Kimchi is one of those magical condiments that can transform a simple dish into flavor-packed meal. Traditionally made with shrimp, oyster and fish sauce and fermented for several months, we were thrilled to find this vegan-friendly refrigerator version in Andrea Duclos’ new cookbook, The Plantiful Table.
• 1 medium head of Napa cabbage
• 2 tablespoons salt
• ½ cup sugar
• 20 garlic cloves
• 2-3 inch piece of ginger, peeled and minced
• ¼ cup tamari
• ¼ cup water
• ½ cup Korean chili powder
• 2 tablespoons gochujang (fermented red chili paste)
• ½ medium daikon radish, julienned
Slice the cabbage in half lengthwise, then slice it in half again to make quarters. Remove the core of the cabbage from the base, then slice the cabbage width-wise into ½ inch pieces. Place the cabbage in a large bowl and toss with the salt and sugar. Marinate for at least 1 hour.
Chop the garlic and ginger in a food processor, then place it in a large bowl and stir in the tamari, water, Korean chili powder, and gochujang. Set aside.
Drain all the excess water from the cabbage and combine it with the daikon and chili paste mixture. Marinate overnight before serving. Store in the refrigerator for up to 2 weeks.