Vegan Kimchi

Plantiful Palate
4 hours ago
7 min read

There are times when you just want a side dish that does more than sit quietly on the table. You want something alive, bright, and full of character. Vegan kimchi brings exactly that energy into your kitchen with its crisp napa cabbage, warming chilli heat, and the kind of tangy depth that only fermentation can create.

This vegan kimchi recipe is more than just delicious. It's packed with probiotics that support gut health, rich in vitamins and antioxidants, and highly regarded for keeping your immune system strong. A spoonful can lift simple rice, add spark to noodles, transform tofu, and even brighten sandwiches or salads. Once you have a jar in the fridge, you suddenly find yourself adding it to everything because it makes everyday cooking taste more exciting and more nourishing all at once.

It's a beautiful example of how powerful vegan Asian recipes can be, giving you layers of flavour from gochugaru, garlic, ginger, and a clever umami mix of soy sauce and miso instead of fish sauce. This homemade vegan kimchi is naturally plant-based and works beautifully as part of your collection of fermented vegan recipes. Once you have a jar on hand, it weaves its way into so many of your favourite vegan recipes and also fits naturally alongside lacto vegetarian recipes for those with varied dietary preferences.

Whether you're exploring vegan Korean food for the first time or you're a seasoned fan of Asian vegan cooking, this recipe makes fermentation approachable and rewarding. It's also one of those healthy vegan recipes that keeps giving, as a single batch lasts for weeks and only gets better with time.

Recipe:

Serves: 4

Prep time: 30 mins, plus salting
Fermentation time: 3 to 7 days
Total time: Active 30 mins

Ingredients:

For the cabbage brine:

1 medium napa cabbage around 900 g
3 tbsp fine sea salt or kosher salt
1 litre cold water

For the kimchi paste:

60 ml water
1 tbsp glutinous rice flour
1 tbsp light brown sugar
4 cloves garlic peeled
3 cm piece fresh ginger roughly chopped
3 tbsp Korean vegan gochugaru, adjust to taste
2 tbsp soy sauce or tamari
1 tbsp white miso paste
1 tbsp rice vinegar

For the vegetables and aromatics:

4 spring onions sliced into 3 cm pieces
½ medium carrot cut into thin matchsticks optional
2 tbsp sesame seeds

To pack:

1 clean 1 litre glass jar with lid, sterilised if possible

Method:

Remove any damaged outer leaves from the napa cabbage. Slice it lengthways into quarters, then cut away the core and chop the leaves into bite sized pieces. Rinse well under cold water and let any excess water drain away.
Place the cabbage in a large bowl. Sprinkle the salt over in stages, tossing with your hands to distribute it evenly. Pour over the litre of water and press the cabbage down so it is mostly submerged. Leave it to sit for 1 to 2 hours, tossing every 20 minutes or so, until the leaves feel flexible but still a little crisp.
When the cabbage feels softened, drain it in a colander and rinse briefly under cold water to remove excess salt. Squeeze handfuls gently to remove extra water, then return the cabbage to a clean bowl.
To make the kimchi paste, whisk the rice flour and 60 millilitres of water together in a small saucepan. Cook over low heat, whisking, until it thickens slightly and turns glossy. Remove from the heat and let it cool for a few minutes.
Add the cooled rice mixture to a blender along with brown sugar, garlic, ginger, gochugaru, soy sauce, miso and rice vinegar. Blend until you have a smooth, deep red paste that smells savoury, garlicky and a little sweet. Taste and adjust the chilli level if needed.
Add the sliced spring onions, carrot matchsticks if using and sesame seeds to the drained cabbage. Spoon in the kimchi paste. Using clean hands, gently massage the paste into the vegetables until everything is evenly coated and there is a little liquid collecting at the bottom of the bowl.
Pack the kimchi into the clean jar by the handful, pressing down firmly with your fist or a spoon after each addition to remove air pockets. Pour in any remaining juices from the bowl. Leave a couple of centimetres of space at the top of the jar to allow for bubbling during fermentation.
Wipe the rim, then loosely close the lid so gases can escape or use a fermentation lid if you have one. Place the jar on a plate at room temperature, away from direct sunlight.
Let the kimchi ferment for 3 to 7 days depending on how warm your kitchen is and how tangy you like it. Each day, open the jar briefly to release any built up gas and press the cabbage down under the brine with a clean spoon.
Start tasting after 3 days. When the kimchi tastes pleasantly sour, savoury and still a little crisp, move the jar into the fridge. It will continue to develop flavour slowly and keeps well for several weeks.

Additional Tips:

Choose napa cabbage with firm, tightly packed leaves. It holds texture beautifully through fermentation.
Salting time is flexible. If your kitchen is cool, give the cabbage the full 2 hours so it softens properly.
Gochugaru gives the best flavour and colour for kimchi. If you are sensitive to heat, start with 2 tablespoons and increase next time.
Use non iodised salt for fermentation as iodised salt can sometimes interfere with the process.
Always use clean utensils when handling the kimchi so it stays fresh for longer in the fridge.
Find pairing ideas and more vegan Asian recipes at Plantiful Palate

Alternative Cooking Methods:

Mild kimchi: reduce the gochugaru and add extra grated apple or pear into the paste for a sweeter, gentler flavour.
Quick kimchi: enjoy it as a fresh salad style kimchi after just one day in the fridge if you like a lighter tang.
Whole leaf kimchi: keep the cabbage leaves in larger pieces and massage the paste between the leaves instead of chopping for a more traditional look.
No blender: finely mince the garlic and ginger, then whisk the paste together in a bowl for a more rustic texture.

Allergy information / alternatives:

Gluten free: use tamari instead of soy sauce and make sure your miso is certified gluten free.
Nut free: this kimchi is naturally nut free. Check labels if you add it to other dishes with nuts.
Soy free: replace soy sauce and miso with extra salt and a little seaweed for umami and keep the seasoning on the lighter side.

Nutritional Information (per serving):

Calories: 35
Protein: 2 g
Carbohydrates: 6 g
Fat: 0.5 g
Sugar: 2 g
Salt: 0.8 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

For more bold vegan recipes and quick vegan Asian recipes, explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based asian recipes at home that are easy, accessible, and full of flavour.

Vegan Kimchi FAQs

❓ How do I make authentic tasting vegan kimchi without fish sauce?

This recipe uses soy sauce and miso paste for deep umami, along with garlic, ginger and gochugaru. Together they create a bold flavour that feels very close to traditional kimchi while staying fully plant based.

❓ How long should I ferment homemade vegan kimchi?

At normal room temperature 3 to 7 days works well. Start tasting after day 3 and move the jar to the fridge when the flavour is pleasantly tangy and the cabbage still has some crunch.

❓ Is kimchi a good way to add flavour to vegan Asian recipes?

Yes. A spoonful adds heat, acidity and umami to rice bowls, noodle dishes, fried rice and tofu stir fries. It is an easy way to brighten many simple vegan recipes.

❓ Can I make this kimchi less spicy?

Use less gochugaru and add a little extra brown sugar or grated apple to round out the flavour. The result is a milder kimchi that still feels lively.

❓ How do I know if my kimchi has fermented safely?

Healthy kimchi smells tangy and garlicky, not rotten. The brine should be slightly fizzy and the cabbage should stay submerged. If you see mould on the surface or smell anything unpleasant, discard the batch.

❓ Can I use regular white cabbage instead of napa cabbage?

You can, but napa cabbage gives the most traditional texture. White cabbage will be slightly firmer and may need a little longer salting time.

❓ How long does vegan kimchi keep in the fridge?

Stored in a clean jar and handled with clean utensils, it keeps for several weeks, often longer. The flavour will gradually become more sour over time.

❓ Can I double this kimchi recipe for meal prep?

Yes, simply scale everything up and divide between a couple of jars. Make sure you leave enough space at the top of each jar so the kimchi has room to bubble during fermentation.

If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.

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