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Are you a lover of spicy and pungent flavors? If your answer is yes, then force yourself to put down that takeout menu right now because we are about to make the most delicious homemade vegan kimchi! This vegan twist on this classic recipe is the perfect highlight for any meal! Easy enough to whip up in no time with ingredients from almost any grocery store. Whether you’re looking to spice up some stir fry or just want an extra kick on top of your morning toast, this simple kimchi dish is sure to hit the spot. So let’s get cooking and start enjoying all the health benefits and bold flavor that comes with it!
If you’re looking to spice up a vegan dish, you can’t go wrong with a vegan kimchi recipe. This traditional Korean side dish is loaded with flavor, vitamins and nutrition. It is made with a mix of vegetables such as ginger, garlic, napa cabbage and many more different ingredients including gochu-garu for a bit of spice.
Preparing the kimchi takes time but luckily it does not require any cooking as it ferments. Once everything is chopped and prepped, mix together the veggies and other ingredients in a large bowl with some salt to start the fermentation process. The mixture should then be pressed into jars and set aside to ferment for several weeks, making sure to keep an eye out that everything stays submerged. In the end you will have your very own delicious vegan kimchi!
With a vegan kimchi recipe, proper storage is key for maintaining optimal taste and texture. It’s best to store the kimchi in a well-ventilated spot that allows it to breathe. That might mean an uncovered container in the fridge or an air-tight jar on your countertop, whichever works best based on your kitchen layout. Remember: because vegan kimchi doesn’t contain any preservatives, you’ll have to keep it refrigerated at 40 degrees Fahrenheit or lower to prevent over-fermentation and spoilage.
Additionally, when preparing the kimchi, be sure to use a clean cutting board and knife without any foreign lingering bacteria. This will also help preserve its quality as it ages. But most of all, don’t forget to enjoy this delicious vegan staple!
Vegan kimchi is a delicious side dish found in many traditional Korean meals, and it is gaining popularity around the world. Not only does vegan kimchi offer a unique flavor that can spice up any meal, but it also offers an array of health benefits.
The dish is made from fermented vegetables, which includes cabbage and seasonal vegetables such as carrots, daikon radish, and chives. This fermentation process allows probiotic bacteria to form, providing people with beneficial microorganisms that aid in digestion and boost the body’s nutrient absorption capabilities.
In addition to aiding digestion, vegan kimchi may also help to lower cholesterol levels and reduce inflammation throughout the body due to its high antioxidant content. Making vegan kimchi at home is always a great option because all of its ingredients are easily available in local supermarkets. With all its health benefits and convenience factors combined, vegan kimchi provides a great way to maintain your health while enjoying the flavor of traditional Korean cuisine!
Vegan Kimchi Recipe
If you want to try this Vegan Kimchi Recipe, share your photo and experience with us. In addition, let us know what you think in the comments below by using #veganglobetrotter and #vegankimchi
Vegan Kimchi Recipe
Let's gather the ingredients!
- 1½ lbs napa cabbage
- 5 tbsp kosher salt
- 1 tbsp rice flour or glutinous rice flour
- ¾ cup vegetable stock
- 1 tbsp granulated sugar
- 5 cloves garlic
- 1 tsp ginger peeled
- ½ onion cut into chunks
- ½ cup gochu-garu Korean hot pepper flakes
- 2 ounces daikon radish cut into matchsticks
- 2 ounces chives cut the same length of radish
- 2 ounces carrot cut into matchsticks
- Cut the cabbage lengthwise into quarters, and cut off the cores.
- Cut the leaves crosswise into 1-to-1½ inch bite size pieces, then transfer to a large bowl. Toss the cabbage with 3 tbsp of salt and ½ cup of water.
- Let stand for 2 hours, while tossing the cabbage every 30 minutes to salt evenly.
- After 2 hours, rinse the cabbage 3-4 times with cold running water to remove any dirt and excess salt. Drain well, then set aside.
- Combine the glutinous rice flour and vegetable stock in a small saucepan and place over medium high heat.
- Stir until the mixture begins to bubble, 2 to 3 minutes. Add 1 tablespoon of the sugar and stir until the mixture is slightly translucent, 2 to 3 minutes. Remove from the heat and let cool thoroughly.
- In a food processor, pour in the cooled rice paste, remaining 2 tbsp of salt, garlic, ginger, and onion. Puree until smooth.
- transfer the puree to a bowl, then add the gochu-garu and mix until well combined.
Let's begin mixing!
- In a large bowl that is well dried with kitchen cloth, add the cabbage, radish, chives, and carrots. Add the kimchi paste and mix together by hand. (while wearing disposable gloves)
- Transfer to an airtight container or glass jars. Press down the on the kimchi so it’s well packed and no air can get inside, then put the lid on the container.
- You can serve the kimchi right away, or you can let the kimchi ferment for 2 weeks in the refrigerator.
- Enjoy with family and friends!
For More Vegan Recipes
I’ve provided a list of vegan dishes that are all made completely of ingredients from plants. Additionally, they make a wonderful addition to any vegan dish. These are tasty even for meat eaters. And for more vegan recipes, subscribe to our newsletter!
I hope you enjoy this vegan kimchi recipe! If you try it, let me know how it turns out in the comments below. I love hearing from you guys. And if you’re looking for more vegan recipes, be sure to check out our other vegan recipes for other great ideas.Thanks for reading!
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