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
Scale
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.
