Vegan Kimchi should be an ingredient every vegan has tried at least once! I don’t know about you, but I love this vegan kimchi recipe! Kimchi is such a versatile product, meaning it can be used in so many different ways. You can add awesome umami flavor into almost any savory recipe by just adding a bit of my vegan kimchi!
I love this vegan kimchi recipe because its….
Crunchy
Tangy
A little spicy
Healthy
Amazingly good
What is Kimchi?
First off, lets start by defining this amazing condiment! Kimchi is a Korean side dish that is made out of fermented and salted vegetables. Typically, kimchi is made from nappa cabbage, Korean radish, Korean red pepper, and other seasonings. Each recipe is a little different and everyone says their kimchi is the best!
Traditionally, kimchi used a dehydrated fish product to speed up fermentation and add flavor. But no need to worry here! My vegan kimchi recipe is full of flavor and doesn’t use any animal products at all!
So, what makes vegan kimchi different?
Besides not using any animal products whatsoever! This is very little difference from a traditional kimchi. The fermentation process still takes place, and a vegan kimchi is still teeming with probiotics!
How do you eat vegan kimchi?
First off, you can eat this vegetarian kimchi as is. But if you’re feeling like trying something new, it can bring some serious flavor to a lot of your recipes! Here are some ways to use this vegan kimchi recipe…
- Add it to rice. Ever heard of kimchi fried rice? It’s a life changer!
- Poke Bowls. Vegan poke bowls are becoming more and more popular because they are custom made to your liking!
- Flavor sauces. This vegetarian kimchi recipe will pack some real flavor into your vegan recipes!
- Make a soup or stew. You really should try this!
- Nachos. Don’t knock it till you try it!
- So much more! I don’t want to keep rambling on and on about how you can use this awesome vegetarian kimchi recipe.
Vegan Kimchi Ingredients
-Napa Cabbage- Can make vegetarian kimchi with out the Napa Cabbage! You can also experiment with other cabbages as well.
– Carrots- Carrot add faint sweetness and good texture!
– Scallion- Scallion brings great flavor to this recipe, and also helps with the fermentation.
– Cucumber- This adds awesome crunch and unforgettable freshness.
– Sea Salt- This brings better flavor than regular salt.
– Sugar- acts as a catalyst for the fermentation process.
– Ginger- ginger is a must!
– Garlic- garlic helps create a base line of flavor.
– Korean Red Pepper- this is the traditional spicy element for kimchi, but you can fine alternatives if necessary!
– White Miso- Brings a lot of rich umami flavor, helps with fermentation, brings a smooth texture to the flavor paste.
5 Pro Tips for Making Vegan Kimchi
- Sub Out the Fish Sauce
Its best to use a fish sauce alternative when making vegan kimchi for obvious reasons. There are store brand vegan fish sauces you can buy, but the easiest alternative is to use soy sauce or tamari if you want to be gluten free!
- Sea Salt
Soaking your cabbage in sea salt is definitely the way to go. You get a way better flavor and ferment using sea salt because it contains trace minerals from the sea from the harvest method. Sea salt is also less processed than regular salt and that promotes fermentation as well.
- Incorporate Different Vegetables
You don’t have to stick to the script when it comes to making an awesome vegetarian kimchi. Work in the vegetables you like to eat and make this recipe yours. Personally, I like to add spring onions and baby carrots in to mine!
- Ferment on Your Time
How long you ferment your vegan kimchi will determine how pungent (funky) the kimchi will turn out. If you ferment for a shorter time, (24-48 hours) then your kimchi will go thru a mild fermentation, and therefore have a mild flavor.
If you let your vegetarian kimchi ferment for longer than that (3-7 days) then it will have a more intense fermented flavor. Some people let their kimchi ferment for weeks. I have tried a three week kimchi ferment before, and it was POWERFUL!
- Store Wisely
Store your kimchi in glass jars or the more traditional alternative, clay pots. Be sure to keep out of direct sunlight, as light may kill off some bacteria. Also be mindful of the temperature you store your kimchi at.
For the initial ferment, warmer temperature will help jump start the fermentation process.
Vegan Kimchi Recipe
Delicious, and gluten free kimchi with only 10 ingredients! Healthy and completely vegan. This is the perfect side dish or a healthy snack for all vegan or vegetarians!
- Fermentation Vessel
- Cutting Board
- Vegetable Knife
- Butchers twine or rubber band
- Cheesecloth
- 1 Head Napa Cabbage (cut in 1/4th lengthwise core removed)
- 4 oz Carrot (fine julienne)
- 4 oz Cucumbers (quartered; seeded; cut into inch long slices)
- 10 ea Scallions (greens removed and cut into batons; reserve the white parts)
- 8 cloves Garlic
- 2 Tbsp Ginger (peeled chopped)
- ½ Cup Korean Red Pepper
- 2 Tbsp White miso
- 1 Tbsp Sugar
- 3 Tbsp Sea Salt
- Place Napa cabbage in a large mixing bowl and rub down with 2 Tbsp of salt. Be sure to massage the sea salt in between each of the leaves. Let this mixture sit for 1 to 2 hours. There should liquid leeching out from the cabbage.
- In a separate mixing bowl combine carrots, cucumbers, and scallions. Sprinkle the remaining sea salt and 2 Tbsp of Korean pepper over the vegetables and let sit for 1 to 2 hours.
- In a food processor combine garlic, ginger, white miso, Korean red pepper, sugar, and scallion whites with a cup of water and blend until smooth. Scrape down the sides if necessary. This should take about 30 seconds.
- Once the cabbage is done soaking, rub the mixture over the wilted cabbage making sure you get the mix in between each of the leaves. Then transfer to a cutting board and slice cabbage into inch long chunks.
- Once the cabbage is cut, combine the cut cabbage and the vegetable mixture in a large mixing bowl. Mix this mixture thoroughly.
- Now that the kimchi is mixed, its ready to ferment! Transfer the kimchi mixture into glass jars topped with cheesecloth or a clean kitchen towel fitted with a rubber band.
- Place the jars in a cool area out of direct sunlight. Leave out at room temperature for 1 to 3 days. Transfer to the fridge after the room temperature ferment and let ferment at least 1 week before opening.
If you like this vegan kimchi recipe, the check out some of my latest recipes below!
Vegan Kimchi Recipe
Delicious, and gluten free kimchi with only 10 ingredients! Healthy and completely vegan. This is the perfect side dish or a healthy snack for all vegan or vegetarians!
Yield: 24 Servings
Active time: 35 minutes
Total time: 200 hrs
1 Head Napa Cabbage, cut in 1/4th lengthwise core removed
4 oz Carrot, fine julienne
4 oz Cucumbers, quartered; seeded; cut into inch long slices
10 ea Scallions, greens removed and cut into batons; reserve the white parts
8 cloves Garlic
2 Tbsp Ginger, peeled chopped
½ Cup Korean Red Pepper
2 Tbsp White miso
1 Tbsp Sugar
3 Tbsp Sea Salt
Instructions
- Place Napa cabbage in a large mixing bowl and rub down with 2 Tbsp of salt. Be sure to massage the sea salt in between each of the leaves. Let this mixture sit for 1 to 2 hours. There should liquid leeching out from the cabbage.
- In a separate mixing bowl combine carrots, cucumbers, and scallions. Sprinkle the remaining sea salt and 2 Tbsp of Korean pepper over the vegetables and let sit for 1 to 2 hours.
- In a food processor combine garlic, ginger, white miso, Korean red pepper, sugar, and scallion whites with a cup of water and blend until smooth. Scrape down the sides if necessary. This should take about 30 seconds.
- Once the cabbage is done soaking, rub the mixture over the wilted cabbage making sure you get the mix in between each of the leaves. Then transfer to a cutting board and slice cabbage into inch long chunks.
- Once the cabbage is cut, combine the cut cabbage and the vegetable mixture in a large mixing bowl. Mix this mixture thoroughly.
- Now that the kimchi is mixed, its ready to ferment! Transfer the kimchi mixture into glass jars topped with cheesecloth or a clean kitchen towel fitted with a rubber band.
- Place the jars in a cool area out of direct sunlight. Leave out at room temperature for 1 to 3 days. Transfer to the fridge after the room temperature ferment and let ferment at least 1 week before opening.
Where to buy Vegan Kimchi
I highly recommend trying out this recipe, you will not be let down! BUT, If you dont have the time to make vegan kimchi, then dont stress! Here are some awesome store bough brands that have some good flavor!
**Just a reminder these are amazon affiliate links, if you click on them and buy a product I will make a profit at no cost to you!
Store Bought Vegan Kimchi Versions
Here are some other blogs with some awesome vegan kimchi recipes!