This is not the traditional kimchi recipe. It’s an easy vegan kimchi recipe that works with what you have on hand. It’s regular cabbage kimchi instead of napa, Kashmiri degi mirch instead of gochugaru, red radish instead of daikon, and no fish sauce!
Kimchi has been part of our meals off and on, but it was always store-bought. Nothing was wrong with that until I discovered how easy a homemade kimchi recipe is. For that, I have to thank Christine at Yommme. Her fabulous posts on Instagram fascinated me, and I just had to make some. I'm glad I did. We are unequivocally in love with this piquant dish!
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WHAT IS KIMCHI?
Kimchi, or 김치, is a traditional, fermented Korean side dish. If you want to know how to make kimchi—the very authentic one – go here. I made a few changes to this original kimchi recipe. And after a day's wait, we got a punchy, feisty, and very addictive homemade kimchi.
WHAT IS KIMCHI MADE OF?
The typical ingredients for kimchi are napa cabbage, daikon radish, or cucumbers. They are flavored with fish sauce, garlic, ginger, and Korean red pepper powder (gochugaru). You even have a kimchi recipe with gochujang paste.
Kimchi is categorized based on which vegetable is used. So, you have a radish kimchi recipe and a cucumber kimchi recipe, besides the most popular and traditional cabbage kimchi.
The exact ingredients and proportions can vary based on preferences and individual recipes. The mixture is packed into a container and left to ferment.
WHAT DOES KIMCHI TASTE LIKE?
The fermentation process gives kimchi its unique tangy and savory taste. The flavor is complex, and yes, not all homemade kimchi tastes the same. I describe the flavor of my kimchi recipe as spicy and salty, with that detonating umami intensity.
WHY TRY HOMEMADE VEGAN KIMCHI?
Kick up your meals with something fiery yet full of healthy goodness.
It is superbly versatile, delicious, and good for you.
You can customize the flavor and spice level.
Easy to make it vegan, if that is your preference.
IS KIMCHI GOOD FOR YOU?
Fermented foods like kimchi are all over the food map these days, and for good reason. They are full of probiotics (good gut bacteria) that boost your immune system, aid digestive health, and promote overall wellness. Moreover, kimchi is low-calorie, nutrient- and antioxidant-rich, and filled with fiber, vitamins, and minerals.
I would say that kimchi, especially store-bought ones, can be high in sodium due to the salt used in the fermentation process. If you have hypertension or are watching your sodium intake, be mindful of how much you eat kimchi.
HOW TO MAKE KIMCHI AT HOME?
Step 1: Prepare your vegetables.
Step 2: Place the bite-sized cabbage, sliced red radish, and peeled and sliced cucumber into a large mixing bowl. Sprinkle evenly with salt.
Step 3: Rub the salt thoroughly into every surface of the cabbage leaves and vegetables. Let it sit for an hour.
Step 4: Meanwhile, mix vinegar, ginger, garlic, sesame seeds, chili powder, and brown sugar to make a thick paste.
Step 5: Rinse the salted vegetables with cold water and drain well.
Step 6: Lay them out on a large tray lined with a clean dish towel and let them dry for 30–40 minutes.
Step 7: Add the julienne carrots and the spice-seed paste. Massage the paste evenly into the kimchi ingredients.
Step 8: Place the vegetables in a clean jar and press down tightly. Pack in as much as you can. Clean the rim of the jar and close the lid tightly.
Step 9: Let it sit on the counter overnight. Then transfer to the refrigerator.
Final step: Serve and savor!
VEGAN KIMCHI RECIPE NOTES & FAQs
- The secret to the best kimchi recipe is the right amount of salt. Leave it to pickle for too long, and your homemade kimchi will be salty. Don’t give it enough time to ferment, and it won’t taste good.
- Stick to the measurements of the kimchi recipe ingredients. Adding too much ginger or garlic will make kimchi sticky or bitter, respectively.
HOW TO STORE KIMCHI?
Always store kimchi in an airtight container, refrigerated. It’ll stay fresh for longer.
WAYS TO SERVE VEGAN KIMCHI
Traditionally, kimchi is served as a side dish with rice. But this really easy-to-put-together recipe is fantastic for jazzing up any food:
- Fried rice, eggs, meat, and bread
- Tofu stir-fry
- Crispy tofu
- Noodles
- Tofu pot stickers or momos
The choices are unlimited. Plus, it’s delicious on its own. I almost finished our jar straight up, spoon-to-mouth!
CHECK OUT MORE KOREAN RECIPES
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love my homemade vegan kimchi recipe as much as we do!
📖 Recipe
Vegan Kimchi Recipe
Ingredients
- 1.1 lb Cabbage Cut into bite sized pcs
- 8-10 Red radish Thinly sliced
- 2 Cucumbers Peeled and thinly sliced
- 1/3 cup Salt
- 2 Carrots Julienned
- 10-15 Garlic cloves Roughly chopped
- 2" pc Ginger Peeled and roughly chopped
- 1/3 cup Kashmiri chilli powder You can use Gochugaru
- 2 Tbsp White sesame seeds
- 1 Tbsp Brown sugar
- 1/3 cup Rice vinegar
Instructions
- Place the cabbage, red radish and cucumber into a large mixing bowl. Sprinkle evenly with salt and rub it thoroughly into every surface of the leaves and vegetables. Let sit for 1 hour.
- Blend together the vinegar, ginger, garlic, sesame seeds, chilli powder and brown sugar to make a thick paste.
- Rinse the salted vegetables with cold water and drain well. lay them out on a large tray lined with a clean dish towel and let them dry for 30-40 minutes.
- Add the carrots and the paste. Massage the paste evenly.
- Transfer into a clean jar and press down the vegetables tightly. Pack in as much as you can. Clean the rim of the jar, close the lid tightly.
- Let sit on the counter overnight. Store in the refrigerator. Enjoy!!
Asha says
This is such a nice post. I agree, I was inspired by Christine for my kimchi too. I like that you used Degi Mirch and I can it working fabulously.
It's interesting how the food that we were so disinterested once, is so fascinating later.
Good one my friend.
natashaminocha says
Lovely to see you here Asha! I like to use easily available local ingredients, they bring their own special touch.Thank you so much for stopping by..much appreciated! 🙂
Love