Name: Easy Vegan Kimchi Recipe
Prep time: 1 h
Total time: 40 h
Cuisine: Korean
Ingredients: 1 head napa or savoy cabbage (outermost leaves removed, well rinsed); 1 Tbsp sea salt (plus more as needed); 2 Tbsp tamari (or soy sauce if not gluten-free); 2 Tbsp coconut sugar (plus more to taste); 1/4 cup pineapple juice (from a can); 1/4 cup warm water; 3 Tbsp fresh ginger (peeled and chopped); 1 head garlic (yields about 1/3 cup cloves); 1 small white onion (or substitute 1/2 large); 1/2 cup Korean red chili flake (or ground; adjust to taste); 2 whole carrots (finely chopped or grated into matchsticks); 6 green onions (roughly chopped, optional)

Jump to Recipe· 4.4 from 40 reviews

Get ready to delight your taste buds with this vibrant, flavorful, and healthful Easy Vegan Kimchi Recipe that brings together crunchy cabbage, spicy Korean red chili flakes, and a tangy fermentation punch. This recipe captures all the exciting complexity of traditional kimchi, but without any animal products, making it perfect whether you’re a full-time vegan or just curious to explore this iconic Korean staple. The beauty of this Easy Vegan Kimchi Recipe lies in its simplicity and depth – it’s a wonderful way to boost your meals with probiotics and a zingy kick that wakes up any dish it meets.

Ingredients You’ll Need

A clear glass bowl holds three large sections of pale green and yellow cabbage, each with many crinkly, layered leaves that curl outward slightly, showing soft textures and subtle shades from light green at the outer edges to creamy yellow near the center. The bowl sits on a white marbled surface, and near it is a small white dish filled with coarse salt. The background is a bright yellow color that contrasts with the fresh vegetables. The photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple yet thoughtfully chosen ingredients that all play a vital role in building flavor, texture, and that beautiful fermentation magic. Each item is essential, from the crisp cabbage to the sweet pineapple juice and fiery chili flakes, ensuring your kimchi is perfectly balanced and irresistibly tasty.

1 head napa or savoy cabbage: Provides the crunchy, hearty base that soaks up all the flavors beautifully.
1 Tbsp sea salt: Essential for drawing out moisture and kickstarting the fermentation process with that characteristic tang.
2 Tbsp tamari: Adds a rich umami depth while keeping the recipe gluten-free; soy sauce works if gluten is not a concern.
2 Tbsp coconut sugar: Brings a subtle sweetness that balances the heat and acidity.
1/4 cup pineapple juice: Provides natural sweetness and helps the fermentation thrive with fruit enzymes.
1/4 cup warm water: Helps dissolve ingredients and create the perfect sauce consistency.
3 Tbsp fresh ginger: Adds a bright, warming spice that pairs perfectly with garlic and chili.
1 head garlic: Delivers a pungent kick, fundamental to the authentic kimchi flavor.
1 small white onion: Enhances the savory base and adds natural sweetness.
1/2 cup Korean red chili flake: The fiery heart of kimchi; adjust to your preferred spice level for the perfect heat.
2 whole carrots: Finely chopped or grated, they offer sweet crunch and a pop of vibrant color.
6 green onions: Roughly chopped for freshness and a mild oniony bite.

How to Make Easy Vegan Kimchi Recipe

Step 1: Prepare and Salt the Cabbage

Start by quartering your cabbage and removing the tough core. Then, sprinkle sea salt carefully between each leaf, lifting and coating thoroughly. This step softens the cabbage and draws out excess water, which is essential for a tender kimchi. After salting, let the cabbage rest for 30 minutes, allowing it to soften and prepare for the flavorful sauce.

Step 2: Make the Vegan Fish Sauce and Chili Paste

While the cabbage is resting, prepare the sauce that makes this kimchi so special. Whisk together tamari, coconut sugar, pineapple juice, and warm water to create a savory, sweet, umami-rich vegan fish sauce. Then, blend ginger, garlic, onion, and Korean red chili flakes in a food processor to form a spicy, aromatic chili paste. Adjust the chili flakes to match your heat preference and combine the two mixtures to complete the sauce.

Step 3: Flip and Salt the Cabbage Repeatedly

Flip the cabbage sections over every 30 minutes for a total of four times, pressing down firmly to soften and compress the leaves evenly. This repeated process ensures that the salt penetrates thoroughly, breaking down the cabbage texture and prepping it to absorb the sauce deeply.

Step 4: Prepare the Carrots and Green Onions

In a separate bowl, combine finely chopped carrots and green onions with your prepared chili sauce. This addition adds a lovely crunch and bright freshness that complements the fermented flavor beautifully.

Step 5: Rinse and Dry the Cabbage

After flipping and resting, thoroughly rinse the cabbage in very cold water to wash away excess salt, then pat dry with absorbent towels. Separating the leaves now makes it easier to coat each one evenly with sauce later.

Step 6: Coat the Leaves with Sauce and Pack

Mix the cabbage leaves with the chili sauce and vegetable mixture, coating each leaf generously. Using gloves is recommended as the chili paste can irritate sensitive skin. Once coated, pack the cabbage tightly into sterilized containers, pressing firmly to eliminate air pockets, which is key to an even fermentation process.

Step 7: Ferment Your Kimchi

Seal the container, store it in a cool, dark place, and let it ferment for a minimum of 36 hours. Longer fermentation up to a week or more develops deeper, tangier flavors and softer texture. Be sure to open daily to press down the kimchi and release air bubbles, which help maintain anaerobic fermentation.

How to Serve Easy Vegan Kimchi Recipe

A clear food processor bowl sits on a white marbled surface, filled with layers of ingredients: a large half of white onion with smooth curved layers is positioned on the left, next to several thick chunks of light beige ginger on the top right. The bottom section is filled with peeled garlic cloves, creamy white and slightly shiny, scattered beneath a large pile of coarse red chili flakes, rich in deep red and orange tones with visible yellow seeds. The food processor blade is visible in the center, white with some red chili flakes on it. The background is bright yellow. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of toasted sesame seeds or sliced fresh green onions on top not only adds an attractive touch but also enhances the nutty and fresh notes that beautifully complement the kimchi’s spicy tang.

Side Dishes

Kimchi is incredibly versatile as a side. Serve it alongside your favorite Asian-inspired meals like vegan fried rice, tofu stir-fry, or Vietnamese spring rolls to add brightness, spice, and a healthy probiotic lift to the plate.

Creative Ways to Present

Beyond eating kimchi on its own, try incorporating it into sandwiches, tacos, or even as a topping for hearty grain bowls. Its bold flavors add an exciting depth that transforms everyday meals into something extraordinary.

Make Ahead and Storage

Storing Leftovers

Once fermented, kimchi keeps wonderfully in the refrigerator for several weeks to months. Store it in an airtight glass container to preserve flavor and keep the right texture. The taste will continue to evolve, becoming more complex over time.

Freezing

Kimchi can be frozen if needed, though the texture might soften upon thawing. Freeze it in portions to enjoy as an ingredient in cooked dishes later, such as stews or fried rice.

Reheating

When reheating dishes containing kimchi, do so gently to retain its flavor and probiotics as much as possible. Avoid high heat that might degrade the fresh tang and crunch. Instead, add kimchi just before finishing your cooking or serve it fresh alongside warm dishes.

FAQs

Is this Easy Vegan Kimchi Recipe truly vegan?

Absolutely! This recipe uses no animal products or seafood-based ingredients traditionally found in kimchi, replacing them with tamari and natural fermenting agents for a 100% vegan-friendly version.

How spicy is this kimchi?

The heat level depends on the amount of Korean red chili flakes you use. This recipe suggests 1/2 cup for a nice kick, but you can adjust downward if you prefer a milder flavor.

Can I use regular cabbage instead of napa or savoy?

You can, but napa or savoy cabbage has a softer texture and crinkly leaves that hold the sauce beautifully and ferment evenly. Regular cabbage might be tougher and could require longer salting.

How long should I ferment the kimchi?

Fermentation time varies by taste. A minimum of 36 hours starts the process, but many prefer 48 hours to a week for more pronounced tang and softer texture. Remember to keep kimchi in a cool, dark place and check daily.

What if my kimchi smells unpleasant?

A pleasant tangy, slightly sour aroma indicates good fermentation. If you notice mold, off-putting odors, or sliminess, it’s safer to discard the batch as that means unwanted bacteria have taken over.

Final Thoughts

There’s nothing quite like the satisfaction of making your very own batch of Easy Vegan Kimchi Recipe and watching those flavors develop into a tangy, spicy, probiotic powerhouse. It’s fun, nourishing, and wonderfully rewarding. So don’t hesitate — gather your ingredients, start fermenting, and get ready to add an unforgettable kick to your meals. Your taste buds will thank you!