Vegan Kimchi

Ingredients

While the original Kimchi recipe traditionally includes fish sauce and shrimp paste, this vegan adaptation replaces those ingredients with umami-rich alternatives. The result is a cruelty-free version that maintains the authentic taste and texture of the original dish. We alse have the original recipe for Kimchi, so you can check it out.

• 1 medium Napa cabbage, shredded (500g / 1.1lb) 1 medium Napa cabbage, shredded (500g / 1.1lb)
• 2 tablespoons sea salt (30g) 2 tablespoons sea salt (30g)
• 1 tablespoon gochugaru (Korean red pepper flakes) 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon miso paste 1 tablespoon miso paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon maple syrup 1 tablespoon maple syrup
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 daikon radish, julienned 1 daikon radish, julienned

Nutrition

• Calories: 60 kcal / 251 kJ
• Fat: 0.5g (0g saturated)
• Carbohydrates: 13g (6g sugars)
• Protein: 2g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the shredded Napa cabbage and sea salt. Massage the cabbage for about 5 minutes until it starts to release its liquid. Let it sit for 30 minutes.
2. 2.
   Rinse the cabbage under cold water to remove excess salt. Squeeze out any remaining liquid and transfer the cabbage to a clean bowl.
3. 3.
   In a separate bowl, mix together the gochugaru, miso paste, soy sauce, rice vinegar, maple syrup, minced garlic, and grated ginger to create a paste.
4. 4.
   Add the paste to the cabbage and mix well, ensuring all the cabbage is coated.
5. 5.
   Add the green onions, carrot, and daikon radish to the cabbage mixture. Mix until well combined.
6. 6.
   Transfer the kimchi to a clean, airtight jar, pressing it down firmly to remove any air bubbles.
7. 7.
   Leave the jar at room temperature for 2-3 days to allow the kimchi to ferment. After that, refrigerate for at least 1 week before consuming.

Treat your ingredients with care...

• Napa cabbage — Make sure to massage the cabbage well with salt to ensure it becomes tender and releases its liquid.
• Gochugaru — Adjust the amount of red pepper flakes according to your spice preference.
• Miso paste — Look for a vegan miso paste that does not contain any animal-derived ingredients.
• Rice vinegar — Opt for unseasoned rice vinegar to control the flavor of the kimchi.
• Maple syrup — Feel free to substitute with another liquid sweetener like agave syrup or date syrup.

Tips & Tricks

• Use gloves when mixing the kimchi paste to avoid staining your hands with red pepper flakes.
• Allow the kimchi to ferment for longer if you prefer a stronger and more tangy flavor.
• Serve the kimchi as a side dish, in salads, or as a topping for rice bowls and tacos.
• Store the kimchi in the refrigerator for up to 3 months to enjoy its flavors over time.
• Experiment with adding other vegetables like bell peppers or cucumber for additional crunch and flavor.

Serving advice

Serve the vegan kimchi as a side dish alongside your favorite vegan Korean dishes, such as Bibimbap or Japchae. It also pairs well with steamed rice or as a topping for vegan tacos or Buddha bowls.

Presentation advice

Transfer the kimchi to a beautiful ceramic or glass jar to showcase its vibrant colors. Garnish with a sprinkle of sesame seeds or chopped green onions for an extra touch of visual appeal.