Vegan Kimchi: Easy Recipe for Flavorful Homemade Delight
Learn how to make delicious Vegan Kimchi at home with this easy recipe that brings bold flavors and health benefits.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 48 hours
- Yield: 4 cups
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
- 1 medium Napa cabbage
- 1/4 cup sea salt
- 4 cups water
- 1 tablespoon grated ginger
- 5 cloves garlic, minced
- 1 tablespoon sugar
- 1/4 cup Korean red pepper flakes
- 2 medium carrots, julienned
- 3 green onions, chopped
Instructions
- In a large bowl, dissolve the salt in water. Cut the cabbage into quarters and submerge it in the saltwater. Let it soak for 2 hours.
- Rinse the cabbage under cold water and drain well.
- In a blending bowl, combine ginger, garlic, sugar, and Korean red pepper flakes to make the kimchi paste.
- Add the carrots and green onions to the paste and mix well.
- Pack the cabbage tightly into a clean jar and pour the paste over it, making sure it’s coated well.
- Leave the jar at room temperature for about 1-2 days to ferment, then store it in the refrigerator.
Notes
- This kimchi can last in the refrigerator for several weeks.
- Adjust the spice level according to your taste.
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 1g
- Sodium: 490mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg