Never buy salty store bought kimchi again. Try this vegan version that is sure to make your taste buds happy.
1. Toss the nappa cabbage with 2 tablespoons of salt, making sure the salt is well mixed in. Set aside for 1 hour. (This will draw the excess moisture out of the leaves so please don't skip this step)
2. Rinse the nappe cabbage in a colander to wash off the salt. Drain.
3. Add bell peppers, carrots and the green ends of the onions to the drained cabbage.
4. In a blender add the Asian pear, garlic, 1 teaspoon of salt, ginger, water, chili paste and white ends of the onions. Blend on high until smooth.
5. Put on a pair of gloves and toss the blended mixture with the cabbage mixture. (Please don't forget to wear gloves or the hot pepper paste will burn your hands)
6. Add tossed mixture to a 1 quart jar, packing and squishing as you go. Be sure to leave a two inch gap at the top of the jar.
7. Place a glass weight or a washed rock sealed in a plastic bag overtop to prevent the cabbage from floating to the top and getting exposed to the air. (If you have questions check out the fermentation troubleshooting page)
8. Cover with a paper towel sealed with an elastic band (or you could use a fermentation lid, which would totally be my choice if you have one)
9. Set aside in room temperature for 4 days (or longer, depending on your desired tanginess)
10. Replace the fermentation lid or the paper towel with a proper lid. Place kimchi in the fridge.
