Non-spicy Cabbage Kimchi by Chef Jia Choi | Vegan Kimchi | Quick and Easy Recipe

This summer kimchi made with red paprika is fresh like a salad. It’s non-spicy, low sodium and it’s incredibly delicious. It goes well with meat dishes, grilled fish, rice, and noodles. This kimchi is probably the simplest of all kimchi recipe.
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Non-spicy cabagge kimchi
Ingredients
1 napa cabbage about 2 kilograms (4.5 pounds), cut into small bite sized pieces
5 scallions, cut into 2.5(one inch) cm size pieces
half red onion, thinly sliced

Stock
1 cup hot water
1 piece (5 x 5cm) dried kelp
(Can be substitute to low sodium vegetable stock)

Brine
1 cup coarse salt
2 cups water

Seasoning
2 red paprikas
half red onion,
5 cloves garlic
3 thinly sliced ginger
1 tablespoon honey
1 tablespoon salt
1 cup vegetable stock
1 tablespoon rice vinegar
1 tablespoon paprika powder

Instructions
1. Split the cabbage into 4 pieces. Remove the root and then cut crosswise twice. Cut into bite size pieces. Rinse in water and drain.
2. Place cabbage in a big bowl. Sprinkle coarse salt and then pour 1 cup of water to it. Toss well to coat evenly. Put something heavy (ex: bowl filled with water) on the cabbage. Set aside for 1 hour,
3. Chop paprika, half of red onion. Add sauce ingredients and the kelp stock in a blender. Blend until smooth
4. Rinse the cabbage in cold water. drain and squeeze out excess water.
5. Cut the scallions in one inch length and thinly slice half onion.
6. Add the seasoning mix to the cabbage and toss well until cabbage pieces are well coated with the seasoning. Add scallion and sliced red onion and toss it.
7. Transfer cabbage kimchi to container or jar. Push all the vegetables down under the liquid. Put it in room temperature for 6 hours and then put in a refrigerator

More information
WebSite : www.ongofood.com
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Instagram : www.instagram.com/ongofoodkorea

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