• Tanaya Eyvette

#VeganLifeFriday | DIY Kimchi

Updated: Apr 14

Okay, so I'm not going to be like those other bloggers that has to tell you a whole story about how this is came about. I will say, however, that I recommend adding Korean chili flakes (or red chili flakes) into this recipe to make it more red. mmkay?

This recipe is finger-licking good, yo! Keep reading below!

Vegan Kimchi Ingredients

Vegan Fish Sauce:

3 Tbs Soy Sauce (or Tamarind) 2 Tbs Simple Syrup ½ Lime (juiced) ¾ C Warm Water

Chili Sauce:

3 Tbs Fresh Ginger (chopped) 1 Head of Garlic (3-5 cloves) 1 Small Onion (or ½ large onion) 1/3 C Thai Pepper Flakes (optional) ½ C Korean Chili Flakes (or Red Chili Flakes)


1 Jar with lid Tongs (optional) Rubber gloves (optional) 2 Mixing Bowls Large Pot whisk food processor or blender

1. Rinse cabbage. Make sure all utensils and surfaces are clean/sanitized, and wash hands throughout this process to avoid bad bacteria from interfering.

2. Quarter cabbage leaves remove core and place in large mixing bowl. Add salt between each leaf (you may need a lot of salt). Press down and let rest for 30 minutes. Flip leaves every 30 minutes for 2 hours (should equal 4 flips).

3. Prepare Vegan fish sauce. Add all ingredients to small mixing bowl and whisk to combine.

4. Prepare chili sauce. Add ingredients to food processor or blender. Blend, then add the vegan fish sauce to the mix and blend to combine.

5. Make sure to check on those leaves! Now is a perfect time to sanitize your jar. Take a large pot that can fit the entire jar. Boil some water, slowly lower the jar into the water for about 20 seconds. If you do not have a large enough pot, set the jar in a clean and sanitized sink, pour boiling water over the jar and let dry.

6. Once you’ve flipped cabbage 4 times, rinse them in cold water. Rinse each leaf section to remove excess salt. The leaves should look shrunken down at this point.

7. Place the leaves on 2-3 absorbent (and clean) towels to dry.

8. Rinse and dry mixing bowl cabbage was in and add dried cabbage to dry mixing bowl.

9. Coat each leaf with the chili sauce mix (I use rubber gloves). Once coated, wash your hands and grab the sanitized jar.

10. With clean hands, grab cabbage into container, packing down to ensure the air is removed.

11. Put a clean (sanitized) lid on top. Place jar in a cool and dark cabinet to ferment.

12. Ferment for about 48 hours (2 days). The longer you ferment, the tangier and tender the cabbage becomes.

13. Each day take a clean spoon and press cabbage down to remove air bubbles. After fermentation is complete, place in the fridge to ferment one more day, and enjoy!

Print recipe here

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