My love for kimchee has all begun since 2020, after I discovered K-dramas. I love how they eat Kimchee with everything and so I started making my own.
There are multiple recipes on the internet on how to make vegan kimchee, and this recipe of mine is derived from all those - this one uses Gochugaru, the chilli flakes.
Now that am in India, I noticed it is much easier to get access to Korean food items, and a friend got some Gochujang for us from Korea town near Ananthapur. I had to make kimchee with that, and the taste is totally different and yummier.
Gochujang is also pre-fermented , so it acts like a starter to ferment the cabbages. Plus, since we are in warmer temparatures in India, the kimchee, as it is sitting on the counter, has fermented much quicker. I also choose to use the normal cabbage available in the grocery store for this recipe. But am sure it would taste better with the Napa cabbage too.
Here are all the references I used for this recipe -