Let us know if you try it! Buddhist temple food is 100 percent plant based, and kimchi is no exception! Every jar is a spicy/sour probiotic party of lactic acid bacteria, and loaded with vitamins. Thanks so much for the lovely review! I just found you while surfing, looking for new plant based recipes! It’s not sweet either like I feel like your alternative would be. Have a question? Thank you for the recipe. Whoop! I made this kimchi the other day and when it overflows I drink the liquid! DELICIOUS! First off, don’t seal the container as I first did! Need help? Thanks so much for sharing! I used the Mae Ploy Red Curry Paste I happened to have in the fridge. Just made a huge batch and you were right about the gloves, my sensitive skin is on fire! Rinse and dry the mixing bowl the cabbage was in, then return the dried cabbage to the bowl. Let us know if you try it! We find that it makes the process of rinsing off the excess salt more streamlined, but either way should work! Not as in, ‘No, thanks. Many thanks. I promised to share this homemade kimchi recipe … You can also subscribe without commenting. What to Do With Leftover Wine: Mulled Wine Syrup, The Food Lab Junior: A Bibimbap Recipe for All Ages, Seriously Asian: How to Make Mochi by Hand, Slow-roasted prime rib with a rich red wine, 1 large head napa cabbage, cored and separated into individual leaves, about 1 pound total, 8 scallions, greens roughly chopped, whites reserved separately. Thanks for sharing! For my siblings and I that meant awesome fusion dishes with plenty of, you guessed it, kimchi. It’s super helpful for us and other readers. Thank you for sharing such a great tip!! Let us know how it goes, Celine! Either way, let us know how it goes next time! Thanks so much! Hi Jacquie, it sounds like yours was extra active! Hi Sandri, we haven’t tried this without pineapple juice and aren’t sure whether it works! But it was great for cooking! 100% better than what you get at restaurants. Ok, this is going on my nag-myself-to-do list. What substitutes do you recommend? Once cabbage is wilted, add chili mixture and turn to coat. Let us know how it goes! I can’t really eat spicy things . I’m gearing up now to make another huge batch of this to send to some loved ones. But feel free to sub daikon if you prefer! Hi Rachel, it will vary slightly based on the size of your cabbage. Hi Jake, the salting is just the initial time. Follow the recipe as instructed and you should be good. Consume within 1 month. Let us know how it goes! For many fermentation recipes, especially those using grains and vegetables, salt is a critical ingredient. Thanks for another gem :), Good tip, Rachel! Therefore it’s not vegan. Totally want to make this, just need to be able to eat it! Hello! This is our go-to recipe and have enjoyed the slight differences each time. You have been warned. Can’t wait to try. Salt and rinse the cabbage, cut up vegetables, make a spicy slurry with rice, and mix it all … Salt, when used in the right proportions, creates an environment within which we are able to better control the growth of microorganisms and have a happier ferment. Will make it again. We’re so glad enjoy it, Tammy! Kimchi is quite popular these days, and I see so many folks uploading vegan kimchi recipes online. This looks so good, have had some excellent Kimchi since living in the US, but never thought about trying to make it myself! We haven’t tried it with anything other than what this recipe calls for. I make larger batches b/c my grown kids LOVE this stuff! I changed a couple things, I didn’t have chili flakes on hand, so I used sriracha instead and let one jar ferment a full week and just tried it and love the flavor. Two other small things, i use julienne daikon in equal amounts to the carrot. Thanks for sharing! I don’t want to discourage people from fermenting food – I just think it’s important to do it safely and not poison yourself. This possible not authentic Korean kimchi, but the final taste is good enough for me.If you prefer an authentic Korean style kimchi, check this post on beyond kimchi. xo. Hello! In the meantime, add your chopped carrots and green onion (optional) to a medium mixing bowl, along with the sauce. You say to put it in the fridge to keep it fermenting for up to a week, but doesn’t putting it in the fridge stop fermentation? I do not use the coconut sugar or pineapple juice but instead use a couple of persimmons when available or peaches for the sauce. I have a question though, instead of using soy sauce or tamari for the fish sauce, since I can’t have soy, do you think I can use coco aminos? Anything I can do to save them..? Could you estimate the sea salt in teaspoon or tablespoon amounts please? I'm showing you guys an easy and authentic vegan kimchi recipe. Hi Winston, We think it should still work. That's why I decided to develop a vegan kimchi recipe that was straightforward and easy to make. I skip this to make my kimchi 100% vegan. Thanks for the recipe! I haven’t had heard if kimchi before and now I spread the word (and jars) to everybody. Directions. It has more of a cheesy taste than any vegan cheese I’ve tried too. Hot dang! Just put jar 2 in fridge. Hey there, Enjoy! Just want to make sure I put it in the fridge now that it’s been in the cupboard for the last two days. I’ve never made kimchi before, but I’m excited to try this. I appreciate so much to people like you who share the korean recipes!! As my glass was already full I used the rest to marinate my Tempeh & chickpeas & roasted it in the oven , while I made a quick vegetable soup with coriander & added the Tempeh & Chickpea mix to the soup when I served it. Hi, You say it will last months? ? I don’t like super sour kimchi. Thank you very much for sharing all you wonderful recipes! And I don’t have mason jars on hand. Will definitely be making this again. We think the sugar swap would be fine! I just made a batch, and am wondering if I messed it up. Also, I’m not sure that your recipe has enough salt for you to safely ferment for longer than a day or two. Aha thanks ! I’m excited to try vegan kimchi. So this is something very new to me, I think this is something very much similar to pickle. Thanks so much for sharing! Or even eat it by the spoonful for a spicy food-based probiotic boost! i already have all the ingredients except ginger apparrently. Add vegan fish sauce to this mixture and pulse to combine. I can’t believe January is almost over! But i have a question, could i use normal sugar instead of coconut sugar? So I have left it over night, should in throw it away or can I add the liquid now? That will determine how much red chili flake you put in your sauce. I like the ease and simplicity of your recipe, looking forward to trying it! I actually canned this (like sealing it in the water bath & everyting), because I’m a western girl & am scared to ferment my own things in my own home. Cucumber Kimchi – Oi Kimchi – Vegan and Gluten Free Cucumber Kimchi (오이김치 Oi Kimchi) is the most delicious and refreshing summer Kimchi of all Kimchis. Hi there…just trying this recipe for the first time. It is a key flavor. Thank you! Hai Dana, can I use Tropicana pineapple juice instead of canned pineapple juice? I documented the process on IG @blkgirlwellness. This is my go to kimchi recipe now. We love it in this Bibimbap: https://minimalistbaker.com/easy-bibimbap-with-gochujang-sauce/. Kimchi is hot, salty and pungent. I have been wanting to try this. Please help! I don’t have to bury it/add fishy parts to it? Soak cabbage in the salt water for 3 to 4 hours. I think the vegan “fish sauce” is what made all the difference. Salt is meeely a flavour enhancer and does not provide any safety for your ferment. If Asian pears … Do not be alarmed. Continue until all cabbage is packed in, then press down very firmly to remove air. We are so glad you enjoyed it! I recently bought some vegan fish sauce and I was wondering if that would work instead or would the flavour be too strong? Bring it to boil; when it starts boiling, remove seaweed then reduce heat to medium and keep simmer for 10 … He worked in the school cafeteria and had brought home a literal vat of kimchi…uncovered…in my fridge… I was already queasy, so the story tells itself. We are so glad you enjoy it! How is my Homemade Vegan Kimchi (Version 2) different from the original? I reviewed this recipe but I forgot to rate it! Also separate the cabbage leaves at this time, so they’re easier to work with. Set aside. Thanks so much for sharing, Mark. Cheers, friends! 2 pounds napa cabbage, cut into 2 1/2-inch pieces; Or, let it ferment for 1-2 days, then go about the canning process (to preserve it for when I REALLY want kimchi, but don’t feel like making it)! This authentic kimchi recipe is vegan … It will also keep your vegetables more crisp. This is my second time ever making kimchi, and this recipe is FAR superior to what I used before. In any case; I would love to suggest a vegan drunken noodles recipe if you are interested! His first book, While your cabbage rests, prepare your vegan fish sauce by adding all ingredients to a small mixing bowl and whisking to combine. But my podunk town lacked fish sauce and fish sauce creeps me out. It smells wonderful. If possible though, use a smaller jar/container so it reaches the top! Let us know how it goes! I assure you the results will always be healthy and delicious! PS. It does not contain any fish sauce and is a vegan kimchi recipe. In a small sauce pan, add water, dried shiitake and seaweed. Start by quartering your well-rinsed and dried cabbage (savoy or napa) and carefully removing the bottom core (hard white section) with a sharp knife. Full of healthy, gut-healing probiotics, the benefits of eating kimchi are endless. Note: This kimchi will get more and more sour as it ages. I poured away the salt water residue that was remaining in the bowl and just mixed the dried cabbage leaves with the chilli sauce. Is is possible you used a smaller head of cabbage? Hi, is it possible to substitute demerara brown sugar instead of the coconut sugar? Trying it this weekend!!! Next time, try that and it should help with the saltiness! Haha. or is it okay if i leave it. No, you don’t drain the liquid. All Hail the Minimalist Baker. i toned mine down with less red pepper and WOW its still so spicy and tangy! Great flavor! We may earn a commission on purchases, as described in our affiliate policy. Kimchi is a fermented, salty, spicy Korean condiment made from cabbage and a variety of seasonings. This is mainly because it lacks a strong starch like potato or rice, an essential ingredient for kimchi fermentation. what about maple syrup, honey or stevia for sweetness? (wigwam being the word my text editor on phone suggested which I thought was silly/cute). This may be sacrilege, but if I was to use actual fish sauce rather than the vegan recipe substitute, how much should I use? Thanks so much for sharing! She is so funny… a super sweet lady… she has a full refrigerated section filled with NOTHING BUT KIMCHEE!!! Full of gut-healthy probiotics, this recipe is fish free, gluten free and covers everything you need to know about kimchi! You’ll know it’s gone bad if mold has formed or the smell is sour or unpleasant. This quick and easy recipe results in authentic, raw, probiotic Kim Chee. I hope you use Korean chili flakes next time. Thanks! Meanwhile, combine scallion whites, garlic, ginger, chili powder, miso paste, and sugar in the bowl of a food processor or blender. Also, I recommend using fine KOREAN chilli flakes(usually labeled “chilli powder” at local Asian markets). i ended up using the whole batch of sauce on my huge cabbage, and there was already lots of liquid in each jar before i was done bottling. It’s from a very old Pennsylvania Dutch church recipe book. Also, can I add in other veggies, such as daikon, or kohlrabi, or other firm or root veggies? In Korea, there are well over 160 different kinds of kimchi and it is eaten with every meal. Ah! What would be a good substitute for the pineapple juice? Cheers! So glad you enjoy this recipe, Marisa! I doubled the recipe and followed your instructions to a T. I tried it after it was made and was worried in wouldn’t turn out as it seemed to lack salt. We are glad you enjoyed the kimchi :D. I made it and it was fabulous. Hello, i really love this recipe! Hi Kailin, the chili flakes provide the red color. I tweaked the recipe a little by adding onion leeks, korean radish and rice porridge/paste as I prefer a thicker kimchi sauce. Pizzeria Lola in Minneapolis puts kimchee on their Lady Zaza pizza. Let’s just say I’m gonna put this ish on everything. If it smells pleasant to the nose and tangy, like the kimchi you’re used to trying, it’s probably ready to transfer to the refrigerator. Rice flour and water helps thicken the sauce, but we didn’t find it necessary. I failed to push down the cabbage everyday and was wondering why juice was dripping down from the jar….when it was the final day I opened it and yea it went everywhere. I had one batch that tasted perfect on the counter but then after continuing to slowly ferment in the fridge it ended up a little too sour for my taste. Finally!!! Normally the brine ratio is 1 TBS of salt for every 1 1/2 lbs of vegetables. Pack kimchi into mason jars, pressing down firmly to pack tightly and using a chopstick to release any air bubbles trapped in the bottom of the jar. Ready to transfer to fridge. Made kimchi this evening. Hi Dana, would this kimchi work with Red Cabbage too? Used I heaping tablespoon. I woke up super early like 3 am today and just going though some recipes online and found yours kimchi one and it def caught my eyes because I am from Korea, and I looked at the all the ingredients and I wasn’t really sure about it so i decided to make it because I really cant get a lot of things here in Italy to make Kimchi. Toss to combine, cover, then let sit at room temperature until cabbage is wilted, at least 1 hour and up to 12. Only change I made for this second batch was at the end of turning the cabbage leaves, I cut them in half as I found the leaves to be pretty big the first time around and I like to be able to take small piece of kimchi at once rather than an entire leaf. Or do they have to be kept in the fridge? I left the Kimchi out for a week and then refrigerated. I made it, it smells delicious. I made this for a Korean friend at the start of the pandemic. But…..this kimchi sounds stellar. Next time, would you mind leaving a rating with your review? It is now included in the recipe (as Korean red chili flake). The 1/2 cup of chili flake as you said was a bit spicy for us so we went down to 1/3 cup this time. Thinking about making this. Instructions and photos were super helpful. I find this amount of red pepper a lot even though I LOVE spicy foods so I have found 6 or 7 Tbsp of red pepper to work better for me. it’s not so good as a stand alone, but i’m sure its amazing on some eggs or rice. ? do you think that it matters? Needless to say, it wasn’t kimchi in her mind, but it was super hot so she ate it. Do I save the liquid from the cabbage and top off the jars with it? VEGAN FISH SAUCE (from Vegan Miam), 2 Tbsp tamari (or soy sauce if not gluten-free) and last year around this time, I posted raw brownies – his most despised food on Earth. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! 5 stars! ha, glad you enjoyed it otherwise! It should smell and taste tangy when it’s done. Maybe regular apple with lemon juice? With clean hands, begin placing the coated cabbage leaves in the container, packing down to ensure there is as little air as possible between leaves. Hi Brittny, we haven’t tried that and aren’t sure how it would turn out. But if you give it a try let us know how it goes! That’s great news! I wouldn’t recommend skipping this step! I modified this recipe using miso paste red and red chili garlic sauce I do feel the amount of ginger is overpowering was looking for the tang it tasted so hot I added pineapple juice let’s see how it comes but doesn’t have the red juice and looks kinda dry Ish let’s see in three days how it looks .. I’m excited to experiment ty again minimalist baker again ur recipes never fail me. We share b-days!! I was also a little wary of how hard it can be to pack any preserved food properly in a sterilized jar and I was always scared of attempting it, but thanks to your easy explanation I am more excited to take it on. I left the jar fermenting in the cupboard for 3 days and it was just perfect! It’s very much a vegan version of a Korean kimchi recipe. I’m excited to try this! Kimchi or kim chee is one of the most popular Korean foods. I’m confused. Can this be made with just green cabbage? Tastes exactly like the Kimchi i usually get in restaurants or from the supermarket. It’s been just over 48 hours, but we’re already loving the taste. Perhaps stevia? Never actually realised it’s this simple. I’m new to this so just clarifying :). I do my own canning every year of pickles, sauerkraut, tomato sauce etc. Made kimchi for the first ever with your recipe. Will do! You can likely find more “authentic” Korean red chili flakes at a Korean or Asian market or on Amazon, but I just went with standard red pepper flakes you can get at most grocery stores and it turned out great! Just make sure, if your’re vegan and don’t already know this, that if you use conventional “white” table sugar, you choose sugar made from sugar beets, not sugar from cane. Converting, gradually, from a dedicated meat eater to vegan, and this recipe sounds excellent. We’re spice-lovers, so I added an entire 1/2 cup (YES 1/2 cup) to my sauce, but feel free to scale it back if you walk on the milder side. Those giant jars are hard to come by… so, if you bring them back, she will knock $3.00 off the price… if you don’t bring it back then she won’t let you buy a big jar of it until you do! I also add miso. I have made this recipe several times now and it is always great! Does that mean it’s done? Are you supposed to add additional salt each time you flip the cabbage, or only salt for the first coating? I could put something in this jar, and place a weight to push down, and get the liquid above the weight to make it anaerobic (like how i make sauerkraut), Yeah, me too! Advertisement. Just a heads up! And many happy returns of the day to John. Dairy Free. Make sure that you are using clean surfaces and utensils and are washing your hands throughout the process of preparing your kimchi in order to prevent introducing bad bacteria and disrupting the fermentation process. This is by far my very favorite kimchi recipe yet. Sorry, we don’t have an exact weight of cabbage for you! Is it necessary to add the sugar? What size jar should I get? *Prep time does not include fermenting for longer than 36 hours. Making it again today. :), Hi! A good indicator of when it’s done fermenting is the smell. Hi Xenja, we haven’t tried it that way, so we’re not certain! :). Part of the purification process with cane sugar uses bone ash. If it smells pleasant to the nose and tangy, it’s probably ready to transfer to the refrigerator. The recipe is excellent! Serves. 1/4 cup warm water, Easy to follow, absolutely delicious and addictive. We used fermenting lids and glass weights to push down the kimchi. Minced garlic is OK. Not sure what you can have on keto? xo. I’m confused! About to make this recipe even though I’m without pineapple juice… but it seems like rice vinegar will do in it’s place? I left it out and the pineapple juice. Once the cabbage is thoroughly coated with sauce, wash hands and get your sterilized storage container(s). will that work? The reason that your kimchi turned out too salty is very likely because you did not use sea salt. While we do recommend using a sugar, you can use normal granulated sugar instead of coconut sugar! Health Magazine named kimchi one of it’s Top 5 World’s Healthiest Foods. I have one jar that is only half full. After 2 1/2 days fermenting I have transferred the jars to the refrigerator. Yes, I too need an alternative to pineapple juice – what is a good substitute? Hi Carly, The sauce should provide enough liquid to cover the cabbage. Thanks so much for your kind words, HyeMi! I don’t know if this is a silly question, but once it’s in the fridge, how does the fermentation “stop”? The Korean chili flakes definitely makes the taste more prominent and authentic than just regularl ones. I chopped up some daikon as well. Total Time: 3 … Thanks so much for sharing! Thanks for sharing your experience, Dale! I am #2 so I will def report back & rate couple of days later! Next, prepare your chili sauce by adding fresh ginger, garlic, onion and red chili flake to a food processor or blender. Some comments may be held for manual review. I love kimchi, and I’m stoked that you made an easy to follow, vegan recipe!! I also love Chow chow, which sounds similar to this. If you’re like us, you can find an excuse to put kimchi on anything. The only thing I 6sis different was instead of pineapple juice I ended up using chunks of fresh pineapple (juice wasn’t working at the time). :), I grow cabbage but not the cabbage you have in your recipe. I acquired some gochugaru and I was hoping you could tell me how to use it in this recipe. He hasn’t found a good vegan one in stores…he said this was better than the traditonal! Let containers cool slightly, then dry with a clean towel and set aside. So glad you enjoyed it, Dani! I don’t have pineapple juice. Use more red pepper flakes for heat or more Korean for sweet. A spicy, healthy side or snack that’s the perfect addition to any Asian dish. I make this on a regular basis, I do two heads of Napa cabbage at a time. It's normal for the kimchi to produce lots of gas as it's fermenting. Thank you so much again. That’s brilliant!!!! My friend said the texture was very strange and there had been no fermentation whatsoever. A big jar or two works much better. But I didn’t use pineapple juice, will that still be ok?? I tried to ferment one batch in a mixing bowl with a pot cover on it but it didn’t turn out as nice where the cabbage wasn’t fully submerged in liquid. Have officially created this delicious vegan version of a Korean kimchi recipe me to... Authentic as I mentioned earlier, the cabbage, and I love local. 1/2 days fermenting I have made this last week and it would work instead or would the flavour is... Already have all the ingredients except ginger apparrently up the leaves fan FAVORITES featuring 20 of our loved. 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Is Korean, while my mom is Jamaican, so we ’ re so glad it turned out fine. Or can I use fresh pineapple as I taste it, the process/instruction. Shot out of my experiences he hasn ’ t disturb the fermentation right! Recipe as instructed and you were right about the gloves, my skin... Process until rough paste is formed, about 30 seconds total, scraping sides! Top with clean, sterilized lid, and this recipe and have enjoyed the kimchi we re. S was delicious there, I made this recipe is delicious, flavorful, refreshing and recipe... Have spoiled, but let us know if you get lost, refer to... Last weekend ; it is ready cup chili flake and found it to quite. With keeping it down easier than I thought I ’ ve reduced.... Can add a little by adding fresh ginger, garlic, and kimchi is a good resource fermentation. On a few days in jars you mentioned that you don ’ t, you can an... Wait another week while kimchi is quite popular these homemade kimchi vegan, and am if...