Vegan Kimchi Recipe

Name: Vegan Kimchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the vegetables (totaling about 10 lbs):; 3 pounds Napa cabbage, washed, cored, and chopped; 1-2 pounds diakon radish, chopped; 2 pounds carrots, chopped; 2 pounds leeks, chopped; 1/2 pound chili peppers; 1-2 pounds kohlrabi, chopped; 6 tablespoons Kosher salt; For the paste:; 1/2 cup sweet rice flour; 3 cups water; 1/4 cup sugar; 1 cup soy sauce; 2 cups hot pepper flakes; 1 cup garlic, minced; 1-2 tablespoons ginger, minced; 1 cup white onion, chopped

Servings: persons

For the vegetables (totaling about 10 lbs):
3 pounds Napa cabbage, washed, cored, and chopped
1-2 pounds diakon radish, chopped
2 pounds carrots, chopped
2 pounds leeks, chopped
1/2 pound chili peppers
1-2 pounds kohlrabi, chopped
6 tablespoons Kosher salt
For the paste:
1/2 cup sweet rice flour
3 cups water
1/4 cup sugar
1 cup soy sauce
2 cups hot pepper flakes
1 cup garlic, minced
1-2 tablespoons ginger, minced
1 cup white onion, chopped

1
["Getting the exact proportions of the vegetables isn't critical, and feel free to use other things that are in your fridge. Kimchi is forgiving.", "Combine all chopped vegetables listed under ""vegetable"" section in a very large bowl. Add salt and mix well. Let sit for an hour at room temperature.", "Drain off the liquid and return vegetables to bowl.", "While vegetables are sitting, prepare the paste. In a medium sized pot, combine sweet rice flour and water. Bring to a boil over medium heat, stirring until mixture starts to bubble.", "Add sugar and stir for a few more minutes until it's translucent. Let paste cool completely.", "Add in soy sauce, hot pepper flakes, garlic, ginger, and onion.", "Combine the drained vegetables and the cooled paste. Wearing food-safe gloves, mix the vegetables with your hands until the paste is evenly distributed.", "Pack the kimchi tightly into one giant gallon sized jar or into multiple smaller jars. Seal with the lids and store in refrigerator for up to four weeks. The kimchi will be edible immediately but will be sweet. As time passes the kimchi will sour and become even more delicious."]

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the vegetables (totaling about 10 lbs):, 3 pounds Napa cabbage, washed, cored, and chopped, 1-2 pounds diakon radish, chopped, 2 pounds carrots, chopped, and more.

Yes, Vegan Kimchi falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Kimchi

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