Can you take it out ? But I had been craving Kimchi for a while. 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. Although I did have to half the chili, as my taste buds were seriously blown away!! I love kimchi, and I’m stoked that you made an easy to follow, vegan recipe!! After 24 hours, open kimchi and pack the mixture down with a spoon (the cabbage will have likely shrunk and you’ll have more liquids). Can I use fresh pineapple juice instead of canned? It should be tangy, spicy and slightly sweet. Is is possible you used a smaller head of cabbage? Mix together sweet rice paste, blended vegetables, kelp powder, gochugaru & salt. Thank you for this brilliant recipe! After recovering from a severe parasite and only being able to keep down broth and rice gruel for a month, I open my fridge to discover my roomate’s “present”. Optional ingredients for color and variation: carrots and/or daikon radish (grated or julienned), about a ½ cup of each. Instead of pineapple juice I put a few chunks of fresh pineapple. Finally, I have found it best to refrigerate this slightly BEFORE it’s as sour as you like. For non-vegetarians, adding pork makes a really delicious soup. Nevertheless a lesson learned! One would think that they would have spoiled, but they didn’t. Let containers cool slightly, then dry with a clean towel and set aside. With the big quartered pieces, it’s hard to scoop out just a bit from the jar at a time and I ended up slicing it up before putting it on my dish. Thanks! If using savoy or green cabbage, quarter cabbage, remove core and roughly slice. I thought I’d share some of my experiences. Stocked up in their fridge was powdered chili, and chili flakes. It’s super helpful to us and other readers! This makes a great addition or side to any Asian dish, such as, (outermost leaves removed // well rinsed), (finely chopped or grated into matchsticks). No, you don’t drain the liquid. Next time, would you mind leaving a rating with your review? It’s very much a vegan version of a Korean kimchi recipe. Enjoy and let me know how it goes for you! You’ll repeat this process 3 more times (for a total of 4 times), waiting 30 minutes in between, and washing hands before touching cabbage. And it tastes good! Thanks for another gem :), Good tip, Rachel! You’re welcome and thanks for the feedback, Rosie! I’m a tad worried about exploding kimchi! Hi Brittny, we haven’t tried that and aren’t sure how it would turn out. 2 Tbsp coconut sugar (plus more to taste) Do you think it would work to toast the garlic first, or fry it in some avocado oil before adding to the apple mixture? Hi It’s super helpful for us and other readers. And i didnt use sea salt like the recipe said. I started with 1/2 cup chili flake and found it to be quite spicy (as I prefer). Trying it this weekend!!! Soaking will move the preparation along a lot faster than other methods used and is my preferred method. Thanks so much! I’d love to see your take. « RUSTIC CABBAGE, POTATO & WHITE BEAN SOUP. I made this amazing recipe 4 days ago. Can this be made with just green cabbage? We love it in this Bibimbap: https://minimalistbaker.com/easy-bibimbap-with-gochujang-sauce/. My only comment for this recipe is that I wish I’d cut up the leaves before putting them in the jar. Place cabbage back in large bowl, combine with the scallions, apple/onion mixture and chili paste. Please help! Hi, is it possible to substitute demerara brown sugar instead of the coconut sugar? Now they are all in jars now. But the kimchi i made was too salty. I make larger batches b/c my grown kids LOVE this stuff! 2. I have not tried it yet but it smells AMAZING!! i love kimchi in general but i have never thought about making it at home..your version looks simple for me to give it a try soon. I really want to try making this kimchi because the best tasting vegan kimchi I have tried is super expensive and hard to find!! Do you drain the liquid out of it once you are happy with the flavour? (wigwam being the word my text editor on phone suggested which I thought was silly/cute). Rice flour and water helps thicken the sauce, but we didn’t find it necessary. Hello, i really love this recipe! I’m hoping it gets better in the fridge…maybe next time I’ll be brave and let it ferment on the counter! ha, glad you enjoyed it otherwise! Also, is there a possibility of the jars exploding? Love the vibrant flavors and simplicity! Sorry I missed your comment. I made this kimchi the other day and when it overflows I drink the liquid! I think that should work! Once I tried it, pizza without kimchee just seems incomplete. It’s quite a therapeutic process, which can happen in the background while you do other things. :). I think the vegan “fish sauce” is what made all the difference. and last year around this time, I posted raw brownies – his most despised food on Earth. This is so delicious! How much salt approximately do you think we need to use in this recipe? All Hail the Minimalist Baker. That should work, as long as it is 100% pure pineapple juice! What would be a good substitute for the pineapple juice? VEGAN LIZARD BRAIN DIET is Nutrient Dense; KIMCHI: Non-Spicy White kimchi (Baek Kimchi) [백김치 레시피] TRADITIONAL & VEGAN Recipes [白キムチ] vegan bacn n chickn salad using the new range in asda n dressing from tesco.go vegan 4 the animals; Storytime: Why I became a vegan… I do add a bit more ginger and garlic to my taste :) I made this with my paternal grandmother, and she says it’s pretty good(basically a Korean stamp of approval). While in Korea, we enjoyed eating copious amounts of kimchi as it was served in a wide variety of dishes- one of our favorites being Bibimbap. Gonna be another regular recipe to add to my repertoire. Ingredients. Find more information here. The weather will also play a role in how fast/slow your mixture will ferment. What can I substitute for coconut sugar and pineapple juice? Get your sauce with carrots and green onions and begin coating each leaf with the sauce. This site is for vegans, and it is free. I left it for 3 days in a cupboard and by then I could smell it in the outside hallway! Thank you! I documented the process on IG @blkgirlwellness. It tastes perfect! Question…. 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! *Prep time does not include fermenting for longer than 36 hours. It’s super easy to make and a natural probiotic too! I do the same thing with my jars of Kimchee!!! This month has been a whirlwind. You don’t need to add more salt – just massage. On my second lot of kimchi in a month, and just wanted to thank you for the amazing recipe. It looks delicious! Thanks for sharing! LEMON CHICKPEA ORZO SOUP (VEGAN AVGOLEMONO). I think I like the softness of the second jar and the fermented flavor is amazing. I love old, tangy kimchi so I want to make sure I get the most out of my fermentation. I did a have a quick question regarding fermentation. The simplest way is taking Kimchi … I haven’t opened the jar for a few days, and have noticed that there’s a lot of pressure in there! Place red pepper flakes, fish sauce, ginger, garlic and sugar in a mini food processor. Converting, gradually, from a dedicated meat eater to vegan, and this recipe sounds excellent. Smells amazing and looks excellent. Soaking of the cabbage in salt water, aka brining, will help draw moisture from the plant cells causing the leaves to wilt. Just made a huge batch and you were right about the gloves, my sensitive skin is on fire! It smells wonderful. I live in Cairo, Egypt where there are about 4-5 Korean restaurants and absolutely no Korean specialty stores, so finding a recipe that uses ingredients I can easily find at the vegetable market/grocery store is so convenient! I haven’t had heard if kimchi before and now I spread the word (and jars) to everybody. I didn’t need to keep the salt water and add that in too? You need to let the salt work its magic for that long and soften the cabbage. Kimchi will keep in the refrigerator for at least 3-4 weeks, and even months. Thinking about making this. About to make this recipe even though I’m without pineapple juice… but it seems like rice vinegar will do in it’s place? What size jar should I get? I am a little confused about the liquid. I’ve made lots of kimchi and never seem to get the perfect combination like the ones I buy at the store.. until now! I just found you while surfing, looking for new plant based recipes! Slice quarters laterally into 2 inch chunks, as shown above. What substitutes do you recommend? 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? Needless to say, it wasn’t kimchi in her mind, but it was super hot so she ate it. Any advice for safely opening it? I made it a couple months back (I actually forgot about it in the cupboard while it was fermenting for two weeks) and it is SO tangy. Each day it ferments, open up and press down with a clean utensil, such as a spoon, to press out air bubbles and ensure the kimchi is immersed in liquid. It has been updated with new photos and helpful tips in March 2020. xo. Also I use two sheets of Nori in the sauce. Just won’t be quite as flavorful. Dana, this recipe is amazing! Wow. We are so glad you enjoy it! To clarify, you let it ferment for about a week in the fridge after two days in the cupboard? Hi Natasya, we are referring to fermenting in the cupboard. Perhaps stevia? Hi there…just trying this recipe for the first time. Place cabbage back in large bowl, combine with the scallions, apple/onion mixture and chili paste. I left about a 1 inch headspace and used sterile jars/lids. I have been looking for a great vegan kimchi recipe for a while now! what about maple syrup, honey or stevia for sweetness? I have been wanting to try this. Yes, that will be fine! You should be fine, as long as the kimchi is under the juices. Some people and the internet say that Iodine tends to inhibit the beneficial bacteria. Perfect! I just made a batch, and am wondering if I messed it up. https://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390 This is a pretty common problem. Or, let it ferment for 1-2 days, then go about the canning process (to preserve it for when I REALLY want kimchi, but don’t feel like making it)! Anything I can do to save them..? Or even eat it by the spoonful for a spicy food-based probiotic boost! 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. Oh my gosh. Hi Jacquie, it sounds like yours was extra active! Thank you. Ah! Kim chi should be salty, but yes, I’m guessing further rinsing would’ve reduced that. I have a 680g glass jar (that used to hold pasta sauce). May I ask why coconut sugar and have you tried white or honey instead? looking forward to experimenting with flavors! That should work fine, Amy! What’s a good sub for the pineapple juice? Just want to make sure I put it in the fridge now that it’s been in the cupboard for the last two days. They used to put it on the BBQ and cook it. Soooo excited, tried a tiny bit and it’s already quite tasty. It will also keep your vegetables more crisp. Plus, I’m sharing a naturally sweetened vegan kimchi version, too! It is a key flavor. I hope you use Korean chili flakes next time. Thanks kat. Anyway, you mentioned that you don’t want to over ferment it. Also, I want to store the other 3 jars to eat later, so should we use canning lids and boil jars as I would with jams, to give them longer shelf life? In the bowl the cabbage was soaked in, add the cabbage, green onions, puree, and gochugaru, mixing well to coat. So glad it worked. In a large mixing bowl, pour kimchi paste, gochugaru (Korean red pepper flakes) and add vegetables. Is that going to affect the taste? Normally the brine ratio is 1 TBS of salt for every 1 1/2 lbs of vegetables. I made this for a Korean friend at the start of the pandemic. It also varies based on the availability of ingredients and personal taste. and what are we missing by not including it? I’ve made Saukraut before but it was waaay too salty for me. We usually ferment on the counter for at least a week, less if it’s really hot out. Hallelujah! How spicy do you like your kimchi? xo. Hi Jake, the salting is just the initial time. We think the sugar swap would be fine! I’ve made this and it smells very nice just like store bought kimchi. Aha thanks ! This is my go to kimchi recipe now. Sorry, we don’t have an exact weight of cabbage for you! Next time would you mind adding a rating to your review? I love my local store’s Kim Chee. Let soak for 2 hours, up to 12 if you like. Kimchi is a little complicated if you make it in anywhere close to the traditional way. Thanks for this! Look up Sandor Katz for further info. Is it ok to use glass sealable containers in lieu of? Cheers! Hey there, How much is a ‘generous’ amount of sea salt? I didn’t have any pineapple juice on hand so I used rice vinegar instead. Then press down and let rest for 30 minutes. I really like spice in my life (gimme some good ole Frank’s Red Hot sauce produced in my hometown here!!) You may like to add a bit of water to the mix as well, about 2 – 3 tablespoons. Hmm, we haven’t tried that, so we’re not sure! Also, I’m not sure that your recipe has enough salt for you to safely ferment for longer than a day or two. Think: Breakfast scrambles, brown rice and sautéed veggie bowls (Bibimbap), or stir-fries. I love to hear what you think, or any changes you make. I’d love to know how it turned out! My friend said the texture was very strange and there had been no fermentation whatsoever. Vegan Kimchi ~ Kimchi is a spicy Korean fermented vegetable with a Vegan option, because it is naturally fermented the probiotics in Kimchi supports the immune systems and good for your guts. I wouldn’t recommend skipping this step! One visit, I was told by the shop assistant to get only the flakes for kimchi. First off, don’t seal the container as I first did! Hope that helps! Either way, let us know how it goes next time! or is it okay if i leave it. Hi Sabrina, another reader used 2-3 Tbsp. As my glass was already full I used the rest to marinate my Tempeh & chickpeas & roasted it in the oven , while I made a quick vegetable soup with coriander & added the Tempeh & Chickpea mix to the soup when I served it. But it was great for cooking! Couldn’t find Korean pepper flakes so I just used regular pepper flakes. As your kimchi ferments the flavors will develop, taste every 24 hours and place kimchi in the refrigerator once you’re happy with the taste and to slow fermentation, usually after 36 – 48 hours. Packing: 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. I have it fermenting in a larger jar to leave space so it doesn’t explode when opening. Let us know how it goes! Here’s my answer – vegan kimchi! How do you ‘stop’ the fermentation process? It’s also a “to taste” sauce so you’ll be able to tell there! I had one batch that tasted perfect on the counter but then after continuing to slowly ferment in the fridge it ended up a little too sour for my taste. I haven’t tried it yet, but I’ve always wanted to make vegan kimchi with soy sauce. It is now included in the recipe (as Korean red chili flake). We are glad you enjoyed the kimchi :D. I made it and it was fabulous. This looks so good, have had some excellent Kimchi since living in the US, but never thought about trying to make it myself! SpicyTangyCrunchySuper healthyFragrant& Delicious. But I did my best to keep this recipe simple, requiring just 10 basic ingredients that you should have easy access to. Thanks! haha glad you liked it! This is my second time ever making kimchi, and this recipe is FAR superior to what I used before. We’re so glad you enjoy this recipe, Chris! Right? I poured away the salt water residue that was remaining in the bowl and just mixed the dried cabbage leaves with the chilli sauce. Use an immersion blender or standing blender to make a smooth paste. I just saw it’s in the vegan fish sauce! Thanks for sharing the recipe! :), I grow cabbage but not the cabbage you have in your recipe. I used my homemade kimchi recipe, to make sure the kimchi is vegan (I found quite a few brands that sell vegan kimchi, but making your own is not a big fuss either. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Can’t get enough of them. I’m worried that I just ruined the batch. Top with remaining juices, add reserved brine if needed to cover vegetables. Enjoy your kimchi! Hi Winston, We think it should still work. happy birthday to john :). So glad you enjoyed it, Dani! i have never tried kimchi, but need more fermented foods in my diet, and your site is my go-to for new ideas! I was also a little wary of how hard it can be to pack any preserved food properly in a sterilized jar and I was always scared of attempting it, but thanks to your easy explanation I am more excited to take it on. Yum, yum! Your email address will not be published. There is absolutely no reason to be rude. I’m Korean and one of the main important ingredients is fish sauce. While we do recommend using a sugar, you can use normal granulated sugar instead of coconut sugar! Best greeting from the west of Poland, Susanna, That’s so great to hear, Suse! I also couldn’t find any gochugaru (it’s also pretty pricy), so I used Gochujang paste as a replacement and added some Kashmere chilly to tweak the colour and make it spicier. It was good. This recipe is going to be a regular. You can skip the carrots and do more cabbage. Make sweet rice flour paste. Is that correct? Keeps in the fridge a long time. I fermented 3 days and saw a lot of activity in the jars and had to push down the kimchi to get air bubbles out as it was over flowing. So this is something very new to me, I think this is something very much similar to pickle. it’s not so good as a stand alone, but i’m sure its amazing on some eggs or rice. But…..this kimchi sounds stellar. Does that mean it’s done? Fermenting: Let kimchi sit at room temp (or in a cool place like a pantry or closet if weather is extremely warm) for 24 – 36 hours. Wash your hands and turn each section of cabbage over so it’s facing the opposite direction. Thanks a lot! It is so good I have to stop myself from eating the whole jar. Only change I made for this second batch was at the end of turning the cabbage leaves, I cut them in half as I found the leaves to be pretty big the first time around and I like to be able to take small piece of kimchi at once rather than an entire leaf. Can’t wait to try it! I modified this recipe using miso paste red and red chili garlic sauce I do feel the amount of ginger is overpowering was looking for the tang it tasted so hot I added pineapple juice let’s see how it comes but doesn’t have the red juice and looks kinda dry Ish let’s see in three days how it looks .. I’m excited to experiment ty again minimalist baker again ur recipes never fail me. i ended up using the whole batch of sauce on my huge cabbage, and there was already lots of liquid in each jar before i was done bottling. I am #2 so I will def report back & rate couple of days later! Stir to combine, then cover and set aside. But we used a quart size mason jar and a ~2 cup jar. I should have started with ketchup. Part of the purification process with cane sugar uses bone ash. I am on a keto diet and wondering about low sugar/carb substitutions for carrots and pineapple juice? The resource I used suggested 36 hours minimum, then transfer to the refrigerator for 1 week to ferment longer. Mix well to coat all pieces. really good kimchi although i personally like to ferment for about a week and add A LOT more gochugaru. TIA! Hot enough without putting my mouth on fire. Thanks so much! I appreciate so much to people like you who share the korean recipes!! I promised to share this homemade kimchi recipe … Thanks so much for sharing! I’ve not tried canning this but I think it would work! I don’t have to bury it/add fishy parts to it? Let us know if you try it! 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. Let us know how it goes! If you’ve never had a vegan version, it is a must try. I assure you the results will always be healthy and delicious! The fact that you rinse the salt off in your recipe might mean that the brine is not salty enough to safely ferment. Like a plug that rests on the shredded cabbage and the top of the jar. You have been warned. That’s brilliant!!!! She is so funny… a super sweet lady… she has a full refrigerated section filled with NOTHING BUT KIMCHEE!!! The recipe is excellent! While kimchi … Let us know how it goes! I’m so glad I found it! I bet toasting or roasting the garlic would be great! Repeat until all leaves have been salted. I tend to avoid canned products and I don’t really buy fresh pineapple as I rarely eat it. Absolutely love your site, you and John have been a huge inspiration to me, I don’t know how you do it Dana, every recipe you make trumps the previous one! When it gets to that stage, I make soup out of it by mixing it with some stock and adding more veggies. Stir-fry: In a wok or pan, heat the oil over medium-high heat, add the garlic and ginger, cook until fragrant, about 30 – 60 seconds, stirring frequently.Add the rice, kimchi … Let me start by saying my daughter and I LOVE kimchi… My husband not so much. Add vegan fish sauce to this mixture and pulse to combine. Yum! In the last couple weeks, I’ve tried 2 different spice blends, both delicious and noted below. Actually sour Kim Chi is quite good. If you give this recipe a try, let us know! I safely ferment fruit and veg in straight water, wild ferments, no mould or negative microbes. So I have left it over night, should in throw it away or can I add the liquid now? My daughter made 4 quart jars of this and they have been in the cabinet for 2 weeks. The only thing I 6sis different was instead of pineapple juice I ended up using chunks of fresh pineapple (juice wasn’t working at the time). Hai Dana, can I use Tropicana pineapple juice instead of canned pineapple juice? All jokes aside I made a few first time errors, but all in all the end product is really amazing. I recently bought some vegan fish sauce and I was wondering if that would work instead or would the flavour be too strong? If you can, place a plate or circular baking dish of sorts on top to submerge the cabbage (I used a pie dish), place something with a good amount of weight on top to hold down if necessary (it’s not completely necessary but will help to evenly wilt the cabbage).