This easy vegan kimchi is vibrant, tangy, spicy, and completely plant-based. I love making it when I want a bold Korean-inspired staple that adds crunch, heat, and fermented flavor to simple meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large Napa cabbage
1/4 cup sea salt
4 cups water
1 tablespoon grated ginger
1 tablespoon minced garlic
2 tablespoons sugar
3 tablespoons Korean red pepper flakes, gochugaru
2 tablespoons soy sauce or tamari
2 teaspoons miso paste
4 green onions, chopped
1 medium carrot, julienned
1/2 daikon radish, julienned
Directions
I cut the Napa cabbage into quarters lengthwise, then chop it into bite-sized pieces.
Then I dissolve the sea salt in water and soak the cabbage for 2 hours, tossing it occasionally.
I rinse the cabbage thoroughly under cold water, then drain it well.
In a bowl, I mix the ginger, garlic, sugar, gochugaru, soy sauce, and miso paste until a thick paste forms.
I add the green onions, carrot, and daikon radish to the paste and mix everything well.
Next I combine the cabbage with the seasoning mixture, using clean hands to coat the vegetables evenly.
I pack the kimchi tightly into a clean jar, pressing it down until the liquid covers the vegetables.
I leave about 1 inch of space at the top, seal the jar loosely, and let it ferment at room temperature for 1–3 days.
Once it tastes fermented enough, I transfer it to the refrigerator and store it for up to 3 weeks.
Servings and Timing
This recipe makes 8 servings.
Prep time: 20 minutes
Soaking time: 2 hours
Cooking time: 0 minutes
Total time: 2 hours 20 minutes, plus 1–3 days fermentation
Calories: about 45 kcal per serving
Variations
I use tamari instead of soy sauce when I want a gluten-free option. I also like adding a little extra gochugaru when I want more heat, or more daikon and carrot when I want extra crunch. For a slightly deeper flavor, I let the kimchi ferment closer to 3 days before refrigerating.
Storage/Reheating
I store the kimchi in a clean sealed jar in the refrigerator for up to 3 weeks. Since kimchi is fermented, I always use a clean utensil when serving it. I do not reheat it when I want to keep its fresh crunch and probiotic benefits, but I sometimes stir it into warm rice, noodles, or soups right before serving.
FAQs
Can I make this kimchi less spicy?
Yes. I reduce the gochugaru to 1 or 2 tablespoons when I want a milder kimchi.
Is this kimchi completely vegan?
Yes. I use soy sauce or tamari and miso paste instead of fish sauce, so it stays fully plant-based.
How do I know when the kimchi is fermented?
I taste it after 1 day. When it tastes tangy, slightly sour, and flavorful, I move it to the refrigerator.
Can I eat it right away?
Yes, I can eat it fresh, but I prefer letting it ferment for at least 1 day for better flavor.
Why do I leave space at the top of the jar?
I leave space because the kimchi releases gas and liquid as it ferments, and the extra room helps prevent overflow.
Conclusion
This easy vegan kimchi is spicy, tangy, crunchy, and full of bold flavor. I like keeping a jar in the fridge to serve with rice bowls, noodles, soups, stir-fries, or simple plant-based meals.
📖 Recipe:
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Easy Vegan Kimchi
- Total Time: 2 hours 20 minutes plus 1-3 days fermentation
- Yield: 8 servings
- Diet: Vegan
Description
This easy vegan kimchi is vibrant, tangy, spicy, and completely plant-based. Made with Napa cabbage, gochugaru, and a flavorful seasoning paste, it is a bold Korean-inspired staple perfect for rice bowls, noodles, and soups.
Ingredients
1 large Napa cabbage
1/4 cup sea salt
4 cups water
1 tablespoon grated ginger
1 tablespoon minced garlic
2 tablespoons sugar
3 tablespoons Korean red pepper flakes (gochugaru)
2 tablespoons soy sauce or tamari
2 teaspoons miso paste
4 green onions, chopped
1 medium carrot, julienned
1/2 daikon radish, julienned
Instructions
- Cut the Napa cabbage into quarters lengthwise, then chop into bite-sized pieces.
- Dissolve the sea salt in water and soak the cabbage for 2 hours, tossing occasionally.
- Rinse the cabbage thoroughly under cold water and drain well.
- In a bowl, mix the ginger, garlic, sugar, gochugaru, soy sauce, and miso paste until a thick paste forms.
- Add the green onions, carrot, and daikon radish to the seasoning paste and mix well.
- Combine the cabbage with the seasoning mixture, using clean hands to coat the vegetables evenly.
- Pack the kimchi tightly into a clean jar, pressing it down until the liquid covers the vegetables.
- Leave about 1 inch of space at the top, seal the jar loosely, and let it ferment at room temperature for 1 to 3 days.
- Once the kimchi reaches the desired tangy flavor, transfer it to the refrigerator and store for up to 3 weeks.
Notes
Use tamari instead of soy sauce for a gluten-free option.
Reduce the gochugaru to 1 or 2 tablespoons for a milder kimchi.
For deeper flavor, ferment closer to 3 days before refrigerating.
Always use a clean utensil when serving to maintain freshness.
Kimchi can be eaten fresh or after fermentation depending on flavor preference.
Serve with rice bowls, noodles, soups, or stir-fries.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermenting
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 45 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
