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vegan-kimchi-recipe

Vegan Kimchi Recipe

A simple and delicious vegan kimchi recipe.
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Preparation Time: 30 minutes
Fermentation Time 48 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Korean
Servings: 8 servings
Calories: 20 kcal

Ingredients 

Main Ingredients

  • 1 large Napa cabbage chopped
  • ¼ cup Salt
  • 1 cup Carrot julienned
  • 1 cup Daikon radish julienned
  • 4 cloves Garlic minced
  • 1 tablespoon Ginger grated
  • 3 tablespoon Korean red pepper flakes (Gochugaru)
  • 2 tablespoon Soy sauce
  • 4 scallions Green onions chopped

Instructions 

  1. 1. In a large bowl, combine chopped cabbage and salt. Massage the salt into the cabbage until it starts to soften. Let it sit for 1-2 hours.
  2. 2. Rinse the cabbage under cold water to remove excess salt. Drain well.
  3. 3. In a separate bowl, combine carrot, daikon radish, garlic, ginger, gochugaru, soy sauce, and green onions.
  4. 4. Add the cabbage to the mixture and mix well. Use gloves to protect your hands from the spice.
  5. 5. Pack the mixture tightly into a jar, pressing down to remove air bubbles. Leave some space at the top for expansion.
  6. 6. Let the jar sit at room temperature for 1-2 days to ferment. Check daily and press down the vegetables if needed.
  7. 7. Once fermented to your liking, store the kimchi in the refrigerator.

Nutritional Value

Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 500mg | Potassium: 100mg | Fiber: 2g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 1mg

Keywords

Kimchi, Vegan
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