Healthy & Special Diets > Fermented Foods Recipes (Healthy) > Kimchi Recipes (Healthy) > Vegan Kimchi Variations

Vegan Napa Cabbage Kimchi

A delicious and authentic vegan Napa cabbage kimchi recipe. Enjoy the tangy, spicy, and umami flavors of kimchi without any animal products. This recipe focuses on creating a deeply flavorful base using gochugaru (Korean chili powder), garlic, ginger, and a secret ingredient: a blend of fruit and vegetable purees for natural sweetness and fermentation power.

Prep Time
1 hour (plus 2-3 hours for salting the cabbage)
Cook Time
Approximately 15 minutes (for the rice flour porridge)
Servings
About 8-10 servings
Ingredients
  • 1 large head (about 2-3 lbs) Napa Cabbage
  • 1/2 cup Sea Salt
  • 8 cups Water
  • 1 medium, julienned Korean Radish (Mu)
  • 1 bunch, cut into 1-inch pieces Green Onions
  • 10-12 cloves, minced Garlic
  • 2 tablespoons, minced Ginger
  • 1/2 - 3/4 cup (adjust to taste) Gochugaru (Korean Chili Powder)
  • 2 tablespoons Sweet Rice Flour
  • 1 cup Water
  • 1/2 medium, pureed Apple
  • 1/2 medium, pureed Pear
  • 1/4 medium, pureed Onion
  • 1 tablespoon Salted Fermented Bean Paste (Doenjang)
  • 1 tablespoon Soy Sauce
  • 1 teaspoon (optional, adjust to taste) Sugar

Prepare the Cabbage

  • Cut the Napa cabbage lengthwise into quarters.
  • Cut out the core of each quarter.
  • Chop the cabbage into 2-inch pieces.

Salt the Cabbage

  • In a large bowl, dissolve the sea salt in the water.
  • Add the chopped cabbage to the brine. Make sure all the cabbage is submerged.
  • Place a plate on top of the cabbage to weigh it down.
  • Let it sit for 2-3 hours, flipping the cabbage every 30 minutes to ensure even salting. The cabbage should be wilted and pliable.

Rinse the Cabbage

  • Rinse the salted cabbage thoroughly under cold running water at least three times to remove excess salt.
  • Drain the cabbage well and squeeze out any excess water. This is crucial for preventing soggy kimchi.

Prepare the Rice Flour Porridge ( 풀 / Pul)

  • In a small saucepan, whisk together the sweet rice flour and 1 cup of water.
  • Cook over medium heat, stirring constantly, until the mixture thickens into a porridge-like consistency. This should take about 5-7 minutes.
  • Let the porridge cool completely. This is important as hot porridge can kill the beneficial bacteria needed for fermentation.

Make the Kimchi Paste

  • In a large bowl, combine the cooled rice flour porridge, gochugaru, garlic, ginger, pureed apple, pureed pear, pureed onion, doenjang, soy sauce, and sugar (if using).
  • Mix well until a smooth paste forms. Taste and adjust the gochugaru for your desired level of spiciness.

Combine Everything

  • Add the rinsed and drained cabbage, julienned Korean radish, and green onions to the bowl with the kimchi paste.
  • Using your hands (wear gloves to protect your skin from the chili!), thoroughly massage the paste into the cabbage, radish, and green onions. Make sure every piece is well coated.

Pack and Ferment

  • Pack the kimchi tightly into a clean glass jar or container, leaving about 1-2 inches of headspace at the top.
  • Press down on the kimchi to release any trapped air.
  • Seal the jar loosely. Do not seal it tightly, as the fermentation process will produce gases.
  • Place the jar in a cool, dark place (ideally around 65-70°F or 18-21°C) to ferment for 3-7 days. The fermentation time will depend on your taste preference and the temperature.
  • Check the kimchi daily. You should see bubbles forming, which is a sign of fermentation.
  • After 3-7 days, taste the kimchi. If it's sour enough for your liking, transfer it to the refrigerator to slow down the fermentation process.

Enjoy!

Serve your homemade vegan kimchi as a side dish, or use it in your favorite Korean recipes like kimchi fried rice, kimchi stew, or kimchi pancakes.

Nutrition Facts Estimated per 100g of product

Please note that these values are estimates and can vary based on specific ingredients and fermentation time.

  • Calories: 30-40
  • Protein: 1-2g
  • Fat: <1g
  • Carbohydrates: 5-7g
  • Fiber: 2-3g
  • Sodium: Varies greatly depending on salt content. Rinse cabbage well to control sodium.
  • Vitamin C: Good source
  • Vitamin K: Good source
  • Probiotics: High, due to fermentation

Other Important Considerations for Nutrition

  • Sodium Content: Kimchi is traditionally high in sodium. Rinsing the cabbage thoroughly helps reduce the sodium content.
  • Probiotics: Kimchi is a great source of probiotics, which are beneficial bacteria for gut health. Fermentation time affects probiotic content.
  • Spiciness: Adjust the amount of gochugaru to your tolerance.
  • Allergies: Be aware of potential allergens like soy (from soy sauce) and nuts (depending on the doenjang). Choose gluten-free soy sauce if needed.

← Vegan Cucumber Kimchi (Oi Sobagi) →

FAQ

  • How do I know when the kimchi is ready?

    The best way is to taste it! It should have a pleasantly sour and tangy flavor. You'll also see bubbles forming, which is a sign of fermentation. If it's not sour enough, let it ferment for another day or two. If it's too sour, transfer it to the refrigerator to slow down the fermentation process.
  • Why is my kimchi so salty?

    This usually means the cabbage wasn't rinsed thoroughly enough after salting. Make sure to rinse it multiple times under cold running water and squeeze out the excess water before adding the kimchi paste.
  • Can I use different vegetables?

    Yes! While Napa cabbage is traditional, you can experiment with other vegetables like daikon radish, carrots, cucumbers, and even green beans. Just be sure to adjust the salting time accordingly.
  • My kimchi smells really strong. Is that normal?

    Yes, a strong smell is perfectly normal for fermenting kimchi. It's a result of the fermentation process. Make sure to store it in a sealed container to minimize the odor.