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Vegan Kimchi

240 Minutes
8 Servings
13 Ingredients

Description

Crafted with care, our Vegan Kimchi recipe is a symphony of flavours and a celebration of plant-based goodness. Begin with a fresh head of cabbage, and through a process of salting and resting, watch it transform into the star of this tangy delight. The vegan sauce, a harmonious blend of soy sauce, coconut sugar, and pineapple juice, adds a delightful twist. But it's the chilli paste, created from ginger, garlic, onion, and chilli flakes, that infuses this dish with its signature kick. As the cabbage undergoes its fermentation journey, your patience is rewarded with a tangy, crisp, and flavourful Kimchi that pairs perfectly with a variety of dishes. Embrace the world of plant-based flavours with our Vegan Kimchi and savour the wholesome taste of tradition reinvented. Get all the ingredients you need delivered to you in 60 minutes with Checkers Sixty60.

Directions

1. Chop cabbage into sixths, remove the bottom core (hard white section) with a sharp knife and discard.

2. Place cabbage in a large, sterilised mixing bowl. Pack a generous amount of sea salt in between each layer of the leaves. Do so by lifting each individual leaf and sprinkling with sea salt. Repeat until all leaves have been salted.

3. Press down and leave to rest for 45 – 60 minutes to soften and break down the cabbage and draw out moisture.

4. For the vegan fish sauce: Add all ingredients to a small mixing bowl and whisk to combine.

5. For the chilli paste: Blend ginger, garlic, onion and chilli flakes into a paste. Stir through vegan fish sauce.

6. Turn the cabbage over, pat down to compress and set aside. Repeat this process 3 more times, with a 60-minute resting time between each turn.

7. Mix carrots, spring onions, radishes and sauce.

8. Stir to combine, then cover and set aside.

9. Sterilise glass storage jars.

10. Once cabbage has flipped 4 times and has shrunk significantly, rinse and separate each section of cabbage well to remove salt.

11. Pat with clean kitchen paper to remove excess water and set aside to dry. 

12. Carefully, with disposable gloves, rub sauce generously all over cabbage and vegetables ensuring they are well coated.

13. Pack vegetables in alternate layers in the jars, patting down to ensure air has been removed.

14. Top with clean, sterilised lid, and set in a cool dark place to ferment.

15. Set aside to ferment for 4 – 6 days (the longer you ferment, the more tang and the more tender the leaves will be).

16. Each day open and press down the vegetables down with a clean utensil, to remove excess air bubbles and to ensure Kimchi is always immersed in liquid.

17.  A good sign of proper fermentation is seeing little bubbles in the sauce when you press down (Will keep for 2 – 3 weeks).

18. NOTE: Ensure all surfaces, utensils and jars are sterilised well and hands are washed throughout the process to prevent introducing bad bacteria, and disrupting the fermentation process.

Ingredients

  • 1 head of cabbage; outermost leaves removed, well rinsed
  • Sea salt or Himalayan salt, a generous amount
  • 3 whole carrots; julienned
  • 8 spring onions; roughly chopped
  • 8 – 10 radishes; finely sliced

 

For the Vegan Sauce:

  • 2 tbsp. (30ml) soy sauce
  • 2 tbsp. (30ml) Simple Truth Coconut Sugar (plus more to taste, if needed)
  • ¼ cup (60ml) pineapple juice
  • ¼ cup (60ml) warm water

 

For the Chilli Paste:

  • 3 tbsp. (45ml) fresh ginger; peeled
  • ⅓ cup (80ml) garlic cloves; peeled
  • 1 small onion
  • ⅓ cup (80ml) chilli flakes; crushed (adjust and increase if needed)