
By marystestkitchen.com
Homemade Vegan Kimchi
Instructions
Prep:2hCook:5min
This vegan kimchi recipe is my take on the traditional napa cabbage kimchi. It's no expert recipe but it's really easy; I think anyone can make kimchi this way! It's adapted mainly from Maangchi's recipe but tailored to what I could easily find in stores and made vegan with my fish sauce substitute. This recipe uses US measurements; click here for metric amounts.
Updated at: Sat, 29 Mar 2025 22:08:06 GMT
Nutrition balance score
Unbalanced
Glycemic Index
35
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories214.6 kcal (11%)
Total Fat2.6 g (4%)
Carbs45.3 g (17%)
Sugars14.3 g (16%)
Protein10.7 g (21%)
Sodium30265.8 mg (1513%)
Fiber14.4 g (52%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

900gnapa cabbage
loose/discolored leaves removed

½ cuprock salt
you can also use kosher salt

¾ cupwater
hot

1dried shiitake mushroom

wakame

1 tablespoonlight soy sauce

2 teaspoonssalt

2 teaspoonsglutinous rice flour

300gdaikon
about 6" length

200gcarrot
one large carrot

100gscallions

40ggarlic

60gonion

6gginger
slice

½ cupgochugaru
Korean red pepper flakes/powder
Instructions
View on marystestkitchen.com
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