Spicy Vegan Kimchi

Spicy Vegan Kimchi Recipe

By Brand New Vegan

🔪Prep Time: 4 hrs


1 large head napa cabbage

1 cup water

6 Tbs salt

1 bunch green onions

2 cups shredded carrot

1 cup water

1 palm-sized piece of kombu

4–5 baby bella mushrooms

2 Tbs rice flour

1 Tbs arrowroot or cornstarch (if needed)

1 Tbs maple syrup

1/2 white onion

6 cloves garlic

1 Tbs miced ginger

1/4 cup low sodium soy sauce

1/2 cup gochugaru korean chile flakes


1Wash cabbage, cut into quarters lengthwise, then bite-sized pieces, and add to a very large bowl

2Add 1 cup of water and 6 Tbs salt and mix thoroughly

3Set aside and stir/massage ever 30 min for 2 hrs

4Chop green onions, and mix with carrots in a separate bowl – set aside

5Add kombu and sliced mushrooms to another cup of water – bring to boil

6Remove kombu & mushrooms and add rice flour – whisk to thicken.

7If porridge does not thicken, add arrowroot or cornstarch

8Set aside to cool.

9Mince onion, garlic, & ginger in food processor

10Add to cooled rice porridge along with maple syrup and soy sauce

11Stir in chile and mix thoroughly

12Drain cabbage and rinse thoroughly – at least 4 times

13Let drain completely at least 30 min

14Thoroughly mix cabbage, veggies, and sauce.

15Lightly pack into canning jars, covered loosely

16Let ferment on counter 3-5 days then store in fridge.

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