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Recipe
Vegan Kimchi
Plant-Based Twist: Vegan Kimchi Bursting with Flavor
4.8 out of 5
In the realm of vegan cuisine, this adaptation of the traditional Korean dish, Kimchi, brings a delightful explosion of flavors. Packed with fermented vegetables and a vegan twist, this recipe offers a tangy and spicy kick that will leave your taste buds craving for more.
Metadata
Preparation time
30 minutes
Cooking time
0 minutes (fermentation time: 2-3 days)
Total time
2-3 days (including fermentation and refrigeration time)
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free
Allergens
Soy
Not suitable for
Paleo, Keto, Low-carb, High-protein, Raw food
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.
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1 medium Napa cabbage, shredded (500g / 1.1lb) 1 medium Napa cabbage, shredded (500g / 1.1lb)
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2 tablespoons sea salt (30g) 2 tablespoons sea salt (30g)
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1 tablespoon gochugaru (Korean red pepper flakes) 1 tablespoon gochugaru (Korean red pepper flakes)
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1 tablespoon miso paste 1 tablespoon miso paste
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1 tablespoon soy sauce 1 tablespoon soy sauce
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1 tablespoon rice vinegar 1 tablespoon rice vinegar
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1 tablespoon maple syrup 1 tablespoon maple syrup
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4 cloves garlic, minced 4 cloves garlic, minced
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1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
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2 green onions, thinly sliced 2 green onions, thinly sliced
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1 carrot, julienned 1 carrot, julienned
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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
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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.
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2.Rinse the cabbage under cold water to remove excess salt. Squeeze out any remaining liquid and transfer the cabbage to a clean bowl.
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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.
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4.Add the paste to the cabbage and mix well, ensuring all the cabbage is coated.
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5.Add the green onions, carrot, and daikon radish to the cabbage mixture. Mix until well combined.
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6.Transfer the kimchi to a clean, airtight jar, pressing it down firmly to remove any air bubbles.
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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.
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