Simple Vegan Kimchi Recipe--Step by Step Instructions for Beginners.

napa cabbage

🥗Healthier: bok choy

💰Cheaper: green cabbage

bok choy is a nutritious alternative, while green cabbage is often less expensive.

red pepper flakes

🥗Healthier: gochugaru

💰Cheaper: cayenne pepper

gochugaru is traditional, but cayenne is more widely available.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

olive oil is a healthier fat, while canola oil is more cost-effective.

Cut a small slit in the napa cabbage and split it in half using your hands.

Cut the cabbage into quarters.

Make a salt brine using Korean coarse sea salt and water, mixing until dissolved.

Add one-fourth of the chopped cabbage into a large bowl, sprinkle with salt, and add some brine. Repeat this for the remaining cabbage.

Let the cabbage sit for at least 30 minutes, then toss it every 30 minutes for 3 to 6 hours until the leaves are flexible.

Prepare the kimchi sauce by pureeing Fuji apple, Korean pear, regular onion, scallions, garlic, and ginger.

Julienne the carrots as thinly as possible.

Add Korean chives, Korean radish, and the julienned carrots to the puree.

Mix in Plum syrup (or brown rice syrup, maple syrup, or cane sugar) to the sauce.

Rinse the cabbage leaves in cold water to remove excess salt, but retain some for fermentation.

Make the rice glue by mixing sweet white rice flour with water until it resembles glue.

Combine the puree, rice glue, and homemade vegan fish sauce or strong soy sauce in a large bowl.

Wear gloves to mix the cabbage with the sauce thoroughly, ensuring it's well coated.

Pack the kimchi tightly into a jar, pressing down to remove air pockets and cover with sauce.

Store the kimchi at room temperature for the first 24 hours, then transfer to the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens