Vegan kimchi

Table of contents

Vegan Kimchi

Vegan Kimchi is a vibrant and spicy Korean side dish that is both delicious and nutritious. This plant-based version of the traditional recipe is packed with flavors from fermented vegetables, garlic, ginger, and chili. It’s a perfect addition to any meal, offering a tangy and spicy kick that is sure to excite your taste buds.

Serving Size and Yield

Makes approximately 1 quart of kimchi, serving about 8 people as a side dish.

Preparation and Cooking Time

Preparation Time: 30 minutes

Fermentation Time: 2 to 5 days

Total Time: 2 to 5 days and 30 minutes

Ingredients

1 medium Napa cabbage (about 2 pounds)
1/4 cup sea salt
1 tablespoon grated ginger
4 cloves garlic, minced
1 tablespoon sugar
3 tablespoons Korean red pepper flakes (gochugaru)
1 daikon radish, julienned
4 green onions, chopped
2 tablespoons soy sauce or tamari

Instructions

Prepare the cabbage by cutting it into quarters and removing the core. Chop into bite-sized pieces.
Soak the cabbage in a large bowl with the sea salt. Add enough water to cover the cabbage and let it sit for 1 to 2 hours, turning occasionally.
Rinse the cabbage under cold water to remove excess salt. Drain well.
Mix the ginger, garlic, sugar, and gochugaru in a small bowl to form a paste.
Combine the cabbage, daikon radish, and green onions in a large bowl. Add the spice paste and soy sauce, mixing thoroughly to coat all the vegetables.
Pack the mixture tightly into a clean glass jar, pressing down to remove air bubbles. Leave about 1 inch of space at the top.
Seal the jar and let it ferment at room temperature for 2 to 5 days. Check daily, pressing down to keep the vegetables submerged in the liquid.
Refrigerate once the desired fermentation is reached. Enjoy your kimchi chilled.

Additional Notes

For a milder kimchi, reduce the amount of gochugaru. You can also add other vegetables like carrots or cucumbers for variety. Ensure all equipment is clean to prevent unwanted bacteria during fermentation.