Vegan Kimchi

Vegan Kimchi

Fermented napa cabbage gets its signature funk and heat without a trace of fish sauce.

Make ahead Makes 48 oz Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Soy

This plant-based kimchi relies on miso and extra salt brine to deliver the deep umami normally supplied by fish sauce or shrimp paste. The cabbage ferments at room temperature until tangy and effervescent, making it a staple side for rice bowls, noodles, and stews. Patience during the salting and fermenting stages is what builds the layered sour-spicy flavor.

Ingredients

  • 2 medium heads napa cabbage, cored and cut into 2-inch pieces
  • 1/4 cup coarse sea salt
  • 8 cups water
  • 1 cup daikon radish, julienned
  • 4 scallions, cut into 1-inch pieces
  • 1 cup cold water, for porridge
  • 2 tablespoons sweet rice flour
  • 2 tablespoons white miso paste
  • 2 tablespoons sugar
  • 1/2 cup gochugaru (Korean red pepper flakes)
  • 8 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon rice vinegar

Method

  1. Place the cabbage pieces in a large bowl and dissolve the coarse sea salt in the water. Pour over the cabbage, pressing to submerge as much as possible.

  2. Let the cabbage soak at room temperature, tossing and turning every hour to redistribute the brine, until the stems are flexible and translucent at the edges.

  3. Drain the cabbage well, reserving 1/2 cup of the brine, and rinse briefly under cold water. Drain again and set aside.

  4. In a small saucepan, whisk the sweet rice flour into 1 cup cold water until smooth. Bring to a simmer over medium heat, whisking constantly, until it thickens into a loose porridge.

  5. Remove the porridge from the heat and whisk in the white miso paste and sugar until fully dissolved. Let cool to room temperature.

  6. Stir the gochugaru, garlic, ginger, and rice vinegar into the cooled porridge to form a thick paste.

  7. Add the daikon and scallions to the drained cabbage, then pour the paste over everything. Using gloved hands, massage the paste into the vegetables until every piece is evenly coated.

  8. Pack the kimchi tightly into clean quart jars, pressing down to remove air pockets and leaving 1 inch of headspace. Pour in a splash of the reserved brine if needed to cover the vegetables.

  9. Seal the jars loosely and let ferment at room temperature (65-75°F), away from direct sunlight, pressing down daily to keep vegetables submerged.

  10. Taste the kimchi daily after the second day; once it reaches the desired tang, transfer jars to the refrigerator to slow fermentation.

  11. Store refrigerated for up to 2 months, continuing to develop flavor as it ages.

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    Vegan Kimchi

    This plant-based kimchi relies on miso and extra salt brine to deliver the deep umami normally supplied by fish sauce or shrimp paste. The cabbage ferments at room temperature until tangy and effervescent, making it a staple side for rice bowls, noodles, and stews. Patience during the salting and fermenting stages is what builds the layered sour-spicy flavor.

    Make ahead 48 oz 35 cal

    Ingredients

    • 2 medium heads napa cabbage, cored and cut into 2-inch pieces
    • 1/4 cup coarse sea salt
    • 8 cups water
    • 1 cup daikon radish, julienned
    • 4 scallions, cut into 1-inch pieces
    • 1 cup cold water, for porridge
    • 2 tablespoons sweet rice flour
    • 2 tablespoons white miso paste
    • 2 tablespoons sugar
    • 1/2 cup gochugaru (Korean red pepper flakes)
    • 8 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 1 tablespoon rice vinegar

    Method

    1. 1

      Place the cabbage pieces in a large bowl and dissolve the coarse sea salt in the water. Pour over the cabbage, pressing to submerge as much as possible.

    2. 2

      Let the cabbage soak at room temperature, tossing and turning every hour to redistribute the brine, until the stems are flexible and translucent at the edges.

    3. 3

      Drain the cabbage well, reserving 1/2 cup of the brine, and rinse briefly under cold water. Drain again and set aside.

    4. 4

      In a small saucepan, whisk the sweet rice flour into 1 cup cold water until smooth. Bring to a simmer over medium heat, whisking constantly, until it thickens into a loose porridge.

    5. 5

      Remove the porridge from the heat and whisk in the white miso paste and sugar until fully dissolved. Let cool to room temperature.

    6. 6

      Stir the gochugaru, garlic, ginger, and rice vinegar into the cooled porridge to form a thick paste.

    7. 7

      Add the daikon and scallions to the drained cabbage, then pour the paste over everything. Using gloved hands, massage the paste into the vegetables until every piece is evenly coated.

    8. 8

      Pack the kimchi tightly into clean quart jars, pressing down to remove air pockets and leaving 1 inch of headspace. Pour in a splash of the reserved brine if needed to cover the vegetables.

    9. 9

      Seal the jars loosely and let ferment at room temperature (65-75°F), away from direct sunlight, pressing down daily to keep vegetables submerged.

    10. 10

      Taste the kimchi daily after the second day; once it reaches the desired tang, transfer jars to the refrigerator to slow fermentation.

    11. 11

      Store refrigerated for up to 2 months, continuing to develop flavor as it ages.