Vegetarian Kimchi

Ingredients

This vegetarian kimchi recipe replaces the traditional fish sauce and shrimp paste with umami-rich ingredients like soy sauce and miso paste. The absence of animal products makes it suitable for those following a vegetarian diet. We alse have the original recipe for Kimchi, so you can check it out.

• 1 medium Napa cabbage (about 2 pounds / 900g) 1 medium Napa cabbage (about 2 pounds / 900g)
• 1/4 cup (60ml) sea salt 1/4 cup (60ml) sea salt
• 4 cups (950ml) water 4 cups (950ml) water
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15g) miso paste 1 tablespoon (15g) miso paste
• 1 tablespoon (15g) grated ginger 1 tablespoon (15g) grated ginger
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons (30ml) rice vinegar 2 tablespoons (30ml) rice vinegar
• 2 tablespoons (30ml) sesame oil 2 tablespoons (30ml) sesame oil
• 2 tablespoons (30ml) gochugaru (Korean red pepper flakes) 2 tablespoons (30ml) gochugaru (Korean red pepper flakes)
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 medium carrot, julienned 1 medium carrot, julienned

Nutrition

• Calories (kcal / KJ): 70 kcal / 293 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 2g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cut the Napa cabbage into quarters lengthwise and remove the core. Chop the cabbage into bite-sized pieces.
2. 2.
   Dissolve the sea salt in water in a large bowl. Add the cabbage and let it sit for 2 hours, turning occasionally.
3. 3.
   Rinse the cabbage thoroughly under cold water and drain well.
4. 4.
   In a separate bowl, combine the soy sauce, miso paste, grated ginger, minced garlic, rice vinegar, sesame oil, and gochugaru to make the kimchi paste.
5. 5.
   Add the green onions and carrot to the kimchi paste and mix well.
6. 6.
   Gently massage the kimchi paste into the cabbage, ensuring it is evenly coated.
7. 7.
   Transfer the kimchi to a clean jar or airtight container, pressing it down firmly to remove any air bubbles.
8. 8.
   Leave the kimchi at room temperature for 1-2 days to ferment. Then, refrigerate for an additional 3-4 days to develop its flavors.
9. 9.
   Vegetarian kimchi is ready to be enjoyed!

Treat your ingredients with care...

• Napa cabbage — Ensure the cabbage is thoroughly rinsed and drained after soaking in saltwater to remove excess saltiness.
• Gochugaru (Korean red pepper flakes) — Adjust the amount according to your preferred level of spiciness.
• Miso paste — Look for vegetarian-friendly miso paste, as some varieties may contain fish or other animal products.

Tips & Tricks

• For a milder flavor, reduce the amount of gochugaru.
• Use gloves when massaging the kimchi paste into the cabbage to avoid staining your hands with red pepper flakes.
• Allow the kimchi to ferment for longer if you prefer a stronger, tangier flavor.
• Store the kimchi in the refrigerator to slow down the fermentation process and maintain its freshness.
• Serve the kimchi chilled for a refreshing and crunchy texture.

Serving advice

Serve vegetarian kimchi as a side dish alongside rice, noodles, or as a topping for salads, sandwiches, or tacos. It adds a delightful tang and crunch to any meal.

Presentation advice

Present the vegetarian kimchi in a small bowl or on a plate, garnished with sesame seeds and fresh cilantro leaves for an appealing touch. The vibrant colors of the kimchi will make it visually enticing.