Homemade Vegan Kimchi

⭐️ Why You Should Try This Recipe

• It’s cheaper and tastes better than the store-bought one. Plus, you know exactly what is inside.
• It’s surprisingly easy and customizable to your taste: You can adjust the spiciness by using more or less chili flakes.
• I tried and tested it multiple times: It works every single time!
• It keeps for weeks and can be used in a ton of recipes.
• It yields a lot of juice, no more dry kimchi!

🥬 What is Kimchi

Kimchi (김치) is a traditional Korean condiment made of fermented Napa cabbage. It is usually seasoned with garlic, ginger, and chili flakes.

It is a staple in Korean cuisine and used in many dishes, from soups to stir-fries, savory pancakes, dumplings, and more.

Kimchi is low-calorie, packed with probiotics and nutrients, and contains many antioxidants. It is said that Kimchi may help boost your immune system and improve digestion.

🥣 How to Make Kimchi

Making kimchi at home is very easy and requires basic ingredients. Here is what you will need:

• Napa cabbage – Sometimes called Chinese cabbage. I went with one large head here.
• Daikon radish – For extra crunch. If you do not have daikon radish, you can use carrots.
• Gochugaru – Also known as Korean chili flakes. This chili powder has an intense red color and a smoky flavor. It is essential to get that specific kimchi flavor. There is no substitute for it.
• Garlic and ginger – Use very fresh ginger for the best results.
• Scallions – I went with scallions, but you can use half scallions and half green onions.
• Carrots – Optional, it is not essential to this recipe, and I didn’t use any here.
• Vegan fish sauce – For saltiness and extra umami. You can get vegan fish sauce online or make your own vegan fish sauce. Otherwise, regular soy sauce works great as well.
• Sugar – I am using a slightly higher amount of sugar than most recipes here. It yields, in my opinion, a better flavor and balances perfectly with the saltiness and sourness of the kimchi.
• Sweet rice flour – Known as glutinous rice flour, it will help the chili paste thicken.

1. Preparing the Cabbage

It starts with the Napa cabbage that we slice into thick strips. Once done, rinse it a few times under cold water to remove possible dirt.

Next, massage the cabbage with 1/4 cup of salt and let it rest for about 3 hours. This step will allow the cabbage to release some water and soak up some of the salt.

Once the cabbage has wilted, drain it but keep the brine (we will use it later). Rinse the cabbage twice under cold water to remove some of the excess salt and drain it.

A quick tip: only rinse the cabbage, do not squeeze it. Otherwise, you will have less juice.

2. Chili Paste

While the cabbage is resting, prepare the chili paste.

Add water, sugar, and sweet rice flour to a saucepan. Heat over medium heat, whisking constantly until it thickens. This thick liquid will make the base of the chili paste and will allow it to coat the cabbage better.

Next, combine the thickened water with the Korean chili flakes, vegan fish sauce, minced garlic, and minced ginger. The chili paste is now ready.

Note: While some recipes call for apples and onions to be blended with the sauce, I found out not all authentic recipes have these. I went with a simple version here and omitted those.

3. Coating the Cabbage

Pour the chili paste over the drained cabbage and add the daikon radish and green onions. Stir to coat the vegetables very well with the paste. You can use your hands (with gloves) to massage the cabbage or just use wooden spoons.

4. Fermentation

Finally comes the fun part, the fermentation!

Transfer the cabbage to clean glass jars and pack it very well. You only want to fill the jars to 2/3 or 3/4, as the cabbage will slightly expand as it ferments.

Let the kimchi ferment at room temperature for about 48 hours in a place that is not under direct sunlight.

After 2 days, you should see some bubbles in the brine, and the kimchi should have a nice sourness. At this point, transfer the jars to the refrigerator and let them rest for another 3-5 days before eating. It will allow the flavors to merge and develop.

🍜 Where to Use Kimchi

Kimchi is incredibly versatile! You can use it on top of rice, in noodles, soups, stir-fries, fried rice, and so much more!

📔 Tips

• Do not fill the jars to the top. Leave at least 1/3 to let the kimchi expand a little bit. As it ferments, the kimchi will expand.
• If you are not used to spicy food, reduce the amount of gochugaru. This recipe yields kimchi that is quite spicy. Use half of the chili powder for milder kimchi.
• After 1 day, push the cabbage back into the brine. Cabbage tends to rise above the surface in the beginning. Use a spoon to submerge it in the brine.
• At first, the brine will be very liquid. This is totally normal. It will thicken as it sits.
• Do not leave it at room temperature for too long. I found that 48 hours at room temperature (at about 68°F) was the perfect fermentation time to get a nice sourness.

💬 FAQ