Oh my goodness, friends! Get ready to spice up your life with this amazing vegan kimchi recipe. I’m absolutely obsessed with how this turned out – it’s tangy, spicy, and packed with gut-loving probiotics. Plus, it’s totally vegan-friendly!
I love how this kimchi transforms humble cabbage into a flavor powerhouse. It’s the perfect sidekick to any Asian-inspired meal, or honestly, I sometimes just eat it straight out of the jar (don’t judge!). The best part? It gets better with time, so make a big batch and enjoy it for weeks to come!
Vegan Kimchi
Save Print Prep time 30 mins Fermentation time 3-5 days Total time 3-5 days Author: Parsley Vegan Recipe type: Side Dish/Condiment Serves: Makes about 1 quart
Ingredients
- 1 large Napa cabbage (about 2 pounds)
- 1/4 cup sea salt
- 1 cup Korean red pepper flakes (gochugaru)
- 3 tablespoons minced garlic
- 2 tablespoons grated ginger
- 2 tablespoons coconut sugar
- 1/4 cup water
- 2 cups julienned daikon radish
- 1 cup chopped green onions
- 3 tablespoons tamari or soy sauce
- Optional: 2 tablespoons kelp powder (for that sea-like flavor)
Instructions
- Chop the Napa cabbage into bite-sized pieces. Place in a large bowl and sprinkle with sea salt. Massage the salt into the cabbage and let it sit for about 2 hours. This will draw out excess water.
- While the cabbage is salting, make your kimchi paste. In a bowl, mix together the Korean red pepper flakes, minced garlic, grated ginger, coconut sugar, and water. Stir until you have a thick paste.
- After 2 hours, rinse the cabbage thoroughly and drain well.
- In a large mixing bowl, combine the drained cabbage with the daikon radish and green onions.
- Add the kimchi paste, tamari, and kelp powder (if using) to the vegetables. Using gloves (trust me on this one!), mix everything together, ensuring all the vegetables are well coated with the spicy paste.
- Pack the kimchi tightly into clean glass jars, leaving about an inch of space at the top. Press down to remove any air bubbles.
- Close the jars loosely and place them in a cool, dark spot to ferment. I like to put mine on a tray to catch any overflow.
- Let the kimchi ferment for 3-5 days, “burping” the jars daily by opening them briefly to release any built-up gases.
- After 3-5 days, or when it reaches your desired level of tanginess, transfer the kimchi to the refrigerator. It will continue to slowly ferment and develop flavor over time.
- Enjoy your homemade vegan kimchi with just about everything!
This vegan kimchi is a game-changer, folks! It’s got all the complex flavors of traditional kimchi without any of the fish sauce or shrimp paste. The coconut sugar helps kickstart fermentation, while the tamari adds that umami depth that’ll have you wondering how this could possibly be vegan.
Don’t be intimidated by the fermentation process – it’s easier than you think and so rewarding. Your kimchi might bubble and fizz a bit as it ferments – that’s totally normal and a sign that all those good bacteria are doing their thing!
I love adding this kimchi to Buddha bowls, tucking it into vegan Korean-inspired tacos, or using it as a zesty topping for avocado toast. And if you’re feeling adventurous, try making kimchi fried rice – it’s next-level delicious!
Remember, the longer your kimchi sits, the tangier and more complex it becomes. I’d love to hear how yours turns out and what creative ways you find to use it. Happy fermenting, beautiful people!