No items found.
Kimchi (vegan!)
What You’ll Need:
For salting the cabbage:
- 1 medium napa cabbage (2–3 lbs), chopped into 2-inch pieces
- 1/4 cup sea salt (non-iodized)
- Water (filtered or boiled & cooled)
Fresh vegetables:
- 1 medium carrot, julienned
- 1/2 daikon radish (or substitute green apple), julienned
- 4 spring onions (green onions), chopped
Paste base:
- 1/4 cup chopped yellow or white onion
- 1/2 small apple, peeled and chopped
- 4–5 garlic cloves
- 1-inch piece ginger, peeled
- 2–3 tbsp Korean red chili flakes (gochugaru), adjust to taste
- 1 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp rice flour
- 1/2 cup water
- 1 tsp sugar (optional, for balance)
Features:
No items found.
Nutrition:
Servings
1
Calories
15
Carbohydrates
3 g
Fat
0 g
Fiber
1 g
Protein
0 g
Monounsaturated
0 g
Polyunsaturated
0 g
Saturated
0 g
Trans
0 g
Vitamin A
200 IU
Vitamin C
4 mg
Calcium
20 mg
Iron
0.3 mg
Potassium
100 mg
Cholesterol
0 mg
Sodium
250 mg
Sugar
1 g
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Salt the cabbage: Place chopped napa cabbage in a large bowl. Sprinkle with salt and massage briefly. Add just enough water to cover and weigh it down with a plate.
- Let sit for 1.5 to 2 hours, tossing occasionally.
- Rinse thoroughly 2–3 times and drain.
- Make the rice flour paste: In a small saucepan, whisk rice flour and 1/2 cup water. Simmer over medium heat, stirring, until it thickens (about 2–3 minutes). Remove from heat and let cool.
- Blend the seasoning paste: In a blender or food processor, combine onion, apple, garlic, ginger, soy sauce, rice vinegar, gochugaru, and optional sugar. Blend until smooth.
- Stir in the cooled rice flour paste.
- Combine: In a large bowl, combine drained cabbage, carrot, radish (or green apple), and spring onion.
- Pour the blended paste over the veggies. Use gloves to massage everything thoroughly until well coated.
- Ferment: Pack the kimchi tightly into a clean glass jar, pressing out air pockets. Leave about 1 inch of headspace at the top. Cover loosely and let ferment at room temperature (65–75°F) for 2–5 days.
- "Burp" daily by opening the jar briefly to release gas. Once tangy to your liking, seal tightly and refrigerate.
Storage:
- Keeps in the refrigerator for 4–6 weeks.
- Flavors deepen over time — best after the first week!
Substituttions
Kimchi (vegan!)
Servings
30 (2 tbsp)
Prep Time
30 min
Cook Time
2-5 days
Ingredients:
For salting the cabbage:
- 1 medium napa cabbage (2–3 lbs), chopped into 2-inch pieces
- 1/4 cup sea salt (non-iodized)
- Water (filtered or boiled & cooled)
Fresh vegetables:
- 1 medium carrot, julienned
- 1/2 daikon radish (or substitute green apple), julienned
- 4 spring onions (green onions), chopped
Paste base:
- 1/4 cup chopped yellow or white onion
- 1/2 small apple, peeled and chopped
- 4–5 garlic cloves
- 1-inch piece ginger, peeled
- 2–3 tbsp Korean red chili flakes (gochugaru), adjust to taste
- 1 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp rice flour
- 1/2 cup water
- 1 tsp sugar (optional, for balance)
Features:
No items found.
Instructions:
- Salt the cabbage: Place chopped napa cabbage in a large bowl. Sprinkle with salt and massage briefly. Add just enough water to cover and weigh it down with a plate.
- Let sit for 1.5 to 2 hours, tossing occasionally.
- Rinse thoroughly 2–3 times and drain.
- Make the rice flour paste: In a small saucepan, whisk rice flour and 1/2 cup water. Simmer over medium heat, stirring, until it thickens (about 2–3 minutes). Remove from heat and let cool.
- Blend the seasoning paste: In a blender or food processor, combine onion, apple, garlic, ginger, soy sauce, rice vinegar, gochugaru, and optional sugar. Blend until smooth.
- Stir in the cooled rice flour paste.
- Combine: In a large bowl, combine drained cabbage, carrot, radish (or green apple), and spring onion.
- Pour the blended paste over the veggies. Use gloves to massage everything thoroughly until well coated.
- Ferment: Pack the kimchi tightly into a clean glass jar, pressing out air pockets. Leave about 1 inch of headspace at the top. Cover loosely and let ferment at room temperature (65–75°F) for 2–5 days.
- "Burp" daily by opening the jar briefly to release gas. Once tangy to your liking, seal tightly and refrigerate.
Storage:
- Keeps in the refrigerator for 4–6 weeks.
- Flavors deepen over time — best after the first week!
