Easy Vegan Kimchi Recipe - A Plant-Based Twist on a Korean Classic

Andrea Riddle
30 Sep, 2022

This Easy Vegan Kimchi recipe provides a plant-based take on the traditional Korean fermented vegetable dish. Kimchi is renowned for its tangy, spicy flavor and numerous health benefits, including probiotics that support gut health. Traditionally made with fish sauce or shrimp paste, this vegan version offers a cruelty-free alternative that maintains the essence of authentic kimchi.

Why You'll Love It

  • Flavorful and Spicy: The recipe combines Korean red pepper flakes (gochugaru) with garlic and a touch of sweet fruit preserves to create a vibrant, spicy, and slightly sweet flavor profile.
  • Healthy and Probiotic-Rich: Fermentation boosts the nutritional value of kimchi, providing beneficial probiotics that support digestive health.
  • Versatile and Easy: Perfect as a side dish or an ingredient in various recipes, this kimchi is simple to prepare and can be customized with additional vegetables if desired.

Why Vegan Kimchi?

Vegan Kimchi retains all the tangy, spicy, and umami-packed goodness of traditional kimchi but skips the animal products. This version is perfect for those who want to enjoy the health benefits of fermented foods while adhering to a plant-based diet. Plus, it’s versatile—enjoy it as a side dish, in a rice bowl, or as a topping for your favorite dishes.


Keg Ingredients

Here’s what you’ll need to make your own Vegan Kimchi:

Napa Cabbage - The base of the kimchi, offering a crisp texture.
Sea Salt - Used for brining the cabbage, essential for fermentation.
Garlic - Adds a strong, pungent flavor.
Gochugaru (Korean Red Pepper Flakes) - Provides the spicy heat and red color.
Vegan Fish Sauce Substitute - A plant-based alternative that adds umami depth.
Soy Sauce or Tamari - Enhances the savory flavor of the kimchi.
Sweetener (Apple or Apricot Puree) - Balances the heat with a touch of sweetness.
Green Onions - Adds freshness and a mild onion flavor.
Sesame Seeds - For a nutty flavor and texture.

Tips for the Perfect Kimchi

Fermentation Time: The length of fermentation can vary depending on the temperature and your taste preference. A longer fermentation will result in a tangier kimchi, while a shorter time will give you a milder flavor.
Storage: Store your kimchi in airtight containers in the fridge. It can last for several weeks to months, with the flavor evolving as it ages.
Customizing Your Kimchi: Feel free to add other vegetables like carrots, radishes, or even fruits like pears for a unique twist.

Easy Vegan Kimchi Recipe: A Plant-Based Twist on a Korean Classic 

Kimchi, a staple in Korean cuisine, is known for its bold flavors and health benefits. Traditionally made with fish sauce, this Vegan Kimchi recipe offers a plant-based alternative that doesn’t compromise on taste. 
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Servings: 3

INGREDIENTS

  • 6 lbs Napa cabbage, cut into bite-sized pieces
  • 5 cups cold water
  • 1 cup Korean kimchi sea salt (or 1/3 cup fine sea salt)
  • 10 to 12 cloves garlic, chopped
  • 8 tbsp gochugaru (Korean red pepper flakes)
  • 4 tbsp Yondu (fermented vegetable sauce) or vegan fish sauce
  • 2 tbsp Korean soup soy sauce or Tamari (for a gluten-free option)
  • 6 tbsp Maesilaek (Korean green plum extract) or substitute with apricot or apple jam
  • 8 to 12 green onions, halved lengthwise and cut into 4-inch long pieces
  • 4 tsp sesame seeds, toasted
  • 1/2 to 1 tsp salt, to taste

INSTRUCTIONS
 

  1. Prepare the Cabbage: Cut the cabbage into quarters lengthwise and remove the stem. Cut the smaller cabbage leaves whole, and slice the larger outer leaves into approximately 3" long, 1" wide pieces. Place all cabbage pieces into a large mixing bowl. Don’t worry about perfect cuts; uneven pieces will add a fun texture.

  2. Brine the Cabbage: Mix cold water and Korean kimchi sea salt until dissolved. Pour the salted water over the cabbage and press down gently. Let it soak for 1 hour. Halfway through, toss the cabbage upside down to ensure even soaking.

  3. Make the Kimchi Sauce: While the cabbage is soaking, combine chopped garlic, gochugaru, Yondu (or vegan fish sauce), Korean soup soy sauce (or Tamari), and Maesilaek (or apricot/apple jam) in a mixing bowl. Set aside.

  4. Rinse the Cabbage: Drain the salted cabbage and rinse under cold water to remove excess salt. Rinse 3 times (a traditional Korean method) and let it drain for about 5 to 10 minutes.

  5. Mix the Kimchi: Add the cabbage, green onions, and kimchi sauce to a large mixing bowl. Using your hands, gently press and squeeze the mixture so the cabbage absorbs the color and flavor of the sauce. Adjust salt to taste with 1/4 to 1/2 tsp salt.

  6. Finish and Store: Add toasted sesame seeds and give a light toss. Transfer to a serving plate or airtight container. Kimchi will last for 7 days in the fridge. Enjoy with warm cooked rice!

Tried this recipe?Let me know how it was!
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