Vegan kimchi

Core the nappa cabbage (take out the stem), separate and wash the leaves. Layer them into a bowl, interleaving each layer liberally with salt. Press the last layer down into the bowl. Turn the cabbage leaves over every 30 minutes (a total of 4 turns), pressing down to submerge them in the emerging brine. This ensures an even brining and allows osmosis to tenderize and dehydrate the leaves. While the cabbage brines, prepare the kimchi seasoning paste. Purée the fresh ginger, garlic, white onion, gochugaru in a blender until smooth. In a separate container, combine soy sauce, warm water, and sugar. Stir until the sugar is fully dissolved. Incorporate the liquid mixture into the gochugaru purée and blend briefly. Julienne the carrot and thinly slice the spring onions on the bias (diagonally). Rinse the wilted cabbage leaves thoroughly under cold running water to remove excess salinity. Squeeze gently to expel water and cut into bite-sized squares. Using gloves, combine the cabbage, prepared vegetables, and kimchi paste in a large basin or bowl. Massage the paste thoroughly into the vegetables, ensuring every piece is uniformly coated. Pack the kimchi into a sterilized weckpot (with boiling water). Press down firmly to remove air pockets, leaving at least two fingers of headspace. Make sure to open the pot every (other) day to release carbon dioxide buildup from active fermentation. Allow the kimchi to ferment at room temperature for 1 week. Once it has reached the desired acidity, retard the fermentation by moving it to the fridge, where it is ready for consumption.