Homemade Vegan Kimchi

Name: Homemade Vegan Kimchi
Prep time: 2 h
Cook time: 5 min
Total time: 2 h 5 min
Cuisine: Korean
Ingredients: 2lbs napa cabbage (loose/discolored leaves removed) (900g); 1/2 cup rock salt (you can also use kosher salt); 3/4 cup hot water (180ml); 1 dried shiitake mushroom; pinch wakame; 1 tablespoon light soy sauce; 2 teaspoons salt; 2 teaspoons glutinous rice flour; 10oz daikon (about 6" length) (300g); 7oz carrot (one large carrot) (200g); 3.5oz scallions (about 8) (100g); 1.4oz garlic (8 cloves) (40g); 2oz onion (about 1/2 small onion) (60g); 1/4" slice ginger (6g); 1/2 cup gochugaru (Korean red pepper flakes/powder)*

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: Fri, 11 Sep 2026 11:51:42 GMT