Homemade Trade: Vegan Kimchi

Kimchi is a staple in Korean food, and is totally worth making yourself because you can control the flavor. Essentially, you just need cabbage and patience. I made this kimchi for the homemade trade club (last time I made coconut almond granola, remember?). This version is completely vegan, meaning, unlike a lot of Korean-imported kimchi, it doesn't use fish sauce. My recipe is based on this helpful recipe from Greatist, and makes 24 ounces of kimchi (I split it up into six 4-ounce containers). I look forward to eating this as a side dish or snack, as they do in Korea, or even in a grilled cheese, or a quesadilla, which sounds crazy/delicious. Enjoy!