The Best Korean Kimchi Recipe - Veganiac (2024)

This post may contain affiliate links

Finally, it’s time for a homemade Korean Kimchi Recipe. My grandma makes the best kimchi and I can vouch for that. This kimchi is the real deal. It is authentic, delicious, and classic. Kimchi is a great side dish for any meal. It also makes some of the most delicious Kimchi creamy dip, Kimchi Fried Rice, Spicy Kimchi Tofu Stew, and Kimchi Pancakes.

This recipe is a treasured one that I will always keep. This Grandma’s Classic Kimchi recipe is one of my most treasured. It was an honor to learn from her and, best of all, it tastes damn good. It is my pleasure to share this traditional Korean Kimchi recipe with all of you!

In this Article

What is Kimchi/Kimchee?

Kimchi, also known as kimchee, is a traditional Korean dish that’s made with fermented and salted Napa cabbage. Marinated and fermented vegetables are used to preserve them during winter. Although Napa cabbage is the most popular vegetable used to make kimchi carrots, radishes and cucumbers are also used.

There are many kimchi recipes, which vary according to the season and region they were made in. It is easy to make vegan kimchi, you just need to keep plant-based ingredients.

Kimchi is readily available and affordable, but I would always advise you to make your own homemade kimchi. Although it can take some time to prepare the vegetables, unlike other fermented foods like bread, beer and kombucha, it is mostly an easy process. Kimchi can be kept in the refrigerator for quite some time, making it a versatile, economical and simple-to-prepare dish.

The Best Korean Kimchi Recipe - Veganiac (1)

How does Kimchi taste?

Kimchi has a very unique taste which makes people love it or hate it, this is mostly due to some people don’t like sourness. Kimchi’s taste is complex and can vary depending on the recipe. Kimchi will have three main flavors: umami, spicy, and sour. The vegetables you use, the fermentation time, and the amount of sugar or salt used will all affect the taste.

Kimchi is a fermented food, so its predominant flavor is usually sour. The bacteria that produces lactic acid during fermentation gives kimchi a spicy, spicy flavor similar to sauerkraut. If garlic is used in kimchi, the flavor intensifies during fermentation. Kimchi can be spicy depending on the amount of pepper used and the type of pepper.

What do I love about kimchi/kimchee?

Besides being one of the healthier food, kimchi has definitely got something addictive regarding its flavor. There are many wonderful flavors. It has three distinctive flavors: garlic, sour, and spicy. Also, kimchi has a certain level of crispiness which adds to the fullness of experience while eating.

Is homemade Kimchi really spicy?

It all depends on what type of kimchee is made and/or bought. You can make your own kimchI, which is less spicy than some.

Why is homemade kimchi more delicious than store-bought?

As I’ve said before, this kimchi recipe will amaze your taste buds. And as you know, most homemade recipes are better than store-bought, in some cases even better than in restaurants.

Some other reasons why is homemade kimchi version better:

  • Homemade kimchi is much cheaper
  • With some tweaks, you can make it your own recipe
  • Share with family and friends
  • It’s fun!

Can American cabbage be used as a substitute?

I wouldn’t advise, it won’t be the exact same. Napa cabbage has different properties, it is more crunchy and overall makes way better kimchi.

The Best Korean Kimchi Recipe - Veganiac (2)

Can I substitute red pepper powder with gochujang?

No, don’t do that! Although gochujang is a red chili paste, you shouldn’t substitute it with red pepper, because the texture is totally different.

For how long should kimchi be fermented?

Kimchi is fermented for at least one day. Usually, Kimchi is fermented from 1-3 days at room temperature or 21 days in the fridge, depending on how sour you want your Kimchi to be.

After opening your kimchi jar, it can stay fresh for up to a week at room temperature, and for up to 6 months refrigerated. While refrigerated your kimchi keeps the fermentation process, but if you don’t like your Kimchi to sour, you can use it for up to 3 months.

If Kimchi becomes too sour, but you don’t want to throw it away, try mixing it into some dishes with a milder flavor, like rice.

Can regular salt be used for Kimchi?

My grandma explained to me that thick sea salt is better than salts like Morton and Diamond kosher salt. It makes cabbage soft and withers and also removes too much moisture.

Look out for coarse sea salt grains.

What if I don’t have red pepper powder for Kimchi?

Okay, I have a small discomfort because everyone wants authentic cultural dishes, but not everyone is willing to pay for the authentic ingredients. 🙂

This red pepper powder cannot be replaced with any other. This powder is the only powder if you want to make kimchi authentic.

It is not the same as cayenne pepper. It is not the same as chili powder. It is not the same as red bell pepper flakes. It is not the same as powdered pepper flakes. It is not the same as Sriracha.

The Best Korean Kimchi Recipe - Veganiac (3)

How to make Kimchi Taste better?

It should be left out for a longer time before it is put in the refrigerator.

Is there a way to make homemade kimchi less sour?

Place it in the refrigerator within 12-24 hours. After this, let it rest for at least one night and then place it back in the refrigerator the next morning.

What type of jar should I use for Kimchi?

I purchased half-gallon wide-mouthed jars. It is very simple to place kimchi into jars with wide mouths.

Homemade Kimchi Recipe

Ok, now that we know everything we need to know on how to make authentic Kimchi recipe it is time. Kimchi/kimchee is a favorite of mine, so I recommend making homemade kimchi. It’s cheaper to make at home than to buy it in the grocery store.

If you like this Authentic Korean Kimchi Recipe, share it with your friends and to your Pinterest board!

The Best Korean Kimchi Recipe - Veganiac (4)

Ingredients

For the cabbage:

  • 16 Oz Napa cabbage (cut into 1 inch size)
  • ½ cup of sea salt
  • 1 cup of water

Seasonings for kimchi:

  • ½ medium sweet onion
  • ½ tsp of sugar
  • 1 bulb garlic, peeled
  • 4 TBSP cup of water
  • ½ cup red pepper powder
  • 1 bundle of julienned green onions

Directions

  • Cut the cabbage into 1-inch size pieces. Mix and Stir the Napa cabbage with the already prepared mixture of sea salt and water using a large bowl, until the sea salt has completely dissolved. Mix the cabbage using your hands. Allow it to stand for around 2 hours.
  • Using a blender, mix the garlic and onion with 1/4 cup of water until you have a smooth paste. Combine the mixture in a large bowl. Add the red pepper powder, green onions, salt and sugar. To make a separate radish-kimchi separate the portion for radish kimchi.
  • When the cabbage is ready, rinse nicely it to get rid of most excess salt. Toss it with the red pepper seasoning mix until the cabbage is well coated.
  • The seasoned kimchi should be placed in a large jar (large-mouthed jar). With your fist, press the cabbage to compress the contents nicely. Continue filling the jar with the seasoned kimchi. If necessary, you can use another jar.
  • Cover the pallet jars with a tight fitting lid and let them rest outside overnight at room temperature. The next day, taste the kimchi. If you like it more sour leave it out for another day or two. When the kimchi is according to your liking, you can place it in the fridge.
  • Kimchi is a fermented food that can be kept in the refrigerator for a very long time. But I wouldn’t say it lasts more than 6 months.

4.3/5 (12 Reviews)

Related posts:

Authentic Rava Appe Easy RecipeDin Tai Fung Cucumber Salad Copycat RecipeDelicious Vegan Pate Easy RecipeAburaage Recipe ( Japanese Deep Fried Tofu)Homemade Crispy Onion Bhajis Vegan RecipeVegan Fish Tacos Easy RecipeVegan Avocado and Key Lime PieVegan McChicken Easy Recipe

The Best Korean Kimchi Recipe - Veganiac (2024)

FAQs

Is vegan kimchi as good as regular kimchi? ›

Yes, there is almost no difference. A study conducted at Brown University showed that because of the fermentation process, both vegan and traditional kimchi probiotics were similar in the end, although both started differently.

Is vegan kimchi still probiotic? ›

Kimchi made without seafood products still has the same probiotic bacteria. Good news, vegans: a new study finds that kimchi made without fish products has the same type of bacteria as more traditionally made kimchi.

What is a vegan substitute for fish sauce in kimchi? ›

However, if you're vegan, don't be dissuaded from making this marvelous dish at home: Miso paste makes a terrific fish sauce substitute without sacrificing any of its salty, fermented, and umami essentials.

Does vegan kimchi taste different? ›

This Vegan Kimchi is my interpretation of the most common type of Korean kimchi made of napa cabbage but without the use of rice flour paste! It's spicy, tangy, slightly sweet with lots of umami taste. My vegan kimchi is just as delicious as the authentic Korean kimchi but made 100 % vegan.

Can I eat kimchi instead of taking a probiotic? ›

Accordingly, kimchi can be considered a vegetable probiotic food that contributes health benefits in a similar manner as yogurt as a dairy probiotic food.

Can I eat kimchi everyday? ›

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

Can you eat too much kimchi? ›

Adding kimchi to your diet allows you to enjoy its possible health benefits. But eating too much may carry risks, mainly due to its high salt content and potential impacts on thyroid conditions. Always consult a healthcare provider before making major diet changes.

How often should you eat kimchi? ›

Eating up to three daily servings of kimchi could reduce men's risk of obesity. Also, radish kimchi is associated with a lower prevalence of abdominal obesity in both men and women, according to a new study.

Who is the vegan kimchi queen? ›

Aruna Lee's path to running a fermented food brand is riveting, from her journey as an orphan to Buddhist nun to founder of Volcano Kimchi.

What part of kimchi is not vegan? ›

A staple ingredient is shrimp paste and fish sauce which heightens the flavor and makes it extra tasteful. They also add more garlic to improve the taste of this Korean food. The two seafood ingredients are not part of the vegan diet, which makes Kimchi not vegan.

Is vegan kimchi nice? ›

Even if you are not a vegetarian you should try this for a change, you will be surprised how delicious it is. Even though I'm not a vegetarian, I love to make vegetarian kimchi because I never miss much of the taste from my traditional kimchi made with fish sauce and fermented shrimp.

Why is kimchi not vegan? ›

Is it vegan? Traditionally, kimchi is not vegan. This is because it is typically seasoned and fermented in a seafood paste to deepen the flavour. This means that lots of kimchi bought that is made by Korean brands are not vegan-friendly.

Why does my kimchi taste like fish? ›

Why Does Kimchi Taste Fishy? Traditional kimchi is often made with Korean fish sauce and salted fermented shrimp, which is why it has a fishy taste. However, there are also vegetarian and vegan versions of kimchi that do not use fish sauce, which means they don't have that fishy flavor.

Which fish sauce is best for kimchi? ›

Anchovy fish sauce is an essential condiment along with shrimp fish sauce in making various types of kimchi. It is made from raw anchovies and coarse sea salt through fermentation. Some people (especially from southern part of Korea) use it to season blanched vegetables or soup as well.

What's the difference between vegan and non vegan kimchi? ›

Is it vegan? Traditionally, kimchi is not vegan. This is because it is typically seasoned and fermented in a seafood paste to deepen the flavour. This means that lots of kimchi bought that is made by Korean brands are not vegan-friendly.

Why is some kimchi vegan? ›

Many mainstream Korean brands of kimchi – again, typically those made to a traditional recipe – are not vegan because they contain anchovy paste or seafood broth. However, there are plenty of producers who prepare kimchi for a vegan recipe, including Yutaka in the UK or Nasoya, Wildbrine, and Seoul kimchi in the US.

What is the healthiest food kimchi? ›

Kimchi is high in fiber and low in fat, perfect for people who want to stay lean and in the pink. It breeds healthy bacteria called lactobacilli that aid quick digestion and thwart yeast infections.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Annamae Dooley

Last Updated:

Views: 5793

Rating: 4.4 / 5 (45 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Annamae Dooley

Birthday: 2001-07-26

Address: 9687 Tambra Meadow, Bradleyhaven, TN 53219

Phone: +9316045904039

Job: Future Coordinator

Hobby: Archery, Couponing, Poi, Kite flying, Knitting, Rappelling, Baseball

Introduction: My name is Annamae Dooley, I am a witty, quaint, lovely, clever, rich, sparkling, powerful person who loves writing and wants to share my knowledge and understanding with you.