Set aside. Made my first batch and will be making another pretty soon. I put all of the sauce and “fake fish sauce” ingredients in the blender. I could eat this stuff every day… oh wait, I do! I’ll pass on the brownie,’ but ‘If you don’t get that brownie away from me, I might get sick.’. I left the jar fermenting in the cupboard for 3 days and it was just perfect! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Hmm, we haven’t tried that, so we’re not sure! Trying this out for the first time, I made sauerkraut once years ago but that was my only fermentation experiment. I’m confused. Hallelujah! I woke up super early like 3 am today and just going though some recipes online and found yours kimchi one and it def caught my eyes because I am from Korea, and I looked at the all the ingredients and I wasn’t really sure about it so i decided to make it because I really cant get a lot of things here in Italy to make Kimchi. Follow the recipe as instructed and you should be good. You need to let the salt work its magic for that long and soften the cabbage. We find that it makes the process of rinsing off the excess salt more streamlined, but either way should work! Just want to make sure I put it in the fridge now that it’s been in the cupboard for the last two days. Thank you for the inspiration! Next time, would you mind leaving a rating with your review? I see from the picture… and whenever I’ve bought kimchi that it’s really packed into the jar. But…..this kimchi sounds stellar. Allow to ferment at least 1 week before eating (see note). I don’t think this was too salty at all! This authentic kimchi recipe is vegan … Thanks for getting back to me!! 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). Buddhist temple food is 100 percent plant based, and kimchi is no exception! Thank you for sharing this. While your cabbage rests, prepare your vegan fish sauce by adding all ingredients to a small mixing bowl and whisking to combine. ? It looks delicious! Stir to combine, then cover and set aside. Perfect! In a small sauce pan, add water, dried shiitake and seaweed. Discard. Will do! Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! I have it fermenting in a larger jar to leave space so it doesn’t explode when opening. My question is now that we want to transfer, do we change over to regular lids or keep the fermenting lids on? Thick, rich, and creamy vanilla pastry cream. Is that going to affect the taste? Hi Ratna, A good indicator of when it’s done fermenting is the smell. I think the vegan “fish sauce” is what made all the difference. In any case; I would love to suggest a vegan drunken noodles recipe if you are interested! I’ve finally opened the first jar after a week in the basement and then another week in the fridge. 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. However, many of them are inauthentic or include ingredients that are either seasonal or hard to find. Hello! What’s a good sub for the pineapple juice? I’ve been known to grab a fork and eat directly out of those big bulk size Kimchi jars from Costco. :), I grow cabbage but not the cabbage you have in your recipe. Let us know how it turns out! Good luck! in the frig? About to make this recipe even though I’m without pineapple juice… but it seems like rice vinegar will do in it’s place? 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). 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”. We haven’t tried it with anything other than what this recipe calls for. Either way, let us know how it goes next time! Can you please help me with this. Let us know if you try it! Thank you for sharing such a great tip!! Thank you so much, I can’t wait to check it out, I’ve got some “make your own tempeh” on my site if your interested, it’s really good. Kimchi will keep in the refrigerator for at least 3-4 weeks, and even months. Thanks for sharing, Josh! Thanks! Kimchi is hot, salty and pungent. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Thanks for sharing your experience, Chris. Smells amazing and looks excellent. What's the best substitute for the umami-burst of the dried shrimp that usually appears in kimchi? Completely addicted and almost finished the whole jar already. Hi Dana! That’s great news! I don’t want to discourage people from fermenting food – I just think it’s important to do it safely and not poison yourself. I made this for my boyfriend who’s a huge fan of kimchi. Thanks for the recipe! I had been always hesitant because I thought it was too complicated however I found this recipe so decided to give it a try. :) Making it again today. My friend said the texture was very strange and there had been no fermentation whatsoever. Thanks for this recipe. Feel free to add in other veggies! He hasn’t found a good vegan one in stores…he said this was better than the traditonal! Salt is meeely a flavour enhancer and does not provide any safety for your ferment. This month has been a whirlwind. I made this with my paternal grandmother, and she says it’s pretty good(basically a Korean stamp of approval). We recommend loosely covering. I do the same thing with my jars of Kimchee!!! 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! How big that cabbage needs to be? Let us know how it goes! Hello! 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! Common ingredients: Napa … That's why I decided to develop a vegan kimchi recipe that was straightforward and easy to make. wanted to ask I don’t know why anyone wouldn’t want to eat fermented fish??? His first book, But I did my best to keep this recipe simple, requiring just 10 basic ingredients that you should have easy access to. We’ve only used pineapple juice and can’t say for sure, but if you experiment with this recipe, report back on how it goes! happy birthday to john :). Dairy Free. It also varies based on the availability of ingredients and personal taste. I just watched Maangchi’s video on how to make kimchi and was just thinking that your recipe is very similar (means it’s traditional!) It’s super helpful for us and other readers. ( I always forgot to rate here i won’t forget when I come back! Many thanks. Brain Healthy. Wow. How to make kimchi – a quick and easy recipe that only takes 30 minutes of hands-on-time before mother nature takes over! I can’t really eat spicy things . I’ve just opened one of the jars (let it sit for a week) and it’s really good! And many happy returns of the day to John. Thanks. Are you supposed to add additional salt each time you flip the cabbage, or only salt for the first coating? Can you take it out ? Hi, Hmm I’m not sure. The photos provide step-by-step instructions, so if you get lost, refer back to those. I used the garlic chili sauce that comes in a jar instead of making my own and my kimchi turned out just fine. I’ve made lots of kimchi and never seem to get the perfect combination like the ones I buy at the store.. until now! The recipe is excellent! But not meant to dampen your accomplishment!! Can I use fresh pineapple juice instead of canned? When I was in Korean, they made Kim Chi in the fall and made enough for the whole year. It’s also a “to taste” sauce so you’ll be able to tell there! We share b-days!! I left it out and the pineapple juice. Then comes the primary hands-on part of this recipe in which you salt the cabbage to soften and draw out moisture and flip every 30 minutes for a couple hours while you prep the other ingredients. So far I’m not on full/past stage 6 so I’m limited in what I can eat but fermented foods are advised. I’ve been secretly stalking your site since I saw you making this on Snapchat a few weeks ago :) MUST try! Thanks Guys x x. YAY! We’re so glad it turned out well! i fermented mine for a week so it could achieve full flavor and it VERY sour. How did I miss that?! He worked in the school cafeteria and had brought home a literal vat of kimchi…uncovered…in my fridge… I was already queasy, so the story tells itself. Welcome to the world of vegan Kimchi! Do I save the liquid from the cabbage and top off the jars with it? I was trying to keep it local, which is why I subbed napa cabbage for regular cabbage instead. I began the ferment a day and a half ago and pressing down daily but it doesn’t look quite like your photos. No, you don’t drain the liquid. :). I can’t wait to try this. It has been a vert long time since I’ve had kimchi, I will definitely be giving this a try. Hello, i really love this recipe! 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? I safely ferment fruit and veg in straight water, wild ferments, no mould or negative microbes. I chopped up some daikon as well. (Much to my husbands horror) Thanks for the great recipe!! Happy birthday, auntie! Indeed, the veggies all seemed very fresh and crunchy. I love spice but a half cup of the McCormick red pepper flakes I have at home might stop my heart or give me an ulcer. Is it necessary to add the sugar? So glad you enjoyed it, Dani! Hi Debbie, we used approximately 1 Tbsp sea salt (perhaps more). I’m so thrilled this worked out, Dana! Great recipe for a vegan kimchi! A good indicator of when it’s done fermenting is the smell. Xo. I make this on a regular basis, I do two heads of Napa cabbage at a time. Homemade Kimchi [Vegan] Anti-Inflammatory. We do a white kimchi all the time! Wash your hands and turn each section of cabbage over so it’s facing the opposite direction. Now waiting for the fermentation. Or even eat it by the spoonful for a spicy food-based probiotic boost! Then pack down with hands to compress. but I’m glad that you’ve given managable portion size as supposed to 10 pounds of cabbage like in her video! I assure you the results will always be healthy and delicious! Let us know how it goes! I like the ease and simplicity of your recipe, looking forward to trying it! Make sure that you are using clean surfaces and utensils and are washing your hands throughout the process of preparing your kimchi in order to prevent introducing bad bacteria and disrupting the fermentation process. xo. Hope that helps! Hi! Hi Sabrina, another reader used 2-3 Tbsp. Mostly due to easier ingredient accessibility. This site is for vegans, and it is free. She clearly stated this was not traditional Kimche, but a simplified vegan version. Do so by lifting each individual leaf and sprinkling with sea salt. A good resource on fermentation is the author Sandor Katz. TIA! So this is something very new to me, I think this is something very much similar to pickle. This time I’ve tried saving smaller glass jars to put it in so that he doesn’t have to eat the whole 4 cups in one day. So there are 3 types of people in korea when it comes to kimchi Dana, this recipe is amazing! Good luck. Leave a comment it, rate it, and be sure to tag a picture #minimalistbaker on Instagram! 2 pounds napa cabbage, cut into 2 1/2-inch pieces; Any glass containers should work- but tall and thin are best. Through the salt, the vegetable’s liquids, good bacteria in the air and time, kimchi is rich in beneficial bacteria. But I didn’t use pineapple juice, will that still be ok?? Hi Winston, We think it should still work. Does that mean it’s done? Not sure he’ll appreciate that or not. Meanwhile, let make kimchi paste. Hi Mari, we’d suggest cane sugar and vegan fish sauce, maybe? Some recipes say not to close jars tightly while it is in the early stages of fermentation, others say close tightly. I didn’t have any pineapple juice on hand so I used rice vinegar instead. Let us know how it goes! (Korean Radishes). *Prep time does not include fermenting for longer than 36 hours. Even fresh it tastes amazing! Also why do some use rice flour and water and you choose not to? It is a key flavor. Enjoy! I have been wanting to try this. You can put it in now! I am a little confused about the liquid. SpicyTangyCrunchySuper healthyFragrant& Delicious. Is it all about the red pepper itself? Let us know if you try it! :D. Happy Birthday to John!! I just made a batch, and am wondering if I messed it up. Vegan. I made this amazing recipe 4 days ago. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Basically you need to create an anaerobic environment so that the good bacteria you want can go to work, and bad bacteria doesn’t have a chance to grow. And fermentation doesn’t rely on salt. 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. 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. Great flavor! For the paste, I doubled the amount of ginger and garlic, and I used some Asian pear. From what I understand it continues fermenting, but not as rapidly. Two other small things, i use julienne daikon in equal amounts to the carrot. We are so glad you enjoyed it! It's normal for the kimchi to produce lots of gas as it's fermenting. I think that should work! Cheers! Let’s just say I’m gonna put this ish on everything. I tweaked the recipe a little by adding onion leeks, korean radish and rice porridge/paste as I prefer a thicker kimchi sauce. I am ready to make this but am scared for my body! Let containers cool slightly, then dry with a clean towel and set aside. Post whatever you want, just keep it seriously about eats, seriously. I’m excited to try vegan kimchi. It’s the kind of recipe that once you make it the first time, you’ll get faster & better the next few times! Turned out great. VEGAN FISH SAUCE (from Vegan Miam), 2 Tbsp tamari (or soy sauce if not gluten-free) Rinse and dry the mixing bowl the cabbage was in, then return the dried cabbage to the bowl. The process of making homemade vegan kimchi. I make larger batches b/c my grown kids LOVE this stuff! Thanks for sharing your experience, Dale! So glad you enjoy this recipe, Marisa! it wouldn’t disturb the fermentation process right? 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