Notes: to bring down the heat a bit; use less chili flakes and more paprika.
CABBAGE
2lbs napa cabbage cut into thin strips about 2-3 inches in length and ¼ inch wide
1 Tbsp sea salt (plus more as needed)
SAUCE
2 Tbsp soy sauce
2 Tbsp coconut sugar
1/4 cup pineapple juice (from a can)
1/4 cup warm water
3 Tbsp fresh ginger (peeled and chopped)
1 head garlic (1 head yields ~1/3 cup cloves)
1 small white onion
1/4 - 1/3 cup red chili flakes (1/2 cup Gochugaru originally)
1/4 tsp paprika (added if using red chili flakes because Gochugaru = "sweet smokiness")
VEGETABLES optional
2 whole carrots (finely chopped or grated into matchsticks)
6 green onions (roughly chopped)
Rinse cabbage and cut into bite sized pieces.
Dissolve salt in 2 cups of water and add to cabbage and toss well to coat evenly. Allow to rest for 30 mins.
Mix/press down cabbage/salt mixture every 30 min over 2 hours.
Drain cabbage and rinse.
Blend sauce ingredients in a food processor (note small food processor was just barely enough for 1.5x/3 lbs cabbage).
Add carrots and green onion along with the sauce and stir to combine.
Sanitize jars with starsan and add mixture to jars.
Pack down so there isn't much headspace (some is okay). Try to make sure there is enough sauce/liquid to cover everything.
Ferment in fridge or at room temp for 1-21 days.
Each day, press down to press out air bubbles and ensure the kimchi is immersed in liquid.
Kimchi will keep in the refrigerator for at least 3-4 weeks, and even months. You’ll know it’s gone bad if mold has formed or the smell is sour or unpleasant.
Original recipe - https://minimalistbaker.com/easy-vegan-kimchi/
Green cabbage recipe - https://www.maangchi.com/recipe/yangbaechu-kimchi