Homemade Vegan Kimchi

**Updated on 9/16/2020** Traditionally, people made Kimchi with ingredients such as fish sauce, shrimp paste, and anchovies, making the seemingly-vegan dish actually non-vegan and non-vegetarian. Today we will make a super simple, equally flavorful vegan kimchi!

Of course, you can’t be eating kimchi by itself. Check out this killer Kimchi Fried Rice Recipe and put your homemade kimchi to good use!

Homemade Vegan Kimchi

5 from 1 vote
Recipe by George L. Course: SnackCuisine: KoreanDifficulty: Medium


Prep time


Cooking time



Vegan Kimchi. Recipe adapted from Korean Food Queen, Maangchi.


  • Homemade Kombu Dashi
  • 750 grams room temperature water

  • 5 grams dried mushrooms

  • 10 grams kombu (dried kelp)

  • 1/2 teaspoon liquid smoke (optional)

  • Vegetables
  • 1 medium -large fresh Napa cabbage

  • 1 carrot, thinly sliced

  • 7 scallions, sliced diagonally

  • 300 grams daikon radish (or 300 g brussels sprouts)

  • 1.5 cups room temperature water

  • 6 tablespoons fine sea salt

  • Spicy Paste
  • 2 tablespoons rice flour

  • 1 cup + 1/4 cup kombu dashi (or water)

  • 1 tablespoon sugar

  • 1/2 cup gochugaru (Korean red chili flakes)

  • 2 cloves garlic

  • 1 inch ginger, peeled

  • 1/2 yellow onion, roughly sliced

  • 2 tablespoons fine sea salt


  • Make Kombu Dashi. In a medium-sized pot, add kombu (dried kelp), dried mushrooms, liquid smoke(optional), and room temperature water. Bring the water to a boil, lower to a simmer, and let simmer for 12-15 minutes. Remove from the heat and let cool completely before transferring to a clean mason jar. Refrigerate to keep up to 10 days.
  • Slice the Napa cabbage in half and tear it apart with your hands. Check the middle of the cabbage for any discolored leaves — if there are any, discard them!
  • Cut each cabbage wedge in half, then take each half and slice down the middle. Roughly chop all the cabbage into large pieces (remember the pieces will shrink when you dehydrate them).
  • Transfer the cabbage pieces into a large bowl, and add the water and salt. Rub the salt into the cabbage well, and let marinate for at least 2 hours.
  • While the cabbage is marinating, start preparing the spicy paste. In a pot, combine 1 cup of water and rice flour and heat on medium heat while stirring. Keep stirring until the mixture becomes gluey, and finish with some sugar. Set aside to let cool.
  • Now prepare the vegetables. Slice the scallions diagonally and julienne (thinly slice) the carrots. Combine them in a bowl and set aside. If you’re using daikon radish, then also slice it thinly and combine it with the vegetable pile. If you’re using brussels sprouts, then slice each brussels sprout in half and put them in a separate pile.
  • Finish the spicy paste by blending onions, ginger, and garlic, 1/4 cup of water, salt, and the porridge. Blend until smooth. Transfer the blended mixture into a bowl and stir in the gochugaru (red pepper powder).
  • Rinse the cabbage under running water at lest three times to get rid of the excess salt. Dry the cabbage well after the last rinse and combine with the prepared vegetables (scallions, carrots, daikon). Add in the spicy paste and massage it well! (Alternatively, if you’re using brussels sprouts, reserve 1/3 of the vegetables and 1/3 of the spicy paste and mix that with the brussels sprouts separately).
  • Pack the kimchi into a clean, airtight container. Press down while packing to remove all the air bubbles. Ferment the kimchi inside a refrigerator for at least 1 1/2 weeks. To speed up the process, you can leave the kimchi out on a room temperature counter for 2-3 days.

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[…] require fermentation. There are so many delicious smells, tastes, and textures from foods such as kimchi, sourdough, and […]