This vibrant vegan kimchi brims with bold flavors from crisp Napa cabbage, julienned daikon, carrots, and tangy scallions blended with a zesty garlic, ginger, and Korean red pepper paste. Naturally fermented, the mixture develops a refreshingly tangy taste, making it a versatile side dish or recipe enhancer for everyday indulgence.

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I’m excited to share my vegan kimchi recipe with you. This recipe is easy to make, completely vegan and tastes just like traditional Napa cabbage kimchi.

I start with one large Napa cabbage cut into bite-sized pieces and use 1/3 cup of coarse sea salt to brine it in water, which helps bring out the flavors and boost its nutritional value. I add a medium daikon radish and two julienned carrots for crunch along with five chopped scallions to round out the taste.

Six minced garlic cloves and a 2-inch piece of freshly grated ginger give it that kick you expect, while three to four tablespoons of Korean red pepper flakes and one teaspoon of sugar add a sweet and spicy balance. This dish is perfect whether you enjoy it fresh or let it ferment for that mouthwateringly tangy finish.

I have step by step instructions with photos below to guide you through the process. Enjoy your healthy, authentic kimchi!

Why I Like this Recipe

I really love this recipe because it’s super easy to make even if I’m not the best cook out there. The flavour is amazing since the long fermentation makes it tangy and spicy at the same time which always hits the spot. I also like that it’s totally vegan and uses fresh veggies like Napa cabbage and carrots that make me feel good about what I’m eating. Plus its versatility is awesome I can eat it as a side dish or mix it into other meals like kimchi pancakes or even a spicy ramen and it never disappoints.

Ingredients

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Napa cabbage: Crunchy and packed with fiber and vitamins, its great for digestion
Daikon radish: Crisp, low calorie root providing carbs and a boost of vitamin C
Carrots: Naturally sweet, full of beta carotene and fiber, adds a nice crunch
Scallions: Mild and a bit spicy, perfect for garnish that brings freshness
Garlic: Bold flavor that is healthy and can help lower blood pressure too
Ginger: A warming spice that aids digestion and adds a zing with every bite
Korean red pepper flakes: They fire up the dish with heat making the taste vibrant
Sugar: A hint sweetens the sauce balancing the tangy and fiery flavors just right

Ingredient Quantities

1 large Napa cabbage (about 2 to 3 lbs), cut into bite-sized pieces

1/3 cup coarse sea salt

Enough water to cover the cabbage for brining

1 medium daikon radish, julienned

2 medium carrots, julienned

5 scallions, roughly chopped (white and green parts)

6 cloves garlic, minced

A 2-inch piece of fresh ginger, grated

3 to 4 tablespoons Korean red pepper flakes (gochugaru)

1 teaspoon sugar

How to Make this

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1. Start by chopping your Napa cabbage into bite-sized pieces, then put it in a large bowl and mix in 1/3 cup of coarse sea salt. Add enough water to fully cover the cabbage and let it brine for 2 to 4 hours, tossing it every 30 minutes or so.

2. While the cabbage is soaking, prepare the veggies. Julienne 1 medium daikon radish and 2 carrots. Roughly chop 5 scallions (both the white and green parts).

3. In a separate bowl, combine the minced 6 garlic cloves and the grated 2-inch piece of fresh ginger with 3 to 4 tablespoons of Korean red pepper flakes. Add 1 teaspoon of sugar and mix it all together until you get a paste-like consistency.

4. Once the cabbage has soaked nicely, drain it and rinse it under cool water. Make sure to squeeze out as much water as possible before moving on to the next step.

5. Toss the drained cabbage together with your julienned daikon and carrots and chopped scallions in a big mixing bowl.

6. Pour the spice paste over the cabbage and veggies. Use your hands (wear gloves if you can to avoid skin irritation) to massage the paste into all the cabbage leaves thoroughly.

7. Pack the kimchi mixture into a clean jar. Press it down firmly to remove air bubbles ensuring the veggies are fully submerged in their own juices.

8. Leave the jar at room temperature for about 1 to 2 days to let it ferment. Check it everyday to make sure nothing is exposed to air and to see if it has reached the tanginess you like.

9. Once it’s fermented to your taste, store the jar in the refrigerator to slow down the fermentation process.

10. Enjoy your vegan kimchi as is or use it to spice up dishes like kimchi pancakes, kimchi jjigae, and even a quick, tasty kimchi chili oil ramen. Happy fermenting!

Equipment Needed

1. Cutting board – for chopping your Napa cabbage, daikon, carrots, and scallions
2. Chef’s knife – for all the chopping, mincing, and slicing
3. Large bowl – for brining the Napa cabbage
4. Colander or strainer – to drain and rinse the brined cabbage
5. Measuring cup and spoons – to accurately measure the sea salt, sugar, and red pepper flakes
6. Small bowl – to mix up the spice paste from garlic, ginger, and red pepper flakes
7. Grater – to grate the fresh ginger
8. Gloves (optional) – to protect your hands while massaging the spice paste
9. Large mixing bowl – for combining the cabbage, daikon, carrots, and scallions with the paste
10. Clean jar or fermentation container – for packing and fermenting your kimchi
11. Spoon or fork – to help press the kimchi firmly into the jar, removing any air bubbles

FAQ

Question: How long should I ferment my vegen kimchi?

Answer: It usually need to ferment at room temp for about 1 to 2 days, depending on how sour you want it. Just keep an eye on it and once you see little bubbles, it's a good sign!

Question: How can I tell when its done fermenting?

Answer: The kimchi will get a tangy and sour taste and you'll see a few bubbles forming, so thats when you know it's working.

Question: Do I need to rinse the cabbage after brining it?

Answer: No need to rinse the cabbage after its been salted and soaked, since the salt helps draw out the moisture and enhance the flavor.

Question: Can I modify the spice level in this recipe?

Answer: Yup! If you dont like it too spicy, just reduce the amount of gochugaru or add a bit more sugar to balance the heat.

Question: How should I store my vegen kimchi once its fermented?

Answer: After fermenting, pop it into a clean jar and keep it in the fridge. It will continue to develop flavor and can last for several weeks.

Vegan Kimchi Recipe Substitutions and Variations

If there’s no Napa cabbage around, try using green cabbage instead its a bit crunchier
If you don’t have coarse sea salt, kosher salt or even Himalayan salt can work the same
Can’t find daikon radish? Give turnips a shot, though they might be a little sharper in flavor
No Korean red pepper flakes? Mix a little cayenne with smoked paprika, but be careful cause it can get super spicy
If you’re out of sugar, a spoonful of maple syrup will do the trick without ruining the flavor

Pro Tips

1. Make sure your jar and tools are well cleaned before you pack everything in; a little leftover gunk can make your kimchi spoil faster and taste off. You know, a quick wash can save you lots of trouble later.

2. When you’re massaging the spice paste into the cabbage, its a good idea to use gloves. The paste can irritate your skin if you leave it on too long, so gloves not only protect your hands but makes the mixing much easier too.

3. Keep an eye on your fermentation; if you check it every day you can prevent any stray bits from drying out or getting moldy. It might seem tempting to just set it and forget it, but a little attention goes a long way.

4. Don’t be afraid to experiment with the spice levels. If you like it hotter, try a bit more gochugaru next time. Small changes can make a big difference in flavor so go ahead and adjust to your taste.