Description
This Vegan Kimchi is a flavorful, fermented dish made from napa cabbage, fresh ginger, garlic, and Korean red pepper flakes. It’s tangy, spicy, and absolutely packed with probiotics. A perfect side dish for any meal, this kimchi can add a zesty punch to your plate while offering the benefits of fermentation.
Ingredients
Scale
- 1 medium head napa cabbage, chopped
- 1/4 cup sea salt
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon tamari (or soy sauce)
- 1 tablespoon maple syrup
- 1 tablespoon Korean red pepper flakes
- 2 green onions, chopped
- 1 large carrot, julienned
Instructions
- In a large bowl, combine the chopped cabbage and sea salt. Let it sit for 1-2 hours to draw out moisture from the cabbage. Afterward, rinse and drain the cabbage thoroughly to remove excess salt.
- In a separate bowl, mix together the minced ginger, garlic, tamari, maple syrup, and Korean red pepper flakes.
- Add the cabbage, chopped green onions, and julienned carrot to the bowl with the spice mixture. Toss everything together to coat the vegetables evenly with the seasoning.
- Pack the mixture tightly into a clean glass jar, pressing down firmly to remove air bubbles. This will help with the fermentation process.
- Cover the jar with a lid and leave it at room temperature for 1-2 days to ferment. Afterward, transfer the kimchi to the refrigerator to continue fermenting and develop its flavor.
- Enjoy your homemade vegan kimchi as a side dish or topping for your favorite meals!
Notes
- You can adjust the amount of red pepper flakes depending on how spicy you like your kimchi.
- The fermentation time can vary depending on the temperature of your kitchen. Warmer temperatures will speed up the fermentation process.
- For a milder kimchi, you can reduce the amount of garlic and ginger.
- The kimchi will continue to ferment slowly in the fridge, becoming tangier over time.
- Prep Time: 2 hours (includes resting and draining the cabbage)
- Cook Time: 0 minutes (fermentation is not cooked)