Vegan Kimchi

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Kimchi! An iconic Korean side dish. It is a spicy, pickled mixture, made from Napa cabbage seasoned with onions, garlic, ginger, and chilli powder.

One of my favourite things about it is that it tastes mysterious! Once you put a piece of it in your mouth, you get multiple sensations, it’s tangy and slightly spicy yet it has a hint of sweetness to it. You see where I’m going with this! And when all these flavours mix together, I would be surprised for you not to fall in love with it and finish the entire jar in no time because you will want to eat it alongside anything you eat.


A Heavenly Bowl of Kimchi

Easy Traditional Kimchi recipe

Why Do Koreans Eat Kimchi with Every Meal?

Kimchi is ready on the table at any time of the day, with every meal. But why do Koreans love it THIS much? Well, first of all, it is rooted in their tradition, the taste compliments Korean dishes perfectly, it’s affordable and it’s healthy. On top of that, the taste is addictive!

But let’s talk a little bit more about its health benefits. Kimchi works wonders when it comes to your body, it boosts your immune system, supports gut health, improves heart health, eyes as well as brain health, and it helps with weight loss! It’s too good to be true, right?!


Beautifully Served Kimchi

Fermented kimchi looking yummy

What To Serve Kimchi With

Since kimchi goes with almost everything, try it with Immune Boosting Nutritious Asian Inspired Ramen. Ramen is basically embodied in the Korean culture, so is kimchi. I don’t know about you, but it sounds like an inseparable combination to me!

Lucky for you, I have more ramen options! Try my ultimate comfort food, Tofu Kimchi ramen and Spicy wild Mushrooms and coriander Korean inspired noodles. You’re welcome!

If you’re familiar with Korean cuisine, you probably know that kimchi and white rice are an iconic duo. So, try them together!

Kimchi fried rice! I told you, kimchi and rice are an iconic duo side by side, now imagine them together?!

Kimchi Served beautifully

Kimchi stew is one of the most loved stews in Korea. It’s also a great way to use your old kimchi. You will especially enjoy this if you can handle spicy food!

A bowl of salad is always a good idea with any dish and especially with Kimchi! Any salad works here, make whatever you like!

You know those winter nights when it’s absolutely freezing, you feel you have cold in your bones? Well, once you pair kimchi with spicy soft tofu soup you will be sweating like it’s 40°C outside – I’m not even joking!


Go Beyond Cabbage Kimchi!

Is there only one type of Kimchi? Absolutely not! You can always switch things up and use different types of vegetables! So here are a few options:

Try it with cucumbers! It is a more fresh version, thanks to the cucumbers of course, so it’s perfect for spring and summer.

With diced radish; it requires similar ingredients as the cabbage Kimchi (Baechu) the only difference is that radish is used here instead of cabbage

Water kimchi; it features both cabbage and radish and is significantly sweeter than others as it contains sliced fruits such as apple and pear.

Another great kimchi recipe you absolutely have to try is this Warming Vegan Kimchi Jjigae, you will love it!


Pro Tips

Be careful with salt! Too much salt can stop the fermentation, and make it unbearably salty plus, it can kill the good bacteria. But, when you don’t put enough salt, you increase the chance of the vegetables to rot.

Press down firmly on your vegetables and make sure you leave as few bubbles as possible. Secure your container and seal it tightly.

Keep your kimchi away from the sunlight during the fermentation process, it might spoil!

Storing in an airtight container is great as the gas has somewhere to escape so it doesn’t make the kimchi too fizzy.

You will need approximately 25g of salt per 1 pound of cabbage

Sterilise jars for at least 10 minutes in boiling water.


Follow These Simple Steps

First, start by cutting 2 cabbages into halves

cut cabbages into halves

Cabbage cut in halves

Then, cut into quarters

cabbage cut in half

Cut them into little chunks. Wash and salt with coarse sea salt layer by layer then leave to rest for at least 2-3 hours.

cut the cabbage and add salt and let them set for a few hours

Slice daikon, cut the spring onions and carrots thinly – julienne style

mix sliced vegetables with the sauce

After you wash your cabbage, squeeze them and then mix with the seasonings paste

add the sliced cabbage to the rest of the vegetables. Your Kimchi is basically reday

Put your heavenly mix in a jar

Put your kimchi in a jar and seal it tightly

Seal it tightly, and there you have it!

Kimchi beautifully jarred and sealed tightly.

Frequently Asked Questions

Should kimchi be watery?

Nope, it is not supposed to be watery. That’s why salt is added during the fermentation process so it can get rid of the water and preserve the vegetables.

How long does kimchi last?

If kept at room temperature, it can last for about a week after opening. But it should last you about 3 to 6 months in the fridge.

What’s the best time to make kimchi?

November is the best month for kimchi-making. During this month Koreans clear their schedules and they make kimchi together


Ingredients

  • Cabbage
  • Coarse sea salt
  • White sweet onion
  • Skinless apple or pear
  • Garlic
  • Fresh ginger
  • Soy sauce
  • Water
  • Chilli powder

How To Make The Best Kimchi

Cut 2 cabbages into quarters then cut them into 3-4cm chunks. Wash and salt with coarse sea salt layer by layer then leave to rest for at least 2-3 hours.

Then, put a heavy plate on top of it, keep checking and tossing every hour.

After that, wash at least twice to remove salt, then squeeze water out of the cabbage with your hands.

Slice your 1 medium daikon, 2 medium carrots and spring onions julienne style. Use 5-6 big spring onions or 7-8 big ones. Before you add the daikon to the other vegetables be sure to salt them, leave them to drain then wash a few times.

For the seasoning mix, you will need white onion, garlic, fresh ginger, soy sauce, chilli powder, skinless apple or pear for sweetness and water.

Blend the seasonings and make them into paste, then, mix with the rest of the vegetables and put into sterilised jars.

Leave enough room on the top and tightly pack the kimchi. Once you have the preferred level of tartness, store in the fridge. It will ferment throughout the drudging process. Wait until it’s ready and enjoy!


Other Recipes You Must Try

Ingredients

Other bits

Instructions

  1. Cut 2 cabbages into quarters then cut them into 3-4cm chunks. Wash and salt with coarse sea salt layer by layer then leave to rest for at least 2-3 hours.

  2. Then, put a heavy plate on top of it, keep checking and tossing every hour.

  3.  After that, wash at least twice to remove salt, then squeeze water out of cabbage with hands.

  4. Slice your 1 medium daikon, 2 medium carrots and spring onions julienne style. Use 5-6 big spring onions or 7-8 big ones. Before you add the daikon to the other vegetables be sure salt them, leave them to drain then wash a few times.

  5. For the seasoning mix you will need white onion, garlic, fresh ginger, soy sauce, chilli powder, skinless apple or pear for sweetness and water.

  6. Blend the seasonings and make them into paste, then, mix with the rest of the vegetables and put into sterilised jars.

  7. Leave enough room on the top and tightly pack the kimchi. Once you have the preferred level of tartness, store in fridge. It will ferment throughout the drudging process. 

Did you make this recipe?

hello and welcome 

hello and welcome 

pinit

Nelly Babazadeh

Content Creator

I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.

I can't wait to see what we cook together.

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