Name: Vegan Kimchi
Prep time: 30 min
Total time: 48 h
Cuisine: Korean
Ingredients: 1 medium napa cabbage; 1/4 cup sea salt (non-iodized); 4 cups water; 1 tablespoon grated ginger; 1 tablespoon minced garlic; 1 tablespoon maple syrup; 2 tablespoons gluten-free soy sauce or tamari; 1 tablespoon rice vinegar; 2 teaspoons Korean red pepper flakes (gochugaru), adjust to taste; 1 small daikon radish, julienned; 4 green onions, chopped; 1 medium carrot, julienned

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Traditional Korean fermented cabbage gets a plant-based makeover with this flavorful vegan kimchi. It's packed with spice, umami, and natural probiotics that support gut health. I like making this recipe at home because it’s vibrant, tangy, and incredibly versatile—perfect as a side, topping, or ingredient in other dishes.

Vegan Kimchi

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 medium napa cabbage

¼ cup sea salt (non-iodized)

4 cups water

1 tablespoon grated ginger

1 tablespoon minced garlic

1 tablespoon maple syrup

2 tablespoons gluten-free soy sauce or tamari

1 tablespoon rice vinegar

2 teaspoons Korean red pepper flakes (gochugaru), adjust to taste

1 small daikon radish, julienned

4 green onions, chopped

1 medium carrot, julienned

Directions

I start by chopping the napa cabbage into bite-sized pieces. Then I dissolve the sea salt in water and soak the cabbage for 1 to 2 hours, tossing occasionally until it softens.

I rinse the cabbage under cold water several times to remove the excess salt and then set it aside to drain.

In a large bowl, I whisk together ginger, garlic, maple syrup, soy sauce, rice vinegar, and gochugaru to create a spicy, flavorful paste.

I add the cabbage, daikon, carrot, and green onions to the paste and massage it thoroughly with gloved hands until all the veggies are evenly coated.

Then I tightly pack everything into a clean glass jar, pressing it down to eliminate air pockets while leaving at least 1 inch of space at the top.

I cover the jar loosely and let it ferment at room temperature for 2 to 5 days. Each day, I open the lid to release built-up gas and press the vegetables down.

Once the taste is tangy and fermented enough for me, I seal the jar and store it in the fridge, where the flavors continue to deepen over time.

Servings and timing

This recipe makes about 20 servings, with each serving around ¼ cup. It takes approximately 30 minutes to prep, followed by 2 to 5 days of fermentation. The total time required is a minimum of 2 days, depending on how tangy I like it.

Variations

I sometimes mix it up by adding shredded purple cabbage for extra color or swapping the daikon for regular radish when I don’t have any on hand. If I’m in the mood for more heat, I double the gochugaru. For a sweeter, more mellow profile, I reduce the spice and add a little extra maple syrup.

Storage/Reheating

Once it’s fermented to my liking, I store the kimchi in the fridge in an airtight jar. It keeps for up to 4 weeks, often longer. Since it’s a cold-fermented dish, there’s no need to reheat—it’s best served chilled or at room temperature. I always use a clean utensil to avoid contamination and preserve freshness.

FAQs

How do I know when the kimchi is done fermenting?

I usually go by taste and smell. It should smell pleasantly sour and taste tangy, slightly spicy, and rich. If it still tastes like raw vegetables after a few days, I let it ferment longer.

Can I make this without gochugaru?

Yes, but the flavor won’t be as traditional. I’ve used crushed red pepper flakes or a dash of chili paste in a pinch, though I prefer gochugaru for its mild, smoky heat.

Is it safe to eat if bubbles form in the jar?

Absolutely. Bubbles are a sign of healthy fermentation. I just make sure to release the gas once a day and keep the vegetables submerged in their own brine.

What should I do if the kimchi smells off?

If it smells rotten, overly sour, or has mold, I toss it. A strong, tangy smell is normal, but anything foul or slimy is a red flag.

Can I speed up the fermentation?

A warmer room (around 75°F) will help it ferment faster. I also sometimes add a spoonful of brine from a previous batch to jump-start the process.

Conclusion

I love making this vegan kimchi not just because it’s healthier and plant-based, but because it’s alive with flavor and tradition. It brings depth to rice bowls, noodle dishes, soups, or even sandwiches. Once I got the hang of it, I started making it regularly—every batch a little different, but always delicious. If you're new to fermentation, this is a great place to start.

Recipe:

Vegan Kimchi

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Author: Cheryl
Total Time: 2 days (minimum)
Yield: 20 servings
Diet: Vegan

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Description

Traditional Korean fermented cabbage gets a plant-based twist in this bold and tangy vegan kimchi. It’s full of spice, umami, and natural probiotics that promote gut health, making it a vibrant and versatile staple for any plant-based kitchen.

Instructions

Chop the napa cabbage into bite-sized pieces.
Dissolve the sea salt in water and soak the cabbage for 1 to 2 hours, tossing occasionally until it softens.
Rinse the cabbage under cold water several times to remove excess salt and set aside to drain.
In a large bowl, whisk together ginger, garlic, maple syrup, soy sauce, rice vinegar, and gochugaru to form a paste.
Add cabbage, daikon, carrot, and green onions to the paste and massage with gloved hands until evenly coated.
Pack the mixture tightly into a clean glass jar, pressing it down to remove air pockets. Leave at least 1 inch of space at the top.
Cover the jar loosely and ferment at room temperature for 2 to 5 days, opening daily to release gas and press vegetables down.
Once tangy and fermented to taste, seal the jar and refrigerate. The flavor will continue to develop over time.