Spice Up Your Life: Easy Homemade Vegan Kimchi Recipe

What is Vegan Kimchi?

Vegan kimchi is a plant-based version of the traditional Korean fermented vegetable dish, kimchi. Traditional kimchi often includes fish sauce or shrimp paste, but vegan kimchi omits these ingredients, making it suitable for those who follow a vegan diet. Despite these modifications, vegan kimchi retains the classic tangy, spicy, and umami-rich flavors that make it a beloved condiment worldwide.

Vegan Kimchi

I am on a fermentation tear! I love kimchi, but finding a vegan version in grocery stores and restaurants? It’s like searching for a unicorn! Most use fish sauce and sugar, so I decided to whip up my own vegan version of this spicy delight. Here’s how we did it:

Ingredients

• 1 head of napa cabbage
• ¼ cup sea salt
• 6 cups water

Sauce:

• 1 apple, cored and chopped
• ½ onion, chopped
• 1 ½ inch piece of ginger
• 4 garlic cloves
• 2 tbsp Braggs Liquid Aminos
• 2 tbsp water
• 1 tbsp paprika
• 1 tsp cayenne (maybe start with less if you’re not a fan of mouth infernos)
• 1 tsp red pepper flakes

Add-ins:

• Green onions, chopped
• 3 radishes, sliced

Directions

1. Prep the Cabbage
   Quarter your cabbage and then cut it into 1” slices, discarding the bottom core. Place the chopped cabbage in a large bowl.
2. Salt Bath Time
   Heat one cup of water to about boiling and dissolve the sea salt into the water. Pour this over the cabbage, then cover with the remaining 5 cups of water. Use a plate with some weight to press the cabbage into the salt water. This ensures the cabbage is fully submerged and starts to wilt. Set aside for 4 hours or until the cabbage is nice and wilty.
3. Let’s Make the Sauce
   In a high-powered blender, combine the apple, onion, ginger, garlic, Braggs, 2 tbsp water, paprika, cayenne, and red pepper flakes. Feel free to use Korean chili powder if you have it. Living in a small town in Mexico, I’m amazed I even found Braggs here! If you’re new to this, start with ½ tsp of cayenne. I love spicy food, and 1 tsp is a real challenge for me. Blend everything until smooth, then set aside.

Four Hours Later…

4. Wilty Cabbage Alert
   Your cabbage should be wilted by now. Pour off about a cup of the salt water mixture and drain the rest. Return the cabbage to the large bowl, add the green onions and radishes, then toss with the sauce to coat.
5. Jar It Up
   Pack your cabbage mixture into an 8-cup jar or several smaller jars. Top the jars with any remaining juices and use the salt water mix to ensure the veggies are fully covered. Seal the jars and set them aside out of direct sunlight and heat for 36-48 hours. Your kimchi will start to get bubbly and should be as tart as you like it.
6. Eat or Store
   Once fermented to your liking, store it in the fridge or EAT IT ALL NOW AND BURN YOUR MOUTH OFF!

Also See:

• Vegan Thai Green Curry Paste
• The Best Vegan Cheese Sauce in 2 Minutes
• The Best Way to Cook Vegan Buffalo Tofu at Home
• Vegan Thai Green Curry