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Pickled Kimchi
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Pickled kimchi

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This vegan kimchi is easy to make, completely vegan friendly, and tastes just like regular napa cabbage kimchi! It's perfect for eating as a side while fresh and once it's well fermented, it'll be mouthwateringly tangy, which is still perfect as a side but also great for making kimchi jjigae, kimchijeon (kimchi pancakes), and this super easy and addictive 10-minute kimchi chili oil ramen! We've included step by step instructions with photos below to guide you through the process.
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Korean Cucumber Kimchi Recipe - [ ] 1 pound cucumbers • - [ ] 1/4 cup red onions • - [ ] 3 green onions • - [ ] 2 tablespoons low sodium soy sauce • - [ ] 2 tablespoons rice vinegar • - [ ] 2 tablespoons sesame oil • - [ ] 2 tablespoons gochugaru • - [ ] 1.5 tablespoons sugar • - [ ] 1/2 tablespoon sesame seeds • - [ ] 5 cloves of garlic
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