I started making kimchi back in 2019. My family loves Korean food, and we always order it when dining out. However, it can get pretty expensive, and if you’ve ever tried Korean food, you’ll know that every restaurant has its own unique flavor.
One day, my mom decided to go on a diet and said, “Hey Iman, I heard kimchi is good for dieting. Can you make it for me?” And that was the spark that ignited my journey into making Korean food from scratch.
After diving into multiple websites, I discovered that traditional kimchi uses fish sauce and shrimp. But, knowing my mom isn’t a fan of fishy flavors, and considering how hard it is to find shrimp paste, I decided to go on a mission to find a vegan recipe.
Fast forward to today, after almost 5 years of perfecting my recipe, I’ve finally nailed it! Here’s my go-to vegan kimchi recipe that has become a household favorite.
Vegan Kimchi Recipe
Ingredients:
CABBAGE
* 1 head napa or savoy cabbage
* 1 Tbsp sea salt (plus more as needed)
VEGAN FISH SAUCE
* 2 Tbsp soy sauce
* 2 Tbsp sugar (plus more to taste)
* 1/4 cup pineapple juice (from a can)
* 1/4 cup warm water
CHILI SAUCE
* With 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 chilli powder
VEGETABLES optional
* 2 whole carrots (finely chopped or grated into matchsticks)
* 6 green onions (roughly chopped)
Instructions:
Cut the cabbage into quarters and remove the core. Chop into bite-sized pieces.
In a large bowl, dissolve the salt in the water. Add the cabbage and let it soak for about 2 hours, stirring occasionally.
Rinse the cabbage thoroughly under cold water and drain.
In a separate bowl, mix the ginger, garlic, sugar, soy sauce, and Korean red pepper flakes to make the paste.
Add the drained cabbage, carrots, and green onions to the paste. Mix well to coat all the vegetables evenly.
Pack the mixture into a clean jar, pressing down to remove any air bubbles. Leave some space at the top for the kimchi to expand.
Let it ferment at room temperature for 2-3 days, then move it to the fridge. It will continue to ferment and develop flavor over time.
And there you have it! A simple, delicious, and vegan kimchi recipe that’s sure to delight.
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