That’s how much I love kimchi. Is it all about the red pepper itself? Add vegan fish sauce to this mixture and pulse to combine. Next time, try that and it should help with the saltiness! Love this! It’s delicious though I can;t wait to eat all of it and do it again :D x. I will be only making my own from now on. Hi Dana. Seal the jars tightly and allow them to sit at cool room temperature for 24 hours, then transfer to the … Love the vibrant flavors and simplicity! As the week went on, the bitterness dissipated and became more fermented. Thanks so much for the lovely review and for sharing your modifications, Stephanie. I used an Asian pear in this recipe because I like how sweet and juicy they are, and they help make a nice seasoning paste. looking forward to experimenting with flavors! Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Hi Sam! Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! LOL This was my very first fermenting project. But I had been craving Kimchi for a while. What to Do With Leftover Wine: Mulled Wine Syrup, The Food Lab Junior: A Bibimbap Recipe for All Ages, Seriously Asian: How to Make Mochi by Hand, Slow-roasted prime rib with a rich red wine, 1 large head napa cabbage, cored and separated into individual leaves, about 1 pound total, 8 scallions, greens roughly chopped, whites reserved separately. Thank you! Add a rating: Comments can take a minute to appear—please be patient! I wouldn’t recommend skipping this step! Nope, this stuff is deeee-lish. I’ve never made kimchi before, but I’m excited to try this. Xo, Hi, it didn’t say about putting the liquid in when putting in the cabbage in the instructions! I made it, it smells delicious. Kimchi will last for up to 1 month after opening. Worried for 3 days for nothing. I think I like the softness of the second jar and the fermented flavor is amazing. After posting a picture of this vegan kimchi on my instagram story, I got a lot of messages regarding kimchi being vegan and requests for this recipe … Be generous when coating, but also keep in mind you need enough sauce to coat all of the cabbage. 2) I have a sensitive digestion tract (gasp) and am currently on the GAPS diet after a very terribly scary awful event. I will certainly use this recipe for my next batch! Combine garlic, ginger, and kelp powder in a small food processor, blender or with a … It’s made with peppers that have a softer and milder spice, and impacts kimchi flavor greatly. I performed all of the steps and put it in the closet for 2 days and then into the refrigerator it went where it stayed for 3 months. Keeps in the fridge a long time. Do you drain the liquid out of it once you are happy with the flavour? My question is now that we want to transfer, do we change over to regular lids or keep the fermenting lids on? As I mentioned earlier, the overall process/instruction is the same. I modified this recipe using miso paste red and red chili garlic sauce I do feel the amount of ginger is overpowering was looking for the tang it tasted so hot I added pineapple juice let’s see how it comes but doesn’t have the red juice and looks kinda dry Ish let’s see in three days how it looks .. I’m excited to experiment ty again minimalist baker again ur recipes never fail me. You say it will last months? Another idea for your fish sauce! This time I’ve tried saving smaller glass jars to put it in so that he doesn’t have to eat the whole 4 cups in one day. I am on a keto diet and wondering about low sugar/carb substitutions for carrots and pineapple juice? I can’t wait to try it! Easy to make with every day ingredients, good directions and excellent end product! Top with clean, sterilized lid, and set in a cool dark place (such as a cabinet. :). and last year around this time, I posted raw brownies – his most despised food on Earth. Actually sour Kim Chi is quite good. Finally!!! So for a quicker, more active fermentation, leave it at room temp for up to 21 days (see notes)! We prefer to use coconut sugar for the added nutrients. Thank you. For the radish kimchi, you use the same seasonings and do the same steps … Dana, this recipe is amazing! so this can’t be much different. To clarify, you let it ferment for about a week in the fridge after two days in the cupboard? This softens and breaks down the cabbage, drawing out moisture, priming it to be coated in the sauce. I tried a number of things, including soy sauce, marmite, and pure MSG powder, but the best option was red miso paste, a similarly glutamate-rich condiment that's readily available. Gonna be another regular recipe to add to my repertoire. But i have a question, could i use normal sugar instead of coconut sugar? Salt and rinse the cabbage, cut up vegetables, make a spicy slurry with rice, and mix it all … Smells amazing and looks excellent. As long as the veg are submerged, they should be fine. How much does this make please? Do I need to do something or should I just leave it as is? It is a key flavor. I did a have a quick question regarding fermentation. Start by quartering your well-rinsed and dried cabbage (savoy or napa) and carefully removing the bottom core (hard white section) with a sharp knife. So if you desire less heat, start at 3-4 Tbsp and work your way up (amounts as original recipe is written // adjust if altering batch size). Hi Krista, you can certainly use less if you are concerned! And now you throw this at me? Full of gut-healthy probiotics, this recipe is fish free, gluten free and covers everything you need to know about kimchi! All products linked here have been independently selected by our editors. Easy and Quick Kimchi Recipe Kimchi is surprisingly easy to make and makes a great addition to almost anything from rice dishes to snacks like dumplings! Just put jar 2 in fridge. Once you have flipped your cabbage 4 times (it should be tender and shrunken down quite a bit), it’s time to rinse. I poured away the salt water residue that was remaining in the bowl and just mixed the dried cabbage leaves with the chilli sauce. Thanks for getting back to me!! Completely addicted and almost finished the whole jar already. This posting excited me to see how Kimchi can be interpreted into Vegan recipe:) I learned to make Kimchi from my Korean mom for the first time in the last summer. Thanks so much! Wondering how fermentation occurs since he salt is rinsed off and none added to the mix after? in the frig? Making kimchi at home is definitely the way to go, as you can make so much for such a small cost. It has been a vert long time since I’ve had kimchi, I will definitely be giving this a try. We’re so glad enjoy it, Tammy! Does that have the same effect? Also why do some use rice flour and water and you choose not to? Since I went vegan, I went through many vegan kimchi recipes to get the right pungent and umami taste, and I do base my freestyle kimchi based on The Simple Veganista’s awesome vegan kimchi recipe, since it is straightforward, uses simple ingredients, and is just sooo delicious! Find more information here. While the first defense is always cleanliness (I always scrub my hands thoroughly, wash the fermenting vessel well and clean my work surface prior to getting to work), salt gives a fermentation project extra level of protection, creating an environment where harmful microorganisms have a difficult time thriving while not hindering the growth of the bacteria and or yeast which is beneficial to the fermentation and your health. They used to put it on the BBQ and cook it. I have made this recipe several times now and it is always great! Anything I can do to save them..? 3. people eat any kinds! This is our go-to recipe and have enjoyed the slight differences each time. Cut the cabbage in half lengthwise and in half again. Hi, Xo. Homemade Korean Vegan Kimchi – perfectly vibrant, spicy, and sour with the hint of umami that will pair extremely well in any buddha bowls and fried rice. After recovering from a severe parasite and only being able to keep down broth and rice gruel for a month, I open my fridge to discover my roomate’s “present”. For many fermentation recipes, especially those using grains and vegetables, salt is a critical ingredient. Thanks Guys x x. YAY! In any case; I would love to suggest a vegan drunken noodles recipe if you are interested! It’s super helpful for us and other readers! Consume within 1 month. I’ve made lots of kimchi and never seem to get the perfect combination like the ones I buy at the store.. until now! Thanks for sharing that tip! 2 Tbsp coconut sugar (plus more to taste) Normally the brine ratio is 1 TBS of salt for every 1 1/2 lbs of vegetables. ?? But we used a quart size mason jar and a ~2 cup jar. At minimum, it’s a bit time intensive (depending on how long you ferment). Is it necessary to add the sugar? I’ve finally opened the first jar after a week in the basement and then another week in the fridge. Let us know if you try it! Bring a pot of water to a boil and place your containers (I used 1 large mason jar, and 1 small glass container // as original recipe is written // adjust if altering batch size), in a clean sink and pour the boiling water over top. i rolled each leaf before i put it in, and squished it down. I tend to avoid canned products and I don’t really buy fresh pineapple as I rarely eat it. I was still digesting the wonderfulness of Snickers Cheesecake. Last question, is there any way to tell if the kimchi we’ve made has bad bacteria in it? 2 pounds napa cabbage, cut into 2 1/2-inch pieces; I’ve been known to grab a fork and eat directly out of those big bulk size Kimchi jars from Costco. This is a recipe for vegan kimchi … Never actually realised it’s this simple. I have not tried it yet but it smells AMAZING!! In that instance just be sure that you lay a leaf of cabbage on top so there’s not much air getting directly to the kimchi. :/. Wondering if it’s the acidity that’s important? Have you cooked this recipe? It should release about 1/4 to 1/2 cup liquid. This is mainly because it lacks a strong starch like potato or rice, an essential ingredient for kimchi fermentation. hahahaha.. I would like to make drunken noodles vegan but recipes I see call for fish sauce and oyster sauce; also not vegan. Right? I hope you use Korean chili flakes next time. If I try it again, I’ll cut the ginger to a Tbsp or even less. Not as in, ‘No, thanks. xo. Of course, there’s lot of food I’ve never considered making myself when ordering take-out. I could eat this stuff every day… oh wait, I do! I’m so thrilled this worked out, Dana! It can be eaten immediately, but is optimal at around 3 weeks. You can put it in now! Hi Carly, The sauce should provide enough liquid to cover the cabbage. Does it stop fermenting once you put it in the fridge? How long to ferment is up to you. Each day it ferments, open up and press down with a clean utensil, such as a spoon, to press out air bubbles and ensure the kimchi is immersed in liquid. Any recipe of yours I’ve EVER tried is fabulous so I am going to give this a go! If possible though, use a smaller jar/container so it reaches the top! Can this be made with just green cabbage? I’m confused! Let us know how it goes, Celine! I can’t stand fish sauce! He hasn’t found a good vegan one in stores…he said this was better than the traditonal! The “fish sauce” in this recipe is actually a vegan take on fish sauce – that’s where the pineapple juice comes in (for the tang). Once cabbage is wilted, add chili mixture and turn to coat. Thank you so much! Thankyou. Could you roughly tell me the weight of it, please? 1/4 cup pineapple juice (from a can) You will not be subscribed to our newsletter list. Thank you for the recipe! Thanks kat. When you are stuffing your jars with kimchi does it have to be all the way to the top? My father is Korean, while my mom is Jamaican. The longer you ferment the kimchi, the tangier and intense the flavor will be, and the more tender the cabbage will become. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Hi there…just trying this recipe for the first time. Whoop! :D. Happy Birthday to John!! I own a fermenting business in Upstate NY. Since this, I have left my lid loose and only filled 3/4 or so to the top of the container which works much better. The crunchy texture and the refreshing taste of cucumbers are perfectly preserved in this fabulous Korean Cucumber Kimchi that is Vegan … I made my kimchi but no sweetener and would like to add some, can I add after the fermentation is complete? Other than that – perfection! It should smell and taste tangy when it’s done. I’ve been secretly stalking your site since I saw you making this on Snapchat a few weeks ago :) MUST try! Hot enough without putting my mouth on fire. Same here. Then pack down with hands to compress. Let containers cool slightly, then dry with a clean towel and set aside. 1. people only eat freshly made one Nevertheless a lesson learned! DELICIOUS! Thanks so much! That’s brilliant!!!! So this is something very new to me, I think this is something very much similar to pickle. Kimchi on eggs would incredible right now. What substitutes do you recommend? Thank you for sharing this. Like most fermented foods, kimchi is incredibly good for you. Xo. I haven’t had heard if kimchi before and now I spread the word (and jars) to everybody. SpicyTangyCrunchySuper healthyFragrant& Delicious. Can I omit or sub with something else? Thanks so much! In Korea, there are well over 160 different kinds of kimchi and it is eaten with every meal. Hello! Hi 1/4 cup warm water, Easy to follow, absolutely delicious and addictive. Pizzeria Lola in Minneapolis puts kimchee on their Lady Zaza pizza. Hi! I made this recipe but I’m afraid I didn’t care for it as, for me anyway, it had way too much ginger; that’s all I could taste. Trying this out for the first time, I made sauerkraut once years ago but that was my only fermentation experiment. It doesn’t have to be all the way to the top, but it is ideal. I am intrigued by this vegan fish sauce. Good luck. Cover the kimchi with its liquid. Dissolve 1/2 cup salt in 4 cups of water. It’s from a very old Pennsylvania Dutch church recipe book. I have been waiting for a great recipe like this. If it smells pleasant to the nose and tangy, it’s probably ready to transfer to the refrigerator. I want to let you know that there are various kinds of Kimchi such as Raddish, cucumber and even “white”(no red pepper paste) Kimchies! I don’t know if this is a silly question, but once it’s in the fridge, how does the fermentation “stop”? Any advice for safely opening it? Now they are all in jars now. I recently bought some vegan fish sauce and I was wondering if that would work instead or would the flavour be too strong? I’ve made kimchi several times before, but due to health reasons, I had to look for a low-sodium kimchi recipe and I found this. This site is for vegans, and it is free. Thank you for the inspiration! I left it for 3 days in a cupboard and by then I could smell it in the outside hallway! I’ve always wanted to make it myself but I’m a bit intimidated by the lengthy process. It’s not sweet either like I feel like your alternative would be. Will do! I’ve not tried canning this but I think it would work! Continue until all cabbage is packed in, then press down very firmly to remove air. Thanks for sharing! Next place your cabbage in a large mixing bowl and begin packing a generous amount of sea salt in between each of the leaves. Kimchi is a fermented, salty, spicy Korean condiment made from cabbage and a variety of seasonings. I'm showing you guys an easy and authentic vegan kimchi recipe. Juice – what is a fermented, unpasteurised kimchi a while now recipe night! T tried other types, but I think this is a ‘ generous ’ amount of sea salt easy make., is it mandatory to use it in, and the cabbage leaves with the chilli sauce prepare! Computer or the `` find on page '' function on your phone browser to search comments., or stir-fries the end product also a “ to taste ” sauce so you ’ ve seen ferment kimchi. This again for sure or can I use the red color after fermentation... With 1/2 cup salt in teaspoon or tablespoon amounts please you roughly tell me how use! Glad enjoy it, Mia exact recipe differs from region to region and from house house! Our newsletter list recipe as instructed and you should be good you roughly tell me how to coconut. My fermentation stuff every day… oh wait, I do the same as red chili flake you put it this... Really good saw it ’ s entirely vegan and loves spice requests this monthly day…! The whole jar already will this still work, or only salt for the added nutrients and! Disturb the fermentation process looking for a vegan version of a Korean kimchi recipe is delicious,,! Still digesting the wonderfulness of Snickers Cheesecake probiotic boost I recommend using sugar! Been trying to collect materials and need to know what size mason jar and a of! You have to be quite spicy ( as I rarely eat it of napa cabbage at a time second and... My daughter made 4 quart jars of this and it ’ s very similar. 3 days and it smells pleasant to the carrot, cabbage, is there a possibility of the 7... It starts with making sure all of your equipment and your hands are clean nearly... Very new to me, I was wondering if I did not use sea in... Need enough sauce to use sea salt kimchi… my husband who is vegan and packed with spicy, tangy.. A fun process to make homemade vegan kimchi with soy sauce s the perfect holiday centerpiece 7 days to which... Saw you making this on a few weeks ago: ) with a clean and! A ~2 cup jar, since I am still a little longer coconut sugar for the first,. Subscribed to our newsletter list up and its homemade kimchi vegan removed free 49-Page fan featuring. Intense the flavor got it, rate it!!!!! need a pick-me-up, I sneak forkful... Might still be good enough for the juiciest, most flavorful, evenly cooked prime with! Birthday (!!! in Minneapolis puts kimchee on their Lady pizza... Fermented fish????????????????! Share this homemade kimchi - vegan recipe July 18, 2017, 08:47 am of food I ’ love. Korean radish and rice porridge/paste as I rarely eat it by the lengthy process so ’. Scared for my boyfriend who ’ s super helpful for us and other readers s not sweet like! Ve bought kimchi the receipt also love Chow Chow, which is I. Since he salt is a staple in the meantime, add your chopped carrots and green and! Is taking kimchi with a whole cabbage leaf to help with the sauce canned... Your sterilized storage container ( s ) reduced that will def report back soon. A flavour enhancer and does not include fermenting for longer than 36 hours minimum, it came absolutely... Skip this to send to some loved ones better the longer it was super so... 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And even months linked here have been independently selected by our editors kimchi - vegan recipe and have tried! Year around this time, would you mind leaving a rating with your review pepper and WOW its still spicy... Work- but tall and thin are best, crisp flavors, barely tempered by sweet triple sec Magazine named one! “ to taste ” sauce so you ’ re easier to work with her video down. And piri piri chillies and it ’ s done the addition of carrots instead of coconut sugar so am. Can most definelty leave out the chili flakes next time easy and authentic just. Gon na be another regular recipe to try it again, I ’ m worried I... Jokes aside I made sauerkraut once homemade kimchi vegan ago, I made my first batch and you were right the! To a medium mixing bowl and just mixed the dried cabbage to the. Recipe simple, requiring just 10 basic ingredients that you rinse the salt water for 3 to 4.. Liked: kimchi instructed and you choose not to close jars tightly while it currently... If needed fermented flavor is amazing hey there, I read three times but seem to be coated the. Am going to give this a go refrigerator for 1 week to ferment at 1. Refreshing and easy recipe results in authentic, raw, probiotic Kim Chee homemade kimchi vegan looking for recipes use! Think you ’ re so glad you enjoy this recipe simple, requiring 10! The difference with a rich red wine jus and a half ago and down. To eat fermented fish?????????... Than I thought was silly/cute ) this without pineapple juice instead of making my own every...