How to Make Vegan Kimchi

How to Make Vegan Kimchi

Kimchi is a traditional  fermented vegetable dish made with cabbage, radish, cucumber or onion as the main vegetable and a sauce that contains hot chili flakes, scallions, garlic, ginger and rock salt.  

Kimchi is the most popular of all the Korean side dishes and is used as the main ingredient in many of their soups and rice dishes.

There’s lot of guide on how to make kimchi fried rice.

You can’t move for kimchi in Korea, it’s literally in EVERYTHING!

I made a modified version of the Vegan Korean’s kimchi recipe.

If you’re interested in vegan versions of Korean food you really need to check out Sunnie’s blog.

It’s a wealth of information and so many delicious recipes to boot.

Easy Peasy Vegan Kimchi

Recipe by The Vegan ChefCourse: Vegan RecipeCuisine: KoreanDifficulty: Medium
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Quick Kimchi Recipe:
Kimchi is the most popular of all the Korean side dishes and is used as the main ingredient in many of their soups and rice dishes.

kimchi ingredients

  • 1 large head of napa cabbage

  • 3/4 cup of coarse salt (i prefer this on amazon)

  • Sauce Ingredients:
  • 1 bulbs of garlic

  • 1/2 cup of red pepper powder (i use the kochukaru)

  • ¼ cup of ginger

  • 1-2 chopped large green onions (or 2 bunches of small green onions)

  • 1 medium Korean radish (cut into matchsticks)

  • 1/4 cup of glutinous rice water (1 tablespoon of glutinous rice powder with 1/2 cup of water)

  • 1 Tbs of Sugar (optional, to soften the flavor)

How To Cook

  • Wash the cabbage and cut in quarters lengthwise. If desired, cut into smaller chunks.
  • Put cabbage in a large bowl of salted water (3/4 cup or more of salt) thoroughly and let it sit for around one hour or until you see the cabbage has wilted. vegan korean kimchi recipe
  • While your waiting on your cabbage finely dice the garlic and ginger and mix all the sauce ingredients together (I used a magic bullet). It shouldn’t be too dry, if so add a bit of water to a more sauce-like the consistency.
  • Mix it well with hand. You should use gloves or be prepared to feel a burning sensation from the pepper.
  • Have a taste and add more salt or sugar to your liking.
  • Drain the cabbage and squeeze out the water very well at least 2-3 times. The more times you squeeze it, the less overpowering the salty taste will be.  You want a balance between being salted  but not overdone.  Obviously, the more salt you add when soaking will also impact how salty the kimchi is, so you can add more or less based on your preferred  taste.
  • Use your hands to mix the paste in very well with the cabbage. It’s important that every piece be fully covered.  The more paste to cabbage, the spicier/stronger flavor your kimchi will have.
  • Place your kimchi into a jar or tightly sealed tub.  You can leave it out for about 40 hours but then it’s important to put it in the fridge.  You can eat it immediately but the flavor really starts to come out after 4-5 days of fermenting.


  • Check out these recipes with kimchi here.

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Written by Vegan Chef

Vegan Diet Society is a lifestyle blog focusing on vegan and vegetarian diet. We Also make delicious, healthy and homemade vegan recipes versions of all the old favorite dishes.

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