Seaweed Kimchi

Vegan Recipe: Seaweed Kimchi

A spicy, tangy, fermented cabbage dish with wakame flakes. Perfect as a side or in fried rice, noodles, or toasties.

Prep time: 30 minutes
Fermentation time: 24h at room temp + 2 weeks in fridge
Servings: 1 large jar

Ingredients

• 1 napa cabbage

• 50 g dried wakame flakes

• 2 carrots, grated

• 2 spring onions

• 3 tbsp gochujang paste

Instructions

1. Tear cabbage into strips, mix with wakame.

2. Add carrots, onion, and gochujang, coat well.

3. Press into sterilised jar, leaving 2 cm space.

4. Ferment 24h at room temp, then refrigerate for 2 weeks.

Serving suggestion: Serve as a side dish to vegan seaweed snacks, sprinkled with sesame seeds.

Recipe by the wonderful Manon Dumon.