Vegan Traditional Cabbage Kimchi

Discover the bold, authentic flavors of Korea with this Vegan Traditional Cabbage Kimchi, a plant-based twist on the iconic fermented dish. Made with tender Napa cabbage, crunchy daikon radish, and vibrant carrots, this recipe combines the umami-rich tang of vegan fish sauce (optional) with the heat of gochugaru for a perfectly balanced bite. A homemade rice flour paste binds the savory garlic, ginger, and coconut sugar into a luscious kimchi paste, ensuring maximum flavor in every bite. Fermented to your preferred level of tanginess, this versatile kimchi makes a fantastic probiotic side dish, condiment, or cooking ingredient. Whether you're a kimchi enthusiast or exploring fermentation for the first time, this vegan recipe is simple, traditional, and bursting with flavor.

Nutriscore Rating: 56/100

Prep Time:60 mins

Cook Time:0 mins

Total Time:60 mins

Servings: 10

Ingredients

• 1 large head Napa cabbage
• 8 tablespoons Sea salt
• 8 cups Water
• 1 medium (julienned) Daikon radish
• 1 medium (julienned) Carrot
• 6 stalks (cut into 1-inch pieces) Green onions
• 2 tablespoons Rice flour
• 1 cup Water (for rice paste)
• 6 large (minced) Garlic cloves
• 1 tablespoon (grated) Ginger root
• 5 tablespoons Korean red pepper flakes (gochugaru)
• 2 tablespoons Vegan fish sauce (optional)
• 1 tablespoon Coconut sugar

Directions

Step 1

Cut the napa cabbage into quarters lengthwise and remove the core. Slice each quarter into 2-inch-wide pieces.

Step 2

Dissolve 8 tablespoons of sea salt in 8 cups of water in a large bowl. Submerge the cabbage pieces in the salty water, ensuring all leaves are coated. Place a heavy object on top to keep the cabbage submerged, and let it sit for 2 hours.

Step 3

After 2 hours, rinse the cabbage in cold water three times to remove excess salt, then drain thoroughly. Set aside.

Step 4

In a small saucepan over medium heat, combine rice flour and 1 cup of water. Cook while stirring until the mixture thickens into a paste. Remove from heat and let it cool to room temperature.

Step 5

Prepare the kimchi paste by mixing the cooled rice paste with garlic, ginger, gochugaru, coconut sugar, and vegan fish sauce in a large bowl. Stir until fully combined.

Step 6

Add the julienned daikon radish, carrot, and green onions to the kimchi paste. Mix well to coat evenly.

Step 7

Add the drained napa cabbage to the bowl with the paste and vegetables. Using your hands (wear gloves if desired), massage the paste into the cabbage until every piece is thoroughly coated.

Step 8

Transfer the coated cabbage mixture into airtight glass jars or a fermentation crock. Press down firmly to remove air pockets, ensuring the mix is submerged in its brine.

Step 9

Leave the jars at room temperature for 1–2 days to ferment. Taste daily. Once it reaches your desired level of tanginess, transfer the jars to the refrigerator to slow further fermentation.

Step 10

Serve as a tangy side dish or condiment and enjoy!

Nutrition Facts

Serving size	(3720.6g)

Amount per serving	% Daily Value*
Calories	669.8

Total Fat 9.2g	0%
Saturated Fat 1.9g	0%
Polyunsaturated Fat 0.8g
Cholesterol 2mg	0%
Sodium 57207.2mg	0%
Total Carbohydrate 116.3g	0%
Dietary Fiber 31.9g	0%
Total Sugars 45.9g
Protein 24.1g	0%

Vitamin D 0IU	0%
Calcium 1128.8mg	0%
Iron 8.8mg	0%
Potassium 4013.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.8%

Protein: 15.0%

Carbs: 72.2%