
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
Swap out
Free from
Ingredients
-
1napa cabbage, cut into 1 inch (2 cm), bite-sized pieces
-
¼ cup (58 g)coarse sea salt (must be iodine free*)
-
½ cup (120 mL)cold water
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6cloves garlic
-
-
3medium shallots
-
½ Tbsp (3 g)freshly grated ginger
-
2 tsp (9 g)granulated sugar
-
4stalks green onion, sliced lengthwise, and cut into 1 inch (2 cm) strips
Directions
- To a large bowl, add the cabbage and sea salt. Massage the salted cabbage for a few minutes, as 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; you'll notice the cabbage will continue to shrink in volume in that time.
- 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 or airtight container, add the cabbage and press it down firmly with a spoon. We want the cabbage to be submerged below a thin layer of the brine/liquid. Any bits that poke up above the brine may lead to the development of mould. Try to not fill the jar to the top, as the kimchi needs some "breathing room" for the gas and bubbles that form as a result of 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 which will allow some trapped gas to escape. Give it a taste test; the kimchi should taste mildly sour, and some bubbles should be visible in the jar. If you like more sour-tasting and tangy kimchi, leave it to sit on the counter for an additional 1 - 2 days. If you choose to let it sit longer, leave the lid open this time to allow the gasses to escape, but cover the lid with a cheesecloth to prevent anything from getting inside. I personally let it ferment on the counter 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.
- 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 you let it sit, the more complex and delicious the flavours as the kimchi continues to slowly ferment in the fridge. Enjoy!
Notes
- * The salt must be iodine-free, otherwise the salt may inhibit the fermentation process.
- Variations: add more veggies to the mix, such as daikon radish, or thinly sliced carrots.
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
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.