Making Vegan Kimchi (with a recipe)

Tuesday, March 27, 2018

I love making all kinds of pickles. Admittedly I change my recipe often depending on what I have (or don't have) in my kitchen.
Kimchi is one of my favorites and I have been making my own for the past year, playing around. finding different combinations of veggies and flavors that I like. it is very forgiving with experimentation.
 Traditional Kimchi is usually not vegan so I wouldn't say I make traditional Kimchi but it is still justas delicious. I like to add some of that umami ocean flavor with a Kombu Shitaki dashi in the sauce. Anyways, I hope this can inspire you to make your own Kimchi. it is so easy and lots of fun and so satisfying to have around all the time!


  • medium head (2 pounds) napa cabbage
  • 1/4 cup sea salt or sea salt (you need a lot of salt)
  • tablespoon grated garlic (5 to 6 cloves)
  • teaspoon grated ginger
  • 1/2 apple diced 
  • 2 to 3 tablespoons kombu shitaki dashi flavor
  • 1 tablespoon miso
  • a little shoyu for flavor
  • 1 to 5 tablespoons red pepper flakes (gochugaru) depending on how hot you like it
  • Equal parts Radish or daikon, carrots, and apple peeled and cut into matchsticks
  • With scallions, trimmed and cut into 1-inch pieces

  • Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter into chunky strips.
  • Salt the cabbage: Place the cabbage in a large bowl and sprinkle the salt all over. Massage the salt into the cabbage until it starts to soften a bit, and release water. Put a plate on top and weigh it down with something heavy, like a jar Let stand for while you get everything else ready like chopping up the other vegetables. 
  • 3. Chop all other vegetables: Matchstick your root vegetables and apple. and dice up the garlic and ginger.
  • Kombu Shitaki Dashi: Bring to boil a 1-inch long piece of kombu and a couple of dried shitaki mushrooms and let simmer for 5 to 10 minutes.
  • Make the paste: Combine the garlic, ginger, apple, miso, brown rice,shoyu, and kombu, shitaki dashi (or 3 tablespoons water) in a blender and blend to form a smooth paste. blend in the red chili flakes, using 1 tablespoon for mild and up to 5 tablespoons for spicy 
  • Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
  • Mix thoroughly: gently work the paste into the vegetables until they are thoroughly coated. Gloves are optional here to protect your hands from stings, stains, and smells!
  • Pack the kimchi into the jar: Pack the kimchi into the jar as tightly as you can, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
  • Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
  • Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.

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