Vegan Kimchi

*1½ cups water
*1½ tablespoons sweet rice flour
*¼ cup minced ginger
*¼ cup minced garlic
*1 large head Nappa cabbage (about 4-½ pounds), sliced into 1-inch or larger pieces and quartered
*3-4 tablespoons kosher salt
*5 tablespoons Korean hot pepper flakes
*½ cup thinly sliced scallions

*1. In a saucepan, whisk together water and rice flour until smooth. Heat over medium heat, whisking continuously, until mixture thickens and starts to simmer. Remove from heat and let cool off a bit. Add ginger and garlic, whisking well.
*2. In a very large bowl, add cabbage and sprinkle with salt, pepper and scallions, tossing to mix. Let sit for 5 minutes. Pour sauce over cabbage, tossing well.
*3. Let cabbage sit at room temperature for a couple hours. Toss well and place in large container. Refrigerate.

  Tip:*This kimchi can be served as a salad the day that it’s made, or refrigerated for up to a week. The kimchi will continue to ferment, developing a stronger flavor each day.

This version have radish on it… Just watch the video

this is a very testy salad. but without sesame, fennel and dill powder is not perfect test.

Wow, it really tastes delicious. The ingredient listed here are pretty cool and it can actually add a wondrous flavour to this yummy salad dish. More than vinegar, I prefer to add some filament or little fresh lime juice drops. That makes me wow and crazy for salad. Apart from these even if you for vege- salads or chicken salad prefer olive oil some time rather than any other kind of oil. It is beneficial to the health.