I lived in South Korea for three years and got addicted to fermented chili cabbage. Now I make it for my friends.
My kimchi is completely vegan (although that does nothing to eliminate the smell) and is high in vitamins A, B, and C. You can eat it straight out of the jar, or fry it with almost anything. Its especially good with eggs or mandu (dumplings).
Make it yourself! Here’s the recipe I use from the hilariously named I Believe I can Fry:
1 head Napa cabbage, aka Chinese cabbage
1/4 – 1/2 cup sea salt
1/4 cup gochugaru (or substitute cayenne pepper)
1 Tbsp garlic paste (or grated garlic)
1 Tbsp ginger paste (or grated ginger)
3-4 green onions, sliced
2 Tbsp fish sauce (optional, omit for vegan)
1/2 yellow onion
1/2 Fuji or Gala apple
1/2 Asian pear/apple pear
If you want a jar, all you have to do is Tweet me and pay for the ingredients and shipping!