
Homemade Vegan Kimchi
14 days, 2 hr + 30 min
Side
Condiment/sauce
Make-ahead
10 ingredients or less
Servings
(¼ cup per serving)
Total
14 days, 2 hr + 30 minPrep
30 minSoak
2 hrFerment
14 daysContains
Free from
Ingredients
-
1fresh napa cabbage, cut into 2 cm pieces
-
¼ cup (72 g)coarse sea salt (must be iodine free)†
-
½ cup (120 mL)cold water
-
6cloves garlic
-
3medium shallots
-
½ Tbsp (3 g)freshly grated ginger
-
2 tsp (9 g)granulated sugar
-
4stalks green onion, sliced lengthwise, cut into 2 cm strips
Make your own
Directions
- To a large bowl, add the cabbage and sea salt. Massage the salted cabbage for a few minutes. The salt helps to draw water out of the cabbage and softens it.
- Pour the water overtop the cabbage and let the cabbage rest on the counter for at least 2 hours, or up to 6 hours.
- In the meantime, to a food processor, add the garlic, gochugaru, soy sauce, shallot, ginger, and sugar. Blend until a smooth consistency is reached.
- After the cabbage has rested, run it under cold water to wash the salt off, and then squeeze out any excess water with your hands. Transfer the drained cabbage back to the large bowl.
- Add the blended chili mixture to the cabbage, along with the green onions, and give it a mix until everything is evenly coated.
- To a mason jar, add the cabbage and press it down firmly with a spoon, fully submerging the cabbage below a layer of brine*. Leave an inch (2cm) of "breathing room" at the top of each jar for the gas that's produced during fermentation.
- Close tightly with a lid. Leave the kimchi on the counter overnight, away from direct sunlight or any heat sources.
- The next day, open the lid to allow some trapped gas to escape. Taste test; the kimchi should taste mildly sour, and some bubbles should be visible in the jar. If you prefer more tangy kimchi, leave it to sit on the counter for an additional 1 - 2 days**. Open the container to 'burp' twice a day in this case.
- Then close the lid of the jar, and place the kimchi in the fridge for 1 - 2 weeks to continue to ferment and set. Every 3 - 4 days, open the lid to allow the trapped gasses to escape and push down the mixture to submerge it under the liquid when necessary. The longer it sits, the more complex and delicious the flavours. Enjoy!
Notes
- †The salt must be iodine-free, otherwise the salt may inhibit the fermentation process.
- †Gochugaru is made from Korean dried red chili peppers, also known as taeyang-cho. To get the authentic flavour, red chili flakes are not advised for this recipe.
- * Any bits that poke up above the brine may lead to the development of mould.
- ** Personally, I let it ferment for one day in the warmer summer months when fermentation takes place more quickly, and 2 days in the winter months when fermentation is slower.
Storage
- The kimchi can be stored in a mason jar or airtight container in the fridge for up to 3 months. Make sure to use clean utensils each time you remove some of the kimchi from the jar, to keep it lasting longer.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
In my local farmer's market, the common cabbage that I find is green/white cabbage; it is round and the size of a baseball, it's green on the outside and white on the inside. Can I use that one instead to make this kimchi?
My first try I didn’t completely remove the salt on the cabbage and it ended up being too salty. The second try I pressed the cabbage better and it ended up perfect, better and much cheaper than store bought!
Hi, I don't seem to find Napa cabbage where I live so can I replace it with sweetheart cabbage or Savoy?
I'm so obsessed with kimchi and it's very expensive where i live. So i decided to try this recipe and it did not disappoint. So flavorful!! I will be making it again for sure!
Hi there, is there a specific reason for why you’re using coarse sea salt in this recipe? I guess fine sea salt works too?
Helluu,
I am planning in doing this recipe tomorrow, I Just have a quick question if that's alright 🤗
The guchugaru I bought, is not really spicy at all. Is it possible to add some kind of hot sauce (for example sriracha e.g.), or could that interfere with the fermentation process?
Btw. I really, love your guyses work! You always create amazing recipes!
Thank you in advance🌿
I’m making it right now but i see no “liquid” at all to be the brine. Should I add water to it to create more brine?
Hi Sadia,
We are planning on making this recipe but I haven't yet found the gochugaru red pepper flakes. We have got some regular chilli flakes. Would those work just as well?
Many thanks
Hayley
Can I use any type of cabbage I have on hand?
Finally after 2 weeks my kimchi is done! It's sooo tasty, I love to use it in my kimchi fried rice (and it's way cheaper than the vegan kimchi I can find where I live). I also add a couple of tablespoons of vegan dashi, for that umami/fishy flavour. So yum!
Top tip: do NOT squeeze the life out of your napa cabbage like I did. I now have very salty kimchi...jerky(?) that's been living in my fridge for over half a year now. I'll name it Bob.