Vegan kimchi.
Ingredients
1 head napa cabbage - washed, with the two outer leaves removed, and sliced.
1/4 cup kosher salt
1 bunch scallions, chopped as you'd like
2 carrots, grated
1 four-inch chunk of daikon, grated
1/3 to 1/2 cup rice vinegar
3 tbsp chopped garlic
2 tbsp minced ginger
1 tbsp Lite Kikkoman soy sauce
2 tbsp white sugar or agave
2 tbsp toasted sesame seeds
1/2 cup Korean red hot pepper powder (I used this brand)
Method
Place sliced cabbage in a large bowl. Dump all the salt on top and massage into the leaves for a minute. This will help quickly remove moisture from your leaves, and your cabbage will shrink down by about 50%. Let sit for about an hour.
Set aside your other vegetables in a separate bowl.
Place everything else in a blender/Magic Bullet, it'll make a paste.
Rinse your salty cabbage mixture well, with cold water.
Mix everything together, with some gloves! Massage the paste into EVERYTHING.
Eat straight away, or wait a bit for the flavours to sink in.
Store in a ziplock bag, plastic container, or what have you.
Originally posted to my blog, The Hardcore Herbivore
blog post here