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Kimchi (Vegan!)
Fermented & Pickled
Ingredients:
- 1 medium napa cabbage (900 g–1.4 kg / 2–3 lbs), chopped into 5 cm / 2-inch pieces
- 60 g (¼ cup) sea salt
- 61 g (1 medium) carrot
- ½ daikon radish (or substitute green apple), julienned
- 4 spring onions (green onions), chopped
- 40 g (¼ cup) chopped yellow or white onion
- 91 g (½ small) apple
- 4–5 garlic cloves
- 1-inch piece ginger, peeled
- 2–3 tbsp Korean red chili flakes (gochugaru), adjust to taste
- 15 ml (1 tbsp) soy sauce or tamari
- 30 ml (2 tbsp) rice vinegar
- 8 g (1 tbsp) rice flour
- 120 ml (½ cup) water
- 4.2 g (1 tsp) sugar
Equipments:
- Large mixing bowl
- Plate and weight (for salting)
- Small saucepan (for rice paste)
- Blender or food processor
- Gloves
- Clean glass jar (1 quart or larger)
Meal Prep Friendly
Gluten-Free
Oil-Free
Nut-Free
Features:
Meal Prep Friendly
Gluten-Free
Oil-Free
Nut-Free
Nutrition:
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Prep
Instructions:
- Salt the Cabbage
Place chopped napa cabbage in a large bowl. Sprinkle with 60 g (¼ cup) sea salt and massage briefly. Weigh down with a plate. Let sit for 1.5–2 hours. Rinse thoroughly 2–3 times and drain well. - Make the Rice Flour Paste
In a small saucepan, whisk together 1 tbsp rice flour and 120 ml (½ cup) water. Simmer over medium heat, stirring, until thickened, about 2–3 minutes. Let cool. - Blend the Seasoning Paste
In a blender, combine ¼ cup onion, ½ small apple, 4–5 garlic cloves, 1-inch ginger, 1 tbsp soy sauce, 2 tbsp rice vinegar, 2–3 tbsp gochugaru, and optional 1 tsp sugar. Blend smooth. Stir in the cooled rice paste. - Combine
In a large bowl, combine drained cabbage, 1 julienned carrot, ½ julienned daikon (or green apple), and 4 chopped spring onions. Pour the paste over and massage with gloves until evenly coated. - Ferment
Pack tightly into a clean glass jar, pressing out air pockets. Leave 1 inch of headspace. Cover loosely. Ferment at room temperature (18–24°C / 65–75°F) for 2–5 days, burping daily. Once tangy, seal and refrigerate.
Common Mistakes, Notes, Storage, Swaps & Tips
Notes: Rinse the salted cabbage thoroughly (2–3 times) to prevent the final kimchi from being overly salty. "Burp" the jar daily to release fermentation gases — this prevents pressure buildup.
Storage: Keeps in the refrigerator for 4–6 weeks. Flavor deepens over time — best after the first week.
Swaps: Replace daikon with green apple for a slightly sweeter, fruity flavor. Adjust gochugaru to taste — use 1 tbsp for mild, up to 4 tbsp for spicy.
Tips: Wear gloves when mixing — gochugaru stains and is spicy on skin. Pack kimchi very tightly into the jar, pressing out all air pockets.
Why these Ingredients
Kimchi (Vegan!)
~30 Servings (2 tbsp)
Prep 30 min + 1.5–2 hr salt
Ferment 2–5 days
Total 30 min active
Ingredients:
- 1 medium napa cabbage (900 g–1.4 kg / 2–3 lbs), chopped into 5 cm / 2-inch pieces
- 60 g (¼ cup) sea salt
- 61 g (1 medium) carrot
- ½ daikon radish (or substitute green apple), julienned
- 4 spring onions (green onions), chopped
- 40 g (¼ cup) chopped yellow or white onion
- 91 g (½ small) apple
- 4–5 garlic cloves
- 1-inch piece ginger, peeled
- 2–3 tbsp Korean red chili flakes (gochugaru), adjust to taste
- 15 ml (1 tbsp) soy sauce or tamari
- 30 ml (2 tbsp) rice vinegar
- 8 g (1 tbsp) rice flour
- 120 ml (½ cup) water
- 4.2 g (1 tsp) sugar
Equipments:
- Large mixing bowl
- Plate and weight (for salting)
- Small saucepan (for rice paste)
- Blender or food processor
- Gloves
- Clean glass jar (1 quart or larger)
Features:
Meal Prep Friendly
Gluten-Free
Oil-Free
Nut-Free
Instructions:
- Salt the Cabbage
Place chopped napa cabbage in a large bowl. Sprinkle with 60 g (¼ cup) sea salt and massage briefly. Weigh down with a plate. Let sit for 1.5–2 hours. Rinse thoroughly 2–3 times and drain well. - Make the Rice Flour Paste
In a small saucepan, whisk together 1 tbsp rice flour and 120 ml (½ cup) water. Simmer over medium heat, stirring, until thickened, about 2–3 minutes. Let cool. - Blend the Seasoning Paste
In a blender, combine ¼ cup onion, ½ small apple, 4–5 garlic cloves, 1-inch ginger, 1 tbsp soy sauce, 2 tbsp rice vinegar, 2–3 tbsp gochugaru, and optional 1 tsp sugar. Blend smooth. Stir in the cooled rice paste. - Combine
In a large bowl, combine drained cabbage, 1 julienned carrot, ½ julienned daikon (or green apple), and 4 chopped spring onions. Pour the paste over and massage with gloves until evenly coated. - Ferment
Pack tightly into a clean glass jar, pressing out air pockets. Leave 1 inch of headspace. Cover loosely. Ferment at room temperature (18–24°C / 65–75°F) for 2–5 days, burping daily. Once tangy, seal and refrigerate.
