If you were able to buy one of our jars of vegan kimchi paste, here’s how to use it.
Let the kimchi paste come to room temperature. Thaw it overnight in the fridge if it is frozen. A bottle is enough for 2 to 3 medium wombok cabbage.
Clean and salt the wombok
- Wash your wombok cabbage thoroughly. Trim off the base and set aside.
- Cut the wombok leaves into 1 ½ to 2-inch pieces and transfer to a colander or mixing bowl. If using a colander, place a plate, basin, or tray under the colander.
- Sprinkle 2 tablespoons of sea salt onto the leaves and mix gently but thoroughly. Set aside for at least an hour (two hours is ideal). The leaves will release their moisture and wilt slightly.
- Optional: Slice one medium carrot, one medium radish, and a bunch of spring onions into matchsticks.
- After 1-2 hours, wash the cabbage leaves under running water to remove the salt. Gently squeeze out any remaining liquid. Make sure the leaves are not watery and are drained well.
Time to mix in the paste
- Transfer the wombok leaves and other vegetables (if using) into an appropriately sized bowl.
- Using your clean hands, mix the kimchi paste with the vegetables until they are combined well.
- Transfer the vegetables into glass jars or tubs. Press everything down to minimize air pockets. Place the trimmed cabbage base to weigh down the leaves when you seal the jar.
- Let this ferment on the countertop for 3 to 5 days, where it will get bubbly and active. Place a saucer under the jar to catch the kimchi juice. Release the gas at least once a day by loosening the lid then tightening it again.
- Your kimchi is ready when it smells sour/fermented and the bubbles have started to calm down after a few days of lively activity. Taste using a clean spoon and refrigerate as soon as you like the level of sourness. Congratulations, on making your own ferment!