Vegan Kimchi

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

1 medium-sized napa cabbage

¼ cup sea salt

4 cups water

1 daikon radish, peeled and julienned

4 to 5 green onions, chopped

3 to 4 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons Korean red pepper flakes (gochugaru)

2 tablespoons soy sauce or tamari (for gluten-free option)

1 tablespoon sugar or alternative sweetener

1 tablespoon rice flour (optional, helps with fermentation)

1 cup water

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