If you’re looking for a vibrant, tangy, and delightfully spicy fermented treat, this Easy Vegan Kimchi Recipe is a total game-changer. Bursting with bold flavors, just the right amount of heat, and a satisfying crunch, this vegan twist on traditional kimchi is perfect for both longtime kimchi lovers and curious beginners. The beauty of this recipe lies in its simplicity—no complicated ingredients or techniques—yet it delivers a super authentic, gut-friendly experience that will elevate any meal. Whether you want to spice up your salads, bowls, or simply snack on something nourishing, this Easy Vegan Kimchi Recipe is a must-try that will make your kitchen smell amazing and leave your taste buds dancing.
Ingredients You’ll Need
Getting your hands on fresh, wholesome ingredients is the first step to creating this addictive Easy Vegan Kimchi Recipe. Each ingredient plays a key role: from the crisp napa cabbage that forms the base, to the bold spices that bring the famous tangy kick and vibrant color to life.
- Napa cabbage: This tender, mild cabbage is perfect for fermentation, providing a juicy crunch and absorbing the spicy flavors beautifully.
- Sea salt: Essential for drawing out moisture from the cabbage while kickstarting the fermentation process.
- Fresh ginger, minced: Adds a zesty, warming spice that balances the heat and sweetness.
- Garlic, minced: A classic punch of aromatic flavor that deepens the kimchi’s complexity.
- Tamari: A rich, gluten-free soy sauce that offers umami depth without overpowering the other flavors.
- Maple syrup: Provides just a touch of natural sweetness to balance the fiery pepper flakes.
- Korean red pepper flakes: The star seasoning, delivering the characteristic spicy heat and beautiful red hue.
- Green onions, chopped: For a fresh, mild onion flavor and added color contrast.
- Carrot, julienned: Adds a subtle sweetness and pleasant crunch, making this kimchi visually appealing and texturally exciting.
How to Make Easy Vegan Kimchi Recipe
Step 1: Prepare and Salt the Cabbage
Start by chopping the napa cabbage into bite-sized pieces and tossing it with sea salt in a large bowl. This step is critical because it softens the cabbage and draws out moisture, which creates the perfect environment for fermentation. Let the salted cabbage sit for 1 to 2 hours—just enough time for it to wilt slightly—then rinse and drain it thoroughly to keep the saltiness balanced.
Step 2: Mix the Flavorful Seasoning Paste
While the cabbage is resting, whisk together fresh minced ginger, garlic, tamari, maple syrup, and Korean red pepper flakes in a separate bowl. This spicy, sweet, and savory paste is the heart of your kimchi, infusing every crunchy bite with that unmistakable bold flavor unique to this Easy Vegan Kimchi Recipe.
Step 3: Combine Vegetables and Spice Mix
Next, add the drained cabbage, chopped green onions, and julienned carrots to the seasoning paste. Toss everything together with your hands or a spoon until every piece is generously coated. This ensures each mouthful bursts with complex, balanced flavors combining heat, sweetness, and umami.
Step 4: Pack Into a Jar for Fermentation
Firmly pack the kimchi mixture into a clean glass jar, pressing it down to remove air bubbles and make sure the vegetables stay submerged in their juices. Proper packing helps reduce unwanted mold and encourages a successful fermentation.
Step 5: Let It Ferment at Room Temperature
Cover the jar with a lid (not airtight to allow gases to escape) and leave it at room temperature for 1 to 2 days. During this time, natural fermentation transforms the mixture, bringing out that iconic tangy sourness and deepening the flavors.
Step 6: Chill and Enjoy
Once your kimchi has fermented to your liking, seal the jar tightly and transfer it to the refrigerator. This slows down the fermentation process and lets you enjoy the kimchi anytime—it will keep developing flavor over weeks and tastes fantastic served cold or slightly warmed.
How to Serve Easy Vegan Kimchi Recipe
Garnishes
A sprinkle of toasted sesame seeds or extra chopped green onions on top adds a lovely crunch and enhances the visual appeal. Drizzle a bit of toasted sesame oil for warmth and nuttiness that pairs beautifully with the kimchi’s tang.
Side Dishes
Serve alongside steamed rice, vegan bibimbap bowls, or as a condiment with vegan Korean BBQ or tofu dishes. It also makes a phenomenal topping on plant-based tacos, sandwiches, or vibrant grain bowls, adding a flavorful punch and extra texture.
Creative Ways to Present
Try folding this Easy Vegan Kimchi Recipe into vegan pancakes or dumpling fillings for a spicy surprise inside. Or toss it with noodles or stir-fry veggies to instantly elevate your meal. The possibilities are endless when you have this tasty kimchi on hand.
Make Ahead and Storage
Storing Leftovers
Keep your kimchi tightly sealed in the refrigerator where it will continue to develop flavor over time. Properly stored, it can last several weeks while maintaining its texture and punchy fermented taste.
Freezing
While traditionally kimchi isn’t usually frozen because it can affect the texture, you can freeze small portions if needed. Thaw gently in the fridge and expect some softening, but the vibrant flavor will remain intact for use in cooked dishes.
Reheating
Kimchi is delicious eaten straight from the fridge, but gently warming it enhances its aroma and softens the texture. Try it briefly sautéed or stirred into soups and stews to add that signature tang and spice.
FAQs
How long does it take to ferment Easy Vegan Kimchi Recipe?
Typically, fermentation takes 1 to 2 days at room temperature depending on how sour and tangy you want it. You can ferment longer for a stronger taste, but refrigeration slows down the process and preserves flavor once you reach your preferred level.
Can I make this kimchi without Korean red pepper flakes?
You can reduce or omit the pepper flakes if you prefer a milder version, but the red pepper flakes are key to authentic flavor and color. Substitute with mild chili powder if you want some heat without the intensity.
Is the Easy Vegan Kimchi Recipe spicy?
This recipe carries a medium kick from the Korean red pepper flakes balanced by sweetness from maple syrup, making it pleasantly spicy but approachable. Adjust the flake quantity to make it hotter or milder based on your taste.
Do I need a special jar for fermenting kimchi?
A clean glass jar with a wide mouth works best because it’s non-reactive and easy to clean. Avoid metal containers that can react with the fermentation acids. Mason jars are a popular, convenient choice.
What are the health benefits of eating vegan kimchi?
Kimchi is naturally probiotic due to fermentation, supporting gut health and digestion. This vegan version also provides antioxidants from fresh veggies and spices, plus it’s low in calories but rich in flavor and nutrients.
Final Thoughts
This Easy Vegan Kimchi Recipe is an absolute joy to make and savor. It brings together simple ingredients to create a flavor-packed, probiotic-rich staple that will brighten any meal. I promise once you try it, you’ll be hooked on the tangy, spicy, crunchy goodness that’s so satisfying and versatile. So grab your jar, dive in, and get ready to fall in love with this vibrant vegan kimchi!
Print
Easy Vegan Kimchi Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 48 hours (includes fermentation)
- Yield: 6 servings
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
- Diet: Vegan
Description
This easy vegan kimchi recipe offers a simple way to make traditional Korean fermented cabbage right at home. Packed with bold flavors from garlic, ginger, and Korean red pepper flakes, this probiotic-rich side dish is perfect for adding a spicy, tangy kick to your meals. The recipe requires minimal ingredients and straightforward steps, making it accessible for both beginners and experienced fermenters. Ready in about 48 hours, this kimchi is a flavorful, nutritious addition to any vegan diet.
Ingredients
Main Ingredients
- 1 medium head napa cabbage, chopped
- 1/4 cup sea salt
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon tamari
- 1 tablespoon maple syrup
- 1 tablespoon Korean red pepper flakes
- 2 green onions, chopped
- 1 large carrot, julienned
Instructions
- Salt the Cabbage: In a large bowl, combine the chopped napa cabbage with the sea salt. Let it sit for 1 to 2 hours to draw out moisture and soften the cabbage. After the salting period, rinse the cabbage thoroughly to remove excess salt, then drain well.
- Prepare the Spice Mixture: In a separate bowl, mix together the minced fresh ginger, garlic, tamari, maple syrup, and Korean red pepper flakes to create the flavorful seasoning paste.
- Combine and Toss: Add the rinsed cabbage, chopped green onions, and julienned carrot into the spice mixture. Toss everything together thoroughly until the vegetables are well coated with the spicy seasoning.
- Pack the Jar: Transfer the mixture into a clean glass jar, packing it tightly to eliminate air pockets. Press down firmly to ensure the vegetables remain submerged in their own juices, which is crucial for proper fermentation.
- Initial Fermentation: Cover the jar with a lid and leave it at room temperature for 1 to 2 days. This fermentation period allows the flavors to develop and the kimchi to ferment adequately.
- Refrigerate and Store: After the initial fermentation, move the jar to the refrigerator to slow fermentation and preserve the kimchi. The kimchi continues to develop flavor over time and can be enjoyed at your convenience.
Notes
- Ensure vegetables are fully submerged during fermentation to prevent mold growth.
- Fermentation time can vary depending on ambient temperature; warmer environments ferment faster.
- The kimchi flavor will intensify the longer it ferments in the refrigerator.
- Use a glass jar for best results and to avoid any metallic taste.
- If you prefer less spice, reduce the Korean red pepper flakes.
