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Hello steemians! I made this kimchi today and i thought i wanted to share it with you. It took me around 4.5 hrs to make this for the quick food video post. It was'nt easy as I thought but I'm glad I made my own version of it with the most popular Gangnam Style song of Korea. Enjoy!!

Kimchi is a traditional Korean dish made of seasoned vegetables and salt that Koreans eat at every meal. It can be fresh, like a salad, or it can be fermented too. The most popular variety is the spicy kimchi made of Nappa cabbage. There are many different types of kimchi made of different vegetables, and not all of them are spicy. Kimchi is a main ingredient in many other Korean dishes too.

Ingredients

For the Cabage:

• 1 head napa cabbage
• sea salt

For the vegan fish sauce:

• 2 Tbsp tamari soy sauce
• 2 Tbsp coconut sugar
• 1/4 cup pineapple juice
• 1/4 cup warm water

For the sauce:

• 3 Tbsp ginger
• 1 head garlic
• 1 small white onion
• 1/2 cup red chili flake
• 2 whole carrots
• 1 leek
• 6 scallions

Directions

1. Place cabbage in a large mixing bowl and start packing a generous amount of sea salt in between each of the leaves. Then press down the cabbage leaves thoroughly and let rest for 30 minutes.
2. Prepare vegan fish sauce by adding all ingredients to a mixing bowl. Whisk to combine and set aside.
3. Prepare chili sauce by adding ginger, garlic, onion and red chili flake to a blender.
4. Add vegan fish sauce to this mixture and pulse to combine then set aside.
5. Wash your hands and turn each cabbage leaf over so it's facing the opposite direction. Repeat this process 3 more times for 30 minutes each and remember to wash hands before touching cabbage.
6. Add chopped carrots and other vgetables to a mixing bowl along with the sauce. Stir to combine. Cover and set aside.
7. Once you have flipped your cabbage four times, rinse the cabbage. In cold water, rinse each cabbage leaf to remove excess salt. Pat dry with towel.
8. Start coating each leaf with the sauce. Use clean gloves as the sauce can irritate sensitive hands.
9. Start placing the coated cabbage leaves in the container. Make sure there is as little air as possible between leaves. Press down firmly to remove excess air.
10. Ferment kimchi for 36 hours minimum and transfer to the refrigerator for 1 week to ferment longer. The longer you ferment the kimchi, the tangier and intense its flavor will be.

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Love,
Jayne

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