Speedy Vegan Kimchi

Step 1

Wash the cabbage well, chop it into bites and place it into a big bowl with water and salt.

Step 2

Toss the cabbage well in the salted water, place a weight on top and set aside for 1 hour and half, stirring it every half an hour.

Step 3

In the meantime cut into matchsticks (julienne) the daikon, the carrot and the spring onion. Add the chopped veggies to the cabbage in the last half an hour.

Step 4

In a bowl combine the Gochujang paste, the garlic, the ginger, the soy sauce and the mushroom sauce.

Step 5

Rinse the cabbage and the vegetables well with fresh water, then squeeze well and pat dry with a cloth to remove all the liquid.

Step 6

Transfer into a clean bowl and pour over the spicy paste.

Step 7

Toss and squeeze the veggies well in the sauce (it's better if you use some gloves).

Step 8

Transfer to a serving dish and serve immediately. If you like you can sprinkle with some roasted sesame on top of the kimchi.