Easy Homemade Kimchi [vegan]

This easy homemade kimchi is my inspired take on the traditional spicy, salty, tangy fermented Korean condiment that I cannot get enough of. Instead of using fish sauce, we’re keeping this version vegan and adding soy and maple syrup or honey for a little umami boost. 

Come, let me show you how simple it is to make kimchi!

Easy Homemade Kimchi

Easy Homemade Kimchi

Last winter I got hit with a serious case of fermentation fever.

You know, that thing where you start daydreaming about fermenting everything in sight and can’t stop obsessing over the briney, slightly effervescent, earthy flavor of any and everything fermented?

No? Just me? 

I started buying a jar of local kimchi, kraut, or fermented pickles every week while I feverishly researched the process of fermentation.

Spoiler alert: it’s one of those things that seems complicated, but in reality, is quite as simple process. Minimal work for maximum reward is always a good thing in the kitchen. And yet, I put it off for about 10 months because life kept getting in the way.

Don’t be like me. 

So, this year, when Napa cabbages started showing up at my neighborhood farmer’s market, I knew it was time for me to make my kimchi dreams a reality. 

There are a lot of pictures in this post, but I wanted to make the process as clear as possible. The recipe instructions are a little longer than my usual recipes, but if you follow along with the pictures you’ll see its a pretty straightforward, easy process. 

Easy Homemade Kimchi

Easy Homemade Kimchi

Easy Homemade Kimchi

Easy Homemade Kimchi

Easy Homemade Kimchi

Essentially, Kimchi is just cabbage that has been sliced and wilted in salt, mixed with thinly sliced carrots and a spicy paste made with Korean red pepper flakes, onion, garlic, and ginger, and left to sit out at room temperature for about a week.

The fermentation process creates probiotics and plenty of gut-healthy bacteria that keep you healthy all winter long. Plus it tastes good with just about everything savory you might be interested in eating. I particularly love it with eggs and crispy smashed potatoes, on top of burrito bowls, and tucked into sandwiches. If I’m feeling snacky (so, always), I love making myself a snack plate with slices of sharp cheddar, crackers, sliced apple, and a scoop of kimchi. 

Easy Homemade Kimchi

Easy Homemade Kimchi

Easy Homemade Kimchi

This batch was made with watermelon radish and carrots since there were both looking good at the market this week. Scallions are a traditional addition, but I didn’t have any. You can leave out the radish if you don’t like it, but all my favorite kimchi usually has some sort of radish in it. I also skip the fish sauce/dried shrimp that’s traditionally in kimchi; instead, I use a little soy sauce and some honey to achieve a similar umami flavor. 

Easy Homemade Kimchi

Easy Homemade Kimchi

Easy Homemade Kimchi

There’s only one special ingredient in kimchi that you might not be able to find at your grocery store: gochugaru. You can definitely find it on amazon   or at a local asian market, but if you’re looking to support a small farm versus ordering on amazon, I love buying these whole dried Korean chili peppers from a local-to-me farm and grinding them up myself to make chili flakes. 

Easy Homemade Kimchi

I hope you love this kimchi as much as I do!  It turns out perfectly bold, spicy, earthy, and tangy every time. If you can manage not to eat it all yourself, a little jar of homemade kimchi would be the perfect unexpected holiday party gift. Trust me, your friends will love you even more after you shower them in homemade kimchi (but not really- that would be so stinky). Happy fermenting, Friends!

If you try this recipe, let me know! Leave a comment below or take a picture and share it with me on Instagram

Easy Homemade Kimchi

Easy Homemade Kimchi

Chelsea Colbath
A simplified vegan kimchi recipe that requires minimal hands-on time and no fancy equipment or ingredients.

Ingredients
  

  • 1 small-medium head of Napa Cabbage
  • 2 Tablespoons sea salt
  • 1 large carrot
  • 1 large or up to 4 small radishes optional
  • 4 scallions optional
  • 1/4 cup gochugaru (dried korean chili flakes)
  • 1/2 a small white onion
  • 2 cloves garlic
  • 2 inches of fresh ginger
  • 1 Tablespoon soy sauce
  • 1/2 Tablespoon honey or maple syrup
  • 1/4 cup reserved cabbage soaking liquid

Instructions
 

  • Pull off 2-4 outer leaves of cabbage and keep them aside for the very end. Slice the Napa Cabbage in half lengthwise and cut out the core. Then cut each half crosswise into about 1-inch strips. Pile all the sliced cabbage into a large bowl.
  • Sprinkle the cabbage with 2 Tablespoons of sea salt and massage the salt into the cabbage with your hands. Really get in there and rub the salt all over. Now the cabbage has to sit for a few hours at room temperature to release it's liquid. I've seen recommendations for anywhere from 1-12 hours of rest time, but I usually stick with 2-3 hours. As long as you have about 1/2 cup of liquid at the bottom of the bowl, your cabbage has wilted enough.
  • Drain the cabbage well, reserving the liquid. You need the liquid to make the sauce, and might need a little extra to top off the jars at the end.
  • Meanwhile, thinly slice the carrot, scallions, and radishes, if using.
  • Make the kimchi paste by adding all remaining ingredients (including 1/4 cup of reserved cabbage liquid) into a blender or food processor and blending to combine. The mixture should be relatively smooth, with a few smaller bits of onion/garlic/ginger throughout.
  • Add sliced veggies to the drained cabbage, then pour the sauce on top. Use a wooden spoon and/or tongs to thoroughly mix the sauce into the cabbage.
  • Tightly pack the kimchi into 1-2 large glass jars, leaving 2-3 inches of headspace at the top of each jar. I used a 1.5L jar with a swing top, but 2 smaller mason jars would work fine. Be sure to press down firmly with the back of your wooden spoon to make sure there aren't many air pockets in the kimchi. Less air means less opportunity for mold to grow as it ferments. If your kimchi isn't already submerged in liquid, drizzle on some of the remaining cabbage liquid. You want the kimchi to be fully covered, again to help prevent any unwanted mold.
  • Lastly, fold the reserved cabbage leaves so they'll fit in the top of your jar, and cover the kimchi with them. Press down one last time to make sure everything is tightly packed and covered with liquid. Put a paper towel on top of the jar and secure it with a rubber band. Set your kimchi in a warm, dark place in your kitchen for 4-10 days to ferment. Fermentation time will depend on the temperature of your house and your preferred kimchi flavor. If you're nervous about mold, let it ferment for as little as 4 days at room temp, then transfer to the fridge for another week before eating. I like the flavor best when it ferments at room temperature for at least 5 days. As the kimchi ferments, it will release gasses, causing it to bubble up above the water line. Use a wooden spoon to press it back down, once daily, to ensure everything stays submerged.
  • Kimchi can be stored in the fridge (put a lid on the jar!) for months. One head of cabbage yields about a quart of kimchi total.

 

 

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