Vegan Traditional Cabbage Kimchi
Discover the bold and vibrant flavors of Korea with Vegan Traditional Cabbage Kimchi—a plant-based twist on the iconic fermented dish. This vegan recipe preserves the authentic essence of kimchi by using Napa cabbage, daikon radish, and a savory blend of garlic, ginger, and Korean red pepper flakes (gochugaru). A homemade rice-flour paste binds the rich, spicy marinade, while optional vegan fish sauce adds a subtle depth. The cabbage is fermented to perfection, delivering tangy, spicy notes that enhance any meal. Perfect as a probiotic-packed side dish, condiment, or topping, this easy-to-make kimchi is a must-try for your culinary repertoire.
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Recipe Information
Ingredients
- 1 large head Napa cabbage
- 8 tablespoons Sea salt
- 8 cups Water
- 1 medium (julienned) Daikon radish
- 1 medium (julienned) Carrot
- 6 stalks (cut into 1-inch pieces) Green onions
- 2 tablespoons Rice flour
- 1 cup Water (for rice paste)
- 6 large (minced) Garlic cloves
- 1 tablespoon (grated) Ginger root
- 5 tablespoons Korean red pepper flakes (gochugaru)
- 2 tablespoons Vegan fish sauce (optional)
- 1 tablespoon Coconut sugar
Instructions
Cut the napa cabbage into quarters lengthwise and remove the core. Slice each quarter into 2-inch-wide pieces.
Dissolve 8 tablespoons of sea salt in 8 cups of water in a large bowl. Submerge the cabbage pieces in the salty water, ensuring all leaves are coated. Place a heavy object on top to keep the cabbage submerged, and let it sit for 2 hours.
After 2 hours, rinse the cabbage in cold water three times to remove excess salt, then drain thoroughly. Set aside.
In a small saucepan over medium heat, combine rice flour and 1 cup of water. Cook while stirring until the mixture thickens into a paste. Remove from heat and let it cool to room temperature.
Prepare the kimchi paste by mixing the cooled rice paste with garlic, ginger, gochugaru, coconut sugar, and vegan fish sauce in a large bowl. Stir until fully combined.
Add the julienned daikon radish, carrot, and green onions to the kimchi paste. Mix well to coat evenly.
Add the drained napa cabbage to the bowl with the paste and vegetables. Using your hands (wear gloves if desired), massage the paste into the cabbage until every piece is thoroughly coated.
Transfer the coated cabbage mixture into airtight glass jars or a fermentation crock. Press down firmly to remove air pockets, ensuring the mix is submerged in its brine.
Leave the jars at room temperature for 1–2 days to ferment. Taste daily. Once it reaches your desired level of tanginess, transfer the jars to the refrigerator to slow further fermentation.
Serve as a tangy side dish or condiment and enjoy!
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 57207 mg | 2487% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 45.9 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1129 mg | 87% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 4014 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
