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Vegan Kimchi
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Prep Time:
60 minutes
Total Time:
4500 minutes
Delicious vegan kimchi with napa cabbage, carrots, garlic, ginger, miso, and spicy chili paste - no fish sauce needed.
Ingredients:
  • 6 pounds napa cabbage
  • 2 (16 ounce) packages rainbow carrots
  • 0.33333334326744 cup kosher salt, or more to taste
  • 2 bunches scallions, trimmed
  • 4 ounces ground fresh chili paste (sambal oelek), or more to taste
  • 4 tablespoons white miso
  • 6 large cloves garlic, peeled and roughly chopped
  • 1 (4 inch) piece fresh ginger, peeled and roughly chopped
Instructions:
  • Quarter the cabbage heads, discard the cores, chop into 1-inch pieces, and place in a large salad spinner. Fill with water, agitate, drain, and spin. Repeat with the rest of the cabbage.
  • Peel and trim carrots, then cut them into 1-inch lengths and julienne.
  • Divide cabbage and carrots among 3 large non-reactive bowls. Sprinkle salt evenly over each bowl, then massage with your hands until cabbage is well coated and beginning to soften. Cover with plastic wrap and let sit on the counter for 2 to 3 hours, submerged in cold water.
  • Strain cabbage and carrots, save 1 to 2 cups of brine in a sealed container.
  • Trim scallions. Cut dark green parts into 1-inch lengths and reserve. Chop white parts into 1/2-inch pieces, place in a food processor, and keep light green parts for later.
  • Combine chili paste, miso, garlic, and ginger in a food processor. Blend until smooth and thick.
  • Return cabbage and carrots to the bowls and mix in dark green scallions. Divide the chili paste mixture evenly between the bowls and gently massage it into the vegetables until they are fully coated, using food-safe gloves.
  • Fill six perfectly sterile pint-sized jars with the flavorful and vibrant kimchi. Place a two-piece lid on top and screw it partway, securing the lid in place but allowing some air to flow through.
  • Place the jars in a rimmed baking dish and let them sit at room temperature for approximately 72 hours until they become bubbly and fragrant. Every 24 hours, gently open the jars and run a clean chopstick or knife along all sides of each jar to release any trapped air bubbles. Press the veggies down with a spoon to ensure they are fully submerged in liquid. If needed, add a spoon or two of the reserved brine to cover the veggies, as they tend to release liquid during the fermentation process. Don't worry if there is some overflow due to the loosely sealed lids, just wipe the jars clean and proceed with the fermentation process. Overflow indicates active fermentation.
  • Once the 72 hours are up, wipe the outsides of the jars and clean any inner rims as needed. Seal the lids securely and refrigerate for storage.

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