Easy Vegan Kimchi

Easy Vegan Kimchi

What is it?
Korean pickles, or kimchi, are fermented, spicy, and salty foods made from cabbage and various ingredients. Although fish sauce is typically used in kimchi recipes, we have officially created this amazing vegan alternative that you will enjoy!
Health Benefits of Kimchi: Due to its fermentation process, kimchi contains a variety of microorganisms that, among other things, support gut health, lower inflammation, and enhance digestion.

Simple, 10-ingredient kimchi with a tangy, spicy flavor that is completely vegan. An aromatic, nutritious side dish or snack.


  1. 1 tablespoon sea salt (or more, if necessary)
  2. One napa or savoy cabbage head (with the outer leaves trimmed and well cleaned)


  1. Two tablespoons tamari (or, if not gluten-free, soy sauce)
  2. Two tablespoons of coconut sugar, or more to taste
  3. 1/4 cup of canned pineapple juice
  4. one-fourth cup warm water


  1. 3 tablespoons freshly sliced and peeled ginger
  2. One head of garlic produces around
  3. 1/3 cup of cloves.
  4. One little white onion, or half a large onion for every tiny one
  5. 1/2 cup Korean red chili flake (or ground // more or less to taste)


  1. 2 whole carrots (finely chopped or grated into matchsticks)
  2. 6 green onions (roughly chopped)



  1. To avoid adding harmful bacteria and interfering with the fermentation process, make sure you are making your kimchi on clean surfaces, using clean utensils, and washing your hands frequently. You may find detailed directions in the photographs, so consult them if you get lost.
  2. First, divide the dry, well-rinsed cabbage (savoy or napa) into quarters, then carefully cut out the hard white center (the bottom core) with a sharp knife. Throw away.
  3. Next, put your cabbage in a big mixing basin and start sprinkling sea salt liberally between the leaves. To do this, lift each leaf separately and sprinkle with sea salt. Continue until you have salted every leaf. Once pressed down, give it a half-hour to rest. In doing so, the cabbage is broken down and softened, attracting moisture and preparing it for the sauce to coat.
  4. While your cabbage is resting, make your vegan fish sauce by whisking together all the ingredients in a small mixing dish. Put aside.
  5. Next, make your chili sauce by putting some fresh onion, garlic, ginger, and red chili flakes in a blender or food processor. I found that the 1/2 cup of chili flake was pretty hot, which is how I like it. Thus, if you want less heat, start with 3–4 Tbsp and gradually increase (amounts as listed in the original recipe;
  6. adjust if batch size changes). If necessary, taste and adjust the flavor.
  7. Blend in the vegan fish sauce after adding it to the mixture. Put aside.
    Your cabbage should be ready to turn at this point. After washing your hands, flip each cabbage section so the opposite direction is facing up. Next, compress by packing down with your hands. For a total of four times, you will go through this
  8. procedure, waiting 30 minutes between each time, and washing your hands before handling cabbage.
    Meanwhile, combine the sauce with the diced carrots and optional green onion in a medium-sized mixing dish. Mix everything together, cover, and put aside.
  9. This is an excellent time to disinfect your storage containers while you wait. As directed in the original recipe, use one large mason jar and one small glass container; modify the amount if the batch size is different.) Place the containers in a clean sink and cover them with the boiling water. After allowing the containers to cool slightly, pat dry with a fresh towel and reserve.
  10. It’s time to rinse your cabbage after you’ve turned it four times; by then, it should be soft and significantly reduced in size. Rinse each cabbage section in very cold water to get rid of any excess salt, then spread it out on two or three clean, absorbent towels and pat dry. To make the cabbage leaves simpler to handle, split them at this time as well.
  11. After giving the mixing bowl containing the cabbage a thorough rinse and drying, add the dried cabbage back to it. Gather your sauce ingredients (carrots, green onions), and start drizzling each leaf with the mixture. The sauce can irritate delicate hands, so if you have disposable or rubber gloves, wear them now. I didn’t, but I felt it was important to note.
  12. Be generous when coating, but also keep in mind you need enough sauce to coat all of the cabbage. Once the cabbage is thoroughly coated with sauce, wash hands and get your sterilized storage container(s).
  13. With clean hands, begin placing the coated cabbage leaves in the container, packing down to ensure there is as little air as possible between leaves. Continue until all cabbage is packed in, then press down very firmly to remove air. Top with clean, sterilized lid, and set in a cool dark place (such as a cabinet, not the refrigerator) to ferment.
  14. How long to ferment is up to you. The resource I used suggested 36 hours minimum, then transfer to the refrigerator for 1 week to ferment longer. I fermented mine for about 48 hours, but next time I think I’ll do 1 week for softer cabbage and a more intense fermented flavor.
  15. The longer you ferment the kimchi, the tangier and intense the flavor will be, and the more tender the cabbage will become. From what I’ve read, I wouldn’t ferment for more than 21 days.
  16. You decide how long to let it ferment. The source I used advised letting it ferment for at least 36 hours before putting it in the fridge to let it continue for a week. I fermented mine for approximately 48 hours, but the next time, I believe I’ll ferment it for a week to have softer cabbage and a stronger flavor.
  17. The kimchi will taste more strong and tangy and the cabbage will get softer the longer it ferments. I wouldn’t ferment for longer than 21 days based on what I’ve read.
  18. Open it up and press down with a clean spoon or other utensil each day it ferments to remove air bubbles and make sure the kimchi is submerged in liquid. When you press down on the sauce and notice little bubbles, the fermentation process is well underway.
  19. The smell is a fantastic way to know when the fermentation is finished. It’s probably ready to go into the refrigerator if it smells nice and sour, like the kimchi you’re used to eating.
    Refrigerated kimchi can last for several weeks, if not months. If mold has grown on it or if it smells awful, you’ll know it’s bad.

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