Vegan Kimchi

Vegan Kimchi

A delicious vegan version of the Korean staple food.
Prep Time2 hrs 30 mins
Fermenting Time2 d
Total Time2 d 2 hrs 30 mins


  • 1 cabbage (chinese leaf / napa cabbage)
  • 2 tbsp salt
  • 2 carrots julienned or cut thinly
  • 4 green onions sliced
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce
  • 2 tbsp coconut sugar or brown sugar
  • 100 ml warm water
  • 3 tbsp ginger chopped
  • 1 bulb garlic chopped
  • 1 small onion
  • 3 tbsp Korean Chilli Flakes or Chilli Paste


  • Quarter the cabbage and cut into 2 inch pieces.
  • Wash and dry the cabbage and rub evenly with salt.
  • Place the cabbage in a large bowl and place something on top to weigh down. Leave for one hour, stir and leave for another hour.
  • Place the carrots and green onion in another bowl.
  • Blitz together the remaining ingredients to make a thick sauce.
  • Stir the sauce into the carrots / onions.
  • Rinse the cabbage and dry with paper towels.
  • Coat the cabbage evenly with the sauce / vegetable mixture and pack tightly into an airtight container.
  • Leave to ferment in a dark place for minimum 48 hours (maximum 1 week), pressing the mixture once per day.
  • Place in fridge – can be refrigerated for up to 2 months unopened.

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