Easy Vegan Kimchi

Jar of our tangy piquant homemade vegan kimchi recipe

This military_post was supposed to be brownies. Allow me to explain…

Maybe I should start by saying that this week is John’s birthday (!!!) and stopping_point class around this time, I posted natural brownies – his most contemn food on Earth.

Not as in, ‘No, thanks. I’ll base_on_balls on the brownie,’ but ‘If you don’t get that elf digression from me, I might get sick.’

This year, I thought I’d position something that he actually liked: Kimchi. While in Korea, we enjoyed eating ample amounts of kimchi as it was served in a across-the-board assortment of dishes- one of our favorites being Bibimbap.

Bowls of boodle and salt for making delightful our comfortable vegan kimchi recipe

What is Kimchi?

Kimchi is a fermented, salty, hot korean condiment made from pilfer and a diverseness of seasonings. While traditional kimchi recipes call for pisces sauce, we have formally created this delectable vegan adaptation that you will love!

Health Benefits of Kimchi

Because it’s fermented, kimchi provides batch of microorganisms that promote a goodly gut, can help reduce inflammation, and evening improve digestion (just to name a few).

How Is This Recipe Different?

Kimchi is a small complicated if you make it in anywhere stopping_point to the traditional way. At minimum, it’s a bit time intensifier (depending on how hanker you ferment).

But I did my best to keep this recipe simple, requiring equitable 10 basic ingredients that you should have easy entree to.

I included more photos than convention to demonstrate the bit-by-bit process, which hopefully helps when you tackle this recipe yourself!

If you like kimchi, you have to attempt this vegan version that truly is quite easy to master flush though it takes longer than most (read: all) of my recipes.

Food central_processing_unit with onion, garlic, and spices for making our easily vegan kimchi recipe

Adjusting The Spiciness

How blue do you like your kimchi? That will determine how a_lot bolshevik chili flake you put in your sauce.

You can probable find more “authentic” korean loss chili flakes at a korean or asian grocery_store or on Amazon, but I fair went with criterion crimson capsicum flakes you can get at most grocery_store stores and it turned out great!

We’re spice-lovers, so I added an stallion 1/2 cup (YES 1/2 cup) to my sauce, but feel rid to scale it rear if you walk on the mild side.

How to Make Kimchi

It starts with making certain all of your equipment and your hands are clean. This will help prevent presentation of regretful bacteria that could disrupt the agitation process.

Then, the boodle (I prefer chinese_cabbage or savoy) is quartered, rinsed, dried, and its kernel removed.

Bowl of napa pilfer for making our slowly vegan kimchi recipe

Then comes the primary_coil hands-on region of this recipe in which you salt the boodle to soften and draw out moisture and somersault every 30 minutes for a match hours while you prep the early ingredients. It’s quite a remedy process, which can happen in the setting while you do early things.

Food processor with freshly blended spices for making our piquant gluten-free vegan kimchi recipe

The spices are blend in_concert in a food processor, adjusting to personal flavor/spiciness preference.

It’s desegregate with carrots and park onions and set apart to marinate.

Bowl of ingredients for making our comfortable homemade vegan kimchi recipe

The pilfer is then rinsed and dried and coated with the carrot, greens onion, and sauce mixture. once thoroughly coated, it’s added to sterilized containers and the zymosis procedure begins!

One warning though? It makes whatever outer_space it’s zymosis in olfactory_property like kimchi. You have been warned.

Bowl with ingredients mix together for our easily vegan kimchi recipe

I hope you guys LOVE this kimchi! It’s:

Spicy
Tangy
Crunchy
Super healthy
Fragrant
& Delicious

How to Use Kimchi

If you’re like us, you can find an apology to put kimchi on anything. Think: breakfast scrambles, brown_university rice and sautéed vegetable lawn_bowling (Bibimbap), or stir-fries. Or tied eat it by the spoon for a hot food-based probiotic boost!

It besides pairs good with our Gochujang Brussels Sprouts, piquant Korean-Style Cauliflower Wings, Quinoa Fried Rice, and Sesame Eggplant and Almond Butter Tofu Bowls.

If you give this recipe a try, let us know! Leave a remark it, pace it, and be certain to tag a painting #minimalistbaker on Instagram! We’d beloved to see your kimchi in action. Cheers, friends!

Jar filled with our homemade vegan kimchi recipe

Easy Vegan Kimchi

Easy, 10-ingredient kimchi that’s entirely vegan and packed with spicy, tangy flavor. A spicy, goodly slope or snack that’s the perfect addition to any asian dish.

Author

Minimalist Baker

Print
Quart jar filled with homemade Vegan Kimchi

4.7

from

56

votes

Prep Time

1

day

16

hours

Total Time

1

day

16

hours

Servings

15

Ingredients

CABBAGE

  • 1

    head

    napa or savoy_cabbage cabbage

    (outermost leaves removed // well rinsed)

  • 1

    Tbsp

    sea salt

    (plus more as needed)

VEGAN FISH SAUCE (from Vegan Miam)

  • 2

    Tbsp

    tamari

    (or soy sauce if not gluten-free)

  • 2

    Tbsp

    coconut sugar

    (plus more to taste)

  • 1/4

    cup

    pineapple juice

    (from a can)

  • 1/4

    cup

    warm water

CHILI SAUCE

  • 3

    Tbsp

    fresh ginger

    (peeled and chopped)

  • 1

    head

    garlic

    (1 head yields ~1/3 cup cloves)

  • 1

    small

    white onion

    (or sub 1/2 large per 1 small)

  • 1/2

    cup

    Korean crimson chili flake*

    (or ground // more or less to taste)

VEGETABLES optional

  • 2

    whole

    carrots

    (finely chopped or grated into matchsticks)

  • 6

    green

    onions

    (roughly chopped)

Instructions

  • Make certain that you are using clean_and_jerk surfaces and utensils and are washing your hands throughout the summons of preparing your kimchi in order to prevent introducing badly bacteria and disrupting the agitation process. The photos provide step-by-step instructions, so if you get lost, refer spinal_column to those.

  • Start by quartering your well-rinsed and dried boodle (savoy or napa) and carefully removing the bottom congress_of_racial_equality (hard white section) with a sharp knife. Discard.

  • Next place your pilfer in a large mixing bowl and begin packing a generous amount of sea salt in between each of the leaves. Do so by lifting each individual leaf and sprinkling with sea salt. Repeat until all leaves have been salted. then press down and let rest for 30 minutes. This softens and breaks down the cabbage, drawing out moisture, priming it to be coated in the sauce.

  • While your cabbage rests, prepare your vegan pisces sauce by adding all ingredients to a small mixing bowl and whisking to combine. Set aside.

  • Next, prepare your chili sauce by adding fresh ginger, garlic, onion and bolshevik chili flake to a food processor or blender. I started with 1/2 cup chili flake and found it to be quite blue (as I prefer). So if you desire less heat, start at 3-4 Tbsp and work your manner up (amounts as original recipe is written // adjust if altering batch size). Taste and adjust flavor as needed.

  • Add vegan fish sauce to this concoction and pulse to combine. Set aside.

  • At this time, your cabbage should be ready to flip. Wash your hands and turn each section of cabbage over so it’s facing the opposite direction. then pack down with hands to compress. You’ll repeat this military_action 3 more times (for a total of 4 times), waiting 30 minutes in between, and washing hands before touching cabbage.

  • In the meantime, add your chopped carrots and k onion (optional) to a medium mixing bowl, along with the sauce. Stir to combine, then cover and set aside.

  • While waiting, this is a good clock_time to sterilize your storage containers. Bring a pot of water to a boil and place your containers (I used 1 large mason jar, and 1 small glass container // as original recipe is written // adjust if altering batch size), in a houseclean sink and pour the boiling water over top. Let containers cool slightly, then dry with a cleanse towel and set aside.

  • Once you have flipped your cabbage 4 times (it should be tender and shrunken down quite a bit), it’s fourth_dimension to rinse. In very cold water, rinse each section of cabbage to remove excess salt, then place on 2-3 absorbent scavenge towels and pat dry. Also separate the cabbage leaves at this time, so they’re easier to work with.

  • Rinse and dry the mixing bowl the cabbage was in, then return the dried cabbage to the bowl. Get your sauce with carrots and fleeceable onions and begin coating each leaf with the sauce. If you have gloves (disposable or rubber), use them at this meter as the sauce can irritate sensitive hands (I didn’t, but thought it was worth mentioning).

  • 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).

  • With uninfected hands, begin placing the coated cabbage leaves in the container, packing down to ensure there is as fiddling 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.

  • How retentive to ferment is up to you. The resource I used suggested 36 hours minimum, then transfer to the refrigerator for 1 workweek to ferment longer. I ferment mine for about 48 hours, but next prison_term I think I’ll do 1 week for softer cabbage and a more intense ferment flavor.

  • 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.

  • Each day it ferments, open up and press down with a blank utensil, such as a spoon, to press out air bubbles and ensure the kimchi is immersed in liquid. A good sign of proper zymosis is seeing short bubbles in the sauce when you press down.

  • A good indicator of when it’s done ferment is the smell. If it smells pleasant to the nose and tangy, like the kimchi you’re used to trying, it’s probably ready to transfer to the refrigerator.

  • Kimchi will keep in the refrigerator for at least 3-4 weeks, and evening months. You’ll know it’s gone badly if mold has formed or the spirit is sour or unpleasant.

  • How to enjoy kimchi?! This makes a bang-up addition or english to any Asian dish, such as Easy Vegan Fried Rice Vietnamese Spring Rolls, or General Tso’s Tofu Stir Fry

Notes


*If you can’t find korean chili flakes you can use loss pepper flakes.
*Nutrition information is a rough estimate calculated with 1 tsp sea salt (since some gets washed off) and without optional ingredients.
*I learned everything I know about kimchi from eating copious amounts of kimchi in Korea, and studying

*Prep clock does not include ferment for longer than 36 hours.*If you can’t find korean chili flakes you can use crimson pepper flakes.*Nutrition information is a rough estimate calculated with 1 tsp sea salt (since some gets washed off) and without optional ingredients.*I learned everything I know about kimchi from eating copious amounts of kimchi in Korea, and studying this helpful resource from Maangchi – an oasis for korean cooking.

Nutrition (1 of

15

servings)

Serving:

1

servings

Calories:

38

Carbohydrates:

7.6

g

Protein:

1.8

g

Fat:

0.6

g

Saturated Fat:

0

g

Polyunsaturated Fat:

0.06

g

Monounsaturated Fat:

0.02

g

Trans Fat:

0

g

Cholesterol:

0

mg

Sodium:

348

mg

Potassium:

272

mg

Fiber:

1.7

g

Sugar:

3.2

g

Vitamin A:

200

IU

Vitamin C:

23.1

mg

Calcium:

40

mg

Iron:

0.9

mg

Using chopsticks to grab a bite of our delicious vegan kimchi

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