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
Scale
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
