Description
Learn how to make a delicious Easy Vegan Kimchi at home with this simple recipe. This plant-based version of the traditional Korean side dish is full of flavor and perfect for adding a tangy kick to your meals.
Ingredients
Scale
Napa Cabbage
- 1 medium napa cabbage (about 2 pounds)
Sea Salt Mixture
- 1/4 cup sea salt (non-iodized)
- 2 cups water
Kimchi Paste
- 1 medium carrot (julienned)
- 4 green onions (sliced)
- 1 tablespoon grated fresh ginger
- 4 cloves garlic (minced)
- 1 tablespoon sugar or maple syrup
- 3 tablespoons gochugaru (Korean red pepper flakes)
- 2 tablespoons soy sauce or tamari (for gluten-free)
- Optional: 1 small daikon radish (julienned)
Instructions
- Prepare Cabbage: Cut the napa cabbage into bite-sized pieces, toss with sea salt and water, and let it soften.
- Drain and Rinse: After soaking, rinse the cabbage thoroughly and let it drain.
- Make Kimchi Paste: Combine garlic, ginger, sugar, gochugaru, and soy sauce. Add carrots, green onions, and daikon.
- Coat Cabbage: Mix the cabbage with the paste until coated.
- Ferment Kimchi: Pack into a jar, leaving space at the top. Ferment for 1-3 days at room temperature, then refrigerate.
Notes
- Kimchi will continue to ferment slowly in the fridge and can last for several weeks.
- Adjust spice level by reducing or increasing gochugaru.
- Always use clean utensils to avoid contamination.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Condiment
- Method: Fermenting
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Sugar: 2g
- Sodium: 330mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
