[I know I haven't been posting a lot of recipes lately...travelling around so much does that to you. So here's a great recipe for vegetarian/vegan kimchi from the forums, by Stephanie.! - maki]

I recently started making my own kimchi, because I was having trouble finding one that was fish free and without a ton of additives. It is super easy and easily customizable. I really like having something a little crunchy, spicy, and salty to go along with my lunch.

Recipe:

2 heads of Napa Cabbage (cut to your preference)
1 large daikon radish (shredded)
1 bunch green onion
3 cloves of garlic
2 tbsp salt
1 1/2 tbsp red pepper
juice from 2 lemons

Make sure that everything is sterilized (bowl, hands, and jars). Mix ingredients in a large bowl, squeezing the vegetables as you go. Eventually there will be a fair amount of juice in the bowl from the vegetables. Pack the vegetables in mason jars, making sure there are not any air bubbles and leaving about a 1/2 inch from the top. Pour the remaining juice over the vegetables making sure they stay submerged in the juice and loosely screw on the lids. Set them aside for about 3 days, check by taste to see if you want to ferment the vegetables any more. If they are to your liking, seal completely and store in the fridge.

This made about 4 pint sized mason jars full of kimchi. You can change up the vegetables depending on what you have on hand (I have made it without daikon, with carrots and cucumbers).