BEST Vegan Kimchi Recipe & Video

BEST Vegan Kimchi Recipe & Video

It’s finally HERE!! Vegan Kimchi recipe!!! So many of you guys asked me…

Seonkyoung, how can I make kimchi without fish sauce? How can I make kimchi vegan? How can I make kimchi in small batches?

So, I decided to answer your question by making a small batch (using only 1 large napa cabbage) of kimchi without using any animal products. When I tasted this kimchi… Oh my… I’m not even vegan, but this kimchi taste so freaking delicious. The BEST vegan kimchi recipe ever!! It is so flavorful, refreshing, spicy, and crunchy! I guarantee this is literally the BEST Vegan Kimchi recipe you will ever find online! Even though you are not vegan, you will love this kimchi so so much!

It has a more refreshing taste than regular kimchi and a less stinky smell, so it might be the perfect one to try if you are scared of the stinky smell of regular kimchi. Kimchi is time-consuming but definitely easy to make.

Hope you guys give this vegan kimchi recipe a try at home!!

Vegan Kimchi Ingredients

Salted Cabbage

• 5 lb napa cabbage (approximately 1 large or 2 medium size)
• 3/4 cup Korean kimchi sea salt or flake sea salt (If you’re using a fine sea salt, reduce it to 1/2 cup)

Vegan Kimchi Paste

• 1 1/2 cup water
• 4 dried shiitake mushrooms
• 1 sheet of 5”x5” dried seaweed (Konbu/Dahsima)
• 2 tbsp sweet rice flour
• 4 cloves garlic
• 1 oz ginger root
• 1 to 2 fresh red chili (optional)
• 6 to 8 oz well-ripped persimmon (approximately 2 medium size), peeled
• 1 tbsp Korean kimchi sea salt or flake sea salt (If you’re using a fine sea salt, reduce it to 2 tsp)
• 3/4 cup gochugaru, Korean red pepper flakes (reduce the amount to 1/3 to 1/2 cup if you like mild spicy)

Vegetables

• 8 to 10 oz Korean radish or daikon, peeled and thinly julienne
• 4 green onions, halves in lengthwise, then cut into 1-inch long pieces
• 4 oz Korean mustard, thinly julienne carrot or garlic chive
• 2 tbsp sesame seeds, optional

Instructions

Cabbage Preparation

Prepare the Cabbage:

Cut the napa cabbage into quarters lengthwise and remove the stem. Then, cut into bite-size pieces.

Place the cut cabbage in a large strainer and splash with water to wet it. Add 1/4 of the wet cabbage to the bottom of a large mixing bowl and sprinkle a handful of salt. Repeat until all the cabbage and salt are in the bowl, about 4 to 5 layers. Salt the cabbage for 3 hours. Rotate and mix from the bottom to the top once or twice to ensure even salting.

Check for Doneness:

Rinse thoroughly under running cold water at least 3 to 5 times. Place in a large strainer to drain completely for about 1 hour.

After 3 hours, check if the cabbage is salted enough by bending the thick stem part. If it snaps, it needs more time. If it bends nicely, it’s ready to rinse.

Kimchi Paste

Make the Broth:

In a small saucepan, add water, dried shiitake mushrooms, and seaweed. Bring to a boil. Once boiling, remove the seaweed, reduce heat to medium, and simmer for 10 minutes. Turn off the heat and remove the shiitake mushrooms. Add sweet rice flour to the broth and whisk. Return to medium heat, bring to a soft boil, and whisk for 1 to 2 minutes. Remove from heat and cool completely in the refrigerator for 20 to 30 minutes.

Blend the Kimchi Paste:

In a blender, combine garlic, ginger, fresh chili, persimmon, salt, and the cooled rice flour porridge. Blend until smooth.

Assemble the Kimchi

Mix the Ingredients:

In a large mixing bowl, combine the kimchi paste, gochugaru, and prepared vegetables. Mix well using a plastic glove or a spoon.

Add the drained cabbage and mix thoroughly with your hand or a spoon. Ensure the cabbage is well coated with the kimchi paste.

Ferment the Kimchi:

Add sesame seeds and give a final light toss.

Transfer the kimchi to an airtight container, leaving 1 inch at the top to allow room for fermentation. Close tightly and place on your kitchen counter for 24 to 48 hours. Then, refrigerate. Enjoy your homemade vegan kimchi!

The BEST Vegan Kimchi

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5 from 1 review

• Author: Seonkyoung Longest
• Total Time: 4 hours
• Yield: 2 of 32oz jars 1x

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Ingredients

Units USM Scale 1x2x3x

Salted Cabbage

• 5 lb napa cabbage (approximately 1 large or 2 medium size)
• 3/4 cup Korean kimchi sea salt or flake sea salt (If you're using a fine sea salt, reduce it to 1/2 cup)

Vegan Kimchi Paste

• 1 1/2 cup water
• 4 dried shiitake mushrooms
• 1 sheet of 5”x5” dried seaweed (Konbu/Dahsima)
• 2 tbsp sweet rice flour
• 4 cloves garlic
• 1 oz ginger root
• 1 to 2 fresh red chili (optional)
• 6 to 8 oz well-ripped persimmon (approximately 2 medium size), peeled
• 1 tbsp Korean kimchi sea salt or flake sea salt (If you're using a fine sea salt, reduce it to 2 tsp)
• 3/4 cup gochugaru, Korean red pepper flakes (reduce the amount to 1/3 to 1/2 cup if you like mild spicy)

Vegetables

• 8 to 10 oz Korean radish or daikon, peeled and thinly julienne
• 4 green onions, halves in lengthwise, then cut into 1-inch long pieces
• 4 oz Korean mustard, thinly julienne carrot or garlic chive
• 2 tbsp sesame seeds, optional

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Instructions

Cabbage Preparation

1. Prepare the Cabbage:

   Cut the napa cabbage into quarters lengthwise and remove the stem. Then, cut into bite-size pieces. Place the cut cabbage in a large strainer and splash with water to wet it. Add 1/4 of the wet cabbage to the bottom of a large mixing bowl and sprinkle a handful of salt. Repeat until all the cabbage and salt are in the bowl, about 4 to 5 layers. Salt the cabbage for 3 hours. Rotate and mix from the bottom to the top once or twice to ensure even salting.

2. Check for Doneness:

   After 3 hours, check if the cabbage is salted enough by bending the thick stem part. If it snaps, it needs more time. If it bends nicely, it’s ready to rinse. Rinse thoroughly under running cold water at least 3 to 5 times. Place in a large strainer to drain completely for about 1 hour.

Kimchi Paste

1. Make the Broth:

   In a small saucepan, add water, dried shiitake mushrooms, and seaweed. Bring to a boil. Once boiling, remove the seaweed, reduce heat to medium, and simmer for 10 minutes. Turn off the heat and remove the shiitake mushrooms. Add sweet rice flour to the broth and whisk. Return to medium heat, bring to a soft boil, and whisk for 1 to 2 minutes. Remove from heat and cool completely in the refrigerator for 20 to 30 minutes.

2. Blend the Kimchi Paste:

   In a blender, combine garlic, ginger, fresh chili, persimmon, salt, and the cooled rice flour porridge. Blend until smooth.

Assemble the Kimchi

1. Mix the Ingredients:

   In a large mixing bowl, combine the kimchi paste, gochugaru, and prepared vegetables. Mix well using a plastic glove or a spoon. Add the drained cabbage and mix thoroughly with your hand or a spoon. Ensure the cabbage is well coated with the kimchi paste.

2. Ferment the Kimchi:

   Add sesame seeds and give a final light toss. Transfer the kimchi to an airtight container, leaving 1 inch at the top to allow room for fermentation. Close tightly and place on your kitchen counter for 24 to 48 hours. Then, refrigerate.

Enjoy your homemade vegan kimchi!

• Prep Time: 4 hours

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