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This is the BEST vegan kimchi recipe on the internet. I promise! It is hands-down the most popular recipe on my blog and so many people have agreed that it is AWESOME. I'll take you through the entire recipe, step by step, from chopping, to salting, to saucing, to storing. Whehter you're a beginner or a kimchi veteran, roll up your sleeves and lets get to kimchi making! https://thekoreanvegan.com/the-best-easy-vegan-kimchi-recipe/ | The Korean Vegan
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From Umma Ahn: This recipe goes by two names, and Sarah and I debated on which one to choose: mat kimchi or mak kimchi. “Mat” means taste and “mak” means carelessly, referring to the way the cabbage is coarsely chopped. I don’t think this type of kimchi is carelessly made, and I feel like the latter name doesn’t do this kimchi justice. Given how tasty this kimchi is right after it’s made, I believe that mat kimchi is the more appropriate name. Excerpt from our cookbook UMMA ^ Recipe can be found
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