Go Back

Easy Vegan Kimchi

This delightful dish offers crunchy texture and savory flavors, perfect as a side or main highlight for any meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 3 days
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Korean, Vegan
Calories: 30
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium napa cabbage Cut into quarters and core removed.
  • 1/4 cup sea salt For brining the cabbage.
  • 4 cups water To dissolve the salt.
  • 1 tablespoon grated ginger
  • 4 cloves garlic Minced.
  • 1 tablespoon sugar
  • 1-2 tablespoons gochugaru Korean red pepper flakes.
  • 1 cup carrots Julienned.
  • 4 stalks green onions Chopped.
  • 1 tablespoon soy sauce Ensure it's halal-friendly.

Method
 

Preparation
  1. Cut the napa cabbage into quarters and remove the core. Chop each quarter into bite-sized pieces.
  2. In a large bowl, dissolve 1/4 cup of sea salt in 4 cups of water. Add the cabbage pieces to the saltwater, ensuring they are submerged. Leave the cabbage to soak for about 2 hours.
  3. After brining, rinse the cabbage thoroughly under cold running water to remove excess salt. Drain well and set aside.
  4. In a separate bowl, combine grated ginger, minced garlic, sugar, gochugaru, and soy sauce to create a spicy paste.
  5. Incorporate the julienned carrots and chopped green onions into the spicy paste, mixing well.
  6. Add the drained cabbage to the flavor mix and combine until every piece is well coated with the spice mixture.
  7. Transfer the kimchi mixture into clean glass jars, pressing it down to remove air bubbles. Leave some space at the top to allow for fermentation.
  8. Seal the jars and leave them at room temperature for 1-3 days. Check periodically. Once it reaches your desired level of fermentation, transfer to the refrigerator.

Notes

Customize Your Ingredients: Feel free to substitute the carrots with radishes or add other vegetables like cucumbers for added crunch. Fermentation Time: The longer you ferment it, the tangier it becomes, so check daily until it has the flavor you love. Avoid Common Mistakes: Ensure that all containers are sterilized to prevent unwanted bacteria from ruining your kimchi.