Kimchi (Vegan!)
Fermented & Pickled
Asian-Inspired
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:
Features:
Meal Prep Friendly
Gluten-Free
Oil-Free
Nut-Free
Nutrition:
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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.
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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The sea salt sharpens and balances every other flavor in the dish. The carrot adds natural sweetness and color. The chopped yellow or white onion adds sweetness and depth as it cooks down. The apple adds natural sweetness and a light crispness.
Kimchi (Vegan!)
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:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The sea salt sharpens and balances every other flavor in the dish. The carrot adds natural sweetness and color. The chopped yellow or white onion adds sweetness and depth as it cooks down. The apple adds natural sweetness and a light crispness.
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.
