Easy recipe to make vegan kimchi. This is not temple kimchi since it contains onion & garlic.
Vegan Kimchi Makes 2 of 32oz Jars
Ingredients For Salting Cabbage 5 lb napa cabbage (approximately 1 large or 2 medium size) 3/4 cup Korean kimchi sea salt or flake sea salt http://amzn.to/2hSCKRB
For Vegan Kimchi Paste 1 1/2 cup water 4 dried shiitake mushrooms http://amzn.to/2iG8dbG 1 sheet of 5”x5” dried seaweed (Konbu/Dahsima) http://amzn.to/2iRHGrD 2 Tbs sweet rice flour http://amzn.to/2iRN5Pl 4 cloves garlic 1 oz ginger root 1 to 2 fresh red chili (optional) 6 to 8 oz well ripped persimmon (approximately 2 medium size), peeled 1 Tbs salt 3/4 cup gochugaru Korean red pepper flakes (reduce amount to 1/3 to 1/2 cup if you like mild spicy) http://amzn.to/2hUBoJ4
For Vegetables 8 to 10 oz Korean radish or daikon, peeled and thinly julienne 4 green onions, halves in lengthwise then cut into 1-inch long pieces 4 oz Korean mustard, thinly julienne carrot or garlic chive 2 Tbs sesame seeds