Chic Bites: How To Make Vegan Kimchi Recipe

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We love trying new foods and delicacies so when we took our first bite of Kimchi years ago, we fell in love. This traditional Korean side dish consists of fermented vegetables like Napa cabbage, carrots and daikon (white radish), along with a variety of spicy seasonings. While it’s a favorite dish to eat, finding a vegan version can be difficult to find, which is why we are bringing you a great recipe on how to make a delicious Vegan friendly kimchi that will satisfy all the Kimchi lovers. So go grab a pair of disposable gloves and the necessary ingredients, and let’s begin.

What You Need:

2 to 3lbs Napa Cabbage
3 tbsp Coarse Sea Salt
2 to 3 cups of Cold Water
4-5 green onions
½ cup of Gochugaru Korean Chili Pepper Flakes
½ of a daikon (peeled and cubed)
1 large carrot (peeled and shredded)
1/2 an apple (peeled and shredded)

Ingredients for Paste

1 medium onion
1 to 2 pieces of seaweed (soaked)
¼ tsp of vegan soy sauce
1 tsp coconut sugar (or vegan sweetener)
¼ cup of water
6 to 7 cloves of garlic
1 slice of ginger (size of your thumb)

Preparation/Storing

1 quart Mason Jar
Disposable gloves

Directions

Begin by removing the outer leaves of your Napa cabbage. Don’t throw away as you’ll be needed that for later. Once you’ve removed the outer layer, it’s time to cut the cabbage in half lengthwise. Cut in half again. Do this again so you end up with quarters.

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Take each quarter, and chop off the end. Now begin to cut the cabbage into medium size pieces (feel free to differ based on your preference). Repeat the process. Transfer your cabbage to a large pot and set aside.

There are two methods you can use to brine your cabbage. You can simply pour coarse sea salt over the cabbage and then massage it in. Or you can create a salt bath. We’ve gone for the salt bath this time.

Creating the salt bath is easy. Simply add three tablespoons of coarse sea salt to two or three cups of water. You may need to add another ½ tsp depending on much water you use. Stir until the salt completely dissolves. Pour the salt bath over your cabbage and toss the cabbage a few times so every piece absorbs the water. Leave it to brine for at least two to three hours.

In the meantime, soak your seaweed in water for ten to fifteen minutes.

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You can check on your cabbage after a few hours have passed. If your cabbage is wilted and a bit translucent, then it is ready. Head over to the sink and rinse the cabbage three times to get most of the salt off. Drain afterwards.

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To prepare the paste, grab your blender and blend together the onion, soaked seaweed, soy sauce, sugar and approximately ¼ cup of water. Add the fresh garlic and ginger in the mix and blend for another 20 to 30 seconds (or until all is incorporated).

It is time to assemble. But first, put on a pair of disposable gloves (trust us you’ll need it!).

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Pour the paste over your cabbage and mix until completely incorporated. Next, add the daikon, carrots and apple. Toss everything together a couple of times. Once everything is well combined, simply add in the Gochugaru (Korean Pepper Flakes). We do not recommend substituting this ingredient. Feel free to adjust how much pepper flakes you use based on your preference.

Make sure to take your time massaging in the pepper flakes into the cabbage and tossing it gently a few times to ensure every last piece is flavorful.

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Just add the green onions (roughly chopped) and toss gently. And there you go, you have kimchi!

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Next step is to fill your large mason jar with the kimchi, making sure to use a spoon to press down the kimchi. Continue until you only have a one to two inch gap on top. Before you seal it, take a long cabbage piece you stored from earlier and place it on top of the kimchi. This is optional, but we like to do so to help prevent any bad bacteria from developing.

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If using a jar with a two-piece lid, turn the inner lid upside up and then seal the jar tightly. This will help your jar from exploding the moment you try opening the lid. Now let your kimchi ferment at room temperature for two to three days. If you see little bubbles moving in your kimchi then it’s a great sign that your kimchi is in fact fermenting.

Move your kimchi to the refrigerator when it’s done fermenting. And enjoy!


We also have a video tutorial on how to make this delicious kimchi at home.


  • I’m not a kimchi eater, but my hubby likes it. I’ve never made it and I may have to surprise him by making this.

  • Theresa

    This looks so delicious and not very hard to make! I like the mason jar. Can’t wait to try it!

  • Claudia H. Blanton

    I am surprised how easy this is to make. My daughter is vegan, and we are always on the lookout for something unique. Thanks for sharing! Blessings!

  • This looks amazing. Good to know that you’ll need to let the Kimchi ferment. I’ve never tried this before so any additional tips is always useful.

  • Oh this is really cool. It would be fun to try making my own. I wonder if my family would like this!

  • Mmm, looks delish. I’ve never made kimchi before and I’d love to start fermenting things!!

  • That’s really awesome! We make kimchi at home as well. We love the flavor and personally, I love eating it with rice and a sunny side up! It’s really one of my favorites.

  • lexhan

    Due to my current health issues I am on veg diets so I will see into using or trying this at home, thanks for sharing and yes its looks delish.

  • Sabrina Barbante

    My boyfriend was enthusiastic after I read him this recipe! I’ll try to make it tonight! Thank you

  • I have never tried Kimchi but one of my favorite drag queens is Kim Chi so I would love to try a vegan version.

  • mmmm that looks good! Thanks for sharing this fun recipe with us!

    Nina
    aworldofdresses.com

  • Ooh that looks delicious! I love kimchi but have never made it!

    La Belle Sirene

  • So far so Sabine

    Oh my god this is delicious! What a great and easy to follow receipe 🙂

  • Candy Kage

    Kimchi is something I have never tried to make yet. With your directions I think I can accomplish this.

  • YUM!!! I love kimchi and its sooooo good for you. Get all of those lovely probiotics in! I am super lazy and haven’t made it before – I just buy it from the health food store, but I need to try your recipe!!! xo

  • Vyjay Rao

    Wonderful recipe of Kimchi, wanted a vegetarian version, thanks for the Vegan one, will try this out.

  • Eugenia Nazarova

    This Kimchi looks so delicious, love the vegan version! I should make it for my family!

  • This is so interesting! I had no idea what kimchi was and thought it would be gross, but this sounds delicious! I might have to try it now!

  • kmaryam

    I love kimchi but I never knew how to make it ! I’ve always bought at the supermarket and honestly I never knew that it was so easy to make. And the fact that this recipe is vegan make me want to try it

  • Ahh this is so delicious! Can I do with normal cabbage because I never heard about Napa cabbage and daikon too?
    http://www.pinkpepperparadise.com

  • Aisiah Ezekyel

    I see some of my friends making kimchi but I prefer buying it since I only eat a few with ramen.

  • Lizelle Cruz

    I rarely eat kimchi but this looks delicious! Thanks for sharing

  • Anamika Ojha

    I don’t like kimchi but it look so delicious! Thanks for sharing the recipe!

  • Lily

    OMG! This looks so so so so SO good!! Now I’m hungry hehe

  • Oh wow! Love it! Even though when I eat kimichi I smell awful the rest of the day!

  • My friend really likes Kimchi I need to share this recipe with her. It looks good!

  • Such a great recipe/inspiration!! Thanks for posting <3 Have a nice new week!

  • Stacey Eckert

    This looks amazing! I love kimchi but I always thought it would be difficult to make. You’ve inspired me to try making it myself!

  • Oh yum! This looks like a delicious recipe. I’m excited to try it soon!

  • I have never made my own kimchi, thanks for sharing this recipe!

  • Kari Jonard

    This looks yummy. I honestly hadn’t heard of about half of the ingredients but I love trying new things!

  • Candace

    Um yum! I’m gonna have to try this one! Thanks for sharing!

  • Thanks for the recipe! We love kimchi and I look forward to trying this recipe.

  • This looks delicious, even if I’m not a vegan. I still try to eat healthy so I often have vegan days. Thank you for this recipe!

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