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5.0 from 12 votes

Homemade Vegan Kimchi (Light and Refreshing)

ake your own vegan kimchi with this easy recipe! Packed with authentic Korean flavors, it's light, refreshing, and completely plant-based. Perfect for adding a spicy, tangy kick to any meal

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 24 people
Calories: 52 kcal
Course: Side Dish
Cuisine: Korean

Ingredients

  • 4 1/2 lb (2 kg) Napa cabbage
  • 1 1/2 cup (360 ml) Korean coarse sea salt or 1/3 cup kosher salt
For vegetable-fruit stock
  • 1/2 large onion or leek, sliced
  • 1/4 lb (113 g) Korean radish or daikon radish, diced
  • 2 large pieces dried sea kelp (dashima)
  • 1/2 Asian pear or bosc pear
  • 1/2 sweet red apple
  • 6 cups (1.4 liter) water
For kimchi paste
  • 1/2 large onion diced
  • 10 cloves garlic
  • 1-2 inch ginger peeled and diced
  • 1/2 Asian pear or bosc pear peeled, cored, and diced
  • 1/2 sweet red apple cored, and diced
  • 4 tbsp cooked plain potato or white rice
  • 4-5 fresh red fingerlong chilies diced, optional
  • 2/3 cup (160 ml) Korean chili flakes (gochugaru)
  • 4 tbsp Korean soup soy sauce (gukganjang)
  • 1 bunch green onion sliced

Instructions

To salt the cabbage
    Cup of Yum
  1. Cut the cabbage in half lengthwise, leaving about 3-4 inches of the stem intact. Separate the halves by hand and then repeat the process to make quarters. Rinse the cabbage and chop it into 2-inch pieces.
  2. Spread a small portion of cabbage in a large bowl, sprinkle 3-4 tablespoons of coarse salt (1 tablespoon for kosher salt) evenly, and repeat until all the cabbage is used. Sprinkle with water occasionally if the cabbage seems dry and push it down with your hands. Let it soak for 1 1/2 to 2 hours, turning it around halfway through.
  3. One way to check the status of cabbage brining is done is by bending the white stem piece. If it bends without breaking, it is ready. Rinse the cabbage thoroughly 3 times and drain well in a colander.
To make the vegetable stock
  1. While the cabbage is brining, make the vegetable-fruit stock by combining pear, apple, radish, onion, dried sea kelp, and water in a pot. Boil and then simmer over medium heat for 20 minutes, removing the sea kelp after 5 minutes. Discard the ingredients and reserve 1-1/2 cups of stock. Let it cool.
To make kimchi paste
  1. Make the kimchi paste by blending onion, garlic, ginger, pear, apple, cooked potato (or white rice), and 1/2 cup of stock until smooth. If using fresh red chili, add the slices at the end and pulse a few times.
  2. Pour the puree into a mixing bowl and add Korean chili flakes, Korean soup soy sauce, and mix well. Let it sit for 5 minutes so that the chili flakes can absorb the seasoning and rehydrate.
To assemble kimchi
  1. In a large mixing bowl, combine the cabbage and sliced green onion, add the kimchi paste, and toss well to coat all the cabbage pieces.Note: To avoid chili stains on your hands, it is recommended to wear kitchen gloves or disposable plastic gloves.
  2. Transfer the kimchi into a storage container. If you want extra kimchi brine, add the remaining 1 cup of stock to the mixing bowl you assembled the kimchi in. Rinse the bowl to collect all the residue of kimchi paste and pour it over the kimchi. Note: Remember, the cabbage will continue to yield more brine naturally as it ferments, so avoid adding too much stock.
  3. After preparing the kimchi, let it sit at room temperature for 1-2 days (depending on the temperature) to allow the fermentation process to start. Then, transfer the kimchi to the refrigerator and store it for 2-4 days to let the flavors develop fully. Note: You can also enjoy the kimchi immediately after making it if you prefer a fresh taste. This vegan kimchi can maintain its texture and flavor for several weeks up to 1 month.

Notes

  • Tips for Fermenting and Storing Kimchi:
  • To preserve the flavor of your kimchi, use an airtight container.
  • Do not fill the container to the top, but leave at least 1/5 of the container empty to allow the kimchi to expand during fermentation.
  • Allow the kimchi to sit at room temperature for 1-2 days, depending on the temperature, and then store it in the refrigerator for an additional 2-4 days for ideal fermentation.
  • As kimchi ferments, it creates an odor. To prevent the spread of the odor, keep 1-2 boxes of fridge baking soda in your refrigerator.

Nutrition Information

Calories 52kcal (3%) Carbohydrates 10g (3%) Protein 2g (4%) Fat 1g (2%) Sodium 183mg (8%) Potassium 130mg (4%) Fiber 2g (8%) Sugar 2.3g (5%) Vitamin A 3.8IU (0%) Vitamin C 28mg (31%) Calcium 30mg (3%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 24people

Amount Per Serving

Calories 52

% Daily Value*

Calories 52kcal 3%
Carbohydrates 10g 3%
Protein 2g 4%
Fat 1g 2%
Sodium 183mg 8%
Potassium 130mg 3%
Fiber 2g 8%
Sugar 2.3g 5%
Vitamin A 3.8IU 0%
Vitamin C 28mg 31%
Calcium 30mg 3%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.