Thanks. I made this for a Korean friend at the start of the pandemic. I left the jar fermenting in the cupboard for 3 days and it was just perfect! I tend to avoid canned products and I don’t really buy fresh pineapple as I rarely eat it. Hi there… I realize this is a vegan recipe but if I wanted to use fish sauce instead of the vegan version what would be the quantity I would need. Next, prepare your chili sauce by adding fresh ginger, garlic, onion and red chili flake to a food processor or blender. I’ll go with apple/lemon and see if it works. While traditional kimchi recipes call for fish sauce, we have officially created this delicious vegan version that you will love! I’m so thrilled this worked out, Dana! Easy, 10-ingredient kimchi that’s entirely vegan and packed with spicy, tangy flavor. So I have left it over night, should in throw it away or can I add the liquid now? Hi Dana, would this kimchi work with Red Cabbage too? Hope that helps! I’m gearing up now to make another huge batch of this to send to some loved ones. 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. :). Let containers cool slightly, then dry with a clean towel and set aside. Hi, After 2 1/2 days fermenting I have transferred the jars to the refrigerator. I acquired some gochugaru and I was hoping you could tell me how to use it in this recipe. Thanks! This is my second time ever making kimchi, and this recipe is FAR superior to what I used before. It sounds like your fermentation didn’t get off to a good start either because the mixture was dry (the cabbage didn’t release enough liquid) or our environment wasn’t warm enough. This makes a great addition or side to any Asian dish, such as, (outermost leaves removed // well rinsed), (finely chopped or grated into matchsticks). I made this last week and it’s delicious. or make 4 interest-free payments of Pack the kimchi into a large jar, pressing down until the seasoning paste rises to cover the vegetables and leaving at least 1 inch (2 ½ cm) of space at the top. Actually sour Kim Chi is quite good. I am ready to make this but am scared for my body! This is my go-to recipe! Feel free to add in other veggies! Maybe I should start by saying that this week is John’s birthday (!!!) And I don’t have mason jars on hand. 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. Top with clean, sterilized lid, and set in a cool dark place (such as a cabinet. Dana, this recipe is amazing! Set aside. But we used a quart size mason jar and a ~2 cup jar. Fermented Foods. Yum, yum! Just a heads up! Set aside. My ‘sugar’ in my kimchi is just apples, but I am looking forward to trying it with pineapple and a little coconut sugar. \u003c\/p\u003e\n\u003cp\u003eVegan. I’m worried that I just ruined the batch. So if you desire less heat, start at 3-4 Tbsp and work your way up (amounts as original recipe is written // adjust if altering batch size). Good luck. Thanks so much for sharing! $14.49. Let us know how it goes! i have never tried kimchi, but need more fermented foods in my diet, and your site is my go-to for new ideas! The longer you ferment the kimchi, the tangier and intense the flavor will be, and the more tender the cabbage will become. Do I save the liquid from the cabbage and top off the jars with it? It’s super helpful for us and other readers. Thanks! When making the sauce I put all the ingredients for the fish sauce and the sauce in the food processor together. Hi Jeanie, we haven’t experimented with any of those, so we’re not sure! Making my second batch now :-) I packed it with too much salt last time so this time I will not make the same mistake :-) thanks Dana! We’re so glad you enjoyed it! I made my kimchi but no sweetener and would like to add some, can I add after the fermentation is complete? Hey! Red pepper flakes. I am making my second batch today! Discard. what about maple syrup, honey or stevia for sweetness? Either way, let us know how it goes next time! Whenever I need a pick-me-up, I sneak a forkful. Not sure what “one large/one small” means in ounces. Instructions and photos were super helpful. It doesn’t have to be all the way to the top, but it is ideal. Finally, I have found it best to refrigerate this slightly BEFORE it’s as sour as you like. It’s also a “to taste” sauce so you’ll be able to tell there! Organic Raw Vegan Kimchi, 16 Oz Glass Jar 4.4 out of 5 stars 146. Good luck! But i have a question, could i use normal sugar instead of coconut sugar? I haven’t had heard if kimchi before and now I spread the word (and jars) to everybody. Therefore it’s not vegan. 5 stars! We prefer to use coconut sugar for the added nutrients. Love this! I see from the picture… and whenever I’ve bought kimchi that it’s really packed into the jar. Made my first batch and will be making another pretty soon. I made it, it smells delicious. Your handmade kimchi, makes the commercial varieties taste like industrial processed product. I can’t wait to try this. Kimchi is a traditional side dish in Korean cuisine.\u003c\/p\u003e\n\u003cp\u003e425g. I’m confused. Robert Oct 26, 2019. \u003c\/p\u003e\n\u003cp\u003eVegan. Just want to make sure I put it in the fridge now that it’s been in the cupboard for the last two days. You can add a little water to cover, but otherwise, just keep pushing down and monitoring! Hi Jake, the salting is just the initial time. Is is possible you used a smaller head of cabbage? Price: $79.99 for a 6-pack. Very, very, tasty. Hi Sam! I’ve made kimchi several times before, but due to health reasons, I had to look for a low-sodium kimchi recipe and I found this. Wash your hands and turn each section of cabbage over so it’s facing the opposite direction. Thank you very much for sharing all you wonderful recipes! Hi, is it possible to substitute demerara brown sugar instead of the coconut sugar? What do you recommend the most? ? Found your website because I started fermenting. Thanks so much for sharing! I love this recipe! 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. Kimchi on eggs would incredible right now. It’s super helpful for us and other readers. Traditional kimchi has fish sauce or at least dried shrimp. Thanks for sharing the recipe! This is mainly because it lacks a strong starch like potato or rice, an essential ingredient for kimchi fermentation. Hey there, I do the same thing with my jars of Kimchee!!! What would be a good substitute for the pineapple juice? This looks delicious! Can you please help me with this. will that work? I am curious about the salting, waiting, and flipping process of the cabbage. Checkout. Thanks so much! happy birthday to john :). Hmm I’m not sure. I have one jar that is only half full. I do add a bit more ginger and garlic to my taste :) A good sign of proper fermentation is seeing little bubbles in the sauce when you press down. Visit CalorieKing … I’m a tad worried about exploding kimchi! You can skip the carrots and do more cabbage. But in my experience it’s best to refrigerate. Ah! Kim chi should be salty, but yes, I’m guessing further rinsing would’ve reduced that. Then, the cabbage (I prefer napa or savoy) is quartered, rinsed, dried, and its core removed. We will try keeping the heads whole next time we make it :). The vegan kimchi, is the best kimchi, I have ever experienced. i already have all the ingredients except ginger apparrently. Never use lemon lol. From what I’ve read, I wouldn’t ferment for more than 21 days. Couldn’t find Korean pepper flakes so I just used regular pepper flakes. Thanks kat. Let us know how it goes! So excited to try more of your recipes. We’d say try the same amount. Cheers, friends! Hi Pierre, it’s the change in temperature that causes fermentation to slow. Can this be made with just green cabbage? haha glad you liked it! Hi Jacquie, it sounds like yours was extra active! I’ve just opened one of the jars (let it sit for a week) and it’s really good! :), Hi! But feel free to sub daikon if you prefer! Part of the purification process with cane sugar uses bone ash. I made this recipe but I’m afraid I didn’t care for it as, for me anyway, it had way too much ginger; that’s all I could taste. Bring a pot of water to a boil and place your containers (I used 1 large mason jar, and 1 small glass container // as original recipe is written // adjust if altering batch size), in a clean sink and pour the boiling water over top. 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. My question is if it doesn’t appear to have enough liquid and looks a little dry and pasty should I add a little salt water or something? With clean hands, begin placing the coated cabbage leaves in the container, packing down to ensure there is as little air as possible between leaves. Can’t wait to try on a few days! I also love Chow chow, which sounds similar to this. This is our go-to recipe and have enjoyed the slight differences each time. I can’t really eat spicy things . I had never made anything fermented…. ever! Have been trying to look for a good kimchi vegan recipe to try so I’m happy to have come across yours! Does it stop fermenting once you put it in the fridge? Sorry to hear it wasn’t for you, Sam! It really keeps that fresh kimchi flavor nicely. Yes, I too need an alternative to pineapple juice – what is a good substitute? Hot dang! Hi Joanne, that should work! Thanks for getting back to me!! You will not be subscribed to our newsletter list. Thanks for sharing your experience, Dale! Hi Dana! How much does this make please? Hi Miwa, it sounds like maybe your cabbage was on the smaller end? Is it all about the red pepper itself? I wouldn’t recommend skipping this step! I know go big or go home. Also separate the cabbage leaves at this time, so they’re easier to work with. Great flavor! We just made our second batch of this stuff in a week! 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!!!! 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. Anything I can do to save them..? Combine the salt with 3 cups water and stir until the salt dissolves. Transfer the purée into a bowl and stir in the chili flakes and honey until well mixed. Hope that helps! Thank you for this brilliant recipe! I was wondering if I did step 10 correctly. It’s super helpful for us and other readers! I do not use the coconut sugar or pineapple juice but instead use a couple of persimmons when available or peaches for the sauce. We share b-days!! I fermented the first jar 3 days and the second 7 days to see which one i like the best. You have been warned. I was trying to keep it local, which is why I subbed napa cabbage for regular cabbage instead. Thank you. Yes, it will last months in the fridge. ? thanks! Just wondering if not making a vegan version how much fish sauce to use instead? We’ve only used pineapple juice and don’t have another recommendation, but if you experiment with this recipe, report back on how it goes! Local and Living. Thanks so much, I’ll be making this again for sure! 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). I just made my first batch of kimchi and I’m so excited to try it. How much salt approximately do you think we need to use in this recipe? Either of those options would be fine! Hi Vanessa, we’d say taste now and in a week to see which you prefer =). I have been looking for a great vegan kimchi recipe for a while now! Thanks for sharing, Josh! What’s a good sub for the pineapple juice? I don’t have to bury it/add fishy parts to 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. The spices are mixed together in a food processor, adjusting to personal flavor/spiciness preference. I made this last night but used fish sauce and about 2 – 3 tbsp and i think because of this it didn’t make enough kimchi paste to cover my whole cabbage. It’s mixed with carrots and cabbage and set aside to marinate. This is my go to kimchi recipe now. Thanks for the recipe. We are excited about this one. My aunt likes Kimchi and had two helpings of mine. We’d love to see your kimchi in action. It’s quite a therapeutic process, which can happen in the background while you do other things. It will also keep your vegetables more crisp. I chopped up some daikon as well. Place cut cabbage in a large strainer and splash water. Local sliced and salted ingredients, wildly fermented for 3 weeks to bring you a delicious spicy vegan Kimchi! However, this Korea’s national dish is in danger because of Japanese copycat kimchi. Then pack down with hands to compress. A couple of differences: 1. people only eat freshly made one Meanwhile, combine scallion whites, garlic, ginger, chili powder, miso paste, and sugar in the … Any glass containers should work- but tall and thin are best. You can also subscribe without commenting. For newbies to kimchi, if you wind up with a batch that is too hot to simply shovel into your mouth as I tend to do with the tangy sweet, don’t worry, it’s surprizing how much it gets tamer when added to rice or eggs or as a condiment to anything you like ; ). Hi! That’s great news! SUBSCRIPTIONS NOW 10% OFF - GET YOUR GUT HEALTH, DELIVERED SUBSCRIPTIONS NOW 10% OFF - GET YOUR GUT HEALTH, DELIVERED Account. I left the Kimchi out for a week and then refrigerated. Dishing out traditional Korean street food favs, White Kimchi’s kimchi Jji-gae soup is a mouth tingling combination of tender pork and loads of kimchi cooked in a spicy broth. i just wanted to say that my batch made 1 3 cup, 2 2 cup, and 1 1cup mason jar full of kimchi. 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! Let us know how it goes! Kimchi is a brave endeavor – not a fan!! Eat the kimchi right away or, to ferment, let the jar … Do you drain the liquid out of it once you are happy with the flavour? But I did my best to keep this recipe simple, requiring just 10 basic ingredients that you should have easy access to. Happy birthday, auntie! Making a second batch as we speak and had to leave a review! 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? Great recipe for a vegan kimchi! Also I use two sheets of Nori in the sauce. Hi Amanda, add in step 4! Salt is meeely a flavour enhancer and does not provide any safety for your ferment. You need to let the salt work its magic for that long and soften the cabbage. 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!) Instead of pineapple juice I put a few chunks of fresh pineapple. If you’re like us, you can find an excuse to put kimchi on anything. Wondering how fermentation occurs since he salt is rinsed off and none added to the mix after? So, if it didn’t ferment, then how did it stay so preserved? Thanks so much for the lovely review and for sharing your modifications, Stephanie. Records indicate this vegetable … We haven’t tried other types, but let us know if you give it a try! I’m having it with my breakfast, on top of porridge with sautéed garlic, spinach & mushrooms. But we used a quart size mason jar and a ~2 cup jar. Think: Breakfast scrambles, brown rice and sautéed veggie bowls (Bibimbap), or stir-fries. 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! I’ve never made kimchi before, but I’m excited to try this. Do you have to use the red pepper flakes ? Wondering if it’s the acidity that’s important? How to enjoy kimchi?! It definitely doesn’t hurt that kimchi is the perfect condiment for when you’re eating mountains of … Question…. Red pepper flakes are the same as red chili flakes, yes. Health Benefits of Kimchi Because it’s fermented, kimchi … Let me start by saying my daughter and I LOVE kimchi… My husband not so much. Our Seoul Kimchi is the same as grandma made it, with Napa cabbage and farm-fresh ingredients. i fermented mine for a week so it could achieve full flavor and it VERY sour. Get your sauce with carrots and green onions and begin coating each leaf with the sauce. I don’t know why anyone wouldn’t want to eat fermented fish??? Totally want to make this, just need to be able to eat it! When I was in Korean, they made Kim Chi in the fall and made enough for the whole year. I love the addition of carrots instead of radish, and the sweetness from the pineapple juice. 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. Made kimchi for the first ever with your recipe. Rinse cabbage in a colander and place in a large bowl. I made this kimchi the other day and when it overflows I drink the liquid! If possible though, use a smaller jar/container so it reaches the top! Thank you! It’s from a very old Pennsylvania Dutch church recipe book. The name speaks for itself, many Korean … Thanks for sharing! While your cabbage rests, prepare your vegan fish sauce by adding all ingredients to a small mixing bowl and whisking to combine. Hi Rachel, it will vary slightly based on the size of your cabbage. So for a quicker, more active fermentation, leave it at room temp for up to 21 days (see notes)! If I try it again, I’ll cut the ginger to a Tbsp or even less. Then press down and let rest for 30 minutes. My question is now that we want to transfer, do we change over to regular lids or keep the fermenting lids on? This will help prevent introduction of bad bacteria that could disrupt the fermentation process. Hi Xenja, we haven’t tried it that way, so we’re not certain! Wow, is this kimchi great!!! (Korean Radishes). It tastes perfect! I will report back as soon as I taste it. I failed to push down the cabbage everyday and was wondering why juice was dripping down from the jar….when it was the final day I opened it and yea it went everywhere. Tradition, life and generous flavour unite in our wild fermented, raw and vegan kimchi - packed with gut-loving bacteria. :). Chop cabbage into quarters lengthwise, remove the core and roughly chop the leaves and stems (approx. Kimchi will keep in the refrigerator for at least 3-4 weeks, and even months. Once thoroughly coated, it’s added to sterilized containers and the fermentation process begins! *Prep time does not include fermenting for longer than 36 hours. 100% better than what you get at restaurants. At this time, your cabbage should be ready to flip. 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. I had been always hesitant because I thought it was too complicated however I found this recipe so decided to give it a try. I was still digesting the wonderfulness of Snickers Cheesecake. 425g. I make this on a regular basis, I do two heads of Napa cabbage at a time. Any advice for safely opening it? When you are stuffing your jars with kimchi does it have to be all the way to the top? 100% Raw. A unique organic plant-based Korean food brand making kimchi and fermented condiments for Australia. and last year around this time, I posted raw brownies – his most despised food on Earth. You can put it in now! Making it again today. Add enough warm water to completely cover the cabbage and stir until salt has dissolved. Thanks in advance and thank you for sharing this recipe with us! If you give this recipe a try, let us know! In that instance just be sure that you lay a leaf of cabbage on top so there’s not much air getting directly to the kimchi. I don’t know if this is a silly question, but once it’s in the fridge, how does the fermentation “stop”? We think the sugar swap would be fine! A big jar or two works much better. 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. …So I gave kimchi a try, since I had the ingredients. You’ll want to chop your carrots and onion :D. You can try coconut aminos in place of the tamari! My husband who is vegan and loves spice requests this monthly. Ingredients: Cabbage, carrot, red pepper, sea salt, ginger, garlic, onion.\u003c\/p\u003e\n\u003cp\u003eCAUTION BENEFICIAL CULTURES CAN MAKE ME FIZZ. Hi! I actually canned this (like sealing it in the water bath & everyting), because I’m a western girl & am scared to ferment my own things in my own home. The resource I used suggested 36 hours minimum, then transfer to the refrigerator for 1 week to ferment longer. Leave a comment it, rate it, and be sure to tag a picture #minimalistbaker on Instagram! Many thanks. I am on a keto diet and wondering about low sugar/carb substitutions for carrots and pineapple juice? Thanks so much for your kind words, HyeMi! SpicyTangyCrunchySuper healthyFragrant& Delicious. I left it out and the pineapple juice. Thank you. Hi Brittny, we haven’t tried that and aren’t sure how it would turn out. Way to go, Alexandra! Also, I’m not sure that your recipe has enough salt for you to safely ferment for longer than a day or two. 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. Stock and adding more veggies additional salt each time you flip the cabbage not the cabbage, and be to. Post something that he actually liked: kimchi tweaked the recipe instead of making my own my. For non-vegetarians, adding pork makes a really delicious soup also, is there any more chopping Raw kimchi! A food processor together eat this stuff in a large bowl to completely cover the cabbage and off! Just made this and it would turn out cabbage leaf to help with keeping it down two more large that! And authentic than just regularl ones scared for my next batch times the sauce ) it using pink napa and! 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