Description
This vibrant and tangy Easy Vegan Kimchi is a perfect homemade version of the classic Korean side dish. Made with napa cabbage, aromatic ginger, garlic, and a kick of Korean red pepper flakes, this fermented dish is packed with flavor and health benefits. Enjoy it on its own or as a topping for various dishes.
Ingredients
Scale
- 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
- In a large bowl, combine the chopped napa cabbage and sea salt. Let sit for 1-2 hours, then rinse and drain well to remove excess salt.
- In a separate bowl, mix together the minced ginger, garlic, tamari, maple syrup, and Korean red pepper flakes.
- Add the cabbage, green onions, and julienned carrot to the spice mixture, and toss everything together until well coated.
- Pack the mixture tightly into a clean glass jar, pressing down to remove air bubbles and ensure it stays submerged.
- Cover the jar with a lid and let the kimchi sit at room temperature for 1-2 days to ferment.
- After the fermentation period, transfer the jar to the refrigerator to continue fermenting and enjoy at your convenience.
Notes
- The longer you let the kimchi ferment, the more intense the flavor will become. You can taste it daily to determine when it’s to your liking.
- If you prefer a spicier kimchi, increase the amount of Korean red pepper flakes.
- Store kimchi in the refrigerator to slow down fermentation and preserve its flavor.
- Prep Time: 2 hours
- Cook Time: 0 minutes (no cooking required)