Make your own homemade vegan kimchi with this simple recipe. Enjoy a light and refreshing taste that captures the authentic Korean flavors without using fish sauce.
Cut the cabbage in half lengthwise, leaving about 3-4 inches of the stem intact. Separate the halves by hand and then repeat the process to make quarters. Rinse the cabbage and chop it into 2-inch pieces.
Spread a small portion of cabbage in a large bowl, sprinkle 3-4 tablespoons of coarse salt (1 tablespoon for kosher salt) evenly, and repeat until all the cabbage is used. Sprinkle with water occasionally if the cabbage seems dry and push it down with your hands. Let it soak for 1 1/2 to 2 hours, turning it around halfway through.
One way to check the status of cabbage brining is done is by bending the white stem piece. If it bends without breaking, it is ready. Rinse the cabbage thoroughly 3 times and drain well in a colander.
To make the vegetable stock
While the cabbage is brining, make the vegetable-fruit stock by combining pear, apple, radish, onion, dried sea kelp, and water in a pot. Boil and then simmer over medium heat for 20 minutes, removing the sea kelp after 5 minutes. Discard the ingredients and reserve 1-1/2 cups of stock. Let it cool.
To make kimchi paste
Make the kimchi paste by blending onion, garlic, ginger, pear, apple, cooked potato (or white rice), and 1/2 cup of stock until smooth. If using fresh red chili, add the slices at the end and pulse a few times.
Pour the puree into a mixing bowl and add Korean chili flakes, Korean soup soy sauce, and mix well. Let it sit for 5 minutes so that the chili flakes can absorb the seasoning and rehydrate.
To assemble kimchi
In a large mixing bowl, combine the cabbage and sliced green onion, add the kimchi paste, and toss well to coat all the cabbage pieces.Note: To avoid chili stains on your hands, it is recommended to wear kitchen gloves or disposable plastic gloves.
Transfer the kimchi into a storage container. If you want extra kimchi brine, add the remaining 1 cup of stock to the mixing bowl you assembled the kimchi in. Rinse the bowl to collect all the residue of kimchi paste and pour it over the kimchi. Note: Remember, the cabbage will continue to yield more brine naturally as it ferments, so avoid adding too much stock.
After preparing the kimchi, let it sit at room temperature for 1-2 days (depending on the temperature) to allow the fermentation process to start. Then, transfer the kimchi to the refrigerator and store it for 5-7 days to let the flavors develop fully. Note: You can also enjoy the kimchi immediately after making it if you prefer a fresh taste. This vegan kimchi can maintain its texture and flavor for several weeks up to 2 months.
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Notes
Tips for Fermenting and Storing Kimchi:
To preserve the flavor of your kimchi, use an airtight container.
Do not fill the container to the top, but leave at least 1/5 of the container empty to allow the kimchi to expand during fermentation.
Allow the kimchi to sit at room temperature for 1-2 days, depending on the temperature, and then store it in the refrigerator for an additional 5-7 days for ideal fermentation.
As kimchi ferments, it creates an odor. To prevent the spread of the odor, keep 1-2 boxes of fridge baking soda in your refrigerator.