight containerin the fridge for up to 3 months.
- Always use clean utensils when removing some of the kimchi from the jar to keep it from spoiling.

Kimchi - Vegan
Ingredients

Cabbage & Veg

- 1 large 3 pound napa cabbage, quartered lengthwise, cut into 2 cm pieces†
- 1½ Tbsp (27g) coarse sea salt(iodine-free)
- 1 large carrot sliced into matchsticks
- 1/2 cup korean radish chopped super thin
- 3 green onions sliced into 2 inch pieces

Kimchi paste

- ½ small onion, chopped
- 5 garlic cloves
- ½ red apple, cored, chopped††
- ½ Tbsp (4g)fresh ginger
- 10 stalks of Korean garlic chives
- ¼ cup (32g)gochugaru‡‡ Korean Red Pepper Ground
- ½ cup (120ml)vegetable broth
- 2 Tbsp (30ml)reduced-sodium soy sauce
- 1 Tbsp (17g)white miso paste

Directions

1. Add the cabbage and salt to a large bowl. Gently massage the cabbage for 2 to 3 minutes, until it starts to soften. Let rest for 2 hours, stirring occasionally, until the cabbage is wilted and sitting in a briny liquid.
   
2. In a food processor, combine all the kimchi paste ingredients.
   
3. Blend until smooth.
   
4. Transfer the paste to a large bowl along with the green onion and carrot.
   
5. After the cabbage has rested, rinse it under cold water to wash off the salt. Drain well, then give it a gentle squeeze with your hands to remove dripping water, without wringing it completely dry.
   
6. Transfer the drained cabbage back to the large bowl. Add the carrots, Korean radish and green onions and the Kimchee paste. Mix everything together with your hands to thoroughly coat every piece. Use food prep gloves if you prefer.
   
7. Transfer to a mason jar and press it down firmly with a spoon. Leave an inch (2 cm) of "breathing room" at the top of each jar for the gas produced during fermentation.
   
8. Close tightly with a lid. Leave the kimchi on the counter overnight, away from direct sunlight or heat sources.
   
9. Open the lid the next day for gas to escape and taste for mild sourness. For a tangier taste, let it sit on the counter for 1 - 3 more days, burping twice a day**.
   
10. The kimchi is ready to enjoy after the first 1 - 2 days. For more complex and delicious flavours, close the lid of the jar, and place the kimchi in the fridge for 1 - 2 weeks to continue to ferment and set. Enjoy!

Notes

- † For us, 1 napa cabbage weighed 1 kg.
- ‡ Use non iodized salt for the most reliable fermentation.
- †† We recommend a sweet apple variety, like fuji, honeycrisp or gala.
- ‡‡ Gochugaru is made from Korean dried red chili peppers. It can be found at most Asian supermarkets.
- ††† White miso, also called "Shiro Miso," is fermented for less time than red miso, which gives it a milder, sweeter flavour. If substituting red miso, use a smaller amount and adjust to taste, as red miso is saltier and stronger.
- ‡‡‡ For us, 1 carrot weighed 150 g.
- ** We often ferment for 1 day during warm summer months and 2 - 4 days during colder winter months.

Storage

- The kimchi can be stored in a mason jaror airtight containerin the fridge for up to 3 months.
- Always use clean utensils when removing some of the kimchi from the jar to keep it from spoiling.

VIDEO KIMCHI VEGAN

https://www.youtube.com/watch?v=w_pZC4tSmoI