Simple Vegan Kimchi

Name: Simple Vegan Kimchi
Prep time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 1 napa cabbage; 1½ tbsp coarse sea salt; ½ small onion; 5 clove garlic; ½ red apple; ½ tbsp fresh ginger; ¼ cup gochugaru; ½ cup vegetable broth; 2 tbsp reduced-sodium soy sauce; 1 tbsp white miso paste; 3 stalk green onion; 1 medium carrot

By Pick Up Limes · Pickup LimesPublic

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Kimchi is a spicy, tangy, probiotic-rich Korean fermented cabbage dish. Traditionally, kimchi is made with ingredients like fish sauce or shrimp paste, so this vegan kimchi recipe uses miso and soy sauce to deliver that same savoury, umami depth without any seafood. This easy homemade kimchi keeps the ingredient list simple with everyday staples that are easier to find, while still giving you the bold, authentic-tasting flavour kimchi is known for. It’s a budget-friendly kimchi option (especially compared to store-bought), completely customizable, and perfect as a side dish, mixed into kimchi fried rice, or spooned over nourish bowls, noodles, and toast for an instant punch of flavour.

Prep: 30 min
Total: 30 min
Servings: 12

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Recipe source

This recipe was taken from Simple Vegan Kimchi · by Pick Up Limes. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 12 people

Cooking for

1napa cabbage
1.5 tbspcoarse sea salt
½small onion
5 clovegarlic
½red apple
0.5 tbspfresh ginger
0.25 cupgochugaru
0.5 cupvegetable broth
2 tbspreduced-sodium soy sauce
1 tbspwhite miso paste
3 stalkgreen onion
1medium carrot

Steps

1
Add the cabbage and salt to a large bowl. Gently massage the cabbage for 2 to 3 minutes, until it starts to soften. Let rest for 2 hours, stirring occasionally, until the cabbage is wilted and sitting in a briny liquid.
2
In a food processor, combine all the kimchi paste ingredients.
3
Blend until smooth.
4
Transfer the paste to a large bowl along with the green onion and carrot.
5
After the cabbage has rested, rinse it under cold water to wash off the salt. Drain well, then give it a gentle squeeze with your hands to remove dripping water, without wringing it completely dry.
6
Transfer the drained cabbage back to the large bowl. Mix everything together with your hands to thoroughly coat every piece.
7
Transfer to a mason jar and press it down firmly with a spoon. Leave an inch (2 cm) of "breathing room" at the top of each jar for the gas produced during fermentation.
8
Close tightly with a lid. Leave the kimchi on the counter overnight, away from direct sunlight or heat sources.
9
Open the lid the next day for gas to escape and taste for mild sourness. For a tangier taste, let it sit on the counter for 1 - 3 more days, burping twice a day**.
10
The kimchi is ready to enjoy after the first 1 - 2 days. For more complex and delicious flavours, close the lid of the jar, and place the kimchi in the fridge for 1 - 2 weeks to continue to ferment and set. Enjoy!

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Per portion

Calories: ~6.3 kcal
Protein: ~1.3 g
Fat: ~0.1 g
Carbs: ~2.8 g
Fiber: ~1.4 g
Sodium: ~999.4 mg

One ingredient still needs a USDA food link. white miso paste is linked but not in a weighable unit yet. Any figures below include only weighable linked amounts. Shown for one portion of a 12-portion recipe.

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Partial · 11/12 ingredients linked