Description
This easy vegan kimchi is a bold, tangy, and flavorful fermented cabbage dish made without fish sauce. Packed with napa cabbage, Korean red pepper flakes, and fresh aromatics, it delivers traditional kimchi flavor in a completely plant-based form.
Ingredients
2 pounds napa cabbage
1/4 cup sea salt
4 cups water
2 tablespoons sweet rice flour
1 cup water (for rice paste)
1 small apple or Asian pear, chopped
1/2 small onion, chopped
4 cloves garlic
1 tablespoon fresh ginger
1/3 to 1/2 cup Korean red pepper flakes (gochugaru)
1 teaspoon mushroom powder
1 cup Korean radish, julienned
1/2 cup carrot, julienned
1/2 cup Asian chives, cut into 1-inch pieces
Instructions
- Cut the napa cabbage lengthwise into quarters and rinse thoroughly. Sprinkle sea salt evenly between the cabbage leaves, focusing on the thicker stems. Let sit for 1 to 1½ hours, turning halfway through, until the cabbage softens.
- Rinse the cabbage under cold water two or three times to remove excess salt. Drain well and set aside.
- In a small saucepan, whisk the sweet rice flour with 1 cup of water. Cook over medium heat, stirring constantly, until it thickens into a paste. Remove from heat and let cool completely.
- In a blender, combine the chopped apple or pear, onion, garlic, and fresh ginger. Blend until smooth.
- In a large bowl, mix the cooled rice paste with the blended fruit and vegetable mixture. Add the Korean red pepper flakes and mushroom powder and stir until well combined.
- Fold in the julienned Korean radish, carrot, and Asian chives to create the kimchi seasoning mixture.
- Wearing gloves, gently rub the seasoning paste between each cabbage leaf, ensuring every layer is well coated.
- Pack the seasoned cabbage tightly into a clean glass jar or airtight container, pressing down firmly to remove air pockets.
- Leave the jar at room temperature for 1 to 2 days to ferment, depending on desired tanginess.
- Transfer the kimchi to the refrigerator to slow fermentation. Serve immediately for a fresh taste or allow it to ferment longer in the refrigerator for deeper flavor.
Notes
Adjust spice level by using closer to 1/3 cup gochugaru for milder kimchi or increasing slightly for more heat.
Additional vegetables such as cucumber, daikon radish, or green onions can be added for variety.
A small amount of miso paste or soy sauce can deepen the umami flavor.
Store in an airtight glass container in the refrigerator for up to 3 to 4 weeks.
Kimchi can be eaten cold, at room temperature, or added to stir-fries, fried rice, soups, and noodle dishes.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (about 1/2 cup)
- Calories: 70 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
