Vegetarian Traditional Cabbage Kimchi

Discover the bold and vibrant flavors of "Vegetarian Traditional Cabbage Kimchi," a plant-based take on Korea’s beloved fermented side dish. This recipe highlights crisp Napa cabbage infused with a spicy, tangy seasoning made from authentic Korean chili flakes (gochugaru), fresh garlic, and ginger. Packed with crunchy julienned carrots, daikon radish, and green onions, this kimchi is not only a burst of flavor but also brimming with gut-healthy probiotics thanks to its natural fermentation process. Ready in just a few days, this gluten-free and vegan-friendly kimchi pairs beautifully with rice, noodles, or a variety of Asian dishes, making it a must-try for home cooks seeking traditional tastes with a vegetarian twist.

Nutriscore Rating: 55/100

Prep Time:120 mins

Cook Time:0 mins

Total Time:120 mins

Servings: 16

Ingredients

• 1 head Napa cabbage
• 1 cup Coarse sea salt
• 10 cups Filtered water
• 4 tablespoons Korean chili flakes (gochugaru)
• 6 cloves Fresh garlic cloves (minced)
• 1 tablespoon Fresh ginger (grated)
• 3 tablespoons Soy sauce (or tamari for gluten-free)
• 1 teaspoon Granulated sugar
• 1 large Carrot (julienned)
• 1 small Daikon radish (julienned)
• 4 stalks Green onions (sliced into 2-inch pieces)

Directions

Step 1

Cut the Napa cabbage lengthwise into quarters and then into 2-inch-wide strips.

Step 2

Dissolve the coarse sea salt into the filtered water to create a brine.

Step 3

Submerge the cabbage pieces in the brine, ensuring they are fully covered. Weigh them down with a plate if necessary. Soak for 1-2 hours, flipping the cabbage once halfway through.

Step 4

Rinse the salted cabbage thoroughly under cool water 2-3 times to remove excess salt. Let it drain in a colander while you prepare the seasoning paste.

Step 5

In a large mixing bowl, combine the Korean chili flakes (gochugaru), minced garlic, grated ginger, soy sauce, and granulated sugar to form a thick paste.

Step 6

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

Step 7

Gently but thoroughly massage the seasoning paste into the drained cabbage, ensuring every piece is evenly coated.

Step 8

Pack the seasoned cabbage mixture tightly into a clean, airtight jar. Leave at least 1 inch of space at the top to allow for expansion during fermentation.

Step 9

Press the cabbage down firmly so it’s submerged in its juices. If needed, place a small weight or leaf of cabbage on top to keep everything submerged.

Step 10

Seal the jar and leave it to ferment at room temperature for 2-5 days, depending on desired sourness. Check daily to press the cabbage down if needed and release any built-up gas.

Step 11

Once fermented to your liking, transfer the jar to the refrigerator. The kimchi can be enjoyed immediately but tastes best after a few more days.

Nutrition Facts

Serving size	(3805.7g)

Amount per serving	% Daily Value*
Calories	445.3

Total Fat 4.9g	0%
Saturated Fat 0.9g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 95113.7mg	0%
Total Carbohydrate 73.5g	0%
Dietary Fiber 24.4g	0%
Total Sugars 31.5g
Protein 23.1g	0%

Vitamin D 0IU	0%
Calcium 800.3mg	0%
Iron 6.9mg	0%
Potassium 3516.2mg	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: 10.2%

Protein: 21.5%

Carbs: 68.3%