Easy Vegan Kimchi Recipe for Beginners to Try Today

Kimchi is a beloved staple in Korean cuisine, celebrated worldwide for its bold, tangy flavors and probiotic benefits. Traditionally made with fermented fish sauce, many vegans shy away from this spicy delight.

But what if you could enjoy authentic-tasting kimchi that’s 100% plant-based and incredibly easy to make at home? This easy vegan kimchi recipe combines all the robust flavors of traditional kimchi without any animal products.

It’s crunchy, spicy, and perfect for adding a punch to your meals.

Whether you’re a seasoned fermenter or a beginner looking to dive into the world of homemade kimchi, this recipe is approachable and forgiving. Plus, it’s a fantastic way to boost your gut health naturally.

In this post, I’ll guide you through every step, share some handy tips and variations, and even suggest how to enjoy your kimchi once it’s ready. Let’s get fermenting!

Why You’ll Love This Recipe

This vegan kimchi recipe is bursting with flavor, easy to make, and requires no complicated ingredients. By skipping fish sauce and instead using umami-packed alternatives like miso and seaweed, it stays true to the taste profile while keeping it plant-based.

The fermentation process is simple and doesn’t require special equipment, making it accessible for anyone.

Not only does kimchi add a spicy, tangy crunch to your meals, but it’s also loaded with probiotics that support digestive health. This recipe is perfect for meal preppers and those looking to add a flavorful condiment to their vegan pantry.

Plus, it pairs wonderfully with many dishes—whether you want to spice up a bowl of rice, add zest to a sandwich, or brighten up a salad.

Ingredients

Equipment

• Large mixing bowl – for salting and soaking the cabbage
• Colander – to drain the cabbage
• Food processor or blender – to make the kimchi paste
• Glass fermentation jar or airtight container – for fermenting the kimchi
• Rubber gloves – to protect your hands from chili irritation
• Measuring cups and spoons
• Grater – to grate the apple or pear
• Sharp knife and cutting board

Instructions

1. Prepare the cabbage: Cut the napa cabbage lengthwise into quarters and then chop into bite-sized pieces. Place them in a large bowl.
2. Salt the cabbage: Sprinkle the coarse sea salt evenly over the cabbage. Pour 4 cups of water over the cabbage and toss to combine. Press down so the cabbage is submerged. Let it soak for 1.5 to 2 hours, tossing every 30 minutes to ensure even salting.
3. Rinse and drain: After soaking, rinse the cabbage thoroughly under cold water 3 times to remove excess salt. Drain well in a colander, pressing gently to remove excess water.
4. Make the kimchi paste: In a food processor, combine garlic, ginger, apple (or pear), rice vinegar, miso paste, sugar or maple syrup, Korean red pepper flakes, and seaweed flakes (if using). Blend until you get a smooth, thick paste. Adjust spice levels by adding more or less gochugaru.
5. Combine vegetables: In a large bowl, mix the drained cabbage, julienned carrot, and chopped green onions. Add the kimchi paste and use your hands (with gloves) to coat every piece evenly with the spicy mixture.
6. Pack the kimchi: Transfer the coated vegetables into your fermentation jar or airtight container. Press down firmly to remove air pockets and ensure the mixture is tightly packed. Leave about an inch of headspace at the top.
7. Ferment: Close the jar loosely or cover with a cloth to allow gases to escape. Leave it at room temperature (65-75°F) for 2-4 days, depending on your desired tanginess. Check daily and press down to keep vegetables submerged in their juices.
8. Refrigerate: Once fermented to your liking, seal the jar tightly and refrigerate. The kimchi will continue to develop flavor in the fridge and can be stored for up to 3 weeks.

Tips & Variations

“Ensure the cabbage is well-salted and rinsed thoroughly; this step is key to achieving the perfect crunch and flavor balance.”

If you prefer a milder kimchi, reduce the amount of gochugaru or substitute with paprika for a smoky twist. For added depth, you can incorporate grated daikon radish or substitute the apple with Asian pear for sweetness.

Want to skip the fermentation? You can enjoy this kimchi fresh as a spicy salad or condiment, but keep in mind the probiotic benefits develop during fermentation.

For those interested in exploring more plant-based Korean flavors, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals or try pairing your kimchi with a Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a fusion twist.

Nutrition Facts

Serving Suggestions

Vegan kimchi is incredibly versatile and can elevate a variety of dishes. Try it as a spicy topping on rice bowls, vegan tacos, or noodles.

It pairs beautifully with creamy avocado or tofu dishes, balancing richness with its tangy kick.

For a quick snack, enjoy kimchi with steamed buns or mix it into your favorite Veggie Quesadilla Recipe Indian Style Easy & Delicious. It also makes an excellent addition to vegan sandwiches and burgers, adding layers of flavor and texture.

Conclusion

Making your own vegan kimchi at home is a rewarding experience that brings both bold flavor and health benefits to your kitchen. This recipe is designed to be approachable for beginners while still delivering that classic kimchi punch using entirely plant-based ingredients.

The fermentation process not only develops complex flavors but also fills your food with probiotics that support digestive health.

Whether you enjoy it fresh or fermented, kimchi adds a delightful zing to everyday meals and can be tailored to suit your taste preferences. Don’t hesitate to experiment with different vegetables or spice levels to make it your own.

For more exciting plant-based recipes that complement kimchi perfectly, explore our collection including the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor. Happy fermenting!

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