Besides quartering the cabbage, is there any more chopping? I’ve finally opened the first jar after a week in the basement and then another week in the fridge. I made your recipe with the exception of the carrots… they seem like they would completely change the flavor of the Kimchee… other than that, you recipe was very good! From what I’ve read, I wouldn’t ferment for more than 21 days. Kimchi is a little complicated if you make it in anywhere close to the traditional way. i have never tried kimchi, but need more fermented foods in my diet, and your site is my go-to for new ideas! I made this over the weekend and let it ferment on the counter for 4 days – I was planning on a week but literally couldn’t wait any longer. Tag @thesimpleveganista on Instagram and hashtag it #thesimpleveganista. I’ve not tried canning this but I think it would work! Add the soy sauce, miso and gochujang paste and stir to dissolve. :) Hi Sam! Cheers! Completely addicted and almost finished the whole jar already. Think: Breakfast scrambles, brown rice and sautéed veggie bowls (Bibimbap), or stir-fries. :). I can’t wait to try it! This kimchi is seriously amazing, and so cheap to make!!!!! IT WORKED! (I rated it this time). Perfect! Vegan Kimchi ~ Kimchi is a spicy Korean fermented vegetable with a Vegan option, because it is naturally fermented the probiotics in Kimchi supports the immune systems and good for your guts. Thank you, Stay safe , sending you lots of love from Italy! I reviewed this recipe but I forgot to rate it! Use the 1/2 cup reserved water when packing the kimchi into jars. Blend all the kimchi sauce ingredients together until you get … You’ll love the garlicky and spicy, tangy and salty flavour of this fermented vegetable condiment. The weather will also play a role in how fast/slow your mixture will ferment. If you don’t have glass jars, plastic containers with lids will work just as well. I’ve also used different style cabbages, all great. The sauce turned out great though, best vegan kimchi recipe I’ve seen! What would happen if I sprinkled salt all over the cabbage and gently massaged it for a few minutes (like making kraut) until it wilts/softens? VEGAN FISH SAUCE (from Vegan Miam), 2 Tbsp tamari (or soy sauce if not gluten-free) Serve with rice, use in Kimchi Fried Rice or make Kimchi Tofu Scramble! So far I’m not on full/past stage 6 so I’m limited in what I can eat but fermented foods are advised. Once cabbage is ready, drain water, reserving ½ cup, and rinse well. I see from the picture… and whenever I’ve bought kimchi that it’s really packed into the jar. Plus, I’m sharing a naturally sweetened vegan kimchi version, too! I have one jar that is only half full. Never comment normally so well done. We’re so glad you enjoy it, Mia! As my glass was already full I used the rest to marinate my Tempeh & chickpeas & roasted it in the oven , while I made a quick vegetable soup with coriander & added the Tempeh & Chickpea mix to the soup when I served it. We’d say try the same amount. FOLLOW TSV on Facebook, Instagram, Pinterest or RSS for more updates and inspiration! They used to put it on the BBQ and cook it. Best greeting from the west of Poland, Susanna, That’s so great to hear, Suse! Also, I recommend using fine KOREAN chilli flakes(usually labeled “chilli powder” at local Asian markets). Let us know how it goes! I’m new to fermentation. Is red pepper flakes the same as red chili flakes? Let soak for 2 hours, up to 12 if you like. If you’ve never tried it, I hope you’re inspired to get in the kitchen and give it a try, or pick up a ready-made vegan version and enjoy asap! Nevertheless a lesson learned! A great recipe, by the way. But if you give it a try let us know how it goes! Wow. PS. I bet toasting or roasting the garlic would be great! Are you sure? LOL This was my very first fermenting project. Actually sour Kim Chi is quite good. It’s super helpful for us and other readers. About to make this recipe even though I’m without pineapple juice… but it seems like rice vinegar will do in it’s place? I don’t know if this is a silly question, but once it’s in the fridge, how does the fermentation “stop”? Would love know how it goes! This is my go-to recipe! You can skip the carrots and do more cabbage. Absolutely love your site, you and John have been a huge inspiration to me, I don’t know how you do it Dana, every recipe you make trumps the previous one! I am making my second batch today! Thanks for this recipe. I really like spice in my life (gimme some good ole Frank’s Red Hot sauce produced in my hometown here!!) Way to go, Alexandra! How much is a ‘generous’ amount of sea salt? We just made our second batch of this stuff in a week! You can also subscribe without commenting. Hi Melissa, there is nothing here to replace the fish sauce. In the bowl the cabbage was soaked in, add the cabbage, green onions, puree, and gochugaru, mixing well to coat. Though I am still a little unsure when it is ready. Will this still work, or is there something I can fill this space with? I will be only making my own from now on. After moving to the fridge, it’s best used within a month, maybe two. Make homemade vegan kimchi easily with this recipe. Let us know how it goes! Make your seasonings: While cabbage is soaking, combine apple, onion, ginger and garlic in food processor/blender and process until fairly smooth. Bring a pot of water to a boil and place your containers (I used 1 large mason jar, and 1 small glass container // as original recipe is written // adjust if altering batch size), in a clean sink and pour the boiling water over top. We recommend loosely covering. Kimchi is a fermented, salty, spicy Korean condiment made from cabbage and a variety of seasonings. It is great, simple yet the kimchi is the tastiest after fermenting. Instructions. I’ll go with apple/lemon and see if it works. While in Korea, we enjoyed eating copious amounts of kimchi as it was served in a wide variety of dishes- one of our favorites being Bibimbap. I’m having it with my breakfast, on top of porridge with sautéed garlic, spinach & mushrooms. 100% better than what you get at restaurants. Full of healthy, gut-healing probiotics, the benefits of eating kimchi are endless. Full of gut-healthy probiotics, this recipe is fish free, gluten free and covers everything you need to know about kimchi! Once cabbage is wilted, rinse thoroughly and drain. Mix in the sugar and gochugaru, starting with 1 tablespoon for a mild flavor and up to 5 tablespoons to make it spicier. Let us know how it goes! Thus, figuring out a way to make vegan kimchi not just look like kimchi but taste like the kimchi I grew up eating was critical. Thank you! so this can’t be much different. My father is Korean, while my mom is Jamaican. If you’re not comfortable with making it yourself, there are a few amazing vegan kimchi products out there for you to try. i ended up using the whole batch of sauce on my huge cabbage, and there was already lots of liquid in each jar before i was done bottling. Cook … Trying this out for the first time, I made sauerkraut once years ago but that was my only fermentation experiment. We haven’t tried other types, but let us know if you give it a try! I wouldn’t recommend skipping this step! Right? I have made this recipe several times now and it is always great! Instructions: 1. It is a quick and easy pasta that is addictive and delicious! Put the cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Need help? Recipe author Su Scott says: “Koreans love a pork and kimchi pairing.Well-ripened kimchi is preferred here as it carries incredible depth of flavour. So this is something very new to me, I think this is something very much similar to pickle. We will try keeping the heads whole next time we make it :). Can you please help me with this. If you have any questions, be sure to ask in the comments! Thanks so much! Great pictures and although very slightly mixed review very good replies. When it gets to that stage, I make soup out of it by mixing it with some stock and adding more veggies. Can I add iodized salt?? The “fish sauce” in this recipe is actually a vegan take on fish sauce – that’s where the pineapple juice comes in (for the tang). You will not be subscribed to our newsletter list. Find more information here. How much does this make please? While salted and fermented seafood condiments (jeotgal) are essential ingredients for most kimchi types, vegan kimchi is not a strange concept in Korea. For best results, use day old rice. You can add a little water to cover, but otherwise, just keep pushing down and monitoring! We’ve only used pineapple juice and don’t have another recommendation, but if you experiment with this recipe, report back on how it goes! I have a 680g glass jar (that used to hold pasta sauce). And now you throw this at me? :/. Stir to combine, then cover and set aside. I’m confused. Soaking will move the preparation along a lot faster than other methods used and is my preferred method. Thanks so much for sharing! Those giant jars are hard to come by… so, if you bring them back, she will knock $3.00 off the price… if you don’t bring it back then she won’t let you buy a big jar of it until you do! It is so good I have to stop myself from eating the whole jar. Hi Pierre, it’s the change in temperature that causes fermentation to slow. 2 Tbsp coconut sugar (plus more to taste) Next time I will purchase Gochugaru to see how different it is! I fermented the first jar 3 days and the second 7 days to see which one i like the best. Once you have flipped your cabbage 4 times (it should be tender and shrunken down quite a bit), it’s time to rinse. It starts with making sure all of your equipment and your hands are clean. I’ve made this and it smells very nice just like store bought kimchi. (wigwam being the word my text editor on phone suggested which I thought was silly/cute). My daughter made 4 quart jars of this and they have been in the cabinet for 2 weeks. Fermented for 4 days and wow, so flavorful! Ah! Make the kimchi sauce. I have to try this! John’s video tutorials are ACE and It would have taken me forever with out them. This is a pretty common problem. Fermenting creates good bacteria which works directly in the gut to balance and regulate a variety of bodily functions. I’m hoping it gets better in the fridge…maybe next time I’ll be brave and let it ferment on the counter! I’ve seen other recipes use sea veggies like seaweed to give it a fishy taste. Peel/chop vegetables and blend together with water. Ready to transfer to fridge. Great recipe for a vegan kimchi! This vegan kimchi cream pasta is the perfect balance of tangy and creamy. But in my experience it’s best to refrigerate. (Much to my husbands horror) Thanks for the great recipe!! I want to let you know that there are various kinds of Kimchi such as Raddish, cucumber and even “white”(no red pepper paste) Kimchies! Normally the brine ratio is 1 TBS of salt for every 1 1/2 lbs of vegetables. Thanks Guys x x. YAY! I actually canned this (like sealing it in the water bath & everyting), because I’m a western girl & am scared to ferment my own things in my own home. I assure you the results will always be healthy and delicious! Packing: Place the kimchi in glass jars or containers with lid, pack down the best you can to close air pockets and leave about an inch at the top for air and gases. what about maple syrup, honey or stevia for sweetness? Used I heaping tablespoon. We’ll add it to our ideas list. Please help! Couldn’t find Korean pepper flakes so I just used regular pepper flakes. Many thanks. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Xo. In the last couple weeks, I’ve tried 2 different spice blends, both delicious and noted below. Thanks so much! Whenever I need a pick-me-up, I sneak a forkful. I’ve already eaten 1/3 of it! You say it will last months? But the kimchi i made was too salty. Thank you! If you’re in a pinch without an apple in sight, use 2 teaspoons of organic pure cane sugar, coconut sugar or sugar in the raw, just the purest sugar you can find. it’s not so good as a stand alone, but i’m sure its amazing on some eggs or rice. And it tastes good! Hope that helps! Hi! Making kimchi at home is definitely the way to go, as you can make so much for such a small cost. If you can, place a plate or circular baking dish of sorts on top to submerge the cabbage (I used a pie dish), place something with a good amount of weight on top to hold down if necessary (it’s not completely necessary but will help to evenly wilt the cabbage). Different kinds of fermented salty fish are used as seasoning, but I can’t imagine that we’re missing much! 1. people only eat freshly made one I tried making this over the weekend and it went well. A couple of differences: I poured away the salt water residue that was remaining in the bowl and just mixed the dried cabbage leaves with the chilli sauce. Next time, would you mind leaving a rating with your review? Thanks for another gem :), Good tip, Rachel! really good kimchi although i personally like to ferment for about a week and add A LOT more gochugaru. Aha thanks ! Or do they have to be kept in the fridge? Mix everything together: Once cabbage is ready, drain water, reserving ½ cup, and rinse well. This kimchi recipe with the salt brine for the cabbage and flavor of the pureed seasoning is delicious, and so is any other prepackaged vegan kimchi I’ve tried. I’ve been known to grab a fork and eat directly out of those big bulk size Kimchi jars from Costco. Kimchi relies on fermentation, or the digestion of sugars into acid, gases, or alcohol (not the tipsy kind). Next time, would you mind leaving a rating with your review? I tweaked the recipe a little by adding onion leeks, korean radish and rice porridge/paste as I prefer a thicker kimchi sauce. It’s made with peppers that have a softer and milder spice, and impacts kimchi flavor greatly. I made your kimchi recipe. Now waiting for the fermentation. This was my first time making kimchi at home and it was so much easier than I thought. Thanks! That’s great news! i love kimchi in general but i have never thought about making it at home..your version looks simple for me to give it a try soon. Hello, i really love this recipe! LEMON CHICKPEA ORZO SOUP (VEGAN AVGOLEMONO). It will also keep your vegetables more crisp. Check out this tutorial! Now they are all in jars now. I salt the cabbage and let sit overnight, up to 24 hours before rinsing The Korean chili flakes definitely makes the taste more prominent and authentic than just regularl ones. *Prep time does not include fermenting for longer than 36 hours. Hi Debbie, we used approximately 1 Tbsp sea salt (perhaps more). Thank you. We used fermenting lids and glass weights to push down the kimchi. The flavor/texture might be a little different, but it should still be good! Other than that – perfection! Is it all about the red pepper itself? Next, prepare your chili sauce by adding fresh ginger, garlic, onion and red chili flake to a food processor or blender. Why is my Kim chi so salty , didn’t I rinse it enough ? I love the addition of carrots instead of radish, and the sweetness from the pineapple juice. Give cabbage a good mix every now and then. Worried for 3 days for nothing. Is it because i used too much salt? Are you supposed to add additional salt each time you flip the cabbage, or only salt for the first coating? Thanks so much for your kind words, HyeMi! This year, I thought I’d post something that he actually liked: Kimchi. I haven’t forgotten my jar since! Hallelujah! It should be tangy, spicy and slightly sweet. So I have left it over night, should in throw it away or can I add the liquid now? Thank you for sharing such a great tip!! ? How did you add rice paste? Your email address will not be published. However, I ended up with about 4 inches of space between the top.ofnthe kimchi and the lid…is that ok? Add to the pan and stir. Your homemade version looks to be right up my alley. I could put something in this jar, and place a weight to push down, and get the liquid above the weight to make it anaerobic (like how i make sauerkraut), Yeah, me too! Rice flour and water helps thicken the sauce, but we didn’t find it necessary. Just a heads up! I love old, tangy kimchi so I want to make sure I get the most out of my fermentation. Place cabbage back in large bowl, combine with the scallions, apple/onion mixture and chili paste. Some fermentations such as yoghurt and other beverages which don’t use salt require a strenuously sterile environment if everything is to come out well. Kim chi should be salty, but yes, I’m guessing further rinsing would’ve reduced that. It’s quite a therapeutic process, which can happen in the background while you do other things. How long to ferment is up to you. It’s been just over 48 hours, but we’re already loving the taste. She is so funny… a super sweet lady… she has a full refrigerated section filled with NOTHING BUT KIMCHEE!!! As the week went on, the bitterness dissipated and became more fermented. The spices are mixed together in a food processor, adjusting to personal flavor/spiciness preference. But I didn’t use pineapple juice, will that still be ok?? On my second lot of kimchi in a month, and just wanted to thank you for the amazing recipe. Turn our very tasty except that it was a tat too sour but that cos i substituted the pineapple juice with a dash of lemon. This may be sacrilege, but if I was to use actual fish sauce rather than the vegan recipe substitute, how much should I use? Last question, is there any way to tell if the kimchi we’ve made has bad bacteria in it? Smells amazing and looks excellent. Hi! I make this on a regular basis, I do two heads of Napa cabbage at a time. Let us know if you try it! I don’t think this was too salty at all! If you’re like us, you can find an excuse to put kimchi on anything. Let me start by saying my daughter and I LOVE kimchi… My husband not so much. But my podunk town lacked fish sauce and fish sauce creeps me out. That should work fine, Amy! Some use their hands (gloves are recommended if you do), I used a wooded spoon. I read the recipe (not the pics) a few times and it was unclear if I should salt the cabbage every 30 mins.. so I just pressed and turned.. and followed the rest of the recipe. For the spice, you’ll want to source out Korean red pepper powder or flakes known as gochugaru (wikipedia). The photos provide step-by-step instructions, so if you get lost, refer back to those. After visiting my daughter in Hawaii 2 years ago, I’ve been buying jarred Kimchi in a local store. I was skeptical at first as I wanted to make it authentic as I could. Or even eat it by the spoonful for a spicy food-based probiotic boost! Slice quarters laterally into 2 inch chunks, as shown above. ?? I have it fermenting in a larger jar to leave space so it doesn’t explode when opening. Let us know if you try it! I didn’t need to keep the salt water and add that in too? I’m excited to try this! Learn more about TSV →, Copyright © 2021 The Simple Veganista | A Vegan Food Blog, 1 tablespoon each cayenne & Hungarian paprika. You can most definelty leave out the chili flakes and use more ginger and garlic. Rice: Cook the rice according to package directions. So I made kimchi about a month ago and my husband and I didn’t like the raw garlic taste, even after fermenting for either 48 or 72 hours. Add cabbage, green onions and paste together and mix well. Here you’ll find the ingredients needed to make vegan kimchi, plus substitution ideas. I used red chili paste from the jar in lieu of making my own, and it still turned out wonderful. We’re so glad you enjoyed it! I don’t want to discourage people from fermenting food – I just think it’s important to do it safely and not poison yourself. Just made this. If you have gloves (disposable or rubber), use them at this time as the sauce can irritate sensitive hands (I didn’t, but thought it was worth mentioning). Hi The recipe is excellent! The 1/2 cup of chili flake as you said was a bit spicy for us so we went down to 1/3 cup this time. I’m gearing up now to make another huge batch of this to send to some loved ones. After 24 hours, open kimchi and pack the mixture down with a spoon (the cabbage will have likely shrunk and you’ll have more liquids). While the first defense is always cleanliness (I always scrub my hands thoroughly, wash the fermenting vessel well and clean my work surface prior to getting to work), salt gives a fermentation project extra level of protection, creating an environment where harmful microorganisms have a difficult time thriving while not hindering the growth of the bacteria and or yeast which is beneficial to the fermentation and your health. She clearly stated this was not traditional Kimche, but a simplified vegan version. This Kimchi Hummus is a very simple recipe that’s definitely worth a try, especially … ). Quarter cabbage and chop laterally into about 2 inch pieces. Some recipes say not to close jars tightly while it is in the early stages of fermentation, others say close tightly. I have not been as satisfied with other recipes so stick with this one! But I did my best to keep this recipe simple, requiring just 10 basic ingredients that you should have easy access to. Leave a comment it, rate it, and be sure to tag a picture #minimalistbaker on Instagram! A big jar or two works much better. Looking for recipes to use it with main entrees. This post was supposed to be brownies. Hi, Hope that helps! If it smells pleasant to the nose and tangy, like the kimchi you’re used to trying, it’s probably ready to transfer to the refrigerator. 2. But not meant to dampen your accomplishment!! We are glad you enjoyed the kimchi :D. I made it and it was fabulous. Finally, I have found it best to refrigerate this slightly BEFORE it’s as sour as you like. My husband who is vegan and loves spice requests this monthly. Can’t wait to try. I made this for my boyfriend who’s a huge fan of kimchi. Once the cabbage is thoroughly coated with sauce, wash hands and get your sterilized storage container(s). Is that going to affect the taste? With the big quartered pieces, it’s hard to scoop out just a bit from the jar at a time and I ended up slicing it up before putting it on my dish. I made it using pink napa cabbage and piri piri chillies and it’s worked really well. Vegan Kimchi Ingredients and Variations. I began the ferment a day and a half ago and pressing down daily but it doesn’t look quite like your photos. I am #2 so I will def report back & rate couple of days later! Hey there, I used the garlic chili sauce that comes in a jar instead of making my own and my kimchi turned out just fine. Be generous when coating, but also keep in mind you need enough sauce to coat all of the cabbage. I think I like the softness of the second jar and the fermented flavor is amazing. Thank you. We are so glad you enjoyed it! I left it for 3 days in a cupboard and by then I could smell it in the outside hallway! Perhaps stevia? Thankyou. I failed to push down the cabbage everyday and was wondering why juice was dripping down from the jar….when it was the final day I opened it and yea it went everywhere. It’s the kind of recipe that once you make it the first time, you’ll get faster & better the next few times! Thank you so much again. Found your website because I started fermenting. Just wondering if not making a vegan version how much fish sauce to use instead? I love to hear what you think, or any changes you make. I’ve made Saukraut before but it was waaay too salty for me. It sounds like your fermentation didn’t get off to a good start either because the mixture was dry (the cabbage didn’t release enough liquid) or our environment wasn’t warm enough. Then, the cabbage (I prefer napa or savoy) is quartered, rinsed, dried, and its core removed. Haha. This recipe is going to be a regular. is it mandatory to use ginger for the paste? We prefer to use coconut sugar for the added nutrients. Salt, when used in the right proportions, creates an environment within which we are able to better control the growth of microorganisms and have a happier ferment. My friend said the texture was very strange and there had been no fermentation whatsoever. ;P. I made kimchi once before but I did not have a replacement for fish sauce. I am intrigued by this vegan fish sauce. I found that 2 – 4 hours was enough and didn’t see much change between the two times. Cheers :). Thanks so much for sharing! Can I omit or sub with something else? Let us know how it goes! When making the sauce I put all the ingredients for the fish sauce and the sauce in the food processor together. Also, I’m not sure that your recipe has enough salt for you to safely ferment for longer than a day or two. Leave a comment and rate it below. Once I tried it, pizza without kimchee just seems incomplete. You may notice it bubbling, this is perfectly normal as the kimchi is fermenting. I do the same thing with my jars of Kimchee!!! I’ve started fermenting and wanted to try kimchi again. You should be fine, as long as the kimchi is under the juices. Hope that helps! Hi Cabbage will shrink a bit more during the fermentation process so no need to chop it too small. why are you using carrots instead of Daikon? It’s just traditional, but plant-based kimchi is amazing! This seems to fit the bill perfectly ! I left it for about 48 hours before putting it in the fridge. Either of those options would be fine! When do we add the coconut sugar, I read three times but seem to be missing this step? SpicyTangyCrunchySuper healthyFragrant& Delicious. We’re so glad you enjoy this recipe, Chris! Thanks in advance and thank you for sharing this recipe with us! in the frig? Hmm I’m not sure. But we used a quart size mason jar and a ~2 cup jar. As a Korean, I eat kimchi every day. ), Smoky Instant Pot Black Eyed Peas & Greens (Vegan), https://minimalistbaker.com/easy-bibimbap-with-gochujang-sauce/. Place the kimchi in glass jars or containers with lid, pack down the best you can to close air pockets and leave about an inch at the top for air and gases. One jar lasted me a year and was so flavourful I am now making a portion every month. In a food processor or blender, puree the apple, onion, ginger and garlic making a sweet and zesty mixture. Thank you for this brilliant recipe! One visit, I was told by the shop assistant to get only the flakes for kimchi. Didn’t have the Korean Red Chili paste. and what are we missing by not including it? Is it necessary to add the sugar? Optional ingredients for color and variation: carrots and/or daikon radish (grated or julienned), about a ½ cup of each. So there are 3 types of people in korea when it comes to kimchi Thanks for sharing, Ronna! You’ll want to chop your carrots and onion :D. You can try coconut aminos in place of the tamari! Next time, would you mind leaving a rating with your review? Made it up and its ready to put in jars! Start by quartering your well-rinsed and dried cabbage (savoy or napa) and carefully removing the bottom core (hard white section) with a sharp knife. Either use your hands (with gloves on pref to protect from the chili pepper) or simply use wooden spoons to toss everything. It was good. Do I save the liquid from the cabbage and top off the jars with it? This will help prevent introduction of bad bacteria that could disrupt the fermentation process. And I don’t have mason jars on hand. It is now included in the recipe (as Korean red chili flake). :). Thanks. Hi Janine, we haven’t tried with this modification, but another reader mentioned replacing the gochugaru with gochujang and then adding some chili for heat. It’s super helpful for us and other readers. Let us know how it goes! Let us know how it turns out! Foods like kimchi, kombucha, sauerkraut, pickles, miso and tempeh are all probiotic powerhouses! I’d love to see your take. Just a note, there should always be at least a little room since there will be bubbling and gases. This is by far my very favorite kimchi recipe yet. Making a second batch as we speak and had to leave a review! DELICIOUS! but I’m glad that you’ve given managable portion size as supposed to 10 pounds of cabbage like in her video! It should be okay to add after. I made this last week and it’s delicious. If you can, place a plate or circular baking dish of sorts on top to submerge the cabbage (I used a pie dish), place something with a good amount of weight on top to hold down if necessary (it’s not completely necessary but will help to evenly wilt the cabbage). Hi Jeanie, we haven’t experimented with any of those, so we’re not sure! Hi Mari, we’d suggest cane sugar and vegan fish sauce, maybe? It doesn’t have to be all the way to the top, but it is ideal. We’re so glad it turned out well! Do so by lifting each individual leaf and sprinkling with sea salt. I’ve never made kimchi before, but I’m excited to try this.