View on phone
Simple Vegan Kimchi
Kimchi is a spicy, tangy, probiotic-rich Korean fermented cabbage dish. Traditionally, kimchi is made with ingredients like fish sauce or shrimp paste, so this vegan kimchi recipe uses miso and soy sauce to deliver that same savoury, umami depth without any seafood. This easy homemade kimchi keeps the ingredient list simple with everyday staples that are easier to find, while still giving you the bold, authentic-tasting flavour kimchi is known for. It’s a budget-friendly kimchi option (especially compared to store-bought), completely customizable, and perfect as a side dish, mixed into kimchi fried rice, or spooned over nourish bowls, noodles, and toast for an instant punch of flavour.Servings
(¼ cup per serving)
Total
2 days, 2 hr + 30 minPrep
30 minSoak
2 hrFerment
2 daysContains
soy
Swap out
gluten
Free from
peanut
tree nut
sesame
Ingredients
Cabbage
-
1napa cabbage, quartered lengthwise, cut into 2 cm pieces†
-
1½ Tbsp (27g)coarse sea salt (iodine-free)†
Kimchi paste
-
½small onion, chopped
-
5garlic cloves
-
½red apple, cored, chopped†
-
½ Tbsp (4g)fresh ginger
-
½ cup (120ml)vegetable broth
-
Vegetables
-
3stalks green onion, cut in 5 cm pieces, sliced lengthwise
-
1carrot, cut into matchsticks†
Directions
- Add the cabbage and salt to a large bowl. Gently massage the salted cabbage for 2 - 3 minutes to soften them.
- In a food processor, combine all the kimchi paste ingredients.
- Blend until smooth.
- Transfer the paste to a large bowl along with the green onion and carrot.
- After the cabbage has rested, rinse it under cold water to wash off the salt. Drain well, then give it a gentle squeeze with your hands to remove dripping water, without wringing it completely dry.
- Transfer the drained cabbage back to the large bowl. Mix everything together with your hands to thoroughly coat every piece.
- Transfer to a mason jar and press it down firmly with a spoon. Leave an inch (2 cm) of "breathing room" at the top of each jar for the gas produced during fermentation.
- Close tightly with a lid. Leave the kimchi on the counter overnight, away from direct sunlight or heat sources.
- Open the lid the next day for gas to escape and taste for mild sourness. For a tangier taste, let it sit on the counter for 1 - 3 more days, burping twice a day**.
- The kimchi is ready to enjoy after the first 1 - 2 days. For more complex and delicious flavours, close the lid of the jar, and place the kimchi in the fridge for 1 - 2 weeks to continue to ferment and set. Enjoy!
Notes
- †For us, 1 napa cabbage weighed 1 kg.
- †Use non iodized salt for the most reliable fermentation.
- †We recommend a sweet apple variety, like fuji, honeycrisp or gala.
- †Gochugaru is made from Korean dried red chili peppers. It can be found at most Asian supermarkets.
- †White miso, also called "Shiro Miso," is fermented for less time than red miso, which gives it a milder, sweeter flavour. If substituting red miso, use a smaller amount and adjust to taste, as red miso is saltier and stronger.
- †For us, 1 carrot weighed 150 g.
- ** We often ferment for 1 day during warm summer months and 2 - 4 days during colder winter months.
Storage
- The kimchi can be stored in a mason jar or airtight container in the fridge for up to 3 months.
- Always use clean utensils when removing some of the kimchi from the jar to keep it from spoiling.
Let us know what you think
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Frequently asked questions
How long does homemade vegan kimchi take to ferment?
At room temperature, it usually takes 1 to 3 days to start tasting tangy and “kimchi like.” If your kitchen is cool, it can take closer to 3 to 5 days. After that, it keeps fermenting slowly in the fridge, where the flavour continues to deepen over 1 to 2 weeks.
What if my kimchi isn’t fermenting?
Temperature has a huge impact on fermentation speed. In a warm kitchen, kimchi can start turning tangy within 1 to 2 days, but in a cooler space it may take several days before you notice much change. If it seems stalled, move the jar to a slightly warmer spot out of direct sun and give it more time, as the lactic acid bacteria work faster at warmer room temperatures and much more slowly in the cold.
How do I know when kimchi is ready to eat?
It’s ready when it smells and tastes pleasantly tangy, and you may see small bubbles or a little fizz when you press the cabbage down. If you like fresher, crunchier kimchi, start tasting at 24 hours. If you prefer more sour kimchi, let it go longer.
Can I make kimchi without gochugaru?
Some people say you can, but I wouldn’t recommend it. Any substitute won’t really taste like classic kimchi, so for me, gochugaru is the one non-negotiable ingredient. It gives kimchi its signature fruity heat and vibrant red colour. You can find gochugaru at most Asian supermarkets, or online.
What type of salt should I use for kimchi, and should I measure by grams or cups?
Use a non iodized salt like coarse sea salt, kosher salt, or pickling salt for the most consistent results. Measure by grams whenever possible, since different salts vary hugely by volume, so a “tablespoon” can over or under salt your kimchi depending on the crystal size. Aim for about 25 g salt per 1 kg cabbage. That’s roughly 2½ Tbsp coarse kosher salt (light, flaky crystals), 1½ Tbsp coarse sea salt (denser crystals), or 1¼ Tbsp fine table salt (very fine and dense), depending on the brand.
Why does the salt need to be iodine-free?
It doesn’t strictly need to be, but it is recommended. We suggest non iodized salt because it tends to give the most consistent results. Iodized table salt often contains additives that can make the brine look cloudy, and iodine can sometimes affect the colour over time. Using sea salt, kosher salt, or pickling salt is the simplest way to keep the flavour clean and the texture reliably crisp.
Can I add other vegetables like daikon or cucumber?
Crunchy veggies like daikon (or other radishes) are classic add-ins and ferment beautifully. Cucumber can work too, but it releases more water and softens much faster, so it’s best in smaller amounts and for kimchi you plan to enjoy sooner rather than later.
Can I substitute miso, or leave it out?
You can leave it out, but the flavour will be a little less rich and savoury. If you’d like to make up some of that umami, add a splash more soy sauce to taste.
Is this vegan kimchi gluten-free?
It can be. Use gluten-free miso and a gluten-free soy sauce (tamari is a common option, but still check the label). If you use regular soy sauce or miso that contains barley or wheat, then it won’t be gluten-free.
Why is my kimchi so thick? Doesn't it need to be submerged in brine?
It’s okay if your kimchi starts out thick and paste-like. Unlike many pickles, kimchi often ferments as cabbage coated in seasoning paste, and it usually releases liquid over the first day or two as the salt draws out moisture. Pack the kimchi firmly into the jar and press it down so there are as few air pockets as possible, then let it sit and it should become slightly juicier with time.
Leave a comment