I made your recipe with the exception of the carrots… they seem like they would completely change the flavor of the Kimchee… other than that, you recipe was very good! Made kimchi for the first ever with your recipe. Let us know how it goes! When you are stuffing your jars with kimchi does it have to be all the way to the top? Easy and Quick Kimchi Recipe Kimchi is surprisingly easy to make and makes a great addition to almost anything from rice dishes to snacks like dumplings! So for a quicker, more active fermentation, leave it at room temp for up to 21 days (see notes)! If it smells pleasant to the nose and tangy, like the kimchi you’re used to trying, it’s probably ready to transfer to the refrigerator. Thank you. Thank you. Then, the cabbage (I prefer napa or savoy) is quartered, rinsed, dried, and its core removed. Homemade Korean Vegan Kimchi – perfectly vibrant, spicy, and sour with the hint of umami that will pair extremely well in any buddha bowls and fried rice. I’ll go with apple/lemon and see if it works. A couple of differences: If I try it again, I’ll cut the ginger to a Tbsp or even less. I have not tried it yet but it smells AMAZING!! Got it, thank you for the quick response! Yes, I too need an alternative to pineapple juice – what is a good substitute? A good indicator of when it’s done fermenting is the smell. wanted to ask I am on a keto diet and wondering about low sugar/carb substitutions for carrots and pineapple juice? The Korean chili flakes definitely makes the taste more prominent and authentic than just regularl ones. I do my own canning every year of pickles, sauerkraut, tomato sauce etc. I was trying to keep it local, which is why I subbed napa cabbage for regular cabbage instead. Can you please help me with this. I love old, tangy kimchi so I want to make sure I get the most out of my fermentation. After 2 1/2 days fermenting I have transferred the jars to the refrigerator. So glad you enjoyed it, Dani! I made this for a Korean friend at the start of the pandemic. After visiting my daughter in Hawaii 2 years ago, I’ve been buying jarred Kimchi in a local store. How spicy do you like your kimchi? Mostly due to easier ingredient accessibility. I modified this recipe using miso paste red and red chili garlic sauce I do feel the amount of ginger is overpowering was looking for the tang it tasted so hot I added pineapple juice let’s see how it comes but doesn’t have the red juice and looks kinda dry Ish let’s see in three days how it looks .. I’m excited to experiment ty again minimalist baker again ur recipes never fail me. One question, when you say “I fermented mine for about 48 hours, but next time I think I’ll do 1 week for softer cabbage and a more intense fermented flavor.” Are you referring to the stage when you ferment in the cupboard or fridge? Ah! I have it fermenting in a larger jar to leave space so it doesn’t explode when opening. Let containers cool slightly, then dry with a clean towel and set aside. I will be only making my own from now on. I can’t believe January is almost over! Thanks for sharing your experience, Chris. I tend to avoid canned products and I don’t really buy fresh pineapple as I rarely eat it. :), Hi! If possible though, use a smaller jar/container so it reaches the top! How big that cabbage needs to be? Let us know how it goes! Stir to combine, then cover and set aside. I had never made anything fermented…. It got better and better the longer it was kept in the fridge. One warning though? I’ve already eaten 1/3 of it! How to choose a cabbage for kimchi—Usually a fresh and denser napa cabbage is great for kimchi… I find this amount of red pepper a lot even though I LOVE spicy foods so I have found 6 or 7 Tbsp of red pepper to work better for me. We used fermenting lids and glass weights to push down the kimchi. My ‘sugar’ in my kimchi is just apples, but I am looking forward to trying it with pineapple and a little coconut sugar. Buddhist temple food is 100 percent plant based, and kimchi is no exception! My only question is: should I wait another week while kimchi is in the fridge or is it ready to eat? It sounds like your fermentation didn’t get off to a good start either because the mixture was dry (the cabbage didn’t release enough liquid) or our environment wasn’t warm enough. Just want to make sure I put it in the fridge now that it’s been in the cupboard for the last two days. I have made this recipe several times now and it is always great! Thanks so much for sharing! I haven’t tried it yet, but I’ve always wanted to make vegan kimchi with soy sauce. Thanks! Pack kimchi into mason jars, pressing down firmly to pack tightly and using a chopstick to release any air bubbles trapped in the bottom of the jar. Vegan Kimchi ~ Kimchi is a spicy Korean fermented vegetable with a Vegan option, because it is naturally fermented the probiotics in Kimchi supports the immune systems and good for your guts. And many happy returns of the day to John. And I don’t have mason jars on hand. Also, I recommend using fine KOREAN chilli flakes(usually labeled “chilli powder” at local Asian markets). Hello there, I made your kimchi this week, but for the 48 hour check in/press down as well as the next day (today), the kimchi liquid has bubbled (fermented) out of the jars and made a huge mess! Hot enough without putting my mouth on fire. It does not contain any fish sauce and is a vegan kimchi recipe. All jokes aside I made a few first time errors, but all in all the end product is really amazing. Thanks so much for sharing! Is it ok to use glass sealable containers in lieu of? …So I gave kimchi a try, since I had the ingredients. 2. people only eat fermented one. Seal the jars tightly and allow them to sit at cool room temperature for 24 hours, then transfer to the … But feel free to sub daikon if you prefer! In any case; I would love to suggest a vegan drunken noodles recipe if you are interested! 1/4 cup warm water, Easy to follow, absolutely delicious and addictive. Let us know how you like it :D. I use the core of the cabbage to push the cabbage down under the juice. Let us know how it goes! Wondering how fermentation occurs since he salt is rinsed off and none added to the mix after? A good sign of proper fermentation is seeing little bubbles in the sauce when you press down. Could you estimate the sea salt in teaspoon or tablespoon amounts please? I didn’t have any pineapple juice on hand so I used rice vinegar instead. After posting a picture of this vegan kimchi on my instagram story, I got a lot of messages regarding kimchi being vegan and requests for this recipe … Hi Kailin, the chili flakes provide the red color. It looks delicious! I’ve not tried canning this but I think it would work! We haven’t tried it with anything other than what this recipe calls for. Leave a comment it, rate it, and be sure to tag a picture #minimalistbaker on Instagram! May I ask why coconut sugar and have you tried white or honey instead? So if you desire less heat, start at 3-4 Tbsp and work your way up (amounts as original recipe is written // adjust if altering batch size). Thank you, Hi! Except when I run out and have to wait for my husband to drive me over to my favorite little hole in the wall Korean store to buy a giant gallon sized pickle jar of authentic homemade Kimchee by Mrs. Sun Joo Kim!!!! This recipe is time intensive but sooooo worth it!! You need to let the salt work its magic for that long and soften the cabbage. I failed to push down the cabbage everyday and was wondering why juice was dripping down from the jar….when it was the final day I opened it and yea it went everywhere. ? Whoop! Worried for 3 days for nothing. If youre one of those passionate spicy food lovers, I think givng some time to research will inspire you:). Normally the brine ratio is 1 TBS of salt for every 1 1/2 lbs of vegetables. I made it using pink napa cabbage and piri piri chillies and it’s worked really well. why are you using carrots instead of Daikon? When I was in Korean, they made Kim Chi in the fall and made enough for the whole year. This quick and easy recipe results in authentic, raw, probiotic Kim Chee. From what I understand it continues fermenting, but not as rapidly. Let’s just say I’m gonna put this ish on everything. If you’re like us, you can find an excuse to put kimchi on anything. I doubled the recipe and followed your instructions to a T. I tried it after it was made and was worried in wouldn’t turn out as it seemed to lack salt. Lol. It’s super helpful to us and other readers! But i have a question, could i use normal sugar instead of coconut sugar? I should have started with ketchup. The reason that your kimchi turned out too salty is very likely because you did not use sea salt. ). It is so good I have to stop myself from eating the whole jar. For non-vegetarians, adding pork makes a really delicious soup. The spices are mixed together in a food processor, adjusting to personal flavor/spiciness preference. Toss to combine, cover, then let sit at room temperature until cabbage is wilted, at least 1 hour and up to 12. Sorry, we don’t have an exact weight of cabbage for you! I’ve been secretly stalking your site since I saw you making this on Snapchat a few weeks ago :) MUST try! We’d say try the same amount. Basically you need to create an anaerobic environment so that the good bacteria you want can go to work, and bad bacteria doesn’t have a chance to grow. I really want to try making this kimchi because the best tasting vegan kimchi I have tried is super expensive and hard to find!! Your jar's lids may pop open when you open them and bubbles may appear in the liquid. looking forward to experimenting with flavors! As in how many jars, of what size? Hot dang! It’s not sweet either like I feel like your alternative would be. Wow. There is absolutely no reason to be rude. Kimchi on eggs would incredible right now. Thanks so much for sharing your experience! Good luck. happy birthday to john :). (Much to my husbands horror) Thanks for the great recipe!! Xo. Thank you for the recipe! What’s a good sub for the pineapple juice? Nevertheless a lesson learned! Some HTML is OK: link, strong, em. We’re so glad you enjoyed it! Love this. The “fish sauce” in this recipe is actually a vegan take on fish sauce – that’s where the pineapple juice comes in (for the tang). I love this recipe! Just made this. Hi Pierre, it’s the change in temperature that causes fermentation to slow. I’m new to this so just clarifying :). Get your sauce with carrots and green onions and begin coating each leaf with the sauce. So first two caveats…. Rinse and dry the mixing bowl the cabbage was in, then return the dried cabbage to the bowl. Now waiting for the fermentation. I put all of the sauce and “fake fish sauce” ingredients in the blender. My husband who is vegan and loves spice requests this monthly. Thanks for sharing that tip! I think I like the softness of the second jar and the fermented flavor is amazing. While we do recommend using a sugar, you can use normal granulated sugar instead of coconut sugar! I’m gearing up now to make another huge batch of this to send to some loved ones. I do add a bit more ginger and garlic to my taste :) I reviewed this recipe but I forgot to rate it! Is red pepper flakes the same as red chili flakes? I did a have a quick question regarding fermentation. I’ll pass on the brownie,’ but ‘If you don’t get that brownie away from me, I might get sick.’. Think: Breakfast scrambles, brown rice and sautéed veggie bowls (Bibimbap), or stir-fries. I used an Asian pear in this recipe because I like how sweet and juicy they are, and they help make a nice seasoning paste. Does that have the same effect? I haven’t forgotten my jar since! A staple in Korea, it is eaten at nearly every meal. Oh my gosh. I don’t have pineapple juice. I left it out and the pineapple juice. We just made our first batch with this recipe last night and it is currently fermenting in the cupboard. Can I use red curry paste in the recipe instead of red pepper flakes? I changed a couple things, I didn’t have chili flakes on hand, so I used sriracha instead and let one jar ferment a full week and just tried it and love the flavor. Have you cooked this recipe? Just a heads up! Of course, there’s lot of food I’ve never considered making myself when ordering take-out. Instead of pineapple juice I put a few chunks of fresh pineapple. 3. people eat any kinds! Discard. Or, let it ferment for 1-2 days, then go about the canning process (to preserve it for when I REALLY want kimchi, but don’t feel like making it)! I made this and it’s was delicious! Allow me to explain…. It’s also a “to taste” sauce so you’ll be able to tell there! Let us know how it turns out! So there are 3 types of people in korea when it comes to kimchi Kimchi is a fermented, salty, spicy Korean condiment made from cabbage and a variety of seasonings. That’s good to know since I am the only one in my wigwam who eats it. Does it stop fermenting once you put it in the fridge? Easy to make with every day ingredients, good directions and excellent end product! Thanks Dana! How is my Homemade Vegan Kimchi (Version 2) different from the original? Never use lemon lol. Add vegan fish sauce to this mixture and pulse to combine. haha – glad you liked it!! My father is Korean, while my mom is Jamaican. Hmm, when in doubt you can either keep massaging and add a bit more salt to extract the liquid, or add a touch of water! Hi Amanda, add in step 4! I’ve finally opened the first jar after a week in the basement and then another week in the fridge. That will ‘stop’ the fermentation process. Yes, it will last months in the fridge. Keeps in the fridge a long time. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. You’ll know it’s gone bad if mold has formed or the smell is sour or unpleasant. I just watched Maangchi’s video on how to make kimchi and was just thinking that your recipe is very similar (means it’s traditional!) I’ll definitely be making this again! Making it again today. Hmm I’m not sure. My friend said the texture was very strange and there had been no fermentation whatsoever. Didn’t have the Korean Red Chili paste. Hi Winston, We think it should still work. Can you share your version? I have been waiting for a great recipe like this. We haven’t tried other types, but let us know if you give it a try! Same here. So excited to try more of your recipes. So, if it didn’t ferment, then how did it stay so preserved? So glad you enjoy this recipe, Marisa! 2 Tbsp coconut sugar (plus more to taste) Or even eat it by the spoonful for a spicy food-based probiotic boost! But if you give it a try, we would love to hear how it goes! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Thanks for the recipe. I didn’t need to keep the salt water and add that in too? We are excited about this one. Kimchi is a brave endeavor – not a fan!! I tweaked the recipe a little by adding onion leeks, korean radish and rice porridge/paste as I prefer a thicker kimchi sauce. But I did my best to keep this recipe simple, requiring just 10 basic ingredients that you should have easy access to. That should work, as long as it is 100% pure pineapple juice! This tangy, spicy dish is a staple in the Korean culture and is typically eaten with every meal. Trying this out for the first time, I made sauerkraut once years ago but that was my only fermentation experiment. Kimchi is a little complicated if you make it in anywhere close to the traditional way. Also, I want to store the other 3 jars to eat later, so should we use canning lids and boil jars as I would with jams, to give them longer shelf life? Thanks. Kim chi should be salty, but yes, I’m guessing further rinsing would’ve reduced that. I have never heard of this recipe. Hi Ratna, A good indicator of when it’s done fermenting is the smell. We’ve only used pineapple juice and don’t have another recommendation, but if you experiment with this recipe, report back on how it goes! Learn more on our Terms of Use page. I was also a little wary of how hard it can be to pack any preserved food properly in a sterilized jar and I was always scared of attempting it, but thanks to your easy explanation I am more excited to take it on. Is it necessary to add the sugar? It’s from a very old Pennsylvania Dutch church recipe book. You say it will last months? Thinking about making this. 1. people only eat freshly made one For the paste, I doubled the amount of ginger and garlic, and I used some Asian pear. I think that should work! Your homemade version looks to be right up my alley. Bring it to boil; when it starts boiling, remove seaweed then reduce heat to medium and keep simmer for 10 … Kimchi will last for up to 1 month after opening. ? Found your website because I started fermenting. I have been wanting to try this. Making a second batch as we speak and had to leave a review! Health Benefits of Kimchi. I tried a number of things, including soy sauce, marmite, and pure MSG powder, but the best option was red miso paste, a similarly glutamate-rich condiment that's readily available. Thanks so much for sharing! TIA! I just want to comment here that it’s really important when fermenting vegetables to make sure that the veggies are submerged in your brine. Use nori in your mixture and it will create a fishy salty taste to your kimchi! Is is possible you used a smaller head of cabbage? The best by our experience is a blend. What can I use instead of pineapple juice? If it smells pleasant to the nose and tangy, it’s probably ready to transfer to the refrigerator. I’ve always wanted to make it myself but I’m a bit intimidated by the lengthy process. I made this last night but used fish sauce and about 2 – 3 tbsp and i think because of this it didn’t make enough kimchi paste to cover my whole cabbage. (If you haven’t discovered Savory porridge your life is not complete.) This recipe is going to be a regular. Rice flour and water helps thicken the sauce, but we didn’t find it necessary. Thanks in advance and thank you for sharing this recipe with us! Next time would you mind adding a rating to your review? She is so funny… a super sweet lady… she has a full refrigerated section filled with NOTHING BUT KIMCHEE!!! While salted and fermented seafood condiments (jeotgal) are essential ingredients for most kimchi types, vegan kimchi is not a strange concept in Korea. Hi, is it possible to substitute demerara brown sugar instead of the coconut sugar? Finally, I have found it best to refrigerate this slightly BEFORE it’s as sour as you like. haha glad you liked it! Great recipe for a vegan kimchi! If Asian pears … I made this for my boyfriend who’s a huge fan of kimchi. Once cabbage is wilted, add chili mixture and turn to coat. Next place your cabbage in a large mixing bowl and begin packing a generous amount of sea salt in between each of the leaves. Can’t wait to try on a few days! Notify me of followup comments via e-mail. Can I use fresh pineapple juice instead of canned? I poured away the salt water residue that was remaining in the bowl and just mixed the dried cabbage leaves with the chilli sauce. Be generous when coating, but also keep in mind you need enough sauce to coat all of the cabbage. So far I’m not on full/past stage 6 so I’m limited in what I can eat but fermented foods are advised. My daughter made 4 quart jars of this and they have been in the cabinet for 2 weeks. Hi Joanne, that should work! Nope, this stuff is deeee-lish. She clearly stated this was not traditional Kimche, but a simplified vegan version. Use more red pepper flakes for heat or more Korean for sweet. Thanks so much for the lovely review and for sharing your modifications, Stephanie. Hai Dana, can I use Tropicana pineapple juice instead of canned pineapple juice? You don’t need to add more salt – just massage. You can also subscribe without commenting. I’ve started fermenting and wanted to try kimchi again. Homemade kimchee is perfect for vegetarians, vegans, raw foodists, or just people who'd like to get some digestive probiotics into their diet from cultured foods. Hi Sabrina, another reader used 2-3 Tbsp. Those giant jars are hard to come by… so, if you bring them back, she will knock $3.00 off the price… if you don’t bring it back then she won’t let you buy a big jar of it until you do! Make sure that you are using clean surfaces and utensils and are washing your hands throughout the process of preparing your kimchi in order to prevent introducing bad bacteria and disrupting the fermentation process. This site is for vegans, and it is free. www.npfamilyrecipes.com/recipe/super-easy-vegan-napa-cabbage-kimchi Thanks so much for sharing, Mark. As a Korean, I eat kimchi every day. Thanks for sharing, Josh! Also separate the cabbage leaves at this time, so they’re easier to work with. 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