The Best Korean Kimchi Recipe - Veganiac (2024)

This post may contain affiliate links

Finally, it’s time for a homemade Korean Kimchi Recipe. My grandma makes the best kimchi and I can vouch for that. This kimchi is the real deal. It is authentic, delicious, and classic. Kimchi is a great side dish for any meal. It also makes some of the most delicious Kimchi creamy dip, Kimchi Fried Rice, Spicy Kimchi Tofu Stew, and Kimchi Pancakes.

This recipe is a treasured one that I will always keep. This Grandma’s Classic Kimchi recipe is one of my most treasured. It was an honor to learn from her and, best of all, it tastes damn good. It is my pleasure to share this traditional Korean Kimchi recipe with all of you!

In this Article

What is Kimchi/Kimchee?

Kimchi, also known as kimchee, is a traditional Korean dish that’s made with fermented and salted Napa cabbage. Marinated and fermented vegetables are used to preserve them during winter. Although Napa cabbage is the most popular vegetable used to make kimchi carrots, radishes and cucumbers are also used.

There are many kimchi recipes, which vary according to the season and region they were made in. It is easy to make vegan kimchi, you just need to keep plant-based ingredients.

Kimchi is readily available and affordable, but I would always advise you to make your own homemade kimchi. Although it can take some time to prepare the vegetables, unlike other fermented foods like bread, beer and kombucha, it is mostly an easy process. Kimchi can be kept in the refrigerator for quite some time, making it a versatile, economical and simple-to-prepare dish.

The Best Korean Kimchi Recipe - Veganiac (1)

How does Kimchi taste?

Kimchi has a very unique taste which makes people love it or hate it, this is mostly due to some people don’t like sourness. Kimchi’s taste is complex and can vary depending on the recipe. Kimchi will have three main flavors: umami, spicy, and sour. The vegetables you use, the fermentation time, and the amount of sugar or salt used will all affect the taste.

Kimchi is a fermented food, so its predominant flavor is usually sour. The bacteria that produces lactic acid during fermentation gives kimchi a spicy, spicy flavor similar to sauerkraut. If garlic is used in kimchi, the flavor intensifies during fermentation. Kimchi can be spicy depending on the amount of pepper used and the type of pepper.

What do I love about kimchi/kimchee?

Besides being one of the healthier food, kimchi has definitely got something addictive regarding its flavor. There are many wonderful flavors. It has three distinctive flavors: garlic, sour, and spicy. Also, kimchi has a certain level of crispiness which adds to the fullness of experience while eating.

Is homemade Kimchi really spicy?

It all depends on what type of kimchee is made and/or bought. You can make your own kimchI, which is less spicy than some.

Why is homemade kimchi more delicious than store-bought?

As I’ve said before, this kimchi recipe will amaze your taste buds. And as you know, most homemade recipes are better than store-bought, in some cases even better than in restaurants.

Some other reasons why is homemade kimchi version better:

  • Homemade kimchi is much cheaper
  • With some tweaks, you can make it your own recipe
  • Share with family and friends
  • It’s fun!

Can American cabbage be used as a substitute?

I wouldn’t advise, it won’t be the exact same. Napa cabbage has different properties, it is more crunchy and overall makes way better kimchi.

The Best Korean Kimchi Recipe - Veganiac (2)

Can I substitute red pepper powder with gochujang?

No, don’t do that! Although gochujang is a red chili paste, you shouldn’t substitute it with red pepper, because the texture is totally different.

For how long should kimchi be fermented?

Kimchi is fermented for at least one day. Usually, Kimchi is fermented from 1-3 days at room temperature or 21 days in the fridge, depending on how sour you want your Kimchi to be.

After opening your kimchi jar, it can stay fresh for up to a week at room temperature, and for up to 6 months refrigerated. While refrigerated your kimchi keeps the fermentation process, but if you don’t like your Kimchi to sour, you can use it for up to 3 months.

If Kimchi becomes too sour, but you don’t want to throw it away, try mixing it into some dishes with a milder flavor, like rice.

Can regular salt be used for Kimchi?

My grandma explained to me that thick sea salt is better than salts like Morton and Diamond kosher salt. It makes cabbage soft and withers and also removes too much moisture.

Look out for coarse sea salt grains.

What if I don’t have red pepper powder for Kimchi?

Okay, I have a small discomfort because everyone wants authentic cultural dishes, but not everyone is willing to pay for the authentic ingredients. 🙂

This red pepper powder cannot be replaced with any other. This powder is the only powder if you want to make kimchi authentic.

It is not the same as cayenne pepper. It is not the same as chili powder. It is not the same as red bell pepper flakes. It is not the same as powdered pepper flakes. It is not the same as Sriracha.

The Best Korean Kimchi Recipe - Veganiac (3)

How to make Kimchi Taste better?

It should be left out for a longer time before it is put in the refrigerator.

Is there a way to make homemade kimchi less sour?

Place it in the refrigerator within 12-24 hours. After this, let it rest for at least one night and then place it back in the refrigerator the next morning.

What type of jar should I use for Kimchi?

I purchased half-gallon wide-mouthed jars. It is very simple to place kimchi into jars with wide mouths.

Homemade Kimchi Recipe

Ok, now that we know everything we need to know on how to make authentic Kimchi recipe it is time. Kimchi/kimchee is a favorite of mine, so I recommend making homemade kimchi. It’s cheaper to make at home than to buy it in the grocery store.

If you like this Authentic Korean Kimchi Recipe, share it with your friends and to your Pinterest board!

The Best Korean Kimchi Recipe - Veganiac (4)

Ingredients

For the cabbage:

  • 16 Oz Napa cabbage (cut into 1 inch size)
  • ½ cup of sea salt
  • 1 cup of water

Seasonings for kimchi:

  • ½ medium sweet onion
  • ½ tsp of sugar
  • 1 bulb garlic, peeled
  • 4 TBSP cup of water
  • ½ cup red pepper powder
  • 1 bundle of julienned green onions

Directions

  • Cut the cabbage into 1-inch size pieces. Mix and Stir the Napa cabbage with the already prepared mixture of sea salt and water using a large bowl, until the sea salt has completely dissolved. Mix the cabbage using your hands. Allow it to stand for around 2 hours.
  • Using a blender, mix the garlic and onion with 1/4 cup of water until you have a smooth paste. Combine the mixture in a large bowl. Add the red pepper powder, green onions, salt and sugar. To make a separate radish-kimchi separate the portion for radish kimchi.
  • When the cabbage is ready, rinse nicely it to get rid of most excess salt. Toss it with the red pepper seasoning mix until the cabbage is well coated.
  • The seasoned kimchi should be placed in a large jar (large-mouthed jar). With your fist, press the cabbage to compress the contents nicely. Continue filling the jar with the seasoned kimchi. If necessary, you can use another jar.
  • Cover the pallet jars with a tight fitting lid and let them rest outside overnight at room temperature. The next day, taste the kimchi. If you like it more sour leave it out for another day or two. When the kimchi is according to your liking, you can place it in the fridge.
  • Kimchi is a fermented food that can be kept in the refrigerator for a very long time. But I wouldn’t say it lasts more than 6 months.

4.1/5 (14 Reviews)

Related posts:

Authentic Rava Appe Easy RecipeDin Tai Fung Cucumber Salad Copycat RecipeDelicious Vegan Pate Easy RecipeAburaage Recipe ( Japanese Deep Fried Tofu)Homemade Crispy Onion Bhajis Vegan RecipeVegan Fish Tacos Easy RecipeVegan Avocado and Key Lime PieVegan McChicken Easy Recipe

The Best Korean Kimchi Recipe - Veganiac (2024)

FAQs

Is vegan kimchi as good as regular kimchi? ›

If vegan kimchi is made well, it can be as tasty, complex, and interesting as traditional kimchi. You will need to think about using ingredients to achieve a well-rounded, full-bodied flavour and it's not OK to just leave out the fish sauce or shrimp paste and not replace it with other ingredients.”

What is a vegan substitute for fish sauce in kimchi? ›

However, if you're vegan, don't be dissuaded from making this marvelous dish at home: Miso paste makes a terrific fish sauce substitute without sacrificing any of its salty, fermented, and umami essentials.

Does vegan kimchi have probiotics? ›

Kimchi made without seafood products still has the same probiotic bacteria. Good news, vegans: a new study finds that kimchi made without fish products has the same type of bacteria as more traditionally made kimchi.

Is kimchi a vegetarian food? ›

According to the 2022 iteration of the Codex Alimentarius international food standards, kimchi is vegetarian in that it's simply “prepared with Chinese cabbage as a predominant ingredient and other vegetables which have been trimmed, cut, salted and seasoned before fermentation”.

What part of kimchi is not vegan? ›

A traditional Korean side dish, kimchi consists mainly of fermented cabbage, radish and other vegetables. But it's normally made using fish sauce, fish paste or other seafood. That takes it off the menu for vegans, who don't eat any products derived from animals.

Does vegan kimchi taste different? ›

This Vegan Kimchi is my interpretation of the most common type of Korean kimchi made of napa cabbage but without the use of rice flour paste! It's spicy, tangy, slightly sweet with lots of umami taste. My vegan kimchi is just as delicious as the authentic Korean kimchi but made 100 % vegan.

Why is kimchi not vegan? ›

Is it vegan? Traditionally, kimchi is not vegan. This is because it is typically seasoned and fermented in a seafood paste to deepen the flavour. This means that lots of kimchi bought that is made by Korean brands are not vegan-friendly.

What kimchi is vegan? ›

These include the vegan table cut napa cabbage kimchi made with gochugaru chili and the MUU daikon radish kimchi made with crunchy daikon radish. Another famous brand, Nasoya, is made authentically in Korea using only vegan ingredients: Napa cabbage, radish, red pepper powder, pear, garlic, and salt.

What is vegan kimchi made of? ›

Place cabbage leaves, daikon, and scallion greens in a large bowl and sprinkle with 2 tablespoons kosher salt. Toss to combine, cover, then let sit at room temperature until cabbage is wilted, at least 1 hour and up to 12. It should release about 1/4 to 1/2 cup liquid.

How often should you eat kimchi? ›

Eating up to three daily servings of kimchi could reduce men's risk of obesity. Also, radish kimchi is associated with a lower prevalence of abdominal obesity in both men and women, according to a new study. The findings were published in the journal, BMJ Open.

Can you eat too much kimchi? ›

Kimchi is high in sodium, with about 500 milligrams per cup. That's more than 20% of all the sodium that you're supposed to get in a day. Too much sodium can raise your risk of high blood pressure. If kimchi isn't prepared or stored properly, it can cause food poisoning, especially in people who are immune compromised.

How much kimchi should I eat daily? ›

Kimchi is often served as a side dish alongside other healthful vegetables and proteins. Researchers noted in the study that consuming more than three servings of kimchi a day could have the opposite benefit. Participants who ate more than five servings of kimchi per day were more likely to be at a risk for obesity.

Which Korean food is pure vegetarian? ›

Some easily available and often vegetarian dishes I ate in Korea included tteokbokki, kimbap and cold noodles. Additionally, Korea is home to lots of street food stalls selling sweet treats such as hotteok (filled pancakes) and hodugwaja (walnut pastries) which are delicious and also vegetarian.

What does vegan kimchi taste like? ›

The resulting taste is tangy, sour, salty, and frequently spicy, with the flavors' intensity and specific notes varying greatly from recipe to recipe. (And with over 4,000 years of culinary heritage, kimchi can be prepared in countless ways and with endless variations on seasoning and base ingredients.)

How long does kimchi last? ›

As the kimchi matures, it will take on earthy, tangy notes while the heat of the chiles mellows out. Your kimchi will continue to age if kept cool in the refrigerator and away from oxygen, remaining delicious for up to 12 months or even longer.

What's the difference between vegan and non vegan kimchi? ›

Is it vegan? Traditionally, kimchi is not vegan. This is because it is typically seasoned and fermented in a seafood paste to deepen the flavour. This means that lots of kimchi bought that is made by Korean brands are not vegan-friendly.

Is vegan kimchi still fermented? ›

It is therefore very easy to make vegan kimchi that is just as tasty (if not tastier) than traditional kimchi. Note: Kimchi is produced by lactic acid fermentation. This fermentation is completely vegan and has nothing to do with milk! We are talking about lactic acid bacteria here, not animal products.

What is the healthiest food kimchi? ›

Kimchi is full of vitamins, minerals, and antioxidants that can help reduce your risk of getting some serious health conditions such as stroke, cancer, diabetes, and heart disease. Kimchi is also an excellent source of: Vitamin A. Vitamin C.

Why is some kimchi vegan? ›

Looking at the content of traditional Kimchi, you will be confident that it is vegan. Vegetables like napa cabbage, Korean radish, garlic, ginger, and some other variations go through slow fermentation and eventually end up with this delectable Korean dish inside a sterilized jar.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Sen. Ignacio Ratke

Last Updated:

Views: 6497

Rating: 4.6 / 5 (76 voted)

Reviews: 91% of readers found this page helpful

Author information

Name: Sen. Ignacio Ratke

Birthday: 1999-05-27

Address: Apt. 171 8116 Bailey Via, Roberthaven, GA 58289

Phone: +2585395768220

Job: Lead Liaison

Hobby: Lockpicking, LARPing, Lego building, Lapidary, Macrame, Book restoration, Bodybuilding

Introduction: My name is Sen. Ignacio Ratke, I am a adventurous, zealous, outstanding, agreeable, precious, excited, gifted person who loves writing and wants to share my knowledge and understanding with you.