This vibrant vegan kimchi features crisp Napa cabbage bathed in a tangy brine and enhanced by a zesty blend of Korean radish, carrot, garlic, and ginger. The spicy, savory paste infused with red pepper flakes delivers an irresistible flavor explosion perfect for elevating everyday side dishes and transforming favorite soups.
I’ve been perfecting my vegan kimchi recipe for a while now and im excited to share it with you. This recipe is nutrient dense and super flavorful, thanks to key ingredients like 1 medium Napa cabbage (about 2 to 3 lbs) and a brine made with 1/3 cup sea salt mixed into 5-6 cups water.
I always add julienned Korean radish and a medium carrot for crunch, along with 4 sliced green onions. The flavor really comes together when you mix in 8 minced garlic cloves, a 1-inch piece of fresh ginger grated, and 1/4 cup of Korean red pepper flakes.
I even toss in 1 tablespoon of sugar for a hint of sweetness and some rice flour mixed with 1/2 cup water to create a paste that helps lock in flavors. This healthy kimchi, which works for both instant kimchi recipes and traditional fermented meal ideas, is perfect for using as a side or in dishes like kimchi jjigae.
Enjoy making this Napa kimchi recipe at home!
Why I Like this Recipe
I really like this recipe because it’s super easy to make, even if I’m not a pro in the kitchen. I can follow the simple steps without getting too confused and that makes me feel pretty good about cooking it.
I also love how the mix of flavors works out. When I combine the spicy seasoning with the tangy fermented cabbage, garlic and ginger, it gives me a burst of flavor every time I eat it.
Another reason is that it’s versatile; not only do I enjoy it as a side dish but I also use it in other meals like kimchi pancakes and ramen. Plus, I like that its completely vegan, so I can enjoy it without any worries.
Ingredients
- Napa cabbage is full of fiber and vitamins giving a crunchy healthy base for kimchi.
- Korean radish adds crispness and a bit of natural sweetness while supplying extra fiber.
- Carrots bring a touch of natural sweetness along with extra vitamins and fibers.
- Garlic not only boosts flavor but also offers immune boosting benefits to the dish.
- Ginger gives a zesty kick and naturally helps with digestion and overall wellness.
- Korean red pepper flakes deliver spicy heat and antioxidants for a vibrant taste.
Ingredient Quantities
- 1 medium Napa cabbage (about 2 to 3 lbs)
- 1/3 cup sea salt (non iodized)
- 5-6 cups water (for making the brine)
- 1 medium Korean radish, julienned
- 1 medium carrot, julienned
- 4 green onions, sliced
- 8 garlic cloves, minced
- 1 inch piece fresh ginger, grated
- 1/4 cup Korean red pepper flakes (gochugaru)
- 1 tablespoon sugar (optional, for a touch of sweetness)
- 1 tablespoon rice flour (optional, to make a paste)
- 1/2 cup water (to mix with the rice flour)
How to Make this
1. Cut the Napa cabbage into quarters and soak them in a brine made by dissolving 1/3 cup of sea salt in 5-6 cups of water. Let the cabbage sit for about 2 hours until it’s a bit soft.
2. While the cabbage is soaking, julienne the Korean radish and carrot and slice the green onions into bite sized pieces.
3. In a small bowl, mix the rice flour with 1/2 cup of water and then add the optional 1 tablespoon of sugar. Stir it well until it forms a smooth paste.
4. Combine the minced garlic, grated ginger and 1/4 cup of Korean red pepper flakes with the paste. Make sure it’s all well mixed to create your spicy seasoning.
5. Add the julienned radish, carrot and sliced green onions into the spicy paste and stir everything together.
6. After the cabbage has brined for 2 hours, rinse it well with cold water to remove excess salt and let it drain.
7. Slather the spicy mixture between all of the cabbage leaves thoroughly. Make sure every leaf gets a good hit of that flavor.
8. Pack the cabbage tightly into a jar or a container so that the veggies are submerged in their own juices.
9. Leave the container at room temperature for about 1 to 2 days to ferment. You might want to check it daily and press it down if needed.
10. Once it has fermented to your liking, store it in the fridge. Enjoy your kimchi as a tangy side dish or use it in recipes like kimchi jjigae, kimchijeon or even that 10 minute kimchi chili oil ramen!
Equipment Needed
1. A sharp chef’s knife – for cutting the napa cabbage, radish, carrot, garlic, and ginger
2. A sturdy cutting board – to safely chop and julienne the vegetables
3. A large mixing bowl – to soak the cabbage in the brine and to combine the spicy paste with the veggies
4. A small bowl – to mix the rice flour, water, and sugar into a smooth paste
5. Measuring cups and spoons – to accurately measure out salt, water, red pepper flakes, rice flour, and sugar
6. A colander – to rinse the cabbage after it has been brined
7. A spatula or wooden spoon – for stirring and mixing the paste with the vegetables
8. A large jar or airtight container – to pack and ferment the kimchi at room temperature
FAQ
Vegan Kimchi Recipe Substitutions and Variations
- If you cant find non-iodized sea salt, kosher salt works fine but use a little less since it’s a bit saltier
- Korean radish can be replaced with daikon radish, which has a similar crunch and mild flavor
- For the gochugaru, if its hard to get, you can try a combination of cayenne and smoked paprika, though it may change the flavor a bit
- You can swap the rice flour for a small amount of cornstarch to create your paste if needed
- If you dont have sugar or want a different sweet note, a touch of maple syrup can give a nice alternative
Pro Tips
1. Try using a clean weight or even a small plate to press down the veggies in the container so that they always stay submerged in the liquid during fermentation its really important for a safe ferment.
2. When you mix the spicy paste, make sure the garlic, ginger, and red pepper flakes are evenly distributed so every leaf gets a good hit of flavor, sometimes I mix it a couple of times just to be sure nothing is left behind.
3. Keep an eye on the ferment at room temperature and stir gently if you notice any foam or build up of gases, its totally normal but you dont want too much pressure developing inside the jar.
4. If you like your kimchi really tangy, try letting it ferment a little longer than 2 days, but remember that room temperature can vary so check it daily and trust your taste buds to decide when its just right.
Vegan Kimchi Recipe
My favorite Vegan Kimchi Recipe
Equipment Needed:
1. A sharp chef’s knife – for cutting the napa cabbage, radish, carrot, garlic, and ginger
2. A sturdy cutting board – to safely chop and julienne the vegetables
3. A large mixing bowl – to soak the cabbage in the brine and to combine the spicy paste with the veggies
4. A small bowl – to mix the rice flour, water, and sugar into a smooth paste
5. Measuring cups and spoons – to accurately measure out salt, water, red pepper flakes, rice flour, and sugar
6. A colander – to rinse the cabbage after it has been brined
7. A spatula or wooden spoon – for stirring and mixing the paste with the vegetables
8. A large jar or airtight container – to pack and ferment the kimchi at room temperature
Ingredients:
- 1 medium Napa cabbage (about 2 to 3 lbs)
- 1/3 cup sea salt (non iodized)
- 5-6 cups water (for making the brine)
- 1 medium Korean radish, julienned
- 1 medium carrot, julienned
- 4 green onions, sliced
- 8 garlic cloves, minced
- 1 inch piece fresh ginger, grated
- 1/4 cup Korean red pepper flakes (gochugaru)
- 1 tablespoon sugar (optional, for a touch of sweetness)
- 1 tablespoon rice flour (optional, to make a paste)
- 1/2 cup water (to mix with the rice flour)
Instructions:
1. Cut the Napa cabbage into quarters and soak them in a brine made by dissolving 1/3 cup of sea salt in 5-6 cups of water. Let the cabbage sit for about 2 hours until it’s a bit soft.
2. While the cabbage is soaking, julienne the Korean radish and carrot and slice the green onions into bite sized pieces.
3. In a small bowl, mix the rice flour with 1/2 cup of water and then add the optional 1 tablespoon of sugar. Stir it well until it forms a smooth paste.
4. Combine the minced garlic, grated ginger and 1/4 cup of Korean red pepper flakes with the paste. Make sure it’s all well mixed to create your spicy seasoning.
5. Add the julienned radish, carrot and sliced green onions into the spicy paste and stir everything together.
6. After the cabbage has brined for 2 hours, rinse it well with cold water to remove excess salt and let it drain.
7. Slather the spicy mixture between all of the cabbage leaves thoroughly. Make sure every leaf gets a good hit of that flavor.
8. Pack the cabbage tightly into a jar or a container so that the veggies are submerged in their own juices.
9. Leave the container at room temperature for about 1 to 2 days to ferment. You might want to check it daily and press it down if needed.
10. Once it has fermented to your liking, store it in the fridge. Enjoy your kimchi as a tangy side dish or use it in recipes like kimchi jjigae, kimchijeon or even that 10 minute kimchi chili oil ramen!
