Spicy Vegan Kimchi with Crunchy Vegetables

1.Cut the Napa cabbage into quarters lengthwise and remove the core. Chop the cabbage into bite-sized pieces.

2.In a large bowl, dissolve the sea salt in 1/2 cup of water. Add the cabbage to the bowl and toss to coat. Let it sit for 1-2 hours, tossing occasionally, until the cabbage has wilted.

3.Rinse the cabbage under cold water to remove excess salt. Drain well and set aside.

4.In a small bowl, combine the grated ginger, minced garlic, sugar, Korean red pepper flakes, soy sauce, and rice vinegar to form a paste.

5.In a large mixing bowl, combine the drained cabbage, daikon radish, carrots, and green onions.

6.Add the spice paste to the vegetables and mix thoroughly, ensuring all the vegetables are well coated.

7.Pack the kimchi mixture tightly into a clean glass jar, pressing down to remove any air bubbles. Leave about 1 inch of space at the top of the jar.

8.Seal the jar and let it ferment at room temperature for 1-5 days, depending on your taste preference. Check daily and press down the vegetables to keep them submerged in the liquid.

9.Once fermented to your liking, transfer the kimchi to the refrigerator. It will continue to ferment slowly and can be enjoyed for several weeks.