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
Scale
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
