Homemade/DIY Vegan Kimchi (Easy and Speedy Version):
servings – 1 jar
- 250 g napa cabbage (wash)
- 1 tbsp salt
- 3 tbsp sugar
- 1/2 cup rice vinegar
- 1/2 tbsp chili powder
- Spread salt on napa cabbage leaves and marinate for 2 hours.
- Wash away the salt, squeeze out the water and cut the cabbage into small pieces.
- Place the napa cabbage, sugar, chili powder and rice vinegar in a glass jar.
- Mix evenly and refrigerate overnight.