Won Kim’s Vegan Kimchi Sludge
This is a simple recipe for your basic kimchi-ing needs. It is basically the fermenting mixture used to make traditional Napa cabbage kimchi or to make any root vegetable or leafy green into a tasty spicy kimchi side!
Makes 1 quart of sludge
Ingredients
- 8 cloves of garlic
- 1 large knob of ginger, roughly sliced
- 1 bunch of scallion, chopped
- 2 carrots, shredded or julienned
- 2 daikon radishes, shredded or julienned
- 1 tbsp of sugar
- 6 tbsp of sea salt
- 2 cups of gochugaru
Optional (to taste):
- Rice vinegar
- Tamari or soy sauce
- Grated Asian pear
Method
- Add garlic and sliced ginger to a blender with 2 cups of hot water and blend.
- Combine all ingredients into a large mixing bowl and mix and combine with chopped salted Napa cabbage, root vegetables, or any leafy green, and leave out overnight until slightly wilted.
- Refrigerate. It should be ready within a day or two. Stays good up to a month!
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