Description
This easy vegan kimchi recipe offers a flavorful and healthy fermented Korean staple made without any animal products. Featuring crisp napa cabbage, a spicy and tangy seasoning blend, and a simple fermentation process that takes just a few days, this homemade kimchi is perfect for adding a probiotic-rich zing to your meals.
Ingredients
Scale
Vegetables
- 1 medium head napa cabbage, chopped
- 2 green onions, chopped
- 1 large carrot, julienned
Seasoning & Marinade
- 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
Instructions
- Salting the Cabbage: In a large bowl, combine the chopped napa cabbage and sea salt. Let it sit for 1-2 hours to draw out moisture and soften the cabbage. After this period, rinse the cabbage thoroughly under cold water and drain well to remove excess salt.
- Prepare the Spice Mixture: In a separate bowl, mix together the minced ginger, garlic, tamari, maple syrup, and Korean red pepper flakes until well combined, creating the flavorful seasoning base for the kimchi.
- Combine Vegetables and Spice Mix: Add the salted and drained cabbage, chopped green onions, and julienned carrot into the spice mixture. Toss everything together until the vegetables are evenly coated with the spicy marinade.
- Pack into Jar: Transfer the mixture into a clean glass jar, pressing down firmly to remove air pockets and ensure the vegetables are submerged under their own juices. This step is crucial to create the anaerobic environment needed for fermentation.
- Fermentation: Cover the jar loosely with a lid and leave it at room temperature for 1-2 days to begin the fermentation process. The kimchi will develop its characteristic tangy flavor as it ferments.
- Refrigerate: After the initial fermentation, seal the jar tightly and transfer it to the refrigerator. The kimchi will continue to ferment slowly and is ready to eat at your convenience, lasting several weeks when stored properly.
Notes
- Use a clean glass jar to avoid contamination during fermentation.
- Make sure vegetables stay submerged in liquid to prevent mold growth.
- Fermentation time can be adjusted depending on how sour you like your kimchi.
- Korean red pepper flakes can be adjusted in quantity to control spiciness.
- Cool fermentation slows fermentation and extends shelf life; warmer temperatures speed it up.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Fermentation
- Cuisine: Korean
