Cheap Lazy Vegan Kimchi Recipe You Can Make Fast

There’s something absolutely magical about kimchi. This spicy, tangy, crunchy Korean staple can turn even the simplest of meals into a flavor-packed experience.

But if you’ve ever looked up traditional kimchi recipes, you know they can seem intimidating, expensive, and time-consuming—fermentation, specialty ingredients, and a long list of steps. That’s why I’m excited to share my cheap lazy vegan kimchi recipe that anyone can make at home, no fancy ingredients or equipment required!

This recipe is for everyone who wants homemade kimchi without the cost, fuss, or animal products. It’s perfect for busy students, plant-based cooks, and anyone who craves that mouth-puckering zing on a budget.

With just a few everyday vegetables, an easy vegan “fish” sauce hack, and no-fuss instructions, you’ll have a jar of kimchi fermenting on your counter in under 30 minutes. Let’s get into it!

Why You’ll Love This Recipe

• Budget-Friendly: Uses common, inexpensive vegetables and pantry staples.
• Vegan & Allergy-Friendly: 100% plant-based and easily adjustable for gluten-free diets.
• Quick Prep: No complicated techniques—just chop, mix, and ferment.
• Customizable: Add or swap veggies based on what you have on hand.
• Packed with Flavor: Despite its simplicity, this kimchi is spicy, tangy, and delicious.
• Gut-Healthy: Naturally ferments to boost your probiotics and digestive health.
• Perfect for Beginners: No prior fermentation experience needed!

Ingredients

Note: Don’t have all the veggies? No problem!

Use what you have—cabbage is key, the rest is up to you.

Equipment

• Large mixing bowl
• Colander
• Knife and cutting board
• Gloves (optional, for mixing spicy paste)
• Measuring spoons
• Quart-size glass jar or food-safe plastic container (with lid)
• Small bowl (for paste)
• Plate and heavy can (optional, for pressing cabbage)

Instructions

1. Chop and Salt the Cabbage:

   Cut the cabbage into quarters, remove the core, and slice into bite-sized pieces. Place in a large bowl and sprinkle evenly with salt, tossing well.

   Add just enough water to cover, press down, and let sit for 1-2 hours, tossing every 30 minutes.

   Salting the cabbage draws out water, making it tender and ready to absorb flavor.

2. Prepare the Other Veggies:

   While cabbage is salting, julienne or grate the carrot, slice the daikon (or other radish), and cut the green onions into 1-inch pieces. Set aside.

3. Make the Kimchi Paste:

   In a small bowl, combine minced garlic, ginger, gochugaru (or chili flakes), soy sauce, sugar, and water. If using, add grated apple or pear for sweetness.

   Stir into a thick paste.

   For extra umami: Add a teaspoon of miso paste or a splash of vegan “fish” sauce.

4. Rinse and Drain the Cabbage:

   After 1-2 hours, rinse the salted cabbage thoroughly under cold water (2-3 times) to remove excess salt. Squeeze out as much water as possible and return to the large bowl.

5. Combine Everything:

   Add the prepared veggies and kimchi paste to the cabbage. Wearing gloves if desired, use your hands to massage everything together until vegetables are evenly coated with the paste.

6. Pack into Jar:

   Pack the kimchi mixture tightly into a clean glass jar or container, pressing down to remove air pockets. Leave at least 1 inch of space at the top to allow for expansion.

   It’s normal for some liquid to form as the kimchi ferments. This is good!

7. Ferment:

   Loosely cover the jar (not airtight) and leave it at room temperature for 1-3 days. Check daily—when it tastes tangy and bubbly, transfer to the fridge (it will keep fermenting slowly and stay fresh for 2-3 weeks).

8. Enjoy!

   Eat your kimchi right away for a fresh, crunchy flavor, or let it develop a deeper tang over time. The choice is yours!

Tips & Variations

• Spice Level:
  Like it mild? Use less gochugaru or substitute with sweet paprika. Want more heat? Add sliced fresh chilies.
• Veggie Swaps:
  Try adding shredded beet, turnip, or even chopped kale for color and nutrition.
• Flavor Boosters:
  For a classic “funky” flavor, stir in a spoonful of miso paste or a dash of vegan Worcestershire sauce.
• No Soy:
  Use coconut aminos or extra salt for soy-free diets.
• Fermentation Time:
  Colder kitchens may take longer to ferment. Taste daily to find your perfect tang!
• Crunch Factor:
  Don’t over-salt or over-ferment if you love crisp kimchi.

“Homemade kimchi is the ultimate fridge hero—delicious, nutritious, and endlessly adaptable!”

Nutrition Facts

*Sodium varies based on rinsing and salt used. Kimchi is naturally low-calorie, high in fiber, and a good source of probiotics.

Serving Suggestions

• Classic: Enjoy as a side with rice, noodles, or your favorite Asian-inspired meals.
• Kimchi Fried Rice: Stir-fry leftover rice with kimchi and tofu for a quick meal.
• Sandwich Topper: Add to burgers, wraps, or vegan grilled cheese for a spicy crunch.
• Breakfast: Top avocado toast or scrambled tofu with kimchi for a probiotic boost.
• Soup: Stir kimchi into vegan ramen or miso soup for extra flavor.
• Snacking: Eat it straight from the jar—no judgment here!

Conclusion

There you have it—a cheap lazy vegan kimchi recipe that’s as easy as it is delicious! By skipping expensive specialty ingredients and fancy techniques, you can enjoy the bold, addictive taste of kimchi in your own kitchen any time.

This recipe is proof that homemade fermented foods don’t have to be intimidating, expensive, or time-consuming. Instead, they can be a joyful, creative part of your everyday meals.

Whether you’re new to fermentation or a seasoned plant-based cook, this kimchi will quickly become a staple in your fridge. Don’t be afraid to experiment with different veggies and spice levels to find your perfect blend.

And if you’re looking for more creative, budget-friendly recipes, check out my Harvest Hash Recipe, or for a sweet treat, try this Lemon Straws Recipe. If you’re in the mood for a unique vegan main, definitely see my Lion’S Mane Mushroom Crumble Recipes.

Have fun, eat well, and happy fermenting!

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