If you love the bold, tangy, and spicy flavors of Korean kimchi but follow a plant-based diet, this Vegan Kimchi Recipe is the perfect solution.
Traditional kimchi relies heavily on fish sauce or salted shrimp for its deep umami flavor, making it tricky for vegans to enjoy.
By using natural, savory plant-based alternatives, this recipe delivers that exact same authentic, deep flavor without a single drop of seafood. It’s healthy, packed with probiotics, and comes together easily at home.
Ingredients (Serves 4 - Makes 1 Quart Jar)
1 medium Napa cabbage (about 2-2.5 lbs)
1/4 cup Coarse sea salt (Korean brining salt is best)
2 cups Water
1.5 tbsp Glutinous rice flour (sweet rice flour)
1/2 tbsp Organic sugar (or maple syrup)
1/2 cup Korean chili flakes (Gochugaru)
4 cloves Garlic, minced
1 tsp Fresh ginger, minced
2 tbsp Soy sauce (or Tamari for gluten-free)
1 tbsp Yondu (Korean vegetable umami seasoning) OR Kelp powder
3 Green onions (scallions), cut into 1-inch pieces
1/2 cup Korean radish (Mu) or Daikon, julienned
Instructions
1. Prepare and salt the cabbage
Cut the cabbage lengthwise into quarters, then chop them into bite-sized pieces. Rinse thoroughly in cold water. In a large bowl, layer the cabbage with coarse sea salt. Let it sit for 1.5 to 2 hours, tossing every 30 minutes until the white parts become flexible. Rinse 3 times to remove excess salt, then drain completely in a colander for 20 minutes.
2. Make the vegan porridge base
In a small saucepan, mix 2 cups of water with 1.5 tbsp of glutinous rice flour. Cook over medium-low heat, stirring constantly, until it bubbles and thickens into a translucent paste. Stir in the sugar, cook for 1 more minute, then remove from heat and let it cool down completely.
3. Create the vegan Kimchi paste
Once the porridge is cool, transfer it to a mixing bowl. Add the Gochugaru, minced garlic, ginger, soy sauce, and Yondu (or kelp powder). Mix well until it forms a smooth, vibrant red paste. The Yondu and soy sauce replace the traditional fish sauce, adding a deep savory umami flavor.
4. Toss everything together
Add the julienned radish and green onions to the paste and mix. Then, add the completely drained cabbage. Using your hands (wear kitchen gloves!), gently massage and mix the paste into every single piece of cabbage until everything is evenly coated.
5. Pack and ferment
Pack the Kimchi tightly into a clean glass jar, pressing down firmly to remove air pockets. Leave about 1-2 inches of headspace at the top. Seal the jar and let it ferment at room temperature for 1-2 days (look for tiny bubbles forming), then move it to the refrigerator.
✨ Tips & Variations
The Fish Sauce Substitute: Traditional kimchi relies on fermented fish sauce for umami. In this recipe, the combination of soy sauce and vegetable seasoning (Yondu) or kelp powder perfectly mimics that deep savory flavor without any animal products.
Gluten-Free Option: Simply use certified gluten-free Tamari or coconut aminos instead of regular soy sauce to make this recipe 100% gluten-free.
Storage: Fermented vegan kimchi keeps beautifully in the fridge for up to 3-6 months. The flavor will become deeper and sourer over time, making it perfect for vegan kimchi stew or fried rice later!
