Vegan kimchi

Cut the leaves of the nappa cabbage into cubes and add layers into a bowl scattering salt on each layer. Press the last layer down into the bowl. Turn the cabbage leaves over every 30 minutes, for 4 times, pressing them down every time. This is to make sure the salt works on the entire leaves and soften & dehydrates the cabbage. In the meantime make the kimchi paste by blending fresh ginger, garlic, white onion, gochugaru . Add soy sauce, warm water, sugar and stir until the sugar is integrated in the liquid. Add the liquid sauce into the paste and blend together. Cut carrot and spring onions in small pieces. Rinse the excess salt off the cabbage. Mix the cabbage, veggies and paste with gloves together and massage the paste into the ingredients. Put the kimchi in a cleaned (with boiling water) weckpot. Make sure to open the pot every (other) day to release the excess air. Keep the kimchi 1 week in room temperature, after which it can be moved to the fridge and is it ready for consumption. Tip: delicious on advocado toast or in a wrap.