Vegan Kimchi

This Vegan Kimchi is made by combining cabbage, radish, spring onions, garlic, ginger, and chili, then allowing them to ferment for up to one week. Perfect for anyone looking to learn how to make vegan kimchi at home, this recipe results in a tangy, spicy dish packed with beneficial bacteria, essential nutrients, and bold flavor.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Assemble all ingredients

Step 2

Rinse the Chinese cabbage thoroughly and chop it into bite-sized pieces, discarding any tough or woody parts.

Step 3

In a large bowl, toss the cabbage with the sea salt. Massage gently with your hands until it starts to release moisture.

Step 4

Place a plate or a small bowl over the cabbage and weigh it down with a heavy object to press out additional liquid.

Step 5

Let the cabbage sit for at least 1 hour, or up to 4 hours, until wilted and softened.

Step 6

Rinse the cabbage thoroughly to remove excess salt, leaving a slight trace for fermentation. Drain well.

Step 7

Peel and julienne the radish, carrot, and spring onions.

Step 8

Peel and mince the ginger and garlic cloves.

Step 9

Grate the Asian pear finely (this ensures better incorporation into the marinade).

Step 10

Assemble ingredients for making rice paste.

Step 11

Add ingredients to a saucepan.

Step 12

Whisk the rice flour with the filtered water or vegetable stock and brown sugar.

Step 13

Cook over low heat, whisking constantly, until the mixture thickens into a smooth and slightly translucent paste.

Step 14

Remove from heat and let the rice paste cool completely.

Step 15

In a large mixing bowl, combine the tamari, kimchi chili flakes, and grated Asian pear. Mix well to form a smooth marinade.

Step 16

Add the minced garlic and ginger to the marinade

Step 17

Add the julienned vegetables. Stir to coat all the ingredients evenly.

Step 18

Once the rice paste has cooled, add it to the bowl and mix thoroughly.

Step 19

Add the wilted cabbage to the bowl and mix again, ensuring every piece is evenly coated.

Step 20

Transfer the kimchi mixture into a large glass jar or airtight fermentation container.

Step 21

Press the kimchi down firmly with your hands or a spoon to remove any air pockets and ensure the mixture is submerged in its juices. Use a fermentation weight if necessary.

Step 22

Cover the container tightly with the lid or use an airlock lid to allow gases to escape during fermentation.

Step 23

Leave the container at room temperature for 1–2 days. Check daily to press down floating vegetables and ensure they remain submerged.

Step 24

Transfer the container to the fridge to ferment for an additional 3–5 days, or until it reaches your desired flavor.

Step 25

Once fermented, your kimchi is ready to enjoy!

Step 26

Serve as a side dish, or use as a flavoring ingredient in dishes like kimchi pancakes, rice bowls, or soups.

Step 27

Store the kimchi in the fridge, where it will continue to ferment slowly and can last for several months.

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