Easy Vegan Kimchi
Looking to make Homemade Kimchi but don't know where to start? Stop right here! This simple, delicious, and naturally vegan recipe comes straight from my Mom's kitchen and is perfect for beginners.
Servings: 12 servings
Calories: 57kcal
Equipment
- Extra large mixing bowl glass, metal, or ones you don’t mind staining
Ingredients
- 3 pounds napa cabbage 1 medium cabbage
- ½ cup Korean sea salt
- 6 green onions whites chopped, greens in 2 inch pieces
- Water preferably bottled or filtered
Kimchi Paste
- 8 to 10 cloves garlic grated
- 1 inch fresh ginger grated
- ½ cup gochugaru adjust to taste
- 1 tablespoon rice wine vinegar
- 1 ½ tablespoons sugar
- 4 to 6 tablespoons water preferably bottled or filtered
Instructions
- Cut the napa cabbage into quarters, remove the core, and chop into 2-inch pieces. Place in a large bowl.
- Sprinkle with kosher salt and massage into the leaves. Add enough water to come halfway up the cabbage.
- Press down on the cabbage to submerge into the salty water as much as possible. Let sit for 2 hours, turning every 30 minutes.
- Meanwhile, make the kimchi paste by combining garlic, ginger, gochugaru, rice wine vinegar, sugar, and enough water to create a paste the texture of thick jam.
- Test if your cabbage is ready to use by rolling a thick part of the leaf between your fingers. If it bends easily without snapping, it's ready. Otherwise, turn the cabbage again and let sit for another 30 minutes.
- When ready, rinse the cabbage thoroughly to remove the salt. Drain well and return to the bowl. Add green onions.
- Wearing gloves, massage the kimchi paste into the cabbage and onions until evenly coated.
- Pack tightly into jars, pressing down to remove air pockets. Pour in any remaining liquid, adding water if necessary to keep the cabbage submerged.
- For fresh kimchi, let sit for 2 hours and enjoy as a salad. For fermentation, leave the jars at room temperature for 1 to 5 days, tasting and then pressing the kimchi back under the liquid daily. Transfer to the refrigerator when the flavor is right for you.
Video
Notes
- Always keep kimchi submerged under brine to prevent spoilage.
- Taste daily during fermentation to decide when to refrigerate. This is also an opportunity to release some of the carbon dioxide gases that build up from the fermentation process.
- Kimchi can be eaten almost immediately, but flavor improves after 1 to 2 weeks in the refrigerator.
- Store kimchi in the refrigerator for several months, using a clean utensil each time you remove some from the container.
Nutrition
Calories: 57kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 174mg | Potassium: 489mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3343IU | Vitamin C: 32mg | Calcium: 128mg | Iron: 2mg
