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Vegan kimchi in two shallow dishes and in a jar.
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Homemade Vegan Kimchi

Learn how to make your own Homemade Vegan Kimchi with this Korean-inspired recipe. It’s spicy, tangy, and full of flavor. Typically served as a side dish with Korean meals, it’s easy to prepare with just a few ingredients. A delicious way to add probiotics to your diet!
Prep Time3 hours
Fermenting2 days
Total Time2 days 3 hours
Course: Side Dish
Cuisine: Korean
Diet: Vegan
Servings: 2 pounds (900 g)
Calories: 42kcal
Author: Iosune Robles

Ingredients

For salting the cabbage:

  • 1 medium head napa cabbage about 2 pounds or 1 kg
  • ⅔ cup water
  • ¼ cup salt

For the rice porridge:

  • 1 tablespoon glutinous rice flour
  • ½ cup vegetable broth
  • 1 tablespon granulated sugar

For the kimchi paste:

  • ½ onion peeled
  • 4 cloves garlic peeled
  • 1-inch piece fresh ginger peeled
  • 2 tablespoons vegan fish sauce or soy sauce
  • ⅓ cup gochugaru or ½ cup or 120 ml if you want it extra spicy

Vegetables:

  • ⅔ cup Korean radish about 4 oz or 115 g
  • 4 scallions sliced diagonally
US Customary - Metric

Instructions

  • Cut the cabbage in half. Cut the cabbage in half lengthwise. For a more traditional method, make a small cut and then gently break it apart with your hands. Check out more step-by-step photos above in the post for further details.
    Cabbage cut in half on a cutting board.
  • Cut into quarters. Cut each half in half again to make 4 quarters. For a more traditional method, make a small cut in each section and break it apart by hand. Check out more step-by-step photos above in the post for further details.
    Half of cabbage cut into halves on a cutting board.
  • Remove the core. Carefully remove the tough core from each quarter and discard it.
    Quarter of cabbage on a cutting board with the core removed.
  • Cut the cabbage into pieces. Slice the cabbage leaves into bite-sized pieces, about 1 to 1½ inches (2.5 to 4 cm) wide. Transfer them to a large bowl. Check out more step-by-step photos above in the post for further details.
    Chopped cabbage in a bowl.
  • Salt the cabbage. Toss the cabbage with salt and water, then mix everything well using your hands to ensure it’s evenly coated.
    Chopped cabbage in a bowl with salt and water.
  • Let the cabbage sit. Let the cabbage sit for 2 hours, tossing it every 30 minutes to make sure the salt is evenly distributed.
    Cabbage in a bowl after resting for 2 hours with salt and water.
  • Rinse the cabbage. Rinse the cabbage 3 to 4 times under cold running water to remove any dirt and excess salt. Make sure to drain it thoroughly. Set aside.
    Cabbage in a strainer after rinsing to remove excess salt.
  • Prepare the Korean radish. Slice the Korean radish into very thin slices, then cut them into matchstick-sized pieces. Set aside.
    Korean radish sliced into matchstick-sized pieces.
  • Make the rice porridge. Combine the rice porridge ingredients (glutinous rice flour, vegetable broth, and sugar) in a saucepan. Heat over medium-high heat, stirring constantly until the sugar dissolves and the mixture thickens slightly, about 3-5 minutes. Remove from heat and let it cool for a few minutes.
    Rice porridge in a saucepan on the stove.
  • Blend the paste. Chop the onion into large chunks, then place it in a blender or food processor with the cooled rice porridge, garlic, ginger, and vegan fish sauce. Blend until smooth and fully combined.
    Kimchi paste in a blender jar before adding gochugaru.
  • Add gochugaru. Transfer the paste to a large bowl, add the gochugaru, and mix everything together until fully combined.
    Kimchi paste in a bowl with gochugaru added.
  • Mix the ingredients. Add the cabbage, radish matchsticks, and green onions to the same bowl with the kimchi paste and gochugaru. Mix everything thoroughly using your hands. You can wear disposable gloves if you want.
    Vegan kimchi in a bowl.
  • Pack the kimchi. Transfer the vegan kimchi to an airtight container or glass jars. Press it down firmly to pack it tightly, then seal the lid.
    Vegan kimchi in a glass container.
  • Enjoy or ferment. You can enjoy the vegan kimchi right away, or let it ferment for about 2 weeks in the fridge. For faster fermentation, leave it at room temperature for 1-2 days. Once fermented, store it in the fridge. It will continue to get more sour over time and stay good for months.
    Vegan kimchi in a glass container after fermenting.

Notes

  • Store your kimchi in an airtight container in the fridge. It lasts for months and gets more sour and intense over time. Some people in Korea keep it for over a year!
  • Freezing kimchi isn’t ideal as it can affect its texture and taste. However, if you need to freeze it, store it in an airtight container and consume it within 2-3 months. The flavor and crunch may change.

Nutrition

Serving: 0.5cup (75 g) | Calories: 42kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 2682mg | Potassium: 353mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2248IU | Vitamin C: 23mg | Calcium: 90mg | Iron: 2mg