There’s something absolutely magical about making Easy Vegan Kimchi at home—the tang, the spice, the lively crunch all capture the heart of Korean cuisine, but without any animal products. If you’ve ever wanted to try your hand at classic fermented goodness with a plant-based twist, this recipe is about to become a new favorite. With its vibrant colors, bold flavors, and satisfying textures, Easy Vegan Kimchi brings tradition and convenience together in the tastiest way possible.
Ingredients You’ll Need
Gathering your ingredients for Easy Vegan Kimchi is straightforward, but each one plays a crucial role in creating that signature mix of tangy, spicy, and fresh flavors. Even the simplest components like napa cabbage and daikon radish add depth, while fragrant aromatics infuse every bite with unmistakable character.
- Napa cabbage: The star of the show, offering a tender crunch that’s perfect for soaking up flavors.
- Sea salt (non-iodized): Essential for drawing out moisture and kickstarting fermentation while keeping the cabbage crisp.
- Water: Used for salting the cabbage and ensuring even brining.
- Grated ginger: Adds a subtle spicy warmth and depth.
- Garlic (minced): Delivers a pungent, savory kick that’s vital for classic kimchi flavor.
- Sugar: Helps balance the spice and also feeds the beneficial bacteria during fermentation.
- Soy sauce or tamari: Provides umami and saltiness; use tamari for a gluten-free option.
- Korean red pepper flakes (gochugaru): Lends vivid color, fruity spice, and authentic heat—adjust for your comfort level.
- Green onions: Give a gentle sharpness and vibrant color.
- Carrot (julienned): Adds sweetness and a brilliant orange hue for visual appeal.
- Daikon radish (peeled and julienned): Provides a peppery bite and tender crunch, boosting texture.
- Apple or pear (grated, optional): Naturally sweetens the kimchi, balancing the acidity and heat.
How to Make Easy Vegan Kimchi
Step 1: Prep and Salt the Cabbage
Start by quartering your napa cabbage, removing the tough core, and chopping it into bite-sized pieces. In a large mixing bowl, combine the cabbage with sea salt and pour in the water. Get in there with your hands (kitchen gloves are handy!) and toss well to coat every piece. This salting step draws out water from the cabbage, helping it wilt and soften, so your Easy Vegan Kimchi ends up perfectly crisp-tender. Let it sit for 1 to 2 hours, tossing now and then so the salt is evenly distributed.
Step 2: Rinse and Drain
Once your cabbage feels limp and has released plenty of liquid, rinse it thoroughly with cold water two or three times. You want to wash away any excess salt while keeping the cabbage nice and salty inside. Drain it very well—excess water can dilute your kimchi paste.
Step 3: Mix the Flavor Paste
In a separate bowl, combine your grated ginger, minced garlic, sugar, soy sauce or tamari, and gochugaru. Mix these fragrant ingredients into a vibrant, spicy paste that will become the soul of your Easy Vegan Kimchi. If you like your kimchi less spicy, use a bit less gochugaru. This is also where you can adjust for sweetness, adding grated apple or pear if you want a gentler flavor.
Step 4: Add Veggies and Combine
Add your sliced green onions, julienned carrot, daikon radish, and optional grated apple or pear right into your kimchi paste. Toss everything together so the carrots and radishes are glistening with those bold red and aromatic flavors. Finally, add your drained cabbage and massage (again, gloves help!) until every leaf and shred is thoroughly coated with the paste.
Step 5: Pack and Ferment
Pack your spicy veggie mixture firmly into a clean glass jar, pressing down as you go to remove any air pockets and submerge the mixture in its own juices. Leave at least an inch of space at the top to allow for bubbling during fermentation. Cover loosely—a clean lid or cheesecloth secured with a rubber band works well—and let your Easy Vegan Kimchi ferment at room temperature for 2 to 5 days. Taste daily after day two until it’s as tangy and punchy as you like. Once you’re happy, seal and refrigerate.
How to Serve Easy Vegan Kimchi
Garnishes
A sprinkle of fresh sesame seeds or finely chopped green onions just before serving adds a delightful crunch and pop of color to your Easy Vegan Kimchi. A drizzle of toasted sesame oil can also lend a delicate nutty aroma that contrasts beautifully with its bright, spicy bite.
Side Dishes
Easy Vegan Kimchi pairs perfectly with a big bowl of freshly steamed rice, cozy miso soup, or crunchy pan-fried tofu. If you’re planning a Korean-inspired meal, let it play alongside other banchan (small side dishes) like pickled cucumbers, sautéed spinach, or spicy braised potatoes for a true feast.
Creative Ways to Present
Try layering Easy Vegan Kimchi on avocado toast, topping vegan burgers for a fabulous zing, or even mixing it into your favorite grain bowls for a burst of flavor. For a unique twist, chop it up and stir into vegan mayo for a tangy kimchi spread that’s incredible on sandwiches or as a veggie dip.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Easy Vegan Kimchi into a tightly sealed glass jar or container. It will keep its best flavor and crunch in the refrigerator for up to 2 weeks, slowly becoming more sour and complex with time. Always use clean utensils to avoid contamination.
Freezing
If you’ve made a big batch, you can freeze portions in airtight containers or freezer bags. While freezing may soften the texture slightly, the flavor will still shine through once thawed. Just let the kimchi come up to room temperature in the fridge before using.
Reheating
Though Easy Vegan Kimchi is traditionally enjoyed cold or at room temperature, you can lightly stir-fry it with a splash of oil for a quick kimchi side dish or fried rice. Heating mellows its bite and brings out even more complexity—perfect for transforming leftovers!
FAQs
Can I make Easy Vegan Kimchi without gochugaru?
Yes! If you can’t find Korean red pepper flakes, try a mild chili powder or paprika for color and gentle heat. It won’t taste exactly the same but will still be delicious and spicy.
Is this recipe safe to eat raw after fermenting?
Absolutely. The fermentation process preserves the vegetables safely, creating beneficial probiotics. Just be sure your ingredients and hands are clean, and use non-iodized salt to ensure a healthy ferment.
How can I control how sour my Easy Vegan Kimchi gets?
Sourness increases the longer it ferments at room temperature. Check daily after 2 days, and move it to the fridge as soon as it’s tangy enough for your taste. The cold slows down fermentation and preserves the flavor you like best.
Can I make this recipe gluten free?
Yes, just use tamari instead of soy sauce, and double-check that your gochugaru and all other ingredients are labeled gluten free. The result will be every bit as tasty and satisfying.
Does Easy Vegan Kimchi get better with age?
It sure does! The flavors deepen and evolve the longer it sits (within reason). After about a week in the fridge, it hits peak deliciousness—tangy, spicy, and full of umami.
Final Thoughts
If you’ve never made your own Easy Vegan Kimchi before, now’s the perfect time to give it a try. It’s a simple, endlessly versatile recipe that delivers huge flavor with just a handful of ingredients. Roll up your sleeves, get a little messy, and enjoy the vibrant, homemade magic that only kimchi can bring to your table!
Print
Easy Vegan Kimchi Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes (plus 2–5 days fermentation)
- Yield: 1 quart (about 8 servings)
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
- Diet: Vegan
Description
Learn how to make a delicious and easy vegan kimchi at home with this simple recipe. This plant-based version of the traditional Korean fermented dish is packed with flavor and health benefits.
Ingredients
Napa Cabbage Kimchi:
- 1 medium napa cabbage (about 2 to 3 pounds)
- 1/4 cup sea salt (non-iodized)
- 3 cups water
Kimchi Paste:
- 1 tablespoon grated ginger
- 4 cloves garlic (minced)
- 1 tablespoon sugar
- 1 tablespoon soy sauce or tamari
- 2 tablespoons Korean red pepper flakes (gochugaru)
Additional Ingredients:
- 4 green onions (sliced)
- 1 small carrot (julienned)
- 1/2 daikon radish (peeled and julienned)
- 1 small apple or pear (grated, optional for sweetness)
Instructions
- Cut and Salt Cabbage: Cut cabbage, salt, and soak in water.
- Rinse and Drain: Rinse cabbage thoroughly after soaking.
- Prepare Paste: Mix ginger, garlic, sugar, soy sauce, and gochugaru.
- Combine Ingredients: Mix paste with vegetables.
- Ferment: Pack tightly into a jar and ferment for 2–5 days.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Adjust the spice level by adding more or less gochugaru.
- Use non-iodized salt for fermentation.
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 2g
- Sodium: 480mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
