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Vegan Recipes Cacao-Shamaness Vegan Korean Kimchi

Vegan Koran Kimchi

Traditional Vegan Korean kimchi fermented spicy and delicious.
Prep Time 2 hrs
Cook Time 10 mins
Total Time 2 hrs 10 mins
Course Appetizer, Side Dish
Cuisine Korean
Servings 8 Servings
Calories 60 kcal


  • A large bowl or tub for the salting process
  • Large strainer
  • Blender
  • Small Sauce Pan
  • Sharp knife
  • Mandoline (optional)


  • 2 Napa cabbages
  • 1 Cup Kosher Salt

For the Rice Flour Porridge

  • 2 Cups Water
  • 2 Tbsp. Rice flour
  • 3 Tbsp. Sugar

Chopped Vegetables

  • 1 Cup Korean Radish or Kohlrabi Thin juliennes
  • 1 Carrot Thin juliennes
  • 5 Green onions Finely chopped

For the Onion Garlic Ginger Paste

  • 1 Cup Onion
  • ½ Cup Garlic
  • 1 Tbsp. Ginger
  • 1 Cup Korean chili pepper flakes Kimchi mix - 2 cups if you want extra spicy
  • ¼ Cup Soy sauce
  • ¼ Cup Vegetable stock


  • Using a sharp knife, cut each cabbage in half but only in the white part and then break the cabbage apart in half from the cut area towards the leaves. Repeat this again every half separating into quarters.
  • Rinse all quarters of the cabbage in cold water well, and also wash between the leaves and place in a large bowl.
  • Sprinkle Kosher salt on each piece of cabbage, also sprinkle between the leaves and place in a tub or large bowl.
  • Every half hour turn all the cabbages over. Those at the bottom take out and place the ones that were at the top, and the rest above them. Repeat this process 4 times, every 30 minutes for two hours. in between each time we can make the kimchi paste.
  • After we have finished turning the cabbages 4 times, wash them well with water and place in a large strainer to drain.

For the Kimchi Paste

  • For Rice Flour Porridge
    In a small sauce pan, mix 2 cups of water with the rice flour and bring to a boil. Once it has started to bubble add sugar and mix well until a thick mixture is obtained. About 10 minutes. Set aside until completely cooled.
  • Vegetable Mix
    Using a mandolin or a sharp knife, cut the carrots and kohlrabi into very thin strips. Chop the green onion stalks finely and place all the vegetables in a bowl.
  • For the Onion Garlic Ginger Paste
    In a blender, grind the onion, garlic and ginger until smooth paste.
  • Once the rice porridge has cooled, in a large bowl mix all the ingredients of the kimchi paste: rice flour porridge, onion puree garlic and ginger, Korean chili pepper, soy sauce and vegetable stock and mix. Then add the chopped vegetables.
  • Take each cabbage and rub the paste between each leaf and around the cabbage. Place in a storage container. Place the rest of the cabbages next to each other and on top of each other and close the container with a lid.
  • Keep the kimchi in a container outside the refrigerator for 24 hours. The kimchi will start to migrate fluids and that's fine. It should then be refrigerated for further slower fermentation.
  • Every piece of a cabbage is 1 serving. You can have it freshly made with rice or after it has fermented. To serve, cut one cabbage on a cutting board in half lengthwise and then cut into small bite-sized squares. Serve with roasted sesame seeds and chives.
Keyword Kimchi, Vegan Kimchi