This vegan version of classic kimchi is made with crunchy Napa cabbage, a bit of daikon radish, and plenty of flavorful aromatics. It's gluten-free and the savory umami flavor comes from seaweed rather than fish sauce! Pair it with any dish, from roasted or steamed fish to rice bowls and grilled veggies. This raw and probiotic food is full of flavor and goodness, and the mild version is a great introduction to kimchi for spice-sensitive folks.
Ingredients: napa cabbage, radish, carrot, water, 100% apple juice, sinan sea salt, kosher salt, green onion, yellow onion, sugar, garlic, ginger, brown seaweed.
In Korean, the saying "Sinto buri" (신토불이 in Korean) translates to "body and soil cannot be separated." Chef Hyunjoo, the founder of Sinto Gourmet, believes that this means our bodies and spirits are at their best when eating foods that grow on the soil we live and work on.Read more