Raw Vegan Kimchi


1 Head of Napa cabbage

1 Daikon radish, peeled and cut into matchsticks

1 Carrot, peeled  and cut into matchsticks

4 Green onions, cut into 1″ pieces

1/4 Cup Rock salt (it must be free of iodine, as it can inhibit fermentation)

4 Cups Filtered water (chlorinated water will also inhibit fermentation)

3 Fresh garlic cloves

1 Tsp Fresh ginger, grated

3 Tbsp Red chili pepper flakes


  1. Place the cabbage and salt into a bowl and massage until cabbage starts to soften. Cover with water. Put another bowl or a plate on top of cabbage with something heavy on top to weigh it down. Let sit for 1-2 hours.
  2. Rinse cabbage under cold water at least 3 times and let drain in a colander for 20 minutes.
  3. Using a Nutri Bullet type processor, blend garlic, ginger, salt and chili flakes into a paste. The more chili you add the spicier your kimchi will be.
  4. Gently squeeze any excess water out of cabbage. Mix cabbage, daikon, green onions, carrots and paste and “massage” together thoroughly. (Tip: you may want to wear gloves.)
  5. Pack kimchi into a sanitized quart jar, pressing down until; brine covers vegetables. Leave 1 inch headspace. Seal with lid lightly.
  6. Ferment in a warm dark spot where the vegan kimchi won’t be disturbed 1 – 5 days, Checking on kimchi everyday, tasting and pressing kimchi down below liquid.
  7. Refrigerate.