I assure you the results will always be healthy and delicious! Just check the label to be sure. You don’t need to add more salt – just massage. I haven’t opened the jar for a few days, and have noticed that there’s a lot of pressure in there! Cook the rice according to package directions. Many comments mentioned they over salted there Kimchi. Hi Dana. Thanks for this recipe. Since this, I have left my lid loose and only filled 3/4 or so to the top of the container which works much better. Any glass containers should work- but tall and thin are best. I’m worried that I just ruined the batch. I made this with my paternal grandmother, and she says it’s pretty good(basically a Korean stamp of approval). While the first defense is always cleanliness (I always scrub my hands thoroughly, wash the fermenting vessel well and clean my work surface prior to getting to work), salt gives a fermentation project extra level of protection, creating an environment where harmful microorganisms have a difficult time thriving while not hindering the growth of the bacteria and or yeast which is beneficial to the fermentation and your health. Happy birthday, auntie! We are so glad you enjoy it! I can’t stand fish sauce! Stir-fry the garlic and ginger until fragrant. Except when I run out and have to wait for my husband to drive me over to my favorite little hole in the wall Korean store to buy a giant gallon sized pickle jar of authentic homemade Kimchee by Mrs. Sun Joo Kim!!!! When do we add the coconut sugar, I read three times but seem to be missing this step? After a few tries you’ll find the perfect mix to suit your taste. I am #2 so I will def report back & rate couple of days later! Could you roughly tell me the weight of it, please? Such an amazing recipe!! Hi Sandri, we haven’t tried this without pineapple juice and aren’t sure whether it works! I love kimchi, and I’m stoked that you made an easy to follow, vegan recipe!! But if you give it a try let us know how it goes! Let containers cool slightly, then dry with a clean towel and set aside. Notify me of followup comments via e-mail. Also, can I add in other veggies, such as daikon, or kohlrabi, or other firm or root veggies? Hope that helps! The “fish sauce” in this recipe is actually a vegan take on fish sauce – that’s where the pineapple juice comes in (for the tang). Two other small things, i use julienne daikon in equal amounts to the carrot. Easy to make with every day ingredients, good directions and excellent end product! I’ve even added shredded carrots but will save that for another recipe. Thanks! Blend away until it has combined well and smooth. You can cover with a towel before opening! We will clarify! Dissolve the salt in the water to make a brine. Following is a breakdown of the steps involved. I don’t think this was too salty at all! Didn’t have the Korean Red Chili paste. The fact that you rinse the salt off in your recipe might mean that the brine is not salty enough to safely ferment. Great recipe for a vegan kimchi! It’s super helpful to us and other readers! You can just as easily blend it with the apple/onion mixture adding a couple tablespoons of water as well. It makes whatever space it’s fermenting in smell like kimchi. This year, I thought I’d post something that he actually liked: Kimchi. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! I performed all of the steps and put it in the closet for 2 days and then into the refrigerator it went where it stayed for 3 months. Discard. thanks! Like a plug that rests on the shredded cabbage and the top of the jar. Any advice for safely opening it? We find that it makes the process of rinsing off the excess salt more streamlined, but either way should work! Top with remaining juices, add reserved brine if needed to cover vegetables. I have made this recipe several times now and it is always great! Toss the cabbage to evenly distribute the salt. We are so glad you enjoyed it! Made kimchi this evening. Kimchi relies on fermentation, or the digestion of sugars into acid, gases, or alcohol (not the tipsy kind). Thanks for getting back to me!! Just make sure, if your’re vegan and don’t already know this, that if you use conventional “white” table sugar, you choose sugar made from sugar beets, not sugar from cane. :) From what I’ve read, I wouldn’t ferment for more than 21 days. Vegan Kimchi Fried Rice is the culmination of having lots of odds and ends (like one single solitary kale leaf) in my fridge and not enough energy in my body to come up with anything else … Let us know how it goes! I would like to make drunken noodles vegan but recipes I see call for fish sauce and oyster sauce; also not vegan. It has more of a cheesy taste than any vegan cheese I’ve tried too. Those giant jars are hard to come by… so, if you bring them back, she will knock $3.00 off the price… if you don’t bring it back then she won’t let you buy a big jar of it until you do! One would think that they would have spoiled, but they didn’t. It’s mixed with carrots and cabbage and set aside to marinate. Hi Sam! Through the salt, the vegetable’s liquids, good bacteria in the air and time, kimchi is rich in beneficial bacteria. One warning though? I’m so thrilled this worked out, Dana! You may notice it bubbling, this is perfectly normal as the kimchi is fermenting. I also add miso. Vegan Kimchi Ingredients and Variations. Hearty kimchi pancakes “Kimchijeon”, also known as kimchi-buchimgae, are a popular Korean dish. It should smell and taste tangy when it’s done. Hi Rachel, it will vary slightly based on the size of your cabbage. You’ll want to chop your carrots and onion :D. You can try coconut aminos in place of the tamari! Mostly due to easier ingredient accessibility. Trying this out for the first time, I made sauerkraut once years ago but that was my only fermentation experiment. My daughter made 4 quart jars of this and they have been in the cabinet for 2 weeks. *Prep time does not include fermenting for longer than 36 hours. A big jar or two works much better. I made this over the weekend and let it ferment on the counter for 4 days – I was planning on a week but literally couldn’t wait any longer. If you like kimchi, you have to try this vegan version that really is quite easy to master even though it takes longer than most (read: all) of my recipes. Cut The Cabbage. But the kimchi i made was too salty. but it’s up to personal preference how tangy you like it. A good indicator of when it’s done fermenting is the smell. Thank you! Hello there, I made your kimchi this week, but for the 48 hour check in/press down as well as the next day (today), the kimchi liquid has bubbled (fermented) out of the jars and made a huge mess! TIA! DELICIOUS! It really keeps that fresh kimchi flavor nicely. We used fermenting lids and glass weights to push down the kimchi. hahahaha.. If you have gloves (disposable or rubber), use them at this time as the sauce can irritate sensitive hands (I didn’t, but thought it was worth mentioning). Or even eat it by the spoonful for a spicy food-based probiotic boost! Instructions. Optional ingredients for color and variation: carrots and/or daikon radish (grated or julienned), about a ½ cup of each. Think: Breakfast scrambles, brown rice and sautéed veggie bowls (Bibimbap), or stir-fries. Oh, sorry about that! Place the kimchi in glass jars or containers with lid, pack down the best you can to close air pockets and leave about an inch at the top for air and gases. Easy, 10-ingredient kimchi that’s entirely vegan and packed with spicy, tangy flavor. You can also enjoy kimchi fresh right after you mix it and store it straight in the fridge. However, my kimchi pancake recipe is vegan, meaning without eggs, meat, and fish, but tastes incredibly delicious! I tried to ferment one batch in a mixing bowl with a pot cover on it but it didn’t turn out as nice where the cabbage wasn’t fully submerged in liquid. This Geotjeori kimchi recipe is great for a quick snack, though. 63 Comments Categories: 10 Ingredients Or Less, Appetizer + Snack, Asian Inspired, Budget Friendly, Condiment, Fall, Gluten-Free, Heart Healthy, How To, Low-Fat, Oil-Free, Quick + Easy Vegan Recipes, Refined Sugar Free, Savory, Side, Soy-Free, Spring, Summer, Tree Nut-Free, Vegan Recipes, Vegetable, Winter, Hi, and welcome to The Simple Veganista where you'll find healthy, affordable, EASY VEGAN RECIPES everyone will love! Hi Rena! She is so funny… a super sweet lady… she has a full refrigerated section filled with NOTHING BUT KIMCHEE!!! i hate buying something when i can easily make it myself. I don’t have any ideas on how to fix it but next time, be sure to use sea salt! I have been looking for a great vegan kimchi recipe for a while now! I read the recipe (not the pics) a few times and it was unclear if I should salt the cabbage every 30 mins.. so I just pressed and turned.. and followed the rest of the recipe. Either of those options would be fine! We’re so glad enjoy it, Tammy! Set aside. I was wondering if I did step 10 correctly. Kimchi is a mixture of vegetables and spices that go through a fermentation process. It’s based on the flavor profile of kimchi – garlicky, … How big that cabbage needs to be? Mix in the sugar and gochugaru, starting with 1 tablespoon for a mild flavor and up to 5 tablespoons to make it spicier. Planning on making a bigger batch next time and putting it in multiple jars so I can taste the difference with a longer ferment. I made this and it’s was delicious! Thanks so much! I’ve never made kimchi before, but I’m excited to try this. This post was supposed to be brownies. I doubled the recipe and followed your instructions to a T. I tried it after it was made and was worried in wouldn’t turn out as it seemed to lack salt. We’re so glad you enjoyed it, Meryl! Hi Debbie, we used approximately 1 Tbsp sea salt (perhaps more). If it smells pleasant to the nose and tangy, like the kimchi you’re used to trying, it’s probably ready to transfer to the refrigerator. i toned mine down with less red pepper and WOW its still so spicy and tangy! Hi Pierre, it’s the change in temperature that causes fermentation to slow. In my most recent batch I didn’t have coconut sugar so I used maple syrup and WOW it is tasting great! Hi It’s made with peppers that have a softer and milder spice, and impacts kimchi flavor greatly. Do you have to use the red pepper flakes ? Have been trying to look for a good kimchi vegan recipe to try so I’m happy to have come across yours! I made it using pink napa cabbage and piri piri chillies and it’s worked really well. Looking for recipes to use it with main entrees. ha, glad you enjoyed it otherwise! or is it okay if i leave it. Get your sauce with carrots and green onions and begin coating each leaf with the sauce. I made this today, but I’m looking at the pictures and I definitely don’t have as much ‘liquid’ as you, I used a Savoy, is it bigger than the Napa? Hi Amanda, add in step 4! Even fresh it tastes amazing! Combine the rice, water, garlic, ginger, and soy sauce in a mason jar or medium bowl. We do a white kimchi all the time! I like the thought of using an apple, but if you’re in a pinch without an apple in sight, use 2 teaspoons of organic pure cane sugar, coconut sugar or sugar in the raw – just the purest sugar you can find. Hmm I’m not sure. I wouldn’t recommend skipping this step! Converting, gradually, from a dedicated meat eater to vegan, and this recipe sounds excellent. My father is Korean, while my mom is Jamaican. PS. Hi Janine, we haven’t tried with this modification, but another reader mentioned replacing the gochugaru with gochujang and then adding some chili for heat. Mix everything together: Once cabbage is ready, drain water, reserving ½ cup, and rinse well. After posting a picture of this vegan kimchi on my instagram story, I got a lot of messages regarding kimchi being vegan and requests for this recipe … Kimchi Hummus. Thank you! Thanks for all of the great recipes! I see from the picture… and whenever I’ve bought kimchi that it’s really packed into the jar. Foods like kimchi, kombucha, sauerkraut, pickles, miso and tempeh are all probiotic powerhouses! If you don’t have all the ingredients for our vegan kimchi recipe on hand, feel free to get creative and to swap them out to your liking. xxoo. Finally, I have found it best to refrigerate this slightly BEFORE it’s as sour as you like. I don’t know why anyone wouldn’t want to eat fermented fish??? Higher temperatures will progress fermentation while cooler will slow it down. When you are stuffing your jars with kimchi does it have to be all the way to the top? I used the garlic chili sauce that comes in a jar instead of making my own and my kimchi turned out just fine. I am curious about the salting, waiting, and flipping process of the cabbage. Hi Jake, the salting is just the initial time. That’s great news! You say to put it in the fridge to keep it fermenting for up to a week, but doesn’t putting it in the fridge stop fermentation? 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