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Homemade Vegan Kimchi Recipe

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4.1 from 12 reviews

This Homemade Vegan Kimchi recipe delivers a traditional Korean fermented side dish made without any animal products. Using napa cabbage, daikon radish, scallions, and a flavorful vegan chili paste, this kimchi is fermented naturally over 48 hours to develop a vibrant, tangy, and spicy flavor perfect for enhancing any meal.

Ingredients

Main Ingredients

  • 1 medium head napa cabbage (about 2.2 pounds)
  • 1/4 cup salt
  • 5 stalks scallions (cut into 2-inch pieces)
  • 1/2 medium white daikon radish (peeled and cut into thin matchsticks)

Chili Paste Ingredients

  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tbsp sweet rice flour
  • 1 tbsp vegan fish sauce (or soy sauce)
  • 1/3 cup gochugaru (Korean chili powder)
  • 2 cloves garlic (minced)
  • 1 inch ginger (finely chopped)

Instructions

  1. Prepare Cabbage: Cut the napa cabbage into quarters lengthwise and remove the hard core. Slice each quarter into 1-inch strips.
  2. Salt the Cabbage: Rinse cabbage under cold water, then transfer to a large bowl and sprinkle with salt. Massage with hands or spatulas to coat thoroughly.
  3. Rest and Brine: Let salted cabbage rest for about 3 hours at room temperature, stirring once halfway through.
  4. Drain and Rinse: After 3 hours, drain cabbage but keep the brine. Rinse cabbage twice under cold water without squeezing.
  5. Combine Vegetables: Transfer drained cabbage to a large bowl and add sliced daikon radish and scallions. Toss to mix well.
  6. Make Chili Paste: In a medium saucepan, combine water, sugar, and sweet rice flour. Heat over medium, whisking constantly until mixture thickens (3-5 minutes). Transfer to a bowl and stir in gochugaru, vegan fish sauce, minced garlic, and ginger to form a paste.
  7. Coat Vegetables: Pour chili paste over cabbage mixture and thoroughly coat using hands (with gloves) or spatulas.
  8. Pack Jars: Pack the coated cabbage tightly into two 1-quart jars, leaving about one-third space to allow expansion. Ensure no air bubbles remain and pour about 1/4 cup reserved brine on top of each jar. Cover with lids but do not screw fully to allow air escape.
  9. Ferment: Place jars in a dark room at 65-70°F for 48 hours for fermentation.
  10. Submerge Cabbage: After 24 hours, use a spoon to push cabbage below the brine if it has surfaced.
  11. Check Fermentation: After 48 hours, look for expansion and bubbles in brine indicating fermentation is complete. Kimchi is ready to use.
  12. Refrigerate and Develop Flavor: Use immediately or refrigerate for 3-5 days for more developed flavors. Kimchi tastes best after about 1 week in the fridge.
  13. Storage: Keep kimchi refrigerated for up to 4 weeks for best quality.

Notes

  • Do not overfill jars to allow fermentation gases to expand safely.
  • Use gloves when massaging cabbage with chili paste to avoid skin irritation.
  • Maintaining cabbage submerged in brine prevents mold and spoilage during fermentation.
  • Vegetables can be rinsed gently but should not be squeezed to retain texture.
  • Kimchi flavor improves significantly with fermentation time, so patience is recommended.
  • Vegan fish sauce can be substituted with soy sauce if desired.

Find it online: https://cookedbysarah.com/homemade-vegan-kimchi-recipe/