Vegan Kimchi

INGREDIENTS

• 1 large Chinese leaf or cabbage

• 3 Tbsp salt

• 1 large mooli 4 Tbsp grated garlic

• 1 cm grated ginger

• 1 teaspoon salt

• 2 Tbsp chilli flakes

• 4 spring onions

• 2 Tbsp tamari

• 1/2 tsp liquid smoke(optional)

• 1 Tbsp smoked paprika

DIRECTIONS

Cut the cabbage into 1-2 inch pieces
Massage the cabbage pieces and grated mooli with the 3 tbsp of salt and let it sit for 1-6 hour, massaging a little more regularly. 
Make a paste from the rest of the ingredients
Once a lot of moisture has released from the cabbage and mooli, and the vegetables are soft, massage the paste into the vegetable mix.
Stuff into a 1L Kilner jar along with all the liquid. Press the vegetable down until it is covered by liquid (this is important)
Close the lid and ferment for 3-5 days at room temperature (max 22 degrees)
Every day, release the lid to release any gas build up.
Use a spoon handle to press the vegetables down into the jar to release any air bubbles and ensure the vegetables are covered in liquid.
The first few days the ferment is usually quite lively, then it settles down.
Once the ferment is finished to your taste, store in the fridge for up to 3 months.