We prefer to use coconut sugar for the added nutrients. After posting a picture of this vegan kimchi on my instagram story, I got a lot of messages regarding kimchi being vegan and requests for this recipe … i fermented mine for a week so it could achieve full flavor and it VERY sour. Smells amazing and looks excellent. She is so funny… a super sweet lady… she has a full refrigerated section filled with NOTHING BUT KIMCHEE!!! I just want to comment here that it’s really important when fermenting vegetables to make sure that the veggies are submerged in your brine. I’m new to fermentation. I wouldn’t recommend skipping this step! It got better and better the longer it was kept in the fridge. Hi Krista, you can certainly use less if you are concerned! It tastes perfect! This recipe is time intensive but sooooo worth it!! We don’t think that would work. I’ve just made this (its looks delicious) but the kimchee doesn’t reach the top of the jar – there’s about 8cm space above. I used an Asian pear in this recipe because I like how sweet and juicy they are, and they help make a nice seasoning paste. But my podunk town lacked fish sauce and fish sauce creeps me out. We’re spice-lovers, so I added an entire 1/2 cup (YES 1/2 cup) to my sauce, but feel free to scale it back if you walk on the milder side. Thank you! I don’t know why anyone wouldn’t want to eat fermented fish??? I make larger batches b/c my grown kids LOVE this stuff! I was trying to keep it local, which is why I subbed napa cabbage for regular cabbage instead. You have been warned. Hello! Indeed, the veggies all seemed very fresh and crunchy. Also I use two sheets of Nori in the sauce. I would like to make drunken noodles vegan but recipes I see call for fish sauce and oyster sauce; also not vegan. Thank you. If it smells pleasant to the nose and tangy, it’s probably ready to transfer to the refrigerator. Made it up and its ready to put in jars! Worried for 3 days for nothing. Thanks. Minced garlic is OK. Not sure what you can have on keto? I haven’t tried it yet, but I’ve always wanted to make vegan kimchi with soy sauce. 8 cups. Once I tried it, pizza without kimchee just seems incomplete. Hi! I’d love to see your take. Hi Vanessa, we’d say taste now and in a week to see which you prefer =). Homemade Korean Vegan Kimchi – perfectly vibrant, spicy, and sour with the hint of umami that will pair extremely well in any buddha bowls and fried rice. That will determine how much red chili flake you put in your sauce. Cucumber Kimchi – Oi Kimchi – Vegan and Gluten Free Cucumber Kimchi (오이김치 Oi Kimchi) is the most delicious and refreshing summer Kimchi of all Kimchis. Next time, would you mind leaving a rating with your review? I have been wanting to try this. Kimchi is hot, salty and pungent. I’ve always wanted to make it myself but I’m a bit intimidated by the lengthy process. Bring a pot of water to a boil and place your containers (I used 1 large mason jar, and 1 small glass container // as original recipe is written // adjust if altering batch size), in a clean sink and pour the boiling water over top. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! I started with 1/2 cup chili flake and found it to be quite spicy (as I prefer). Kimchi will keep in the refrigerator for at least 3-4 weeks, and even months. You can also, Sesame Eggplant and Almond Butter Tofu Bowls, Cheesy Broccoli Hashbrown Bake (Oil-Free), Spaghetti Squash Pasta with Garlicky Alfredo Sauce, Instant Pot Spaghetti Squash (20 Minutes! Either way, let us know how it goes next time! xxoo. For newbies to kimchi, if you wind up with a batch that is too hot to simply shovel into your mouth as I tend to do with the tangy sweet, don’t worry, it’s surprizing how much it gets tamer when added to rice or eggs or as a condiment to anything you like ; ). I make this on a regular basis, I do two heads of Napa cabbage at a time. You don’t need to add more salt – just massage. For the people who are reading the comments for tips, keep in mind that this recipe isn’t ideal for fermentation, as a matter of fact, it’s best to eat this within 10 days. Then comes the primary hands-on part of this recipe in which you salt the cabbage to soften and draw out moisture and flip every 30 minutes for a couple hours while you prep the other ingredients. I don’t think this was too salty at all! Dana, this recipe is amazing! But it was great for cooking! With clean hands, begin placing the coated cabbage leaves in the container, packing down to ensure there is as little air as possible between leaves. Hmm, we haven’t tried that, so we’re not sure! Please help! I will be only making my own from now on. LOL This was my very first fermenting project. Then press down and let rest for 30 minutes. It was good. Hai Dana, can I use Tropicana pineapple juice instead of canned pineapple juice? I’m confused! Best greeting from the west of Poland, Susanna, That’s so great to hear, Suse! Welcome to the world of vegan Kimchi! Buddhist temple food is 100 percent plant based, and kimchi is no exception! Hi Joanne, that should work! Hi, but it’s up to personal preference how tangy you like it. Thanks so much! Does it stop fermenting once you put it in the fridge? Thanks. Just made this. Thanks so much for sharing! Rice flour and water helps thicken the sauce, but we didn’t find it necessary. Hope that helps! I’m excited to try vegan kimchi. Anyway, you mentioned that you don’t want to over ferment it. but I’m glad that you’ve given managable portion size as supposed to 10 pounds of cabbage like in her video! Also why do some use rice flour and water and you choose not to? I have made this now a handful of times. :D. Happy Birthday to John!! (wigwam being the word my text editor on phone suggested which I thought was silly/cute). Discard. so this can’t be much different. And in my humble opinion, this is the best recipes for vegan kimchi. I was still digesting the wonderfulness of Snickers Cheesecake. Can you please help me with this. This quick and easy recipe results in authentic, raw, probiotic Kim Chee. I left it out and the pineapple juice. (Much to my husbands horror) Thanks for the great recipe!! It’s simple to make homemade vegan kimchi! A good sign of proper fermentation is seeing little bubbles in the sauce when you press down. and last year around this time, I posted raw brownies – his most despised food on Earth. And i didnt use sea salt like the recipe said. But if it doesn’t, you can save the liquid from the cabbage and top off the jars. i just wanted to say that my batch made 1 3 cup, 2 2 cup, and 1 1cup mason jar full of kimchi. Thanks for sharing! Would this recipe work for diakon radish instead of cabbage? I had been always hesitant because I thought it was too complicated however I found this recipe so decided to give it a try. I'm passing on a recipe I've used successfully again. Hi, I’ve been making kimchii for a while now, but my latest effort was not a pretty red color like in the photos of recipes. I’ll pass on the brownie,’ but ‘If you don’t get that brownie away from me, I might get sick.’. The cabbage is then rinsed and dried and coated with the carrot, cabbage, and sauce mixture. ;P. I made kimchi once before but I did not have a replacement for fish sauce. My Aunt’s homemade kimchi recipe is delicious, flavorful, refreshing and easy to make! Can’t get enough of them. I’m so glad I found it! Why is my Kim chi so salty , didn’t I rinse it enough ? If you like kimchi, you have to try this vegan version that really is quite easy to master even though it takes longer than most (read: all) of my recipes. My only comment for this recipe is that I wish I’d cut up the leaves before putting them in the jar. Have you cooked this recipe? How to choose a cabbage for kimchi—Usually a fresh and denser napa cabbage is great for kimchi… Stir to combine, then cover and set aside. While salted and fermented seafood condiments (jeotgal) are essential ingredients for most kimchi types, vegan kimchi is not a strange concept in Korea. When you are stuffing your jars with kimchi does it have to be all the way to the top? Finally!!! It has more of a cheesy taste than any vegan cheese I’ve tried too. So glad you enjoy this recipe, Marisa! Ingredients. But not meant to dampen your accomplishment!! So, if it didn’t ferment, then how did it stay so preserved? I documented the process on IG @blkgirlwellness. Will this still work, or is there something I can fill this space with? xo. Like a plug that rests on the shredded cabbage and the top of the jar. Thanks! Traditional kimchi has fish sauce or at least dried shrimp. I was thinking that next time I would make 1 & 1/2 times the sauce (or even double the sauce). So there are 3 types of people in korea when it comes to kimchi Hi Sandri, we haven’t tried this without pineapple juice and aren’t sure whether it works! It should smell and taste tangy when it’s done. Also, I’m not sure that your recipe has enough salt for you to safely ferment for longer than a day or two. This is a recipe for vegan kimchi … The 1/2 cup of chili flake as you said was a bit spicy for us so we went down to 1/3 cup this time. My apology… to sweeten it up more after fermented, can I add more sweetener? Hello there, I made your kimchi this week, but for the 48 hour check in/press down as well as the next day (today), the kimchi liquid has bubbled (fermented) out of the jars and made a huge mess! Not trying to go to the store right now, ha. John’s video tutorials are ACE and It would have taken me forever with out them. From what I’ve read, I wouldn’t ferment for more than 21 days. We find that it makes the process of rinsing off the excess salt more streamlined, but either way should work! Anything I can do to save them..? Pack kimchi into mason jars, pressing down firmly to pack tightly and using a chopstick to release any air bubbles trapped in the bottom of the jar. He hasn’t found a good vegan one in stores…he said this was better than the traditonal! Kimchi or kim chee is one of the most popular Korean foods. Hi Dana! Hi Hi Mari, we’d suggest cane sugar and vegan fish sauce, maybe? Can’t wait to try it! Then, the cabbage (I prefer napa or savoy) is quartered, rinsed, dried, and its core removed. This recipe has fish sauce in it. Can I use fresh pineapple juice instead of canned? Author: George. Is it ok to use glass sealable containers in lieu of? I had one batch that tasted perfect on the counter but then after continuing to slowly ferment in the fridge it ended up a little too sour for my taste. Thanks! My only question is: should I wait another week while kimchi is in the fridge or is it ready to eat? Vegan Kimchi – Tangy and delicious, this addicting kimchi recipe is made with cabbage, apple, green onion, gochugaru, garlic and ginger, and is a flavorful side or condiment that is easy to make! My question is if it doesn’t appear to have enough liquid and looks a little dry and pasty should I add a little salt water or something? Next time would you mind adding a rating to your review? So excited to try more of your recipes. Plus, I’m sharing a naturally sweetened vegan kimchi version, too! I do the same thing with my jars of Kimchee!!! Thinking about making this. haha glad you liked it! So, I looked for a vegan recipe and I have to say I really like this recipe! I left it for 3 days in a cupboard and by then I could smell it in the outside hallway! Let us know how you like it :D. I use the core of the cabbage to push the cabbage down under the juice. It’s a great mini-snack and no one else likes it so I keep it all to myself :). Thanks so much! Continue until all cabbage is packed in, then press down very firmly to remove air. Serves. Ok, this is going on my nag-myself-to-do list. In any case; I would love to suggest a vegan drunken noodles recipe if you are interested! Like most fermented foods, kimchi is incredibly good for you. Xo. It's normal for the kimchi to produce lots of gas as it's fermenting. Be generous when coating, but also keep in mind you need enough sauce to coat all of the cabbage. Thanks for all of the great recipes! This time from the Kale Sandwich YouTube channel. It should release about 1/4 to 1/2 cup liquid. How did I miss that?! I also love Chow chow, which sounds similar to this. Top with clean, sterilized lid, and set in a cool dark place (such as a cabinet. How long to ferment is up to you. Thank you so much, I can’t wait to check it out, I’ve got some “make your own tempeh” on my site if your interested, it’s really good. I chopped up some daikon as well. I performed all of the steps and put it in the closet for 2 days and then into the refrigerator it went where it stayed for 3 months. I have never heard of this recipe. This batch was SO delicious, I honestly can't stop eating it. I fermented mine for about 48 hours, but next time I think I’ll do 1 week for softer cabbage and a more intense fermented flavor. 1. people only eat freshly made one Thank you so much again. It is a key flavor. ? i can’t wait to eat it on my buddha bowls!! Like all traditional foods, the exact recipe differs from region to region and from house to house. Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece. I made your recipe with the exception of the carrots… they seem like they would completely change the flavor of the Kimchee… other than that, you recipe was very good! ). It’s very much a vegan version of a Korean kimchi recipe. While traditional kimchi recipes call for fish sauce, we have officially created this delicious vegan version that you will love! Dairy Free. Hi ), Rosemary Roasted Root Vegetable Panzanella, https://minimalistbaker.com/easy-bibimbap-with-gochujang-sauce/. Hello! I am on a keto diet and wondering about low sugar/carb substitutions for carrots and pineapple juice? I know go big or go home. DELICIOUS! This is a pretty common problem. Prep Time: 3 hours. At its core, kimchi is fermented cabbage. My aunt likes Kimchi and had two helpings of mine. I reviewed this recipe but I forgot to rate it! But the kimchi i made was too salty. Best kimchi receipe ever! Will definitely be making this again. I have a question though, instead of using soy sauce or tamari for the fish sauce, since I can’t have soy, do you think I can use coco aminos? Every jar is a spicy/sour probiotic party of lactic acid bacteria, and loaded with vitamins. i love kimchi in general but i have never thought about making it at home..your version looks simple for me to give it a try soon. happy birthday to john :). Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast. I tried to ferment one batch in a mixing bowl with a pot cover on it but it didn’t turn out as nice where the cabbage wasn’t fully submerged in liquid. I’ve been known to grab a fork and eat directly out of those big bulk size Kimchi jars from Costco. It also varies based on the availability of ingredients and personal taste. Not sure he’ll appreciate that or not. We reserve the right to delete off-topic or inflammatory comments. Rinse and dry the mixing bowl the cabbage was in, then return the dried cabbage to the bowl. We think the sugar swap would be fine! Thanks so much for sharing, Mark. Looking for recipes to use it with main entrees. How much kimchi does this recipe yield? Thanks in advance and thank you for sharing this recipe with us! I do not use the coconut sugar or pineapple juice but instead use a couple of persimmons when available or peaches for the sauce. Just wondering if not making a vegan version how much fish sauce to use instead? VEGAN FISH SAUCE (from Vegan Miam), 2 Tbsp tamari (or soy sauce if not gluten-free) You say it will last months? Cheers, friends! Whenever I need a pick-me-up, I sneak a forkful. Homemade Kimchi [Vegan] Anti-Inflammatory. Let containers cool slightly, then dry with a clean towel and set aside. That should work fine, Amy! It’s super helpful for us and other readers! Instructions and photos were super helpful. I have made this recipe several times now and it is always great! While waiting, this is a good time to sterilize your storage containers. Let us know how it goes! This may be sacrilege, but if I was to use actual fish sauce rather than the vegan recipe substitute, how much should I use? While we do recommend using a sugar, you can use normal granulated sugar instead of coconut sugar! I love kimchi, and I’m stoked that you made an easy to follow, vegan recipe!! I changed a couple things, I didn’t have chili flakes on hand, so I used sriracha instead and let one jar ferment a full week and just tried it and love the flavor. I’ve got orange juice and whole pears as well that I could possibly squeeze the juice out of, if needed. Get these ingredients for curbside pickup or delivery! Hi I made this amazing recipe 4 days ago. Consume within 1 month. For non-vegetarians, adding pork makes a really delicious soup. Yum! Make sure that you are using clean surfaces and utensils and are washing your hands throughout the process of preparing your kimchi in order to prevent introducing bad bacteria and disrupting the fermentation process. Traditionally, kimchi is made with fish sauce or Korean salted shrimp. Love this! haha – glad you liked it!! PS. Thanks. Thank you for the recipe. I’ve just opened one of the jars (let it sit for a week) and it’s really good! Good luck. Finally, I have found it best to refrigerate this slightly BEFORE it’s as sour as you like. Let us know if you try it! Total Time: 3 … 1) I hate kimchi with a passion. After visiting my daughter in Hawaii 2 years ago, I’ve been buying jarred Kimchi in a local store. I am ready to make this but am scared for my body! I read the recipe (not the pics) a few times and it was unclear if I should salt the cabbage every 30 mins.. so I just pressed and turned.. and followed the rest of the recipe. Xo, Hi, it didn’t say about putting the liquid in when putting in the cabbage in the instructions! Add vegan fish sauce to this mixture and pulse to combine. He worked in the school cafeteria and had brought home a literal vat of kimchi…uncovered…in my fridge… I was already queasy, so the story tells itself. It has been a vert long time since I’ve had kimchi, I will definitely be giving this a try. I will report back as soon as I taste it. This is so delicious! We are so glad you enjoy it! Process until rough paste is formed, about 30 seconds total, scraping down sides as necessary. Hi Jake, the salting is just the initial time. It’s also a “to taste” sauce so you’ll be able to tell there! I am curious about the salting, waiting, and flipping process of the cabbage. Let us know how it goes! I promised to share this homemade kimchi recipe … I’m so thrilled this worked out, Dana! Wondering if there is an advantage to leaving the cabbage as a whole head before adding the salt as you do and then separating them later on as opposed to separating the leaves in the beginning before salting them? If you don’t have all the ingredients for our vegan kimchi recipe on hand, feel free to get creative and to swap them out to your liking. This time I’ve tried saving smaller glass jars to put it in so that he doesn’t have to eat the whole 4 cups in one day. I am making my second batch today! Hmm I’m not sure. Another idea for your fish sauce! Thanks Guys x x. YAY! As I mentioned earlier, the overall process/instruction is the same. Found your website because I started fermenting. Ready to transfer to fridge. I’m new to this so just clarifying :). Hi Sam! I haven’t forgotten my jar since! I tend to avoid canned products and I don’t really buy fresh pineapple as I rarely eat it. Sorry to hear it wasn’t for you, Sam! Read more: Vegan Kimchi As Good As The Real Thing. We’re so glad you enjoyed it! I used the garlic chili sauce that comes in a jar instead of making my own and my kimchi turned out just fine. Nope, this stuff is deeee-lish. Hi Debbie, we used approximately 1 Tbsp sea salt (perhaps more). Hot enough without putting my mouth on fire. If you give this recipe a try, let us know! I don’t want to discourage people from fermenting food – I just think it’s important to do it safely and not poison yourself. We may earn a commission on purchases, as described in our affiliate policy. A spicy, healthy side or snack that’s the perfect addition to any Asian dish. No, you don’t drain the liquid. When I was in Korean, they made Kim Chi in the fall and made enough for the whole year. About to make this recipe even though I’m without pineapple juice… but it seems like rice vinegar will do in it’s place? Full of healthy, gut-healing probiotics, the benefits of eating kimchi are endless. A staple in Korea, it is eaten at nearly every meal. Taste liquid and add more salt as necessary (it should have the saltiness of sea water). Ah! Could you estimate the sea salt in teaspoon or tablespoon amounts please? I do my own canning every year of pickles, sauerkraut, tomato sauce etc. I’m having it with my breakfast, on top of porridge with sautéed garlic, spinach & mushrooms. So glad you enjoyed it, Dani! But in my experience it’s best to refrigerate. Maybe I should start by saying that this week is John’s birthday (!!!) But I had been craving Kimchi for a while. And I don’t have mason jars on hand. Good luck! The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. I’m still fermenting for a couple more days but a piece accidentally made it onto my spoon when I pushed the air bubbles out last night. My friend said the texture was very strange and there had been no fermentation whatsoever. I could eat this stuff every day… oh wait, I do! Except when I run out and have to wait for my husband to drive me over to my favorite little hole in the wall Korean store to buy a giant gallon sized pickle jar of authentic homemade Kimchee by Mrs. Sun Joo Kim!!!! Thank you. First off, don’t seal the container as I first did! As the week went on, the bitterness dissipated and became more fermented. It’s delicious though I can;t wait to eat all of it and do it again :D x. I could put something in this jar, and place a weight to push down, and get the liquid above the weight to make it anaerobic (like how i make sauerkraut), Yeah, me too! Thanks so much for sharing! Absolutely love your site, you and John have been a huge inspiration to me, I don’t know how you do it Dana, every recipe you make trumps the previous one! I’m excited to try this! I can’t stand fish sauce! Thanks for sharing your experience, Chris. It should be okay to add after. Two other small things, i use julienne daikon in equal amounts to the carrot. Cheers! They used to put it on the BBQ and cook it. We’ll add it to our ideas list. How spicy do you like your kimchi? What to Do With Leftover Wine: Mulled Wine Syrup, The Food Lab Junior: A Bibimbap Recipe for All Ages, Seriously Asian: How to Make Mochi by Hand, Slow-roasted prime rib with a rich red wine, 1 large head napa cabbage, cored and separated into individual leaves, about 1 pound total, 8 scallions, greens roughly chopped, whites reserved separately. You can also subscribe without commenting. There is absolutely no reason to be rude. At minimum, it’s a bit time intensive (depending on how long you ferment). It will also keep your vegetables more crisp. ever! If it smells pleasant to the nose and tangy, like the kimchi you’re used to trying, it’s probably ready to transfer to the refrigerator. Salt is meeely a flavour enhancer and does not provide any safety for your ferment. Just put jar 2 in fridge. I’ve made lots of kimchi and never seem to get the perfect combination like the ones I buy at the store.. until now! Sorry, we don’t have an exact weight of cabbage for you! Many comments mentioned they over salted there Kimchi. But…..this kimchi sounds stellar. Next, prepare your chili sauce by adding fresh ginger, garlic, onion and red chili flake to a food processor or blender. How much salt approximately do you think we need to use in this recipe? Thanks for sharing that tip! I think the vegan “fish sauce” is what made all the difference. Thanks for getting back to me!! We are so glad you enjoyed it! Love this. i ended up using the whole batch of sauce on my huge cabbage, and there was already lots of liquid in each jar before i was done bottling. :). Whoop! Kimchi is a brave endeavor – not a fan!! Hi Jeanie, we haven’t experimented with any of those, so we’re not sure! My question is now that we want to transfer, do we change over to regular lids or keep the fermenting lids on? I am #2 so I will def report back & rate couple of days later! I'm showing you guys an easy and authentic vegan kimchi recipe. When making the sauce I put all the ingredients for the fish sauce and the sauce in the food processor together. Besides quartering the cabbage, is there any more chopping? What can I substitute for coconut sugar and pineapple juice? This softens and breaks down the cabbage, drawing out moisture, priming it to be coated in the sauce. Keeps in the fridge a long time. You say to put it in the fridge to keep it fermenting for up to a week, but doesn’t putting it in the fridge stop fermentation? Thank you for the inspiration! Get your sauce with carrots and green onions and begin coating each leaf with the sauce. (Korean Radishes). But i have a question, could i use normal sugar instead of coconut sugar? A good indicator of when it’s done fermenting is the smell. I think I like the softness of the second jar and the fermented flavor is amazing. what about maple syrup, honey or stevia for sweetness? Thank you so much! It is now included in the recipe (as Korean red chili flake). We are excited about this one. I’ve got two more large jars that I’ll continue to ferment another week or so. D change over to regular lids or keep the bright color most out of it you. Me, I looked for a more homemade kimchi vegan kimchi recipes online, best vegan.. Good sign of proper fermentation is complete spicy and tangy crunchy texture and the 7! Its core removed ferment at least a week and then another week or so pineapple juice – is! Radish and rice porridge/paste as I prefer ) s already quite tasty as we speak and had to leave so. I see so many folks uploading vegan kimchi with soy sauce packed the... 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