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Easy Vegan Kimchi Recipe

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4.4 from 40 reviews

This easy vegan kimchi recipe offers a flavorful and traditional Korean fermented side dish made without fish sauce, perfect for vegan diets. It involves fermenting napa or savoy cabbage with a spicy, tangy blend of Korean red chili flakes, garlic, ginger, and other fresh ingredients, creating a deliciously complex taste over time. The lengthy fermentation process enhances the cabbage’s texture and flavor depth, making it an excellent accompaniment to a variety of Asian dishes.

  • Total Time: 40 hours (including fermentation period)
  • Yield: 15 servings

Ingredients

Cabbage Preparation

  • 1 head napa or savoy cabbage (outermost leaves removed, well rinsed)
  • 1 Tbsp sea salt (plus more as needed)

Vegan Fish Sauce

  • 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

Chili Sauce

  • 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)

Add-Ins

  • 2 whole carrots (finely chopped or grated into matchsticks)
  • 6 green onions (roughly chopped, optional)

Instructions

  1. Sanitize and Prepare: Ensure all surfaces, utensils, and hands are clean to prevent bad bacteria interfering with fermentation. Set up your workspace carefully.
  2. Prepare Cabbage: Quarter the rinsed and dried cabbage, remove the hard white core with a sharp knife, and discard it.
  3. Salt Cabbage: Place cabbage in a large bowl. Generously sprinkle sea salt between each leaf by lifting them individually. Press down on the cabbage and let it rest for 30 minutes to soften and extract moisture.
  4. Make Vegan Fish Sauce: Combine tamari, coconut sugar, pineapple juice, and warm water in a small bowl. Whisk until well mixed; set aside.
  5. Prepare Chili Sauce: Add chopped ginger, garlic, onion, and Korean red chili flakes to a food processor or blender. Blend until finely combined. Adjust chili flake quantity to desired spice level by starting with 3-4 Tbsp if preferred less spicy.
  6. Combine Sauce Components: Add the vegan fish sauce mixture to the chili blend and pulse a few times to integrate the flavors. Set aside.
  7. Flip and Compress Cabbage: After 30 minutes, wash hands and flip the cabbage pieces to expose the un-salted sides. Press down firmly. Repeat this flipping and pressing process three more times at 30-minute intervals, totaling four times.
  8. Mix Vegetables and Sauce: In a medium bowl, combine chopped carrots and green onions with the chili sauce mixture. Stir well and cover until needed.
  9. Sterilize Containers: Boil water and pour it over your chosen storage containers to sterilize them. Let them cool slightly, dry with clean towels, and set aside.
  10. Rinse Salted Cabbage: After the final flipping, rinse cabbage in very cold water to remove excess salt. Pat dry on absorbent clean towels and separate leaves for easier coating.
  11. Coat Cabbage Leaves: Return dry cabbage to the cleaned mixing bowl. Wearing gloves if possible, generously coat each leaf with the prepared sauce mixture including carrots and green onions.
  12. Pack Kimchi Into Containers: Place the coated cabbage leaves into the sterilized containers, pressing down firmly to remove air pockets and compress the kimchi tightly.
  13. Ferment: Seal containers with clean lids and place in a cool, dark spot (not the refrigerator) to ferment. Ferment for at least 36 hours; typical is around 48 hours or up to 1 week for more softness and intense flavor.
  14. Daily Maintenance: Each day, open the container and press down on the kimchi with a clean utensil to release air bubbles and ensure the kimchi remains submerged in liquid. Bubbles indicate proper fermentation.
  15. Check Readiness: When the kimchi emits a pleasant, tangy aroma typical of fermented kimchi, transfer it to the refrigerator to slow fermentation.
  16. Storage: Keep kimchi refrigerated for at least 3-4 weeks, or longer. Discard if mold appears or smell turns sour/unpleasant.
  17. Serving Suggestions: Enjoy as a flavorful side or ingredient in dishes like vegan fried rice, Vietnamese spring rolls, or General Tso’s tofu stir fry.

Notes

  • Use gloves when handling chili sauce to prevent skin irritation from the chili flakes.
  • Fermentation time can be adjusted based on desired softness and tanginess; longer fermentation results in a stronger flavor.
  • Keep kimchi submerged in liquid during fermentation to avoid mold growth.
  • Sterilizing containers is crucial to prevent contamination.
  • Korean red chili flakes (gochugaru) are preferred for authentic flavor but ground chili can be substituted with adjustments.
  • Author: ELLA
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Category: Fermentation
  • Method: No-Cook
  • Cuisine: Korean
  • Diet: Vegan

Find it online: https://ellarecipe.com/easy-vegan-kimchi-recipe/