Homemade Vegan Kimchi
Recipe GLPR8034f30faab4ec
A vibrant, spicy fermented condiment made from napa cabbage, daikon radish, and scallions combined with a bold gochugaru-based paste. This traditional Korean kimchi develops complex flavors as it ferments, becoming tangier and more aromatic over time. Naturally vegan, it's perfect as a side dish, topping, or ingredient in other recipes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 large head napa cabbage, cored and separated into individual leaves
1 small daikon radish, peeled and cut into thin matchsticks
8 scallions, white parts reserved, green parts roughly chopped
Kosher salt
8 cloves garlic, minced
1 2-inch knob One 2-inch knob fresh ginger, peeled and minced
1/2 cup Korean chili powder (gochugaru)
2 tablespoons miso paste
1 tablespoon sugar
Directions
Dissolve 3 tablespoons of kosher salt in 4 cups of water to create a brine. Place the napa cabbage leaves in a large bowl and pour the brine over them. Submerge the leaves with a plate or weight, then let them soak for 2 to 4 hours at room temperature until they become tender and pliable. Drain well in a colander, reserving 1/4 cup of the brine.
While the cabbage soaks, prepare the flavor paste. Combine the minced garlic, minced ginger, gochugaru, miso paste, and sugar in a small bowl. Stir well and set aside.
Finely julienne or mince the scallion white parts and add them to the paste. Mix until evenly combined.
Toss the drained cabbage leaves with 1 tablespoon of kosher salt in a large bowl to season them lightly.
Working with one leaf at a time, apply a thin layer of the chili paste to each leaf, then add a small handful of daikon matchsticks and a few pieces of chopped scallion greens in the center. Roll or fold the leaf loosely to enclose the filling without packing too tightly.
Place the rolled or folded kimchi pieces into a clean glass jar or container, packing them down gently as you layer. Pour the reserved 1/4 cup of brine over the top until the vegetables are submerged. Top with any leftover scallion greens.
Cover the jar loosely or use an airlock lid to allow gases to escape during fermentation. Leave at room temperature (145°F to 145°F is ideal) for 3 to 7 days, tasting daily after day 2 until you reach your preferred level of tanginess and fermentation. The longer it ferments, the spicier and more sour it becomes.
Once fermented to your liking, seal the jar and refrigerate to slow fermentation. It will keep for several months in the refrigerator, continuing to develop flavor slowly.
