5 from 3 votes
Vegan Kimchi
This 100% vegan kimchi is packed with crunchy, sour flavor and much easier to make than traditional kimchi recipes too.
Prep Time
15 mins
Cook Time
15 mins
Fermenting Time:
2 d
Total Time
2 d 30 mins
Servings:
1
quart
Calories:
240 kcal
Course:
Side Dish, Condiments
Cuisine:
Asian, Korean
Ingredients
- 1 head Napa cabbage
- ½ cup salt non-iodized
- 1 tbsp white sugar organic for vegan-friendly
- 1 ½ tbsp ginger peeled and grated, fresh
- 5 cloves garlic peeled and minced
- 5 scallions cut into 1" pieces
- gochugaru or other hot chili powder of your choice, quantity to taste, Korean red pepper flakes
Optional Additional ingredients
- 1 apple thinly sliced, Granny Smith
- ½ daikon radish thinly sliced
- ½ onion thinly sliced
- ½ cup carrot shredded or julienned
Instructions
- Cut the cabbage leaves into 1-2 inches pieces. You can tear them by hand or chip with a knife. Remove the core and any very thick pieces. Place the cabbage pieces into a large bowl.
- In a large pot or bowl, dissolve the ½ cup of salt into a gallon of water. If it's necessary, you can heat the water to do this, but you must let it cool back down before going on to the next step, otherwise the hot water will kill off the bacteria that’s needed for the kimchi to ferment.
- Add your room temperature salted water to the bowl with your kimchi. All of the cabbage should be submerged- add more water if needed. You can use a smaller, clean bowl to weigh down the cabbage if needed. Let the cabbage soak like this for at least two hours.
- Drain the cabbage in a colander, and rinse with water to remove the salt.
- Place the cabbage into a large, clean mixing bowl. Add the chili powder and mix in any of the additional optional ingredients that you wish to include (see ingredient list above). Mix well. You can add additional water, if needed, to aid in mixing.
- Divide the mixture into mason jars, leaving at least one inch of space at the top of each jar. Pack the mixture down gently in each jar. Close the jars, but not too tightly, as the kimchi will release gas it ferments, which needs to escape.
- Let the jars site at room temperature for 2-5 days. You should see signs of fermentation after 24 hours. Open the jars at least once a day to let some of the pressure out, and press the mixture back down gently so it stays submerged in liquid.
- You can begin taste testing the kimchi on the second day. When you are happy with the amount of sourness, move the jars to the fridge. It can be used right away, but I find the flavor is best after 1-2 weeks in the fridge.
Cup of Yum
Notes
- Note: One medium sized head of Napa cabbage will produce approximately one quart of kimchi. If you are adding several of the optional ingredients, your kimchi batch will be a bit larger.
- Nutrition information is for the full batch, not including optional ingredients.
Nutrition Information
Calories
240kcal
(12%)
Carbohydrates
52g
(17%)
Protein
13g
(26%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
0.2g
(1%)
Sodium
56681mg
(2362%)
Potassium
2423mg
(52%)
Fiber
13g
(52%)
Sugar
26g
(52%)
Vitamin A
3462IU
(69%)
Vitamin C
259mg
(288%)
Calcium
800mg
(80%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1 quart
Amount Per Serving
Calories 240
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 52g | 17% |
| Protein | 13g | 26% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 56681mg | 2362% |
| Potassium | 2423mg | 52% |
| Fiber | 13g | 52% |
| Sugar | 26g | 52% |
| Vitamin A | 3462IU | 69% |
| Vitamin C | 259mg | 288% |
| Calcium | 800mg | 80% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.