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    Home > Recipes > Vegan Sauces and Seasonings

    Make Your Own Vegan Kimchi

    Updated: Apr 26, 2025 | Published: Oct 12, 2021 | by Amanda | 8 Comments

    Skip to Recipe

    This vegan kimchi recipe is tried and tested createing an authentic, tastes-like-traditional-kimchi, kimchi. It's also easy and fantastically budget-friendly, keeping you in fermented cabbage for weeks. All it requires is 10 ingredients and a pair of gloves.

    Homemade kimchi in jars on a blue textured cloth.

    This recipe was originally posted July 23, 2017 and updated July 12, 2021 with updated instructions, technical information, process images and recipe tips.

    Jump to:
    • Why This Recipe Works
    • What is Kimchi?
    • Health Benefits of Kimchi
    • Kimchi Fermentation
    • How Fermentation Works
    • Ingredients & Substitutions
    • Step-by-Step Guide
    • How do I Know if my Kimchi is Fermenting?
    • Storage
    • Recipe Tips
    • How to Serve Vegan Kimchi
    • FAQs
    • Try Your Kimchi in These Recipes
    • Make This Recipe
    • Leave a Comment

    Learning to make it at home is a no-brainer. Besides being incredibly good for you - it contains good bacteria and probiotics for overall wellness, it's budget-friendly.

    Why This Recipe Works

    Reader Review. Amazing. Delicious. Nutritious. Thank you for the recipe Amanda. I am sharing it with everyone! (Jasmine) ★★★★★

    Making kimchi is a great way to start your fermenting journey and this recipe is super simple.

    • It's vegan! - you don't have to worry about fish sauces or shrimp pastes
    • Kimchi is naturally gluten-free.
    • Making your own is so much cheaper than store-bought kimchi.
    • This recipe makes around 4 x 500ml jars depending on the size of your cabbage.
    • Homemade vegan kimchi can be adapted to your taste.
    • It's really easy once you learn how.

    What is Kimchi?

    Kimchi is a traditional fermented Korean condiment made with vegetables most commonly Napa cabbage or Wombok if you are in Australia.

    Records indicate this vegetable side has been around for some 3000 years with the first references being to salted cucumber.

    Source: News H

    Health Benefits of Kimchi

    Full disclosure - I just began working towards my Masters in Nutrition, so we are totally going to geek out around here.

    Kimchi is great for your gut health - did you know, your gastro intestinal tract (GIT) is the largest immune organ in the body hosting 60–80% of your general immune cells? Your immune system helps fight against infection while protecting your body's cells.

    Kimchi may also help with digestion and suppress inflammation.

    Kimchi Fermentation

    Don't worry - fermentation will occur whether you care to read this section or not.

    Kimchi is made by lacto-fermentation, fermentation by lactic acid bacteria (Lactobacillus bacteria ). Yup, that's the same culture as yoghurt! Lactic acid bacteria (LAB) is found in vegetables, mammals milk, cereal, wine! Pretty much everywhere.

    "Lactobacillus bacteria have the ability to convert sugars into lactic acid. The Lactobacillus strain is so named because it was first studied in milk ferments. These bacteria readily use lactose or other sugars and convert them quickly and easily to lactic acid."

    Source: Cultures for Health

    Don't be intimated by lacto-fermentation. Making fermented foods is pretty easy and the process occurs inside the jar whether you are looking at it or not.

    How Fermentation Works

    • Once vegetables are soaked in a salt brine to kill off any nasty pathogens, the lactic acid bacteria (LAB) gets down to business.
    • Immune to the salt bath that killed off other bacteria, LAB metabolises carbohydrates (like sugar) in the vegetables into lactic acid, giving fermented foods their delicious sourness.
    • Besides creating flavour, the lactic acid creates a hostile environment that prevents nasties from emerging. You know, like botulism.
    • While all this is happening, LAB produces another by-product; carbon dioxide (CO2). CO2 makes the kimchi pop when you open the jar for the first time, and adds a fizzy kick to the taste.
    • That CO2 also builds up creating pressure in the jar so make sure to give your kimchi a little burb. Just open the lid a touch to release that pressure.

    OK, let's make some delicious, funky, vegan kimchi.

    Ingredients & Substitutions

    For the paste.

    Kimchi paste ingredients in a grid with labels.

    For the kimchi.

    Kimchi salad ingredients in a grid with labels.

    Gochugaru. A Korean chilli used to make kimchi. You can find it at any Asian grocery store - you'll need the dried ground stuff, not the paste.

    Soy bean paste. Soy bean paste provides that hit of umami needed to create a full-bodied kimchi. Traditionally, kimchi is made with shrimp paste but soy bean paste is a great substitute. It is available in some grocery stores and all Asian grocers.

    Vegan fish sauce. You can find vegan fish sauce in some grocery stores, Asian grocers and whole food markets.

    Glutinous rice flour. Asian grocers always carry glutinous rice flour. It can't be substituted for rice flour; it must be the glutinous variety. You can skip this but I use it for a thicker kimchi.

    Iodine-free salt. Iodine inhibits the fermentation process so you'll need a fine salt without iodine.

    Step-by-Step Guide

    Before you begin making kimchi, give your hands and cooking space a clean. Hot water and soap will do.

    Preparing the Cabbage

    You'll find full instructions and measurements in the recipe card at the bottom of the post.

    Salting or brining the cabbage inhibits bacterial growth and tenderises the vegetable.

    There are two ways to salt the cabbage; the first is to sprinkle dry salt on each leaf and sit it for 6 to 8 hours. The second way is to use a salt bath - that's the method we're using today. I find it simpler and less fussy.

    A bowl of cabbage in water.

    I use around 10% salt solution to make my vegan kimchi. Meaning for every 10 cups of water, I use one cup of non-iodonised salt.

    First, remove the cabbage's outer leaves (set them aside for later use), cut the remaining cabbage in to quarters lengthways and then chop into 1-inch pieces and pop them in large bowl or container. You can add the spring onions too.

    Cover everything with water - 10 cups is usually enough to cover a single cabbage- and add the salt. Smoosh and mix the cabbage and salt water until the salt is combined and the cabbage is submerged.

    Leave to sit and tenderise for 3 to 4 hours or until the cabbage is soft and floppy.

    Tip. Cutting the cabbage into 1-inch pieces also makes it easier to eat. Whichever you prefer.

    Drain the salt water from the cabbage and taste a leaf. If the leaf is too salty for you, give the batch a super quick rinse and taste again. You want it salty but not so much that you can't eat it. Give the cabbage a squeeze to remove any excess water.

    Alrighty, let's finish the recipe.

    Prepare Your Vegan Kimchi Paste

    This recipe uses glutinous rice flour (not plain rice flour) to thicken the kimchi. It is optional.

    To use it, combine half a tablespoon of the flour with a third of a cup of water. Stirring constantly, heat them together in a saucepan over medium heat until the mixture thickens. It will look like smooth glue. Remove from the heat to cool a little while you gather the other paste ingredients. 

    Process all the paste ingredients, including the rice flour "glue", together to a paste.

    Combine the Cabbage and Paste

    Wearing disposable gloves, massage the paste in to the cabbage making sure every piece is coated. 

    Keep your hands away from your nose and eyes - the paste is pungent and spicy.

    Pack The Jars

    Fill sterilised jars* with your kimchi making sure to fill in any air holes and pressing down (compacting) as you go. I poke a chopstick in to my jar popping any air holes as I go.

    Air is a breading ground for bad bacteria, so take the time to pop those holes!

    Fill the jars, leaving a full inch between the kimchi and the jar's opening. Fold one of the outer leaves you set aside over the top of the mixture to hold it down (to be honest I don't always do this) and seal with a lid.

    Two food images of kimchi in jars.

    *My homemade strawberry jam with chilli post has complete instructions to help you sterilise jars properly.

    Let the Fermenting Begin

    To create its iconic funky tanginess, kimchi relies on fermentation. The longer you leave your kimchi, the more lactic acid will develop and the more sour it will taste. When you see bubbles developing, you know the fermentation process is working. You can taste the kimchi each day (be careful not to contaminate the inside of the jar) until it reaches your preferred sourness.

    I find leaving the jars on the kitchen counter for 24-36 hours (in warm weather), or up to 5 days in the cooler months, the sweet spot.

    Alternatively, you can ferment your vegan kimchi entirely in the fridge - it will take 2 to 3 weeks. Kimchi will keep in the refrigerator for 3 to 4months.

    How do I Know if my Kimchi is Fermenting?

    Look for the bubbles! After a few days, look for bubbles in your jar (you can tap your jar if you need to). Bubbles are a clear sign of fermentation. Overflow is another sign of fermentation and a great indication you need to burp your kimchi baby. Loosen the lid to release gas and tighten it again.

    Storage

    Store your kimchi in the fridge. This kimchi is un-pasterised meaning the beneficial bacteria is still alive and the kimchi will continue to ferment. If you leave it at room temperature too long, gas will start to build up in the jar. When you open the jar, it may explode.

    Popping your kimchi jars in the fridge won't stop the fermentation process but it will slow it down. It will happily live in the fridge for more than a year.

    Recipe Tips

    • Holy Moly, if I can convince you of anything I hope it's this - wear gloves when massaging the paste in to the cabbage and packing your jars and keep you hands away from your eyes and nose. Trust me.
    • Drain the cabbage as well as you can after salting.
    • If you cover your kimchi with a folded cabbage leaf and it goes a little funky, just get rid of it. Wipe out the rim of the jar as best you can with a clean kitchen towel, and replace it with a fresh one.  If cabbage touches air here, it will mold so press it down. Your kimchi should be fine underneath.
    • You can eat your kimchi straight away! It's perfectly safe and delicious. Fermenting gives a fuller-bodied umami flavour. I start eating one jar pretty much right away and leave the others to ferment.
    • During fermentation CO2 also builds up creating pressure in the jar so make sure to give your kimchi a little burb. Just open the lid a touch to release that pressure.

    Once you've made your own vegan kimchi, you'll never go back - it is so easy and tastes crazy good. Also, it adaptable! You can tweak it to suit your taste, After you've mixed the paste in to the vegetables have a little taste. Need more sugar? Add a little? More salt? Have at it!

    How to Serve Vegan Kimchi

    • As is. Serve kimchi in a small bowl along side your favourite rice dish.
    • On a kimchi burger.
    • Tossed through vegan fried rice.
    • Add it to an Asian-inspired harvest bowl.

    FAQs

    Is store-bought kimchi vegan?

    Not always. Traditional kimchi is made with fish sauce and shrimp paste. If you prefer to buy your kimchi, check the ingredients.

    What type of salt should I use for fermenting?

    While any type of table salt will work, idodised salt inhibits the fermentation process so try and buy unrefined, uniodised fine salt.

    What is the best temperature to ferment kimchi?

    15C (60F) - 20C (68F) degrees is the best range to ferment. 18C (65F) degrees is the sweet spot. If the room is too cool, fermentation will take a lot longer, too warm and the kimchi may spoil. Find a nice cool place out of direct sunlight and watch the science begin.

    Why isn't my kimchi fermenting?

    Temperature plays a part in the fermentation process. If you are concerned and don't want to leave your kimchi out at room temperature, you can ferment in the fridge - it will take 2 to 3 weeks.

    How do I know if my kimchi has gone bad?

    If you kimchi smells normal, it probably is. If you see any signs of mould, it has gone bad and should be disposed of.

    Is fermenting food at home safe?

    Fermenting is an ancient form of preserving food - it was around long before refrigerators. Making sure your preparation area, equipment and hands are clean will go a long way to creating a healthy and safe fermenting environment.

    Having said that, fermented foods have a limited shelf life. Spoiled fermented foods are not good for you. Like any food, if a fermented food smells unmistakenly rancid or putrid, don't eat it.

    Can I freeze kimchi?

    I'm not going to lie, we eat a ridiculous amount of kimchi and there is never any left to freeze so I cannot speak to this with much authority.

    But, I did a little digging and found this article at Pantry Tips. It's a super helpful post and well worth a look.

    "Yes, you can freeze kimchi. By freezing kimchi, you can extend their shelf life for up to 7 years. Kimchi will need to be stored in an airtight container or freezer bag and sealed tight to prevent air from leaking in. Any air that gets in the container or bag can cause freezer burn to the kimchi."

    Try Your Kimchi in These Recipes

    • Kimchi Salad with Noodles
    • A front on image of a crispy mushroom burgers on a wooden board
      Kimchi Burger with Mushrooms
    • A close up of a sushi burrito on a board
      Sushi Burrito with Crispy Tofu
    • A table setting with fried rice in bowls.
      Easy Vegan Fried Rice Recipe
    • The Best Scrambled Tofu
    • A close up image of a bao bun filled with temper and greens.
      Vegan Bao Burgers with Peking Tempeh

    Sign up to my newsletter and follow along on Facebook, Pinterest and Insta for all the latest news. If you like this recipe, please check out my cookbook "Great Vegan Meals for the Carnivorous Family" It's full of simple, carnivore-approved family recipes.

    Make This Recipe

    Make Your Own Vegan Kimchi

    Learn to make a spicy and full-bodied vegan kimchi with this simple recipe. It's easy, cheap and good for your gut!
    5 from 10 votes
    Print Pin Rate
    Course: Sides and Condiments
    Cuisine: Korean
    Diet: Gluten Free | Vegan
    Prep Time: 30 minutes minutes
    Cook Time: 0 minutes minutes
    Brining: 4 hours hours
    Total Time: 4 hours hours 30 minutes minutes
    Servings: 25
    Calories: 29kcal
    Author: Amanda Logan
    Cost: $8

    Equipment

    • a large bowl or container to hold the cabbage
    • food processor

    Ingredients 

    • 1 Wombok (Napa) cabbage outer leaves removed (and set aside) and remaining cabbage cut in to inch-size pieces
    • 6 spring onions cut in to 1-inch batons
    • 1 cup non-iodonised salt
    • 10 cups cold water

    Kimchi Paste

    • ½ tablespoon glutinous rice flour (optional)
    • ⅓ cup cold water (optional)
    • 1 tablespoon soybean paste
    • ¼ cup vegan fish sauce
    • ½ cup Korean chilli powder gochugaru
    • ¼ onion peeled and roughly chopped
    • 6 garlic cloves peeled and roughly chopped
    • 1 tablespoon ginger around a 1-inch piece, peeled and sliced
    • ¼ cup raw caster sugar or plain sugar

    Instructions

    • Remove the outer leaves of the cabbage and set aside. Chop the remaining cabbage in to 1-inch pieces.
    • Transfer the cabbage to a large bowl or container (large enough to hold the cabbage) and add enough water to just cover. I find 10 cups is usually enough. Add 1 cup (10 per cent) of fine salt and stir the mixture well with your hands until the water is salty and the leaves are covered. Add the spring onions to the mixture. Set aside, covered, for 3 to 4 hours or until the cabbage is tender.
    • Meanwhile make the kimchi paste. Combine the glutinous rice flour and the ⅓ of a cup of water in a saucepan and heat it over low to medium heat, stirring constantly. Heat until the mixture thickens to a smooth paste. It will look like thick glue. Remove from the heat to cool.
    • Add the rice flour paste and the remaining kimchi paste ingredients to a processor and blend to a smooth paste. Set aside.
    • After the cabbage has been salted and is tender, drain it. Taste a cabbage leaf and if it is too salty give the cabbage a super quick rinse (don't wash away all the salt!) and drain well.
    • Put on a pair of disposable kitchen gloves.
    • Transfer the cabbage and spring onions back to the bowl and add the kimchi paste. Massage the paste in to the vegetables really well making sure they are all well coated.
    • Still wearing gloves transfer the kimchi in to clean jars making sure to fill in any gaps or air bubbles. Press down as you go. Leave a 1-inch headspace between the kimchi and the jar's opening. Fold one of the outer cabbage leaves we set aside earlier over the top of the kimchi to hold it down and seal with a lid.
    • Place the sealed jars on your kitchen counter away from direct light for 3 to 5 days to ferment. If the weather is hot only ferment for 1 to 2 days. Store in the refrigerator for 4 to 6 months. You can ferment your kimchi in the fridge rather than on the counter. Simply pop the prepared jars in the fridge to ferment for 2 to 3 weeks.
    Prevent your screen from going dark

    Notes

    No 1. Holy Moly, if I can convince you of anything I hope it's this; wear gloves when massaging the paste in to the cabbage and packing your jars. Trust me.
    No 2. Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
    No 3. The saltier the kimchi the faster the fermentation process.
    No 4. Drain the cabbage as well as you can after salting. A pro tip is to drain the cabbage and give it a spin in a salad spinner. Excess water will settle on the bottom of the jars during fermentation and lift the cabbage.
    No 5. You can add other ingredients to your kimchi like sliced daikon radish, Asian pear even regular pear. This recipe is a basic starting point. 
    No 6. You can buy vegan fish sauce at health food stores and some supermarkets or Asian grocers. Soybean paste is available at most supermarkets and Asian grocers. 
    No 7. If you cover your kimchi with a folded cabbage leaf and it goes a little funky, just get rid of it. Wipe out the rim of the jar as best you can, and replace it with a fresh one.  If cabbage touches air here, it will mold so press it down. Your kimchi should be fine underneath.  
    No 8. You can eat your kimchi straight away! It's perfectly safe and delicious. Fermenting gives a fuller-bodied umami flavour. I start eating one jar pretty much right away and leave the others to ferment. 

    Nutrition

    Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4815mg | Potassium: 132mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1491IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
    Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.

    « Cafe-style Chocolate Chip Banana Bread
    Fudgy Vegan Brownies »

    Comments

      5 from 10 votes (8 ratings without comment)

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    1. Jasmine says

      July 11, 2023 at 7:46 pm

      5 stars
      Amazing. Delicious. Nutritious.
      Thank you for the recipe Amanda. I am sharing it with everyone!
      X jasmine

      Reply
      • Amanda says

        July 21, 2023 at 6:08 pm

        You're awesome. Thanks so much Jasmine! xx

        Reply
    2. Kim says

      July 26, 2020 at 9:02 am

      5 stars
      Reading this recipe made me remember that I found your blog while searching for kimchi recipes a few years ago. It’s an excellent recipe and not intimidating. I still make kimchi years later but sometimes I cheat and buy a huge jar at the Asian market by my house. I do save their large jar to put my own in though ! Thanks again!

      Reply
      • Amanda says

        July 26, 2020 at 6:15 pm

        Oh, I love hearing that Kim! Thank you. I cheat too sometimes. My local Asian grocer carries a vegan kimchi and sometimes it's just easier.I gotta have kimchi in my kitchen - no matter who makes it. Have a great day. A, x.

        Reply
    3. Debby Michalowski says

      January 21, 2020 at 8:44 pm

      How do I make it MILD?

      Reply
      • Amanda says

        January 21, 2020 at 9:07 pm

        Hi Debby,

        You could cut way back on the Korean chilli pepper - maybe only add a 2-3 tablespoons. It is pretty spicy stuff. I did a little look around and found this recipe for a mild kimchi. Baek Kimchi has no chilli in it - https://mykoreankitchen.com/baek-kimchi-non-spicy-white-kimchi/#wprm-recipe-container-9645

        I hope this helps!
        A.

        Reply
    4. kim chi ngon says

      December 12, 2016 at 9:46 am

      A strange & good way to make kimchi korea. I will try this approach! Thanks for sharing <3

      Reply
      • Amanda says

        December 12, 2016 at 11:18 am

        Thank you for visiting. i feel a little under pressure - your kimchi looks so beautiful.

        Reply
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