Easy Vegan Kimchi

Kimchi, a staple in Korean cuisine, is a vibrant and flavorful dish typically made with fermented vegetables. This Easy Vegan Kimchi recipe offers a plant-based twist on the classic, making it accessible to everyone, regardless of dietary preferences. The combination of napa cabbage, fresh ginger, garlic, and Korean red pepper flakes gives this kimchi its signature spicy, tangy, and umami-rich flavor, while the addition of tamari and maple syrup provides a delightful depth of taste.

What makes this recipe truly special is how simple and straightforward it is to prepare, requiring minimal ingredients and effort. With just a few hours of preparation and a couple of days for fermentation, you can enjoy homemade vegan kimchi that will elevate any dish, from rice bowls to tacos to sandwiches. Packed with probiotics and bold flavors, this kimchi is the perfect addition to your vegan pantry.

Why You’ll Love This Recipe

1. Vegan and Gluten-Free

This kimchi recipe is completely vegan and gluten-free, making it suitable for a wide range of dietary needs.

2. Health Benefits

Packed with probiotics from fermentation, kimchi supports gut health, making it not only delicious but beneficial.

3. Simple and Easy to Make

With a handful of ingredients and simple steps, you can prepare kimchi at home with minimal effort.

4. Full of Flavor

The spicy, tangy, and umami-packed flavors will make your taste buds dance with every bite.

5. Customizable

You can adjust the heat by increasing or decreasing the amount of Korean red pepper flakes, or add other vegetables to your liking.

Ingredients

• Napa cabbage (1 medium head, chopped)
• Sea salt (1/4 cup)
• Fresh ginger (1 tablespoon, minced)
• Garlic (3 cloves, minced)
• Tamari (1 tablespoon)
• Maple syrup (1 tablespoon)
• Korean red pepper flakes (1 tablespoon)
• Green onions (2, chopped)
• Carrot (1 large, julienned)

Variations

• Add Daikon Radish: For an extra crunch and flavor, julienne some daikon radish along with the carrot.
• Sweetness Adjustments: If you prefer a sweeter kimchi, add more maple syrup or a natural sweetener of your choice.
• Increase Heat: Add more Korean red pepper flakes or even a small chopped chili pepper for an extra spicy kick.

How to Make the Recipe

Step 1: Prepare the Cabbage

In a large bowl, combine the chopped napa cabbage and sea salt. Let it sit for 1-2 hours, allowing the cabbage to wilt and release moisture. Afterward, rinse the cabbage thoroughly to remove the excess salt and drain it well.

Step 2: Mix the Flavors

In a separate bowl, combine the minced ginger, garlic, tamari, maple syrup, and Korean red pepper flakes. Stir well to create a flavorful paste.

Step 3: Combine the Ingredients

Add the drained cabbage, green onions, and julienned carrot to the spice mixture. Toss everything together, ensuring that the vegetables are evenly coated with the paste.

Step 4: Pack the Jar

Tightly pack the kimchi mixture into a clean glass jar, pressing it down to remove any air bubbles. Leave a bit of space at the top to allow for expansion as it ferments.

Step 5: Ferment and Store

Cover the jar with a lid and let it sit at room temperature for 1-2 days to ferment. After that, transfer the kimchi to the refrigerator. The cold temperature will slow down the fermentation, allowing the flavors to develop even further.

Step 6: Enjoy

After the fermentation period, your vegan kimchi is ready to enjoy! The longer it sits, the more intense the flavor becomes.

Tips for Making the Recipe

• Proper Fermentation: Ensure that the cabbage is completely submerged in the brine to avoid spoilage. You can use a fermentation weight or simply press it down with a spoon to keep it submerged.
• Fermentation Time: The longer you let the kimchi ferment at room temperature, the more sour and flavorful it will become. Taste it after 1-2 days to see if it’s to your liking.
• Storage Tip: Keep the jar tightly sealed in the fridge to maintain freshness and prevent contamination. It can last for several weeks when stored properly.
• Smell Alert: During the fermentation process, the kimchi may have a strong smell, which is completely normal. Just keep it in a cool, well-ventilated area.

How to Serve

This vegan kimchi pairs well with rice dishes, grain bowls, and noodles, or you can enjoy it as a side dish with any meal. It’s also great on tacos, in sandwiches, or as a topping for vegan burgers. The possibilities are endless!

Make Ahead and Storage

Storing Leftovers

Store the kimchi in an airtight container in the refrigerator. It will last for up to 4-6 weeks and the flavors will continue to deepen the longer it sits.

Freezing

While kimchi can be frozen, it’s not recommended because freezing can change the texture. However, if needed, you can freeze it in portions and thaw it in the fridge before use.

Reheating

Kimchi is typically eaten cold, so it doesn’t need reheating. Just take it straight from the fridge and enjoy!

FAQs

1. Is this kimchi recipe spicy?

Yes, this recipe includes Korean red pepper flakes for heat, but you can adjust the spice level to suit your preference by using less.

2. How long does it take to ferment the kimchi?

Kimchi will take 1-2 days to ferment at room temperature. The longer it sits, the more intense the flavor.

3. Can I use regular salt instead of sea salt?

It’s best to use sea salt, as it dissolves evenly and is more natural, but you can use kosher or Himalayan salt as a substitute.

4. Can I use soy sauce instead of tamari?

Yes, you can use soy sauce, but tamari is gluten-free, making it a better option for those on a gluten-free diet.

5. Do I need an air-tight jar for storing kimchi?

Yes, it’s important to store kimchi in an airtight jar to avoid contamination and preserve its freshness.

6. Can I make kimchi without ginger?

Ginger adds a nice depth of flavor, but if you don’t have it, you can omit it or substitute it with a pinch of ground ginger.

7. How can I reduce the saltiness of kimchi?

To balance the saltiness, ensure that the cabbage is rinsed and drained thoroughly after salting. You can also reduce the salt used in the recipe.

8. Can I use different vegetables in kimchi?

Yes, you can use other vegetables like radishes, cucumbers, or even napa cabbage with daikon to create variations.

9. What’s the best way to serve kimchi?

Kimchi can be served as a side dish, added to rice bowls, or used as a topping for various dishes like tacos or sandwiches.

10. Can I make kimchi spicier?

If you want a spicier version, you can add more Korean red pepper flakes or include fresh chili peppers in the mix.

Conclusion

This Easy Vegan Kimchi recipe offers a simple, flavorful way to enjoy this fermented dish without any animal products. With a handful of ingredients, a little patience, and a few days for fermentation, you’ll have a tangy and spicy treat that’s perfect for a variety of meals. Kimchi is not only a delicious addition to your meals, but it’s also packed with health benefits. Make this easy version at home and start experimenting with flavors today!

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