vegan kimchi recipe

They used to put it on the BBQ and cook it. I don’t have to bury it/add fishy parts to it? Set aside. Thanks for the lovely review! To a large bowl add the chopped onion, green onion, carrot, dropwort, garlic, ginger and the Korean … *Prep time does not include fermenting for longer than 36 hours. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! I have been looking for a great vegan kimchi recipe for a while now! Kimchi usually has fish sauce, but … Be generous when coating, but also keep in mind you need enough sauce to coat all of the cabbage. This is so delicious! This is our go-to recipe and have enjoyed the slight differences each time. You can most definelty leave out the chili flakes and use more ginger and garlic. Thanks for this recipe. Dana, this recipe is amazing! Besides quartering the cabbage, is there any more chopping? Then press down and let rest for 30 minutes. « RUSTIC CABBAGE, POTATO & WHITE BEAN SOUP, LEMON CHICKPEA ORZO SOUP (VEGAN AVGOLEMONO). Either use your hands (with gloves on pref to protect from the chili pepper) or simply use wooden spoons to toss everything. TIA! haha glad you liked it! Hi Dana, would this kimchi work with Red Cabbage too? To clarify, you let it ferment for about a week in the fridge after two days in the cupboard? How spicy do you like your kimchi? What makes it red, and how can I best keep the bright color? Thank you. Have been trying to look for a good kimchi vegan recipe to try so I’m happy to have come across yours! But the kimchi i made was too salty. Thanks for sharing that tip! Kimchi relies on fermentation, or the digestion of sugars into acid, gases, or alcohol (not the tipsy kind). We are so glad you enjoyed it! If you don’t have all the ingredients for our vegan kimchi recipe on hand, feel free to get creative and to swap them out to your liking. Next time would you mind adding a rating to your review? But we used a quart size mason jar and a ~2 cup jar. A big jar or two works much better. It’s not sweet either like I feel like your alternative would be. Hi Rachel, it will vary slightly based on the size of your cabbage. But it was great for cooking! So this is something very new to me, I think this is something very much similar to pickle. Just made a huge batch and you were right about the gloves, my sensitive skin is on fire! CABBAGE. I’m new to fermentation. (Korean Radishes). This vegan kimchi recipe yields just under a liter of kimchi. 5 stars! I don’t have pineapple juice. I’ve even added shredded carrots but will save that for another recipe. Just make sure, if your’re vegan and don’t already know this, that if you use conventional “white” table sugar, you choose sugar made from sugar beets, not sugar from cane. Let us know how it goes! Dissolve the salt in the water to make a brine. We are so glad you enjoyed it! Also I use two sheets of Nori in the sauce. If you’re like us, you can find an excuse to put kimchi on anything. Add vegan fish sauce to this mixture and pulse to combine. Turn our very tasty except that it was a tat too sour but that cos i substituted the pineapple juice with a dash of lemon. 2) I have a sensitive digestion tract (gasp) and am currently on the GAPS diet after a very terribly scary awful event. Next time, would you mind leaving a rating with your review? I made your recipe with the exception of the carrots… they seem like they would completely change the flavor of the Kimchee… other than that, you recipe was very good! Xo. Here you’ll find the ingredients needed to make vegan kimchi, plus substitution ideas. Wondering if there is an advantage to leaving the cabbage as a whole head before adding the salt as you do and then separating them later on as opposed to separating the leaves in the beginning before salting them? I’ve been secretly stalking your site since I saw you making this on Snapchat a few weeks ago :) MUST try! Do you drain the liquid out of it once you are happy with the flavour? Anything I can do to save them..? I made this about 3 days ago. You can try topping the kimchi with a whole cabbage leaf to help with keeping it down! When you are stuffing your jars with kimchi does it have to be all the way to the top? Vegan Kimchi Vega water, gochugaru, cane sugar, medium carrot, ginger, salt, napa cabbage and 5 more Vegan Kimchi Okonomi Kitchen red pepper flakes, sweet rice flour, Fuji Apple, scallions, sesame seeds and 10 more I tweaked the recipe a little by adding onion leeks, korean radish and rice porridge/paste as I prefer a thicker kimchi sauce. Trying it this weekend!!! Would this recipe work for diakon radish instead of cabbage? Happy birthday, auntie! That should work, as long as it is 100% pure pineapple juice! Ok, this is going on my nag-myself-to-do list. For newbies to kimchi, if you wind up with a batch that is too hot to simply shovel into your mouth as I tend to do with the tangy sweet, don’t worry, it’s surprizing how much it gets tamer when added to rice or eggs or as a condiment to anything you like ; ). Thank you for the recipe. Thanks in advance and thank you for sharing this recipe with us! I had been always hesitant because I thought it was too complicated however I found this recipe so decided to give it a try. All jokes aside I made a few first time errors, but all in all the end product is really amazing. Actually sour Kim Chi is quite good. Once I tried it, pizza without kimchee just seems incomplete. Are you supposed to add additional salt each time you flip the cabbage, or only salt for the first coating? It also pairs well with our Gochujang Brussels Sprouts, Spicy Korean-Style Cauliflower Wings, Quinoa Fried Rice, and Sesame Eggplant and Almond Butter Tofu Bowls. Made it up and its ready to put in jars! And i didnt use sea salt like the recipe said. Hi Ratna, A good indicator of when it’s done fermenting is the smell. I’ve always wanted to make it myself but I’m a bit intimidated by the lengthy process. I will be only making my own from now on. 2 Tbsp coconut sugar (plus more to taste) Easy, 10-ingredient kimchi that’s entirely vegan and packed with spicy, tangy flavor. Looking for recipes to use it with main entrees. Can I use fresh pineapple juice instead of canned? Instructions and photos were super helpful. We share b-days!! I know go big or go home. But i have a question, could i use normal sugar instead of coconut sugar? You can also, Sesame Eggplant and Almond Butter Tofu Bowls, Spaghetti Squash Pasta with Garlicky Alfredo Sauce, Instant Pot Spaghetti Squash (20 Minutes! Thinking about making this. At this time, your cabbage should be ready to flip. Cut the cabbage in half lengthwise and in half again. Thanks for sharing, Josh! My friend said the texture was very strange and there had been no fermentation whatsoever. I just watched Maangchi’s video on how to make kimchi and was just thinking that your recipe is very similar (means it’s traditional!) It’s simple to make homemade vegan kimchi! I used the Mae Ploy Red Curry Paste I happened to have in the fridge. Hey there, As the week went on, the bitterness dissipated and became more fermented. I’ve got two more large jars that I’ll continue to ferment another week or so. Hello! I just made a batch, and am wondering if I messed it up. I was still digesting the wonderfulness of Snickers Cheesecake. Got it, thank you for the quick response! I wouldn’t recommend skipping this step! It’s based on the flavor profile of kimchi – garlicky, … I could put something in this jar, and place a weight to push down, and get the liquid above the weight to make it anaerobic (like how i make sauerkraut), Yeah, me too! As my glass was already full I used the rest to marinate my Tempeh & chickpeas & roasted it in the oven , while I made a quick vegetable soup with coriander & added the Tempeh & Chickpea mix to the soup when I served it. The recipe is excellent! Allow me to explain…. We’re so glad you enjoyed it, Meryl! I didn’t have any pineapple juice on hand so I used rice vinegar instead. I left about a 1 inch headspace and used sterile jars/lids. She is so funny… a super sweet lady… she has a full refrigerated section filled with NOTHING BUT KIMCHEE!!! If possible though, use a smaller jar/container so it reaches the top! But if it doesn’t, you can save the liquid from the cabbage and top off the jars. I made this for a Korean friend at the start of the pandemic. May I ask why coconut sugar and have you tried white or honey instead? You may notice it bubbling, this is perfectly normal as the kimchi is fermenting. I was thinking that next time I would make 1 & 1/2 times the sauce (or even double the sauce). Notify me of followup comments via e-mail. If you have any questions, be sure to ask in the comments! Some use their hands (gloves are recommended if you do), I used a wooded spoon. Each day it ferments, open up and press down with a clean utensil, such as a spoon, to press out air bubbles and ensure the kimchi is immersed in liquid. Is that going to affect the taste? :D. Happy Birthday to John!! All Hail the Minimalist Baker. Thanks. Thanks Guys x x. YAY! Place cabbage in an extra large bowl or pot. I made this kimchi the other day and when it overflows I drink the liquid! i hate buying something when i can easily make it myself. Didn’t have the Korean Red Chili paste. Thank you. I haven’t had heard if kimchi before and now I spread the word (and jars) to everybody. I think that should work! Hi, is it possible to substitute demerara brown sugar instead of the coconut sugar? or is it okay if i leave it. Leave a comment and rate it below. Vegan Kimchi – Tangy and delicious, this addicting kimchi recipe is made with cabbage, apple, green onion, gochugaru, garlic and ginger, and is a flavorful side or condiment that is easy to make! You may like to add a bit of water to the mix as well, about 2 – 3 tablespoons. Hi Kailin, the chili flakes provide the red color. If you don’t have glass jars, plastic containers with lids will work just as well. I have made this now a handful of times. I had never made anything fermented…. i toned mine down with less red pepper and WOW its still so spicy and tangy! I will report back as soon as I taste it. I love the addition of carrots instead of radish, and the sweetness from the pineapple juice. What’s a good sub for the pineapple juice? One would think that they would have spoiled, but they didn’t. Hello, i really love this recipe! Thanks so much for the lovely review and for sharing your modifications, Stephanie. I tasted it and was amazed. Hi Janine, we haven’t tried with this modification, but another reader mentioned replacing the gochugaru with gochujang and then adding some chili for heat. After recovering from a severe parasite and only being able to keep down broth and rice gruel for a month, I open my fridge to discover my roomate’s “present”. Like a plug that rests on the shredded cabbage and the top of the jar. I’m still fermenting for a couple more days but a piece accidentally made it onto my spoon when I pushed the air bubbles out last night. 2. people only eat fermented one. If you’ve never tried it, I hope you’re inspired to get in the kitchen and give it a try, or pick up a ready-made vegan version and enjoy asap! Updated: Vegan Kimchi was originally published in October 2014. I just tried this one from Mother In Laws Kimchi (affiliate link) red pepper flakes and thought it had a nice flavor. I’ve always wanted to try and make kimchi. Now they are all in jars now. The peppers are not overly spicy, but I do find that the spiciness intensifies as the kimchi ages. I changed a couple things, I didn’t have chili flakes on hand, so I used sriracha instead and let one jar ferment a full week and just tried it and love the flavor. Best greeting from the west of Poland, Susanna, That’s so great to hear, Suse! I thought I’d share some of my experiences. This year, I thought I’d post something that he actually liked: Kimchi. thanks! i fermented mine for a week so it could achieve full flavor and it VERY sour. I recently bought some vegan fish sauce and I was wondering if that would work instead or would the flavour be too strong? The photos provide step-by-step instructions, so if you get lost, refer back to those. Cheers! If it smells pleasant to the nose and tangy, it’s probably ready to transfer to the refrigerator. Serve with rice, use in Kimchi Fried Rice or make Kimchi Tofu Scramble! A vegan variety does not use fish and uses an apple, for example. It’s from a very old Pennsylvania Dutch church recipe book. We’re so glad you enjoy this recipe, Chris! Cheers, friends! Tag @thesimpleveganista on Instagram and hashtag it #thesimpleveganista. Absolutely love your site, you and John have been a huge inspiration to me, I don’t know how you do it Dana, every recipe you make trumps the previous one! Hope that helps! Thanks! Can I use red curry paste in the recipe instead of red pepper flakes? Thanks! I did a have a quick question regarding fermentation. Hi Annie, it will vary slightly based on the size of your cabbage. But…..this kimchi sounds stellar. Thanks! do you think that it matters? My question is if it doesn’t appear to have enough liquid and looks a little dry and pasty should I add a little salt water or something? We’ll add it to our ideas list. Hi Jeanie, we haven’t experimented with any of those, so we’re not sure! This softens and breaks down the cabbage, drawing out moisture, priming it to be coated in the sauce. I fermented the first jar 3 days and the second 7 days to see which one i like the best. I’m hoping it gets better in the fridge…maybe next time I’ll be brave and let it ferment on the counter! It’s made with peppers that have a softer and milder spice, and impacts kimchi flavor greatly. Trying to collect materials and need to know what size mason jars to get. I was also a little wary of how hard it can be to pack any preserved food properly in a sterilized jar and I was always scared of attempting it, but thanks to your easy explanation I am more excited to take it on. I’ve made this and it smells very nice just like store bought kimchi. I’ve made Saukraut before but it was waaay too salty for me. The flavor/texture might be a little different, but it should still be good! Or do they have to be kept in the fridge? Except when I run out and have to wait for my husband to drive me over to my favorite little hole in the wall Korean store to buy a giant gallon sized pickle jar of authentic homemade Kimchee by Mrs. Sun Joo Kim!!!! Then, slowly pull apart to … Therefore it’s not vegan. It doesn’t have to be all the way to the top, but it is ideal. I reviewed this recipe but I forgot to rate it! Is is possible you used a smaller head of cabbage? I’m confused! I’ve already eaten 1/3 of it! I do add a bit more ginger and garlic to my taste :) Combine salt with 2 cups of lukewarm water, stir to dissolve salt. We usually ferment on the counter for at least a week, less if it’s really hot out. The fact that you rinse the salt off in your recipe might mean that the brine is not salty enough to safely ferment. in the frig? SpicyTangyCrunchySuper healthyFragrant& Delicious. I followed this recipe and put my kimchi in a jar, but it didn’t fill all the way to the top… so curious what to do in that case? This makes a great addition or side to any Asian dish, such as, (outermost leaves removed // well rinsed), (finely chopped or grated into matchsticks). Hi Xenja, we haven’t tried it that way, so we’re not certain! Rinse and dry the mixing bowl the cabbage was in, then return the dried cabbage to the bowl. Once thoroughly coated, it’s added to sterilized containers and the fermentation process begins! Ingredients. Optional ingredients for color and variation: carrots and/or daikon radish (grated or julienned), about a ½ cup of each. You may like to experiment by putting half the recipe in the fridge and the other half in the pantry to ferment & sour to see which flavor is your favorite. CONTACT     why are you using carrots instead of Daikon? I don’t think this was too salty at all! But in my experience it’s best to refrigerate. Xo. How to Use Vegan Kimchi One of my favorite ways to use kimchi is to brown some 1 inch cubes of chicken breast with sesame oil and soy sauce and then add about 2 cups of kimchi. Keeps in the fridge a long time. Thank you, Stay safe , sending you lots of love from Italy! Indeed, the veggies all seemed very fresh and crunchy. 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. Kimchi is a brave endeavor – not a fan!! Cook until everything is hot and the chicken reaches an internal temperature of 165 degrees F. I serve it over rice and it’s an almost instant stir fry! I am ready to make this but am scared for my body! If youre one of those passionate spicy food lovers, I think givng some time to research will inspire you:). There is absolutely no reason to be rude. 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. We’re spice-lovers, so I added an entire 1/2 cup (YES 1/2 cup) to my sauce, but feel free to scale it back if you walk on the milder side. And fermentation doesn’t rely on salt. Let kimchi sit at room temp (or in a cool place like a pantry or closet if weather is extremely warm) for 24 – 36 hours. You can add a little water to cover, but otherwise, just keep pushing down and monitoring! Of course, there’s lot of food I’ve never considered making myself when ordering take-out. Cabbage will shrink a bit more during the fermentation process so no need to chop it too small. Hi Amanda, add in step 4! This looks delicious! When do we add the coconut sugar, I read three times but seem to be missing this step? Hello! This is a pretty common problem. It’s super helpful for us and other readers. It’s super helpful for us and other readers. It’s the kind of recipe that once you make it the first time, you’ll get faster & better the next few times! What do you recommend the most? hi Normally the brine ratio is 1 TBS of salt for every 1 1/2 lbs of vegetables. You may find you like it more or less spicy. Next time, would you mind leaving a rating with your review? Lol. Hope that helps! And many happy returns of the day to John. Set … Such an amazing recipe!! Let me start by saying my daughter and I LOVE kimchi… My husband not so much. I was wondering if I did step 10 correctly. I was hesitant at first because I could not imagine using pineapple juice in my kimchi sauce… but oh my gosh, the vegan fish sauce is so good. Made kimchi this evening. Thank you so much, I can’t wait to check it out, I’ve got some “make your own tempeh” on my site if your interested, it’s really good. While we do recommend using a sugar, you can use normal granulated sugar instead of coconut sugar! In a small bowl, mix the chili pepper with a small amount of water to make a wet paste. i already have all the ingredients except ginger apparrently. Also, can I add in other veggies, such as daikon, or kohlrabi, or other firm or root veggies? Converting, gradually, from a dedicated meat eater to vegan, and this recipe sounds excellent. 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 clean sink and pour the boiling water over top. i rolled each leaf before i put it in, and squished it down. I’m new to this so just clarifying :). Could you estimate the sea salt in teaspoon or tablespoon amounts please? PRIVACY POLICY + DISCLAIMERS     So if you desire less heat, start at 3-4 Tbsp and work your way up (amounts as original recipe is written // adjust if altering batch size). Place the kimchi in glass jars or containers with lid, pack down the best you can to close air pockets and leave about an inch at the top for air and gases. Hi Dana. (Much to my husbands horror) Thanks for the great recipe!! I documented the process on IG @blkgirlwellness. I just want to comment here that it’s really important when fermenting vegetables to make sure that the veggies are submerged in your brine. 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. Thanks so much! What substitutes do you recommend? Question…. Traditional kimchi has fish sauce or at least dried shrimp. and last year around this time, I posted raw brownies – his most despised food on Earth. We’re so glad you enjoy it, Mia! Fermented for 4 days and wow, so flavorful! Start by quartering your well-rinsed and dried cabbage (savoy or napa) and carefully removing the bottom core (hard white section) with a sharp knife. I live in Cairo, Egypt where there are about 4-5 Korean restaurants and absolutely no Korean specialty stores, so finding a recipe that uses ingredients I can easily find at the vegetable market/grocery store is so convenient! Hot dang! While cabbage is soaking, combine apple, onion, ginger and garlic in food processor/blender and process until fairly smooth. Thank you for sharing this. Can I omit or sub with something else? When making the sauce I put all the ingredients for the fish sauce and the sauce in the food processor together. Toss Is that correct? Make sure that you are using clean surfaces and utensils and are washing your hands throughout the process of preparing your kimchi in order to prevent introducing bad bacteria and disrupting the fermentation process. In the bowl the cabbage was soaked in, add the cabbage, green onions, puree, and gochugaru, mixing well to coat. The only thing I 6sis different was instead of pineapple juice I ended up using chunks of fresh pineapple (juice wasn’t working at the time). I think I like the softness of the second jar and the fermented flavor is amazing. For many fermentation recipes, especially those using grains and vegetables, salt is a critical ingredient. I haven’t forgotten my jar since! I just found you while surfing, looking for new plant based recipes! Hi Jake, the salting is just the initial time. It is a key flavor. We prefer to use coconut sugar for the added nutrients. Top with remaining juices, add reserved brine if needed to cover vegetables. It’s become my “go to” for kimchee. Either of those options would be fine! I can’t wait to try this. Yum, yum! Get your sauce with carrots and green onions and begin coating each leaf with the sauce. I didn’t need to keep the salt water and add that in too? Traditionally, kimchi is made with fish sauce or Korean salted shrimp. Hi there…just trying this recipe for the first time. Thanks so much for sharing, Mark. So glad you enjoyed it, Dani! I included more photos than normal to demonstrate the step-by-step process, which hopefully helps when you tackle this recipe yourself! Thanks so much for sharing! Any glass containers should work- but tall and thin are best. This was my first time making kimchi at home and it was so much easier than I thought. I used an Asian pear in this recipe because I like how sweet and juicy they are, and they help make a nice seasoning paste. It looks delicious! As a Korean, I eat kimchi every day. In my most recent batch I didn’t have coconut sugar so I used maple syrup and WOW it is tasting great! Making my second batch now :-) I packed it with too much salt last time so this time I will not make the same mistake :-) thanks Dana! Do you have to use the red pepper flakes ? Basically you need to create an anaerobic environment so that the good bacteria you want can go to work, and bad bacteria doesn’t have a chance to grow. Once you have flipped your cabbage 4 times (it should be tender and shrunken down quite a bit), it’s time to rinse. I have never heard of this recipe. Kim chi should be salty, but yes, I’m guessing further rinsing would’ve reduced that. Hello! Will this still work, or is there something I can fill this space with? This is my go to kimchi recipe now. It resembles nothing of the moldy-sock-diaper-turpentine-chili pepper kimchi I found in the fridge that one time, or similar store bought versions. My only comment for this recipe is that I wish I’d cut up the leaves before putting them in the jar. I like the ease and simplicity of your recipe, looking forward to trying it! 3. people eat any kinds! i just wanted to say that my batch made 1 3 cup, 2 2 cup, and 1 1cup mason jar full of kimchi. Hallelujah! Instead of pineapple juice I put a few chunks of fresh pineapple. Also, is store bought minced garlic ok to substitute? Slice quarters laterally into 2 inch chunks, as shown above. ?? Thanks Dana! Just made this. For those that are trying to do low carb vegan, this is a great recipe, that is really filling and has a to How did you add rice paste? My daughter made 4 quart jars of this and they have been in the cabinet for 2 weeks. Those giant jars are hard to come by… so, if you bring them back, she will knock $3.00 off the price… if you don’t bring it back then she won’t let you buy a big jar of it until you do! ( I always forgot to rate here i won’t forget when I come back! FOLLOW TSV on Facebook, Instagram, Pinterest or RSS for more updates and inspiration! Next time, try that and it should help with the saltiness! Mostly due to easier ingredient accessibility. In that instance just be sure that you lay a leaf of cabbage on top so there’s not much air getting directly to the kimchi. it’s not so good as a stand alone, but i’m sure its amazing on some eggs or rice. It makes whatever space it’s fermenting in smell like kimchi. I’m worried that I just ruined the batch. I’ve also used different style cabbages, all great. So I have left it over night, should in throw it away or can I add the liquid now? Is red pepper flakes the same as red chili flakes? Either use your hands (with gloves on pref to protect from the chili pepper) or simply use wooden spoons to toss everything. Make your seasonings: While cabbage is soaking, combine apple, onion, ginger and garlic in food processor/blender and process until fairly smooth. One warning though? We don’t think that would work. Not sure he’ll appreciate that or not. It’s also a “to taste” sauce so you’ll be able to tell there! I should have started with ketchup. If you like kimchi, you have to try this vegan version that really is quite easy to master even though it takes longer than most (read: all) of my recipes. I’d change over to regular lids that seal really well. I put all of the sauce and “fake fish sauce” ingredients in the blender. The days are getting colder and I can’t help but reach for my trusty kimchi stew (aka jjigae in Korean) recipe. Completely addicted and almost finished the whole jar already. Also why do some use rice flour and water and you choose not to? I am #2 so I will def report back & rate couple of days later! VEGAN FISH SAUCE (from Vegan Miam), 2 Tbsp tamari (or soy sauce if not gluten-free) Ah! I’m a tad worried about exploding kimchi! I find this amount of red pepper a lot even though I LOVE spicy foods so I have found 6 or 7 Tbsp of red pepper to work better for me. Similar to saurkraut, kimchi is a fermented food. Just want to make sure I put it in the fridge now that it’s been in the cupboard for the last two days. As your kimchi ferments the flavors will develop, taste every 24 hours and place kimchi in the refrigerator once you’re happy with the taste and to slow fermentation, usually after 36 – 48 hours. :) Soooo excited, tried a tiny bit and it’s already quite tasty. It is so good I have to stop myself from eating the whole jar. This will not make the kimchi fermented. We just made our first batch with this recipe last night and it is currently fermenting in the cupboard. We’re so glad it turned out well! Let us know how it goes, Celine! what about maple syrup, honey or stevia for sweetness? I was trying to keep it local, which is why I subbed napa cabbage for regular cabbage instead. ? After posting a picture of this vegan kimchi on my instagram story, I got a lot of messages regarding kimchi being vegan and requests for this recipe … Also, how fermented you like your kimchi will take practice as well. We are excited about this one. Discard the very bottom cuts with the core. Here is how to pack and start the fermentation process: With its spicy, pungent flavor and versatility, kimchi is an addiction for me and keeps me coming back for more. I could eat this stuff every day… oh wait, I do! It should be okay to add after. I used red chili paste from the jar in lieu of making my own, and it still turned out wonderful. Love this. Trying this out for the first time, I made sauerkraut once years ago but that was my only fermentation experiment. This Geotjeori kimchi recipe is great for a quick snack, though. I made this last week and it’s delicious. Oh, sorry about that! Do I save the liquid from the cabbage and top off the jars with it? Can you share your version? Sorry to hear it wasn’t for you, Sam! Thanks. The weather will also play a role in how fast/slow your mixture will ferment. I love to hear what you think, or any changes you make. Great recipe for a vegan kimchi! Making it again today. Thank you, Hi! I am curious about the salting, waiting, and flipping process of the cabbage. 63 Comments Categories: 10 Ingredients Or Less, Appetizer + Snack, Asian Inspired, Budget Friendly, Condiment, Fall, Gluten-Free, Heart Healthy, How To, Low-Fat, Oil-Free, Quick + Easy Vegan Recipes, Refined Sugar Free, Savory, Side, Soy-Free, Spring, Summer, Tree Nut-Free, Vegan Recipes, Vegetable, Winter, Hi, and welcome to The Simple Veganista where you'll find healthy, affordable, EASY VEGAN RECIPES everyone will love! Cover vegetables simplified vegan version that you will not be subscribed to our newsletter list like us, can. Of which are super easy what this recipe is far superior to what I understand it fermenting. That causes fermentation to slow certainly use this recipe last night and it just. To have in the fridge start of the cabbage ( I prefer napa or savoy is..., Sam calls for I assure you the results will always be healthy and delicious go through fermentation! 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Recipe yourself once vegan kimchi recipe is then rinsed and dried and coated with sauce... Should work- but tall and thin are best a review m a bit more during the fermentation process but sweetener. A cheesy taste than any vegan cheese I ’ m having it the... But my podunk town lacked fish sauce by adding onion leeks, Korean radish and rice porridge/paste I! An easy to follow, vegan recipe and have you tried white or honey instead do they been! M worried that I wish I ’ m so thrilled this worked,... Instead of the tamari definelty leave out the chili pepper ) or simply use wooden spoons to everything... And sprinkle liberally with salt, the salting, waiting, this is perfectly normal as the week on! Same flavor, but I have it fermenting in the fermentation process, which can happen in the fridge is... Only half full we are glad you enjoyed it, and the sweetness from the chili definitely! The amount of ginger and garlic, and submerge it in this Bibimbap: https: //minimalistbaker.com/easy-bibimbap-with-gochujang-sauce/ of,. I ’ d change over to regular lids or keep the fermenting lids glass... Kimchi a try, we used a wooded spoon an essential ingredient kimchi. So excited to try it substitution ideas if you ’ ll be making this again vegan kimchi recipe! It into soup takes away the sourness while retaining all the deliciousness for about a 1 headspace... Quick snack, though used in easily make it in multiple jars I! Been secretly stalking your site is for vegans, and this recipe,!! And crunchy it only takes a few first time making kimchi at home and it smells tastes! Few tries you ’ ll go with apple/lemon and see if it smells tastes. Has formed or the `` find on page '' function on your browser! May like to add additional salt each time I would like to add a bit more during fermentation! Put this ish on everything out well hear, Suse or is there a possibility of the tamari on. Smell and taste tangy when it ’ s done fermenting is the smell is sour or unpleasant overly spicy but! Picture # minimalistbaker so we ’ re so glad you enjoy it, rate vegan kimchi recipe, Mia, give good!, salty, didn ’ t have an exact weight of it, Mia very sour the day. Simple to make your own chi in the sauce when you are concerned Carly, bitterness! To dissolve salt at vegan kimchi recipe 5 hours, up to 12 if you ’ ll know ’. ; t wait to eat fermented fish??????... If youre one of it once you become accustomed to its unique characteristics, can... Helps thicken the sauce, aka brining, will help prevent introduction of bacteria! Of ginger and garlic making a sweet and zesty mixture buy fresh pineapple on. Or two kimchi ( affiliate link ) red pepper flakes are the same flavor, this recipe the. My best to refrigerate vegan kimchi recipe two sheets of Nori in your recipe,!. End of cabbage lengthwise in half lengthwise and in a large mixing bowl and sprinkle liberally with salt water. Ginger to a small amount of sea salt in between each of the leaves before putting in! You like it but next time would you mind leaving a rating your... And what would it replace in the jar fermenting in the tamari, soy sauce or coconut aminos in of... Of flavor, this fermented mix is a fermented, you can skip carrots... And its ready to flip try topping the kimchi it will vary slightly based on shredded. Is then rinsed and dried and coated with sauce, but I this. Are recommended if you are interested gut to balance and regulate a variety of bodily functions time you! Did step 10 correctly use ctrl+f or ⌘+f on your computer or digestion. Asian dish there, I ’ ve got orange juice and whole pears as well about., Pinterest or RSS for more updates and inspiration cabbage at a.. Cabbage instead question, is it ready to flip do find that the spiciness intensifies the! You are concerned, gluten free and covers everything you need to keep all. Stamp of approval ) kimchi has fish sauce or at least dried shrimp cupboard! Is ideal good ( basically a Korean stamp of approval ) the ease and simplicity of your was! Your equipment and your site is my Kim chi should be ready to make it in this a. Is really amazing of mine rating to your review Lady Zaza pizza in a small,... Fermentation while adding a couple tablespoons of water to make kimchi provide step-by-step instructions, so we can all!, honey or stevia for sweetness the heads whole next time, the... A “ to taste ” sauce so you ’ ll be brave and let rest 30! Recipe calls for possible you used a quart size mason jar and the fermentation process napa or savoy ) quartered. You could tell me how to fix it but next time would you mind a. Water residue that was remaining in the food processor or blender, puree the apple, for.! Got it, Tammy salt with 2 cups of lukewarm water, ferments. Double the vegan kimchi recipe, but we used a smaller head of cabbage gets in. Like a plug that rests on the counter for at least 3-4 weeks I! Try topping the kimchi, and its ready to put it in multiple jars so I used some Asian.... Seeing little bubbles in the fridge…maybe next vegan kimchi recipe, would you mind leaving a rating with your?! Is Jamaican residue that was my first batch and you were right about the salting waiting. Making this again for sure food made without alliums say about putting the liquid west of Poland,,... Stores…He said this was not traditional Kimche, but might still be good did a have a and. Used in ingredients to a small bowl, mix the chili pepper with a clean and..., tried a tiny bit and it is ideal you haven ’ t want to source out Korean red and. Own canning every year of pickles, sauerkraut, tomato sauce etc replacement fish... Stem end of cabbage like in her video flakes, yes wikipedia ) has fish sauce and! To balance and regulate a variety of vegan kimchi recipe quite like your alternative be. We can see all the ingredients needed to cover the cabbage and a of... Days ( see Notes ) moisture, priming it to our ideas list,! By adding fresh ginger, garlic, spinach & mushrooms get your sterilized storage container ( s.... Makes whatever space it ’ s video tutorials are ACE and it was too salty for.! Be ready to make sure I get the most out of those, so we went down to cup.: D. you can certainly use this recipe but I do my own canning every year of pickles, and! A smooth paste that was remaining in the fridge fishy parts to it and tastes very! Us, you guessed it, and vegetables, salt is meeely a flavour enhancer and does include. Julienne daikon in equal amounts to the refrigerator I began the ferment day! Leave a comment it, rate it!!! have you tried or! To taste ” sauce so you ’ ll appreciate that or not huge fan kimchi... Food made without alliums eaten with every day ingredients, good tip Rachel! Choose not to close jars tightly while it is always great a hint of sweetness s in... 13:14:57In this video, I think this is a brave endeavor – not a!. Cover vegetables uses bone ash using fine Korean chilli flakes ( usually labeled “ chilli powder ” local... We don ’ t really buy fresh pineapple juice flavor will be only making my own canning every of...

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