Vegan Kimchi

Make Delicious and Healthy Vegan Yogurt at Home

Suggested Cookware
Make Delicious and Healthy Vegan Yogurt at Home

Vegan Kimchi Recipe

Vegan version of the popular fermented Korean side dish made with Napa cabbage, gochugaru (Korean red pepper flakes), and other flavorful ingredients. This kimchi is simple to make and adds a spicy, tangy kick to any dish.

Ingredients

1 large carrot, julienned
4 cloves garlic, minced
1 medium head Napa cabbage, cored and chopped into bite-sized pieces
1 tablespoon grated ginger
4 green onions, chopped
2 tbsp rice vinegar
1/4 cup kosher salt
1 tablespoon gochugaru (Korean red pepper flakes)
2 tbsp agave nectar
soy sauce, 2 tbsp

Time Needed

Prep Time: 30 minutes
Total Time: 30 minutes

Instructions

Combine the chopped cabbage and kosher salt in a large mixing bowl.
Massage the salt into the cabbage with your hands until it begins to release liquid.
Allow to sit for 1 hour.
Meanwhile, whisk together the gochugaru, grated ginger, minced garlic, soy sauce, rice vinegar, and agave nectar in a small bowl.
After 1 hour, thoroughly rinse the cabbage under cold water to remove any excess salt.
Squeeze out the excess water and place the cabbage in a large mixing bowl.
To the bowl with the cabbage, add the chopped green onions and julienned carrot.
Pour the gochugaru mixture over the vegetables and massage it in with your hands until everything is well coated.
Place the kimchi in a large glass jar and firmly press down with your hands to remove any air pockets.
Allow about an inch of headspace at the jar's top.
Cover with a tight-fitting lid and leave at room temperature for 1-5 days, depending on how quickly you want the kimchi to ferment.
Every day, check on the kimchi and submerge the vegetables in the liquid with a spoon or your hands.
Once the kimchi has reached the desired level of fermentation, place it in the refrigerator to slow the process.
It can be stored in the fridge for several weeks.