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Simple & Flavorful Vegan Kimchi

Discover the art of making simple vegan kimchi with a foolproof fermentation guide included! This Korean fermented vegetable dish brings you the perfect balance of spicy flavors and irresistible crunchiness, making it a delightful exotic side for any Asian meal.
4
1 hr
TOTAL TIME
105
CALORIES
$1.27
PER SERVING
Simple & Flavorful Vegan Kimchi
Directions
CABBAGE
1 hr
PREP TIME
1 hr
TOTAL TIME
1
Chop the napa cabbage into bite-size pieces, then rinse thoroughly in a colander under cold water. Drain well and place in a large bowl.
2
Toss cabbage with sea salt and let it rest at room temperature for 1 hour to soften.
RICE PASTE
3
In a small saucepan, whisk together the rice flour and cold vegetable broth. Bring to a boil and cook until it starts to thicken.
4
Stir in the cane sugar until dissolved and allow the mixture to cool.
FINISH WITH
5
Rinse and slice the spring onions. Cut the white radish, grated carrot, and Nashi pear into fine strips or grate them.
6
Peel the ginger, onion, and garlic, and place them in a blender along with the chili flakes, red paprika powder, soy sauce, and cooled rice paste. Blend until a spicy paste forms.
7
Rinse the salted and softened cabbage under running water, then drain well in a colander.
8
Combine cabbage, prepared vegetables, and spicy paste in the large container, mixing well.
9
Transfer the kimchi mixture to clean airtight jars or containers, pressing down firmly so it's well packed. Make sure the vegetables are completely covered with liquid.
10
For immediate serving, refrigerate the kimchi for at least 12 hours to let the flavors meld. For fermentation, let it rest at room temperature for 2-3 days before transferring to the refrigerator. Kimchi can last for up to 2 months in the refrigerator.
Health Info
Macros
23g
CARBS
1g
FAT
4g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
SOYBEANS
WHEAT
Frequently Asked Questions
Why is my kimchi not fermenting?
How can I reduce the spiciness of my kimchi?
Can I make my own kimchi at home?
What can I substitute fish sauce with in a kimchi recipe?
Why is my kimchi soggy?
How can I use kimchi in other dishes?
How can I make my kimchi taste better?
Why did my kimchi turn out too salty?
What other vegetables can I use in kimchi?
Can I make vegan kimchi?