Recipe type: Kimchi
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
This easy Kimchi is 100% vegan, gluten free and dairy free and of course, 100% delicious!. Made without fish sauce, it tastes lighter and much more refreshing than regular easy kimchi.
What You'll Need
  • 2 Chinese Cabbages/Napa Cabbages (2kg)
  • Salt Water Marinade
  • 2.4L Water
  • ¾ Cup Coarse Sea Salt
  • Thickening Sauce Ingredients
  • 2 Cups Water
  • 1 Piece Kelp (3cm square)
  • 1 tbsp Glutinous Rice Flour (It can be replaced with flour)
  • Kimchi Sauce
  • 1 Pear
  • 1 Piece Ginger (5g), Mashed
  • 6 Cloves of Garlic, Mashed
  • 2 tbsp Sea Salt
  • 2 ½ tbsp Sugar
  • 1 ⅓ Cups Korean Red Pepper Powder (Gochugaru)
  • 9 Spring Onions/Scallions (125g) finely shredded
  • 1 Carrot (70g) cut into matchsticks
How to Make It
  1. Makes 3.4 litres of Vegan Kimchi
  2. Wash the chinese cabbages (napa cabbages) and chop them into small bite size pieces and put them in a big bowl or pan.
  3. Mix the sea salt and water until the salt has dissolved and add to the chinese cabbages. Cover the bowl with food wrap for four hours to marinate taking the cover off and giving it a stir every hour. When four hours are up, drain all the salty water from the chinese cabbages using a colander. Leave the colander on a plate or a bowl for around half an hour to drain all the salty water from the cabbage.
  4. To make the thickening sauce, put the water and kelp in a pan over a high heat until it boils and then simmer over a low heat for around 10 minutes.
  5. Remove the kelp and add the sticky rice flour to the pan over a low heat, stirring until it thickens. Don't worry if it is a little lumpy. Leave to cool.
  6. Peel the pear and cut into small pieces. Puree the pear with a mortar and pestle.
  7. Put the thickening sauce in a bowl. Add the Korean red pepper powder, mashed garlic, ginger, pear, sugar and sea salt and mix them well. Add the chopped carrots and the spring onions to the sauce and mix them.
  8. Once mixed, pour the sauce into the drained chinese cabbage in a big bowl or pan and mix well. Now, your vegan kimchi is ready to eat! Enjoy it with a bowl of freshly cooked rice and side dishes like Koreans do.
Recipe by Gilded Gingerbread at