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Vegan kimchi recipe

Vegan kimchi recipe

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Do you like spicy and crunchy food? We recommend that you then try this vegan kimchi. This sauerkraut preparation is the national dish of Korea and its consumption strengthens our immune system. This is one of the many ways to do it!

If you want to know a little more about the gastronomy of this country, we recommend that you use your vegan kimchi as an ingredient to make this delicious kimchi stir fry rice.

Cook under the guidance of Easyrecipe.top and go ahead and experiment!


  • 2 Chinese cabbages
  • 4 chives
  • 8 teeth of Garlic
  • 1 piece of ginger root
  • ½ cup soy sauce concentrated
  • 1 cup of rice flour
  • 1 cup of water
  • 3 korean turnips
  • 3 tablespoons hot paprika or Korean chili powder
  • ½ kilo of coarse salt

Vegetable kimchi preparation

  1. To prepare the kimchi the first thing is to wash the whole cabbages under the tap. Then place them on a board and cut them lengthwise into four pieces, but do not reach the bottom with the knife so as not to lose the leaves in the center.
  2. Being careful not to break them, separate the leaves with your hands, wash them again, and drain them. Take each leaf, cover it with salt and place them in a large container with the salt side up. Cover and let it rest for 4 hours.
  3. Wash the turnips, peel them and julienne them. Chop the chives finely. Booking.
  4. After time, wash the cabbages up to 3 times to remove excess salt. Then drain them in a colander for 15 minutes to expel all the water and place them in a bowl.
  5. Peel the garlic, cut it into pieces and add it to the blender or blender glass. Peel the ginger, also chop and grind it until you get a homogeneous paste.
  6. Add the water, hot pepper, and rice flour to a pot, stir, and cook over low heat. When forming a paste, turn it off and once it cools, add the paste with the garlic and mix.
  7. While stirring, add the soy sauce and then add the turnips and chives and mix again.
  8. Next, rub the pasta over the cabbage leaves and place them in a preferably glass container that you can close hermetically. Store for two days in a dark place to ferment.
  9. When your vegan kimchi is already fermented, store it in the fridge. You will see that the longer it is stored, the more its flavors will intensify. Enjoy it!

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