Vegan Kimchi

• For the vegetables (totaling about 10 lbs):
• 3 pounds Napa cabbage, washed, cored, and chopped
• 1-2 pounds diakon radish, chopped
• 2 pounds carrots, chopped
• 2 pounds leeks, chopped
• 1/2 pound chili peppers
• 1-2 pounds kohlrabi, chopped
• 6 tablespoons Kosher salt
• For the paste:
• 1/2 cup sweet rice flour
• 3 cups water
• 1/4 cup sugar
• 1 cup soy sauce
• 2 cups hot pepper flakes
• 1 cup garlic, minced
• 1-2 tablespoons ginger, minced
• 1 cup white onion, chopped

1. Getting the exact proportions of the vegetables isn't critical, and feel free to use other things that are in your fridge. Kimchi is forgiving.
2. Combine all chopped vegetables listed under "vegetable" section in a very large bowl. Add salt and mix well. Let sit for an hour at room temperature.
3. Drain off the liquid and return vegetables to bowl.
4. While vegetables are sitting, prepare the paste. In a medium sized pot, combine sweet rice flour and water. Bring to a boil over medium heat, stirring until mixture starts to bubble.
5. Add sugar and stir for a few more minutes until it's translucent. Let paste cool completely.
6. Add in soy sauce, hot pepper flakes, garlic, ginger, and onion.
7. Combine the drained vegetables and the cooled paste. Wearing food-safe gloves, mix the vegetables with your hands until the paste is evenly distributed.
8. Pack the kimchi tightly into one giant gallon sized jar or into multiple smaller jars. Seal with the lids and store in refrigerator for up to four weeks. The kimchi will be edible immediately but will be sweet. As time passes the kimchi will sour and become even more delicious.

vegetables, cabbage, diakon radish, carrots, leeks, chili peppers, kosher salt, sweet rice flour, water, sugar, soy sauce, hot pepper, garlic, ginger, white onion

Taken from food52.com/recipes/31264-vegan-kimchi (may not work)