Vegan Recipes

Kimchi Recipe Vegan

Discover the bold and tangy world of Kimchi Recipe Vegan, a traditional Korean fermented dish with a plant-based twist! Made from a vibrant array of vegetables and packed with tantalizing spices, this homemade Vegan Kimchi offers a delicious burst of flavors that will awaken your taste buds. Perfectly balanced between spicy, tangy, and umami, this vegan version of kimchi is a fantastic addition to your plant-based culinary repertoire. As a fermented food, kimchi also provides probiotics that are beneficial for gut health. Whether you’re an avid kimchi enthusiast or simply looking to explore new vegan recipes, this Vegan Kimchi will delight your senses and keep you coming back for more. So, let’s get ready to embark on a delightful journey of creating this savory and nutritious kimchi!

Servings: Makes approximately 4 cups of Vegan Kimchi


  • 1 medium Napa cabbage (about 2 pounds)
  • 2 large carrots, julienned
  • 4 green onions, sliced
  • 1 daikon radish, julienned
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 3 tablespoons gochugaru (Korean red pepper flakes)
  • 2 tablespoons tamari or soy sauce (use tamari to keep it gluten-free)
  • 1 tablespoon maple syrup or another vegan sweetener of choice
  • ONE tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon salt


  1. Start by cutting the Napa cabbage in half lengthwise, and then cut each half into quarters. Remove the core from each quarter and roughly chop the cabbage into bite-sized pieces.
  2. In a large mixing bowl, add the chopped cabbage and sprinkle salt over it. Toss the cabbage thoroughly to ensure the salt is evenly distributed. Let it sit for about 2 hours to allow the salt to draw out excess moisture from the cabbage.
  3. Rinse the salted cabbage under cold water to remove excess salt, and then drain it thoroughly.
  4. In the same large mixing bowl, combine the cabbage, julienned carrots, sliced green onions, julienned daikon radish, minced garlic, and grated ginger. Mix everything well.
  5. In a separate bowl, whisk together the gochugaru (Korean red pepper flakes), tamari (or soy sauce), maple syrup (or vegan sweetener), rice vinegar, and toasted sesame oil until you have a smooth and well-combined sauce.
  6. Pour the sauce over the vegetable mixture in the large mixing bowl. Using gloves, massage the sauce into the vegetables, ensuring they are fully coated with the flavorful mixture.
  7. Transfer the Vegan Kimchi into clean, airtight jars or containers, pressing the mixture down to remove any air bubbles. Leave some space at the top for expansion during fermentation.
  8. Close the jars or containers tightly and let the Vegan Kimchi ferment at room temperature for 1 to 2 days. Check the kimchi daily and press it down to keep the vegetables submerged in their own juices.
  9. Once the kimchi reaches your desired level of fermentation, transfer it to the refrigerator. The cold temperature will slow down the fermentation process.
Nutrition Facts per Serving (approximate values – 1/2 cup serving):
  • Calories: 39
  • Total Fat: 1g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 423mg
  • Total Carbohydrate: 7g
  • Dietary Fiber: 2g
  • Sugars: 4g
  • Protein: 1g

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