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Easy Vegan Kimchi Recipe

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  • Author: Leila
  • Total Time: 40 hours (including fermentation)
  • Yield: 15 servings
  • Diet: Vegan

Description

This easy vegan kimchi recipe offers a flavorful plant-based twist on the traditional Korean staple. Using napa or savoy cabbage and a tangy, spicy vegan fish sauce made with tamari, coconut sugar, pineapple juice, and Korean red chili flakes, this kimchi ferments naturally over 40+ hours to develop deep umami and complex flavors. It’s perfect as a probiotic-rich side dish to brighten up any Asian meal.

Ingredients

Cabbage

  • 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 (about 1/3 cup cloves)
  • 1 small white onion (or 1/2 large onion)
  • 1/2 cup Korean red chili flake (or ground, adjust to taste)

Additional Vegetables

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

Instructions

  1. Prepare Cleanliness and Setup: Ensure all surfaces and utensils are clean and wash hands frequently to prevent contamination and ensure proper fermentation. Prepare photo references if needed for guidance.
  2. Quarter and Core Cabbage: Quarter the washed and dried cabbage, carefully removing and discarding the hard white core from the bottom of each section.
  3. Salt Cabbage: Place cabbage in a large bowl and generously salt between each leaf by lifting and sprinkling sea salt. Press down and let rest for 30 minutes to soften and draw out moisture.
  4. Make Vegan Fish Sauce: Combine tamari, coconut sugar, pineapple juice, and warm water in a small bowl, whisk until dissolved, then set aside.
  5. Prepare Chili Sauce Base: Add fresh ginger, garlic, onion, and Korean red chili flakes to a food processor or blender. Start with 1/2 cup chili flakes for heat; adjust to taste. Blend to combine.
  6. Incorporate Fish Sauce and Pulse: Add the prepared vegan fish sauce to the chili mixture and pulse briefly to integrate flavors. Set aside.
  7. Flip Cabbage Repeatedly: After 30 minutes, wash hands and flip cabbage leaves so salted sides face the opposite direction. Pack down firmly. Repeat this flipping and resting process 3 additional times (total of 4 flips), waiting 30 minutes between each.
  8. Mix Vegetables with Sauce: In a medium bowl, combine chopped carrots and green onions with the chili fish sauce mixture. Stir to combine, cover, and set aside.
  9. Sterilize Storage Containers: Boil water and pour over jars or containers in a clean sink to sterilize. Let cool and dry with a clean towel before use.
  10. Rinse and Dry Cabbage: After final flip, rinse cabbage in very cold water to remove excess salt. Lay leaves on absorbent towels and pat dry. Separate leaves to facilitate sauce coating.
  11. Coat Cabbage Leaves: Return dried cabbage to the clean mixing bowl. Wearing gloves if preferred, generously coat each leaf with the prepared chili vegetable sauce until thoroughly covered.
  12. Pack Cabbage in Containers: With clean hands, place coated leaves into sterilized containers, pressing firmly to remove air pockets and compact the layers.
  13. Seal and Ferment: Close containers with lids and place in a cool, dark place (not refrigerator) to ferment. Minimum fermentation time is 36 hours; 48 hours or up to 7 days is recommended for softer, tangier kimchi.
  14. Maintain and Check Fermentation: Daily, open containers and press kimchi down with a clean utensil to release air bubbles and keep it submerged. Bubbles indicate proper fermentation.
  15. Determine When Ready: Kimchi is ready when aroma is pleasantly tangy and similar to traditional kimchi scent. Avoid fermenting more than 21 days to prevent over-fermentation.
  16. Store and Enjoy: Transfer fermented kimchi to the refrigerator to slow fermentation. It stays good for 3-4 weeks or more. Use as a flavorful side or ingredient in vegan Asian dishes.

Notes

  • Use gloves when handling chili sauce to prevent skin irritation.
  • Adjust chili flake amount to control spice level.
  • Ensure cleanliness to avoid bad bacteria contamination during fermentation.
  • Do not refrigerate during initial fermentation phase to allow proper fermentation.
  • Fermentation time affects tanginess and texture—experiment to preference.
  • Kimchi pairs well with vegan fried rice, spring rolls, and tofu stir fry dishes.
  • Monitor for mold and off smells; discard if spoiled.
  • Prep Time: 40 minutes (excluding fermentation time)
  • Cook Time: 0 minutes
  • Category: Pickling/Fermentation
  • Method: No-Cook
  • Cuisine: Korean

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