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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Servings2

INGREDIENTS

  • 4 lbs Napa Cabbage: Cut into bite-sized pieces.
  • 3 cups Cold Water: For brining the cabbage.
  • 1/2 cup Coarse Sea Salt: Or 1/3 cup fine sea salt.
  • 10 to 12 Cloves Garlic: Minced.
  • 8 tablespoons Korean Red Pepper Flakes (Gochugaru): For spiciness and color.
  • 2 tablespoons Vegan Fermented Sauce: Or vegan fish sauce as an alternative.
  • 1 tablespoon Soy Sauce: Or Tamari for a gluten-free option.
  • 3 tablespoons Fruit Jam: Apricot or apple jam can be used in place of Korean green plum extract.
  • 4 to 6 Green Onions: Halved lengthwise and cut into 2-inch pieces.
  • 2 teaspoons Toasted Sesame Seeds: For garnish.
  • 1/4 to 1/2 teaspoon Sea Salt: Adjust to taste.

INSTRUCTIONS
 

  1. Prepare the Cabbage: In a large bowl, dissolve the sea salt in 3 cups of cold water. Add the napa cabbage pieces and toss them to coat evenly. Let the cabbage soak for 2 hours, turning the pieces occasionally. This step helps to soften the cabbage and prepare it for fermentation.
  2. Make the Kimchi Paste: While the cabbage is soaking, prepare the kimchi paste. In a separate bowl, mix the chopped garlic, gochugaru, tamari or soy sauce, vegan fish sauce substitute, and the apple or apricot puree. Stir well until the paste is smooth and well combined.
  3. Rinse and Drain the Cabbage: After the cabbage has softened, rinse it thoroughly under cold water to remove excess salt. Drain well and gently squeeze out any remaining water from the cabbage.
  4. Combine Cabbage with Kimchi Paste: Place the drained cabbage in a large mixing bowl. Add the kimchi paste and the green onions. Using your hands (wearing gloves is recommended), massage the paste into the cabbage, ensuring each piece is well coated.
  5. Pack and Ferment: Pack the kimchi mixture tightly into clean, glass jars, leaving some space at the top to allow for expansion during fermentation. Press down on the cabbage to remove any air bubbles. Seal the jars with lids and let the kimchi ferment at room temperature for 1 to 2 days, depending on how tangy you like it. After that, transfer the jars to the refrigerator, where the kimchi will continue to develop flavor over time.
  6. Enjoy! Your Vegan Kimchi is ready to eat as soon as it’s fermented to your liking! Enjoy it as a side dish, in soups, or on top of your favorite bowls. The flavors will deepen the longer it sits in the fridge.

Tried this recipe?Let me know how it was!
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