May I ask why coconut sugar and have you tried white or honey instead? Thank you. Kimchi or kim chee is one of the most popular Korean foods. It smells wonderful. For the radish kimchi, you use the same seasonings and do the same steps … Putting it into soup takes away the sourness while retaining all the flavor. I don’t think this was too salty at all! Trying it this weekend!!! Does that have the same effect? Also, I want to store the other 3 jars to eat later, so should we use canning lids and boil jars as I would with jams, to give them longer shelf life? Keeps in the fridge a long time. Do not be alarmed. And if I forget to bring my pickle jar back with me, I get a stern tongue lashing and have to pay full price for my LITTLE jar of Kimchee ? She clearly stated this was not traditional Kimche, but a simplified vegan version. Let us know how it goes, Celine! The best by our experience is a blend. At its core, kimchi is fermented cabbage. Anything I can do to save them..? Hi Dana. Let us know how you like it :D. I use the core of the cabbage to push the cabbage down under the juice. 5 stars! Let us know how it goes! I don’t want to discourage people from fermenting food – I just think it’s important to do it safely and not poison yourself. I made this today, but I’m looking at the pictures and I definitely don’t have as much ‘liquid’ as you, I used a Savoy, is it bigger than the Napa? Add 1 cup water to mixture. Soak cabbage in the salt water for 3 to 4 hours. Thanks so much! With the big quartered pieces, it’s hard to scoop out just a bit from the jar at a time and I ended up slicing it up before putting it on my dish. I made it, it smells delicious. Add a rating: Comments can take a minute to appear—please be patient! Also, is there a possibility of the jars exploding? I love kimchi, and I’m stoked that you made an easy to follow, vegan recipe!! 2. people only eat fermented one. From what I understand it continues fermenting, but not as rapidly. For the paste, I doubled the amount of ginger and garlic, and I used some Asian pear. Let us know how it goes! I’ve just opened one of the jars (let it sit for a week) and it’s really good! I’m a tad worried about exploding kimchi! Easy and Quick Kimchi Recipe Kimchi is surprisingly easy to make and makes a great addition to almost anything from rice dishes to snacks like dumplings! In the meantime, add your chopped carrots and green onion (optional) to a medium mixing bowl, along with the sauce. Finally, I have found it best to refrigerate this slightly BEFORE it’s as sour as you like. Hi Xenja, we haven’t tried it that way, so we’re not certain! Since this, I have left my lid loose and only filled 3/4 or so to the top of the container which works much better. That’s how much I love kimchi. Great recipe for a vegan kimchi! Indeed, the veggies all seemed very fresh and crunchy. It’s made with peppers that have a softer and milder spice, and impacts kimchi flavor greatly. I live in Cairo, Egypt where there are about 4-5 Korean restaurants and absolutely no Korean specialty stores, so finding a recipe that uses ingredients I can easily find at the vegetable market/grocery store is so convenient! It’s super helpful for us and other readers! After visiting my daughter in Hawaii 2 years ago, I’ve been buying jarred Kimchi in a local store. While waiting, this is a good time to sterilize your storage containers. :) I own a fermenting business in Upstate NY. What do you recommend the most? Good luck. How much salt approximately do you think we need to use in this recipe? A good indicator of when it’s done fermenting is the smell. happy birthday to john :). Hello! Some HTML is OK: link, strong, em. I have never heard of this recipe. Wondering if there is an advantage to leaving the cabbage as a whole head before adding the salt as you do and then separating them later on as opposed to separating the leaves in the beginning before salting them? I’ve made Saukraut before but it was waaay too salty for me. This time I’ve tried saving smaller glass jars to put it in so that he doesn’t have to eat the whole 4 cups in one day. Like all traditional foods, the exact recipe differs from region to region and from house to house. It was good. It should release about 1/4 to 1/2 cup liquid. Hey! Lol. I performed all of the steps and put it in the closet for 2 days and then into the refrigerator it went where it stayed for 3 months. I’m excited to try this! Hello, i really love this recipe! Oh my gosh. I made this last week and it’s delicious. Xo. Then pack down with hands to compress. I promised to share this homemade kimchi recipe … Kimchi is a little complicated if you make it in anywhere close to the traditional way. And I don’t have mason jars on hand. I fermented 3 days and saw a lot of activity in the jars and had to push down the kimchi to get air bubbles out as it was over flowing. Hi, is it possible to substitute demerara brown sugar instead of the coconut sugar? About to make this recipe even though I’m without pineapple juice… but it seems like rice vinegar will do in it’s place? Do so by lifting each individual leaf and sprinkling with sea salt. It’s super helpful for us and other readers. Salt and rinse the cabbage, cut up vegetables, make a spicy slurry with rice, and mix it all … ). i just wanted to say that my batch made 1 3 cup, 2 2 cup, and 1 1cup mason jar full of kimchi. However, many of them are inauthentic or include ingredients that are either seasonal or hard to find. Thanks so much! 2) I have a sensitive digestion tract (gasp) and am currently on the GAPS diet after a very terribly scary awful event. If you’re like us, you can find an excuse to put kimchi on anything. xxoo. Hi Kailin, the chili flakes provide the red color. I can’t stand fish sauce! Red pepper flakes are the same as red chili flakes, yes. Get these ingredients for curbside pickup or delivery! Two other small things, i use julienne daikon in equal amounts to the carrot. Happy birthday, auntie! This recipe has fish sauce in it. Worried for 3 days for nothing. Meanwhile, let make kimchi paste. I was also a little wary of how hard it can be to pack any preserved food properly in a sterilized jar and I was always scared of attempting it, but thanks to your easy explanation I am more excited to take it on. :). So this is something very new to me, I think this is something very much similar to pickle. It should smell and taste tangy when it’s done. Then press down and let rest for 30 minutes. Use nori in your mixture and it will create a fishy salty taste to your kimchi! Hi Dana, would this kimchi work with Red Cabbage too? I made this over the weekend and let it ferment on the counter for 4 days – I was planning on a week but literally couldn’t wait any longer. I safely ferment fruit and veg in straight water, wild ferments, no mould or negative microbes. Directions. Thanks so much for sharing! It's normal for the kimchi to produce lots of gas as it's fermenting. Maybe regular apple with lemon juice? Let us know how it goes! But feel free to sub daikon if you prefer! My question is now that we want to transfer, do we change over to regular lids or keep the fermenting lids on? I have one jar that is only half full. But not meant to dampen your accomplishment!! I made this amazing recipe 4 days ago. I can’t wait to try this. I just found you while surfing, looking for new plant based recipes! Any recipe of yours I’ve EVER tried is fabulous so I am going to give this a go! Hi Jeanie, we haven’t experimented with any of those, so we’re not sure! Let us know how it goes! Homemade Korean Vegan Kimchi – perfectly vibrant, spicy, and sour with the hint of umami that will pair extremely well in any buddha bowls and fried rice. I want to let you know that there are various kinds of Kimchi such as Raddish, cucumber and even “white”(no red pepper paste) Kimchies! Making it again today. Next time would you mind adding a rating to your review? Can’t wait to try on a few days! In Korea, there are well over 160 different kinds of kimchi and it is eaten with every meal. I’ve not tried canning this but I think it would work! In my most recent batch I didn’t have coconut sugar so I used maple syrup and WOW it is tasting great! The process of making homemade vegan kimchi. It’s not sweet either like I feel like your alternative would be. I love this recipe! I actually canned this (like sealing it in the water bath & everyting), because I’m a western girl & am scared to ferment my own things in my own home. He hasn’t found a good vegan one in stores…he said this was better than the traditonal! It does not contain any fish sauce and is a vegan kimchi recipe. Hi there… I realize this is a vegan recipe but if I wanted to use fish sauce instead of the vegan version what would be the quantity I would need. Are you supposed to add additional salt each time you flip the cabbage, or only salt for the first coating? Last question, is there any way to tell if the kimchi we’ve made has bad bacteria in it? I tried to ferment one batch in a mixing bowl with a pot cover on it but it didn’t turn out as nice where the cabbage wasn’t fully submerged in liquid. Cheers, friends! Hi Brittny, we haven’t tried that and aren’t sure how it would turn out. Tastes exactly like the Kimchi i usually get in restaurants or from the supermarket. I definitely have to try this one, it’s such a fun process to make your own! I don’t have to bury it/add fishy parts to it? We are glad you enjoyed the kimchi :D. I made it and it was fabulous. You can put it in now! Thank you for your kind words and suggestion, Cara! Ha- love the wigwam edit! I had been always hesitant because I thought it was too complicated however I found this recipe so decided to give it a try. Kimchi is a fermented, salty, spicy Korean condiment made from cabbage and a variety of seasonings. But the kimchi i made was too salty. What’s a good sub for the pineapple juice? Just a heads up! Cover the kimchi with its liquid. I followed this recipe and put my kimchi in a jar, but it didn’t fill all the way to the top… so curious what to do in that case? Hi Debbie, we used approximately 1 Tbsp sea salt (perhaps more). In very cold water, rinse each section of cabbage to remove excess salt, then place on 2-3 absorbent clean towels and pat dry. :). Will this still work, or is there something I can fill this space with? Once the cabbage is thoroughly coated with sauce, wash hands and get your sterilized storage container(s). Wash your hands and turn each section of cabbage over so it’s facing the opposite direction. Health Benefits of Kimchi. I haven’t opened the jar for a few days, and have noticed that there’s a lot of pressure in there! It’s super helpful to us and other readers! I made this about 3 days ago. Hey there, Is that correct? ? Either of those options would be fine! I failed to push down the cabbage everyday and was wondering why juice was dripping down from the jar….when it was the final day I opened it and yea it went everywhere. Can’t wait to try it! I don’t know if this is a silly question, but once it’s in the fridge, how does the fermentation “stop”? This recipe is going to be a regular. You can also, Sesame Eggplant and Almond Butter Tofu Bowls, Cheesy Broccoli Hashbrown Bake (Oil-Free), Spaghetti Squash Pasta with Garlicky Alfredo Sauce, Instant Pot Spaghetti Squash (20 Minutes! i just made this recipe and have it fermenting in my cupboard. It has more of a cheesy taste than any vegan cheese I’ve tried too. This site is for vegans, and it is free. I’ve made lots of kimchi and never seem to get the perfect combination like the ones I buy at the store.. until now! I am #2 so I will def report back & rate couple of days later! Totally want to make this, just need to be able to eat it! Besides quartering the cabbage, is there any more chopping? The sauce turned out great though, best vegan kimchi recipe I’ve seen! Taste liquid and add more salt as necessary (it should have the saltiness of sea water). I put all of the sauce and “fake fish sauce” ingredients in the blender. Read more: Vegan Kimchi As Good As The Real Thing. This may be sacrilege, but if I was to use actual fish sauce rather than the vegan recipe substitute, how much should I use? Any ideas on how to save my kimchi? Meanwhile, combine scallion whites, garlic, ginger, chili powder, miso paste, and sugar in the bowl of a food processor or blender. I left it out and the pineapple juice. You don’t need to add more salt – just massage. Making kimchi at home is definitely the way to go, as you can make so much for such a small cost. I’ll go with apple/lemon and see if it works. This will help prevent introduction of bad bacteria that could disrupt the fermentation process. Or do they have to be kept in the fridge? Any advice for safely opening it? I know go big or go home. This particular recipe however, is not traditional in one sense. It should be okay to add after. Ok, this is going on my nag-myself-to-do list. Hi Natasya, we are referring to fermenting in the cupboard. When I first checked the kimchi, the lid flew up to the ceiling and cabbage shot out of the jar! As in how many jars, of what size? This is so delicious! Thanks for sharing your experience, Dale! Haha. I don’t have pineapple juice. Thank you! And i didnt use sea salt like the recipe said. We’re so glad enjoy it, Tammy! We reserve the right to delete off-topic or inflammatory comments. Thank you so much! Is it because i used too much salt? haha glad you liked it! This is a great recipe, my friends ask me to make it for them also and even my Korean friends love it. You can cover with a towel before opening! I should have started with ketchup. I assure you the results will always be healthy and delicious! I’ll pass on the brownie,’ but ‘If you don’t get that brownie away from me, I might get sick.’. I made this last weekend; it is incredible, thank you! Hot enough without putting my mouth on fire. I was hesitant at first because I could not imagine using pineapple juice in my kimchi sauce… but oh my gosh, the vegan fish sauce is so good. Author: George. How much is a ‘generous’ amount of sea salt? so this can’t be much different. wanted to ask Not trying to go to the store right now, ha. With clean hands, begin placing the coated cabbage leaves in the container, packing down to ensure there is as little air as possible between leaves. I’m having it with my breakfast, on top of porridge with sautéed garlic, spinach & mushrooms. Thanks! Ingredients. We are excited about this one. Once cabbage is wilted, add chili mixture and turn to coat. Hi Jake, the salting is just the initial time. I just made a batch, and am wondering if I messed it up. I will report back as soon as I taste it. Made kimchi for the first ever with your recipe. We are so glad you enjoyed it! I’ve started fermenting and wanted to try kimchi again. Thanks so much for the lovely review and for sharing your modifications, Stephanie. Fermented for 4 days and wow, so flavorful! Gonna be another regular recipe to add to my repertoire. I was still digesting the wonderfulness of Snickers Cheesecake. Buddhist temple food is 100 percent plant based, and kimchi is no exception! Perhaps stevia? Xo, Hi, it didn’t say about putting the liquid in when putting in the cabbage in the instructions! We’ve only used pineapple juice and don’t have another recommendation, but if you experiment with this recipe, report back on how it goes! I woke up super early like 3 am today and just going though some recipes online and found yours kimchi one and it def caught my eyes because I am from Korea, and I looked at the all the ingredients and I wasn’t really sure about it so i decided to make it because I really cant get a lot of things here in Italy to make Kimchi. Kim Kong Kimchi makes naturally fermented, unpasteurised kimchi. The cabbage is then rinsed and dried and coated with the carrot, cabbage, and sauce mixture. Thank you so much again. The longer you ferment the kimchi, the tangier and intense the flavor will be, and the more tender the cabbage will become. This possible not authentic Korean kimchi, but the final taste is good enough for me.If you prefer an authentic Korean style kimchi, check this post on beyond kimchi. This looks delicious! Kimchi is hot, salty and pungent. John’s video tutorials are ACE and It would have taken me forever with out them. (Korean Radishes). Thanks so much, I’ll be making this again for sure! I left it for 3 days in a cupboard and by then I could smell it in the outside hallway! The resource I used suggested 36 hours minimum, then transfer to the refrigerator for 1 week to ferment longer. The spices are mixed together in a food processor, adjusting to personal flavor/spiciness preference. Ready to transfer to fridge. Thanks Dana! I do the same thing with my jars of Kimchee!!! ( I always forgot to rate here i won’t forget when I come back! We do a white kimchi all the time! If it smells pleasant to the nose and tangy, like the kimchi you’re used to trying, it’s probably ready to transfer to the refrigerator. I made this for a Korean friend at the start of the pandemic. A good indicator of when it’s done fermenting is the smell. Allow to ferment at least 1 week before eating (see note). Continue until all cabbage is packed in, then press down very firmly to remove air. Remove the core and add them to a large bowl … So glad you enjoy this recipe, Marisa! Was just reading through the reviews. I will be only making my own from now on. I really like spice in my life (gimme some good ole Frank’s Red Hot sauce produced in my hometown here!!) I acquired some gochugaru and I was hoping you could tell me how to use it in this recipe. You can skip the carrots and do more cabbage. We may earn a commission on purchases, as described in our affiliate policy. I am refrigerating one jar and experimenting with the other two jars by letting them ferment a little longer. Plus, I’m sharing a naturally sweetened vegan kimchi version, too! Feel free to add in other veggies! Whoop! Basically you need to create an anaerobic environment so that the good bacteria you want can go to work, and bad bacteria doesn’t have a chance to grow. It tastes perfect! Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece. Notify me of followup comments via e-mail. I used red chili paste from the jar in lieu of making my own, and it still turned out wonderful. Planning on making a bigger batch next time and putting it in multiple jars so I can taste the difference with a longer ferment. I didn’t need to keep the salt water and add that in too? We will try keeping the heads whole next time we make it :). This was my first time making kimchi at home and it was so much easier than I thought. This makes a great addition or side to any Asian dish, such as, (outermost leaves removed // well rinsed), (finely chopped or grated into matchsticks). Would this recipe work for diakon radish instead of cabbage? SpicyTangyCrunchySuper healthyFragrant& Delicious. This batch was SO delicious, I honestly can't stop eating it. Thank you! But i have a question, could i use normal sugar instead of coconut sugar? We’re so glad you enjoy it, Mia! As a Korean, I eat kimchi every day. So first two caveats…. Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast. I am ready to make this but am scared for my body! Have a question? Advertisement. I have it fermenting in a larger jar to leave space so it doesn’t explode when opening. It also pairs well with our Gochujang Brussels Sprouts, Spicy Korean-Style Cauliflower Wings, Quinoa Fried Rice, and Sesame Eggplant and Almond Butter Tofu Bowls. Only change I made for this second batch was at the end of turning the cabbage leaves, I cut them in half as I found the leaves to be pretty big the first time around and I like to be able to take small piece of kimchi at once rather than an entire leaf. Just make sure, if your’re vegan and don’t already know this, that if you use conventional “white” table sugar, you choose sugar made from sugar beets, not sugar from cane. My husband who is vegan and loves spice requests this monthly. Also separate the cabbage leaves at this time, so they’re easier to work with. That should work fine, Amy! Except when I run out and have to wait for my husband to drive me over to my favorite little hole in the wall Korean store to buy a giant gallon sized pickle jar of authentic homemade Kimchee by Mrs. Sun Joo Kim!!!! Any glass containers should work- but tall and thin are best. To clarify, you let it ferment for about a week in the fridge after two days in the cupboard? i fermented mine for a week so it could achieve full flavor and it VERY sour. Though I am still a little unsure when it is ready. Be generous when coating, but also keep in mind you need enough sauce to coat all of the cabbage. I love my local store’s Kim Chee. Your jar's lids may pop open when you open them and bubbles may appear in the liquid. Can this be made with just green cabbage? Stir to combine, then cover and set aside. Jump to Recipe. I’m still fermenting for a couple more days but a piece accidentally made it onto my spoon when I pushed the air bubbles out last night. Is that going to affect the taste? When I was in Korean, they made Kim Chi in the fall and made enough for the whole year. but it’s up to personal preference how tangy you like it. I’ve made this and it smells very nice just like store bought kimchi. Thank you for sharing this. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Thank you! I made this and it’s was delicious! One question, when you say “I fermented mine for about 48 hours, but next time I think I’ll do 1 week for softer cabbage and a more intense fermented flavor.” Are you referring to the stage when you ferment in the cupboard or fridge? Homemade Kimchi [Vegan] Anti-Inflammatory. Just made a huge batch and you were right about the gloves, my sensitive skin is on fire! You’ll know it’s gone bad if mold has formed or the smell is sour or unpleasant. :). Perfect! That will ‘stop’ the fermentation process. I tend to avoid canned products and I don’t really buy fresh pineapple as I rarely eat it. Thank you for this brilliant recipe! Either way, let us know how it goes next time! While traditional kimchi recipes call for fish sauce, we have officially created this delicious vegan version that you will love! Does that mean it’s done? That’s good to know since I am the only one in my wigwam who eats it. Yum, yum! This year, I thought I’d post something that he actually liked: Kimchi. I am curious about the salting, waiting, and flipping process of the cabbage. Find more information here. And now you throw this at me? and last year around this time, I posted raw brownies – his most despised food on Earth. Thanks. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Thankyou. Can I use fresh pineapple juice instead of canned? Some comments may be held for manual review. Whenever I need a pick-me-up, I sneak a forkful. Thanks so much for sharing! Thanks for sharing, Josh! Thanks so much! Best greeting from the west of Poland, Susanna, That’s so great to hear, Suse! Not sure he’ll appreciate that or not. I make this on a regular basis, I do two heads of Napa cabbage at a time. Hi Rena! Some recipes say not to close jars tightly while it is in the early stages of fermentation, others say close tightly. I was thinking that next time I would make 1 & 1/2 times the sauce (or even double the sauce). That’s brilliant!!!! Finally!!! It can be eaten immediately, but is optimal at around 3 weeks. How spicy do you like your kimchi? PS. Full of healthy, gut-healing probiotics, the benefits of eating kimchi are endless. (I rated it this time). And fermentation doesn’t rely on salt. Cut the cabbage in half lengthwise and in half again. Hi Joanne, that should work! How long to ferment is up to you. Just wondering if not making a vegan version how much fish sauce to use instead? My only comment for this recipe is that I wish I’d cut up the leaves before putting them in the jar. 8 cups. I make larger batches b/c my grown kids LOVE this stuff! Let us know if you try it! I started with 1/2 cup chili flake and found it to be quite spicy (as I prefer). I tasted it and was amazed. Kimchi is a side dish that can be accompanied with most of the Korean meals. Rice flour and water helps thicken the sauce, but we didn’t find it necessary. Thanks for sharing that tip! Do I need to do something or should I just leave it as is? Also why do some use rice flour and water and you choose not to? We don’t think that would work. Thanks. All Hail the Minimalist Baker. Pizzeria Lola in Minneapolis puts kimchee on their Lady Zaza pizza. 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Down with less red pepper and WOW, so they ’ re glad... Has been a vert long time since I ’ ve made has bad that. Second batch of this stuff in a larger jar to leave a review substitute demerara sugar. Had heard if kimchi before, but it ’ s not sweet either like I feel like your photos I... Smells very nice just like store bought versions can try topping the kimchi to produce lots of love from!... Most of the cabbage leaves, daikon, and how can I after! Looked for a spicy, healthy side or snack that ’ s my answer – vegan kimchi taste sauce! Ok, this is going on my nag-myself-to-do list, Korean radish and rice porridge/paste as I eat! Hmm, we have officially created this delicious vegan version that you the! Then dry with a longer ferment a vegan drunken noodles recipe if prefer... Jokes aside I made sauerkraut once years ago but that was my batch!