If you’re searching for a zippy, flavor-packed, and seriously rewarding project, you’ll adore this Easy Vegan Kimchi. This irresistible Korean staple is a celebration of napa cabbage, fresh vegetables, and lively spices, all coming together through a magical fermentation. The best part? You don’t need special tools or mysterious ingredients to make a batch bursting with tangy, umami goodness. Whether you pile it high on rice bowls or snack on it straight from the jar, this Easy Vegan Kimchi is bound to become your new favorite condiment!
Ingredients You’ll Need
Making fantastic Easy Vegan Kimchi starts with simple, everyday ingredients that each bring something wonderful to the table. Every component offers its own flavor, texture, or crunch, ensuring your kimchi has the perfect balance of spice, tang, and color.
- Napa cabbage: The star of the show, napa cabbage provides a tender bite that soaks up all the seasonings perfectly.
- Sea salt: Helps to draw out moisture from the cabbage, bringing crucial texture and starting the fermentation magic.
- Water: Needed for both soaking and mixing; filtered or distilled water yields the best results for fermentation.
- Carrot: Adds sweetness and vibrant crunch, making each bite exciting and colorful.
- Green onions: Offer a subtle sharpness and a beautiful splash of green in every jar.
- Daikon radish: Provides crispness and a peppery flavor that deepens as it ferments.
- Garlic: Essential for pungent, earthy, savory undertones that give kimchi its bold identity.
- Ginger: Lends warmth and zest, rounding out the overall flavor complexity.
- Soy sauce or tamari: This vegan staple replaces fish sauce, offering salty, umami depth without any animal products.
- Korean red pepper flakes (gochugaru): Brings the signature fiery color and gentle heat—adjust amount for spice preference.
- Sugar: A hint of sweetness helps balance the sharp notes and kick-starts the fermentation process.
- Water (for paste): Just a splash brings everything together into a smooth, easy-to-mix spice paste.
How to Make Easy Vegan Kimchi
Step 1: Prep the Napa Cabbage
Start by cutting your napa cabbage into quarters lengthwise. Then, chop those quarters into bite-sized pieces—think generous but manageable! Dissolve the sea salt in 4 cups of water, add your cabbage pieces, and let them soak for two hours. You’ll want to gently toss the cabbage every so often to make sure every leaf enjoys the salt bath. This step is key for pulling out moisture and beginning the transformation to that classic kimchi crunch.
Step 2: Rinse and Drain
After its salty spa session, thoroughly drain and rinse the cabbage several times under cool water. This helps remove excess salt, preventing your kimchi from becoming overwhelmingly briny. Give the cabbage a gentle squeeze to remove extra water, then set it aside while you prepare the rest of the mix-ins.
Step 3: Make the Spice Paste
In a small bowl, mix the minced garlic, grated ginger, soy sauce or tamari, gochugaru red pepper flakes, sugar, and 2 tablespoons of water. Stir until the mixture forms a smooth, fragrant paste. This spicy, aromatic blend is the flavor backbone that makes Easy Vegan Kimchi so craveable! Adjust the amount of gochugaru if you like things more mild or extra fiery.
Step 4: Combine the Vegetables and Paste
Add the drained cabbage to a large mixing bowl. Toss in the julienned carrot, sliced green onions, and julienned daikon radish. Spoon in your spice paste and, using clean hands (gloves if you prefer), massage everything together until the vegetables are thoroughly coated. Don’t be shy—really work the paste into every nook and cranny!
Step 5: Pack and Ferment
Pack your deliciously spicy mixture tightly into a clean glass jar, pressing down to remove air pockets as you go. Leave about an inch of space at the top, since fermentation releases gases that need a little room. Seal the jar loosely (so it can breathe!) and let it ferment at room temperature for two to three days. Be sure to “burp” the jar daily by quickly opening and closing it—this releases gases and avoids messy spills. When your Easy Vegan Kimchi reaches your favorite level of tang, pop it in the fridge where it will keep developing its magical flavors.
How to Serve Easy Vegan Kimchi
Garnishes
For an extra-special presentation, sprinkle your Easy Vegan Kimchi with toasted sesame seeds, finely chopped green onions, or a pinch of freshly ground black pepper. These little touches make a simple serving of kimchi look elegant and incredibly inviting!
Side Dishes
Serve your Easy Vegan Kimchi alongside a steaming bowl of jasmine rice, tuck it into Korean-style tacos for a fusion twist, or offer it as part of a banchan spread with other vegetable sides. Its zingy, spicy edge also brightens up grain bowls, noodles, and even avocado toast.
Creative Ways to Present
If you’re in the mood to get creative, try stirring chopped kimchi into savory pancakes, rolling it up in sushi, or topping crispy tofu with a generous spoonful. It also makes a bold condiment for burgers, wraps, or grilled sandwiches—the sky’s the limit!
Make Ahead and Storage
Storing Leftovers
Store your Easy Vegan Kimchi in an airtight glass jar in the refrigerator. The chill slows down fermentation so your kimchi stays in the delicious sweet spot of tangy crunch for weeks. Just remember to always use a clean utensil when serving!
Freezing
While kimchi is best enjoyed fresh or refrigerated, you can freeze it if you want to keep it for a few months. Place small portions in freezer-safe containers, leaving a bit of space for expansion. Thaw slowly in the fridge before using for best texture.
Reheating
Kimchi is traditionally served cold or at room temperature. If you’d like to warm it for a stew or savory pancake, simply add directly to your cooking dish. There’s no need for separate reheating—just let the recipe work its magic!
FAQs
Is Easy Vegan Kimchi really as flavorful as traditional versions?
Absolutely! By using soy sauce or tamari for umami depth and doubling up on ginger and garlic, this recipe delivers vibrant, savory flavors without any need for fish sauce or shrimp paste.
How spicy is Easy Vegan Kimchi?
It’s totally customizable! Start with 2 tablespoons of gochugaru for a mild kick or go up to 3 for extra spice. The flavor is beautifully balanced so you’ll still get tons of complexity either way.
How long does homemade kimchi last in the fridge?
Easy Vegan Kimchi keeps for 2 to 3 weeks when stored tightly sealed in the refrigerator, though some fans love its deeper tang after even longer fermentation. Just keep an eye on texture and always use clean utensils.
Can I add other veggies to this kimchi?
Absolutely! Feel free to toss in thin slices of bell pepper, extra radishes, or even apple for a hint of sweetness. Kimchi is a wonderful way to use up odds and ends of fresh produce.
Is Easy Vegan Kimchi gluten-free?
Yes! If you use tamari in place of soy sauce, your kimchi will be completely gluten-free—perfect for sharing with all your friends and family, regardless of dietary needs.
Final Thoughts
If you’re ready for a kitchen adventure that rewards you with big flavor and serious satisfaction, don’t wait—give this Easy Vegan Kimchi a whirl. With its irresistible crunch and tang, you might just find yourself making a double batch next time. Dive in and enjoy every spicy, savory bite!
Print
Easy Vegan Kimchi Recipe
- Total Time: 2–3 days (including fermentation)
- Yield: 1 large jar (about 6 cups) 1x
- Diet: Vegan
Description
Learn how to make a simple and delicious vegan version of traditional Korean kimchi right in your own kitchen. This easy recipe results in a tangy and spicy fermented cabbage dish that is perfect as a side or condiment.
Ingredients
Napa Cabbage:
- 1 medium napa cabbage (about 2 pounds)
Brine:
- 1/4 cup sea salt
- 4 cups water
Vegetables:
- 1 medium carrot, julienned
- 4 green onions, chopped
- 1 small daikon radish, julienned
Seasonings:
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce or tamari
- 2–3 tablespoons Korean red pepper flakes (gochugaru)
- 1 tablespoon sugar
- 2 tablespoons water (for paste)
Instructions
- Prepare Cabbage: Cut napa cabbage into bite-sized pieces after soaking in a salt brine.
- Create Spice Paste: Mix garlic, ginger, soy sauce, gochugaru, sugar, and water into a paste.
- Combine Ingredients: Toss drained cabbage, carrot, radish, and green onions with spice paste.
- Fermentation: Pack mixture into a jar, ferment for 2–3 days, then refrigerate.
Notes
- The longer kimchi ferments, the stronger the flavor. Adjust gochugaru for milder taste.
- This vegan version maintains authentic flavor without fish sauce.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Condiment
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
