A very convincing taste experience: my recipe for homemade, fermented kimchi. Here on Daily Vegan, of course, as a vegan kimchi recipe.
You’ll also learn some basics about fermentation in general in this delicious recipe.

Vegan kimchi in a bowl on a plate with bread.
A convincing taste experience: my home-pickled and fermented kimchi.

Kimchi has many health benefits

Kimchi (or kimchee) is not only wonderfully delicious, but it is also very healthy. It contains a lot of vitamin A, B vitamins and vitamin C, few calories, hardly any fat but lots of healthy fiber.
With this recipe it is easy to say: vegan for health!

Vegan kimchi in a bowl on a plate with bread.
Kimchi has many health benefits

Vegan kimchi in the traditional Korean style

I based my kimchi recipe on the traditional Korean way of preparing it. However, I don’t use radish, but instead use red cabbage, which gives my kimchi a great color and crunchiness. And of course I use vegan seasoning, and not fish, like in some traditional recipes.

Vegan kimchi in a bowl on a plate with bread.
Vegan kimchi in the traditional Korean style

How is kimchi fermented?

Kimchi fermentation is working with lactic acid bacteria, which grow on their own, since they basically exist everywhere and they are naturally vegan. They were just first discovered in milk, hence their name. This form of fermentation is also called lactofermentation or lactic acid fermentation.

Unlike many harmful bacteria, lactic acid bacteria are salt-tolerant and they multiply on their own. However, untreated organic vegetables are better suited to lactofermentation than vegetables, that have been treated with pesticides or other chemicals.

Vegan kimchi in a bowl on a plate with bread.
Kimchi fermentation is working with lactic acid bacteria

Lactofermentation for kimchi only takes a few days

Lactic acid fermentation is completed after just a few days until you can enjoy your delicious kimchi. Depending on how strong you like it, you can ferment kimchi for between 5 and 10 days. Once sealed in the fridge afterwards, it will last for weeks or months. Which makes it also great for meal preparation.

Vegan kimchi in a bowl on a plate with bread.
Lactofermentation only takes a few days

Tip: Never throw away the kimchi liquid!

The fermentation liquid of kimchi is also a perfect umami contributor for a vinaigrette, other dressings or sauces. So I strongly recommend to not pour the kimchi liquid or the liquids from other ferments down the drain.

And maybe you’d like to try out other ferments too. Like my fermented garlic.

Vegan kimchi in a bowl on a plate with bread.
The liquid of ferments is a perfect umami contributor for a vinaigrette, other dressings or sauces.

General information on fermentation

Hygiene is particularly important when fermenting, because we only want the good bacteria to work for us and avoid mold and germs. So only use clean surfaces and wash your hands thoroughly. Your kimchi container must also be very clean; it is best to rinse it out with boiling water shortly before usage.

Lactic acid bacteria are used in kimchi fermentation. As with sauerkraut or other lactoferments, they provide the sour, fermented taste. The practical thing about lactic acid bacteria is that, unlike many germs, they tolerate salt. That is why salt is used in this type of fermentation; it not only contributes to the taste, but also prevents the food from spoiling.

It is also important to use organic vegetables so that the vegetables are free of pesticides that may prevent fermentation.

Vegan kimchi in a bowl on a plate with bread.
You’ll also learn some basics about fermentation in general in this delicious recipe.

Show me your homemade kimchi

Feel free to follow me on Instagram or Facebook. And I’ll be delighted if you make my vegan kimchi and post a photo of it, tagging my account. Because I always find it really great and exciting to see how my recipes are prepared in other kitchens!

Kimchi: the preparation in pictures

Before we get to the recipe, I’ll show you my kimchi preparation on step by step photos.

Unfermented ingredients for kimchi.
1. The divided cabbage has been heavily salted and must be left to simmer.
Preparing the seasoning paste.
2. Preparing the seasoning paste.
The finished seasoning paste in a mixer.
3. The finished seasoning paste.
Vvegetables are partially added to a seasoning paste in a bowl.
4. The vegetables are partially added to the seasoning paste.
Raw kimchi, called geotjori, in a jar. Ready for it's fermentation.
5. The raw kimchi is called geotjori. Now it can ferment and in a few days it will become fully fermented, delicious kimchi.
Vegan kimchi in a bowl on a plate with bread.
Spicy fermented

Ingredients for about 1 l vegan kimchi:

1 medium-sized Chinese cabbage (organic, untreated)
1 carrot (organic, untreated), peeled, cut into julienne strips
5 spring onions (organic, untreated), in strips
1/4 of a small red cabbage (organic, untreated), in strips
1 heaped teaspoon rice flour
100 ml water
1 teaspoon cane sugar
1 small onion, roughly chopped
5 garlic cloves, peeled
1 thumb-sized piece of ginger, roughly chopped
2 heaped teaspoons nori flakes
3 tablespoons soy sauce (gluten-free if necessary)
1 teaspoon white miso paste
5 heaped teaspoons chili flakes

Sea salt, non-iodized

Preparation:

Prepare and ferment kimchi:

  1. Quarter the Chinese cabbage and divide it into its leaves.
  2. Then sprinkle the cabbage leaves thoroughly with sea salt and place them in a large bowl. Knead the leaves lightly.
  3. Cut the red cabbage into bite-sized strips, salt these too and let it steep together with the Chinese cabbage. Let it steep for a total of 2-3 hours until the cabbage has become soft and has released a lot of water. Turn the salted Chinese cabbage every 30 minutes.
  4. To make the seasoning paste for the kimchi smoother, I now cook a roux of rice flour and water. To do this, stir the rice flour into 100 ml of cold water.
  5. Bring to the boil in a small saucepan and simmer while stirring until a thick sauce has formed.
  6. Then stir in the cane sugar.
  7. Let this rice paste cool completely.
  8. Put the onion, garlic, ginger, chili flakes and nori flakes in a food processor with the soy sauce and miso paste and grind finely to create a homogeneous seasoning paste.
  9. Then add the rice paste and puree again.
  10. Knead in the carrot strips and spring onions with your hands, preferably with gloves.
  11. After the Chinese cabbage and red cabbage have been steeped in salt, drain the salt water from the cabbage, but fetch it.
  12. Wash the cabbage thoroughly under cold water, then optionally divide it into bite-sized pieces.
  13. Now mix the seasoning paste with the cabbage leaves and the collected cabbage water. To do this, spread the mixture onto the cabbage leaves with your fingers and knead everything well.

Geotjori:

  1. The unfermented kimchi can now be put into jars. In Korea it is called geotjori in this state and is often eaten with rice. So you can try it now or set aside a small portion.

Fermentation:

  1. Now fill the geotjori into one or more big screw-top jars or kimchi containers.
  2. Press the vegetable mixture firmly into the container so that any air bubbles are pressed out.
  3. Put the lid on the container, but do not close it tightly. When the kimchi starts to ferment, air must be able to escape.
  4. Leave it at room temperature for 3-7 days. From the 3rd day onwards, taste occasionally to see if the kimchi is strong enough for you. If you like kimchi very strong, you can ferment it for up to 10 days.
  5. While the vegetables are fermenting, press them down in their jar 1-2 times a day. To do this, press down the cabbage with a clean spoon so that the air bubbles that form can escape.
  6. As soon as the fermentation is to your taste, close the container tightly and store it in the refrigerator. It will keep there for a few weeks to months.

Enjoy your homemade kimchi!

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