Learn how to make Homemade Vegan Kimchi with this quick and easy recipe + simple fermentation guide! This Korean fermented vegetable dish is not only loaded with healthy nutrients, vitamins, minerals, and microbes but also with delicious spicy flavors, making it to the perfect exotic side dish that goes well with any Asian food!
*Note: See step-by-step photos in the blog post above!
Chop the cabbage into bite-size pieces. Then place in a colander and rinse thoroughly under running cold water. Drain well and place in a large bowl/container. Toss with the salt and let it rest at room temperature for at least 30 minutes or up to 2 hours, until it has softened.
Whisk together the rice flour and cold vegetable broth in a small saucepan. Bring to a boil and cook until it starts to thicken. Then stir in the sugar until it has dissolved and allow to cool.
Rinse and slice the spring onions. Cut the carrot, radish, and apple (optional) into very fine strips or finely grate using a vegetable grater.
Peel the ginger, onion, and garlic. Then add them along with the nashi pear, chili flakes, paprika powder, soy sauce, and rice paste to a blender and blend until a spicy paste forms.
Once the cabbage has softened, rinse it under running water. Then drain well in a colander or salad spinner.
Put the cabbage back in the bowl/container. Add the prepared vegetables and the marinade and mix well to combine.
Spoon the kimchi into a clean airtight container or glass jars, pressing it down firmly so it's well packed. (Add a little extra salted water as needed so the vegetables are covered completely with liquid). Then seal the jars airtight.
Serve the kimchi right away or let it ferment for 2-3 days at room temperature. Then transfer to the refrigerator where it keeps for at least 2 months.
Depending on your room temperature, the fermentation process may take less or more time. If you like the kimchi a little more sour, leave it at room temperature a little longer. For a milder taste, transfer it to the refrigerator sooner. Also, note that the fermentation continues slowly in the refrigerator.
Homemade Kimchi tastes best when served in the first few days after the fermentation at room temperature.
You can find more information about fermentation and helpful tips on this recipe in the blog post above!