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
