This vegan Cabbage Kimchee is a vibrant, probiotic-rich side dish that brings bold, fermented flavors to your table. Made with crisp Chinese cabbage and white radish, it is seasoned with aromatic ginger, garlic, scallions, and a hint of cayenne for heat. The fermentation process creates a complex tanginess that pairs perfectly with rice, noodles, or as a topping for bowls. Its an excellent way to add gut-friendly bacteria to your diet while enjoying a crunchy, savory condiment. Easy to make at home, this recipe allows you to control the salt and spice levels to your liking, resulting in a fresh, homemade taste that store-bought versions cant match.
Vegan: Cabbage Kimchee
Description
This vegan Cabbage Kimchee is a vibrant, probiotic-rich side dish that brings bold, fermented flavors to your table. Made with crisp Chinese cabbage and white radish, it is seasoned with aromatic ginger, garlic, scallions, and a hint of cayenne for heat. The fermentation process creates a complex tanginess that pairs perfectly with rice, noodles, or as a topping for bowls. Its an excellent way to add gut-friendly bacteria to your diet while enjoying a crunchy, savory condiment. Easy to make at home, this recipe allows you to control the salt and spice levels to your liking, resulting in a fresh, homemade taste that store-bought versions cant match.Ingredients
Directions
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Cut the Chinese cabbage in half lengthwise, then cut across at 2-inch intervals. If using half of a large cabbage, cut it in half again lengthwise before cutting crosswise at 2-inch intervals.
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Peel the white radish, cut it in half lengthwise, and then slice it crosswise into 1/8-inch-thick rounds.
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In a large bowl, combine 5 cups of water with 2 tablespoons plus 2 teaspoons of the salt. Mix until the salt is dissolved.
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Add the cabbage and radish to the salted water. Dunk them down a few times to ensure they are fully submerged, as they may float.
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Cover the bowl loosely and let the vegetables soak for 12 hours, turning them over a few times during the process.
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While the vegetables soak, combine the ginger, garlic, scallions, cayenne, sugar, and the remaining 1 teaspoon of salt in a separate large bowl. Mix well to form a seasoning paste.
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Remove the cabbage and radish from the soaking liquid using a slotted spoon. Reserve the soaking liquid.
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Place the drained vegetables into the bowl with the seasoning paste. Mix thoroughly to coat all the vegetables evenly.
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Pack the seasoned vegetable mixture tightly into a clean 2-quart jar or crock.
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Pour enough of the reserved salt water over the vegetables to completely cover them, leaving about 1 inch of headspace at the top of the jar.
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Cover the jar loosely with a clean cloth or lid (do not seal airtight yet) and set aside at room temperature for 3 to 7 days to ferment.
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Taste the kimchee after 3 days to check for desired sourness. Once fermented to your liking, seal the jar tightly and refrigerate.
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When serving, remove only the amount needed for the meal. Keep the remaining kimchee refrigerated.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 54.9kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2197mg92%
- Total Carbohydrate 12.3g5%
- Dietary Fiber 4.8g20%
- Sugars 5.8g
- Protein 2.6g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Fermentation Time: The fermentation speed depends on the ambient temperature. In summer, it may take only 3 days, while in winter, it may take up to 7 days. Taste regularly after day 3.
Storage: Refrigerate immediately after fermentation is complete. The kimchee will continue to ferment slowly in the fridge, becoming more sour over time. It can last for several months.
Safety: If mold appears on the surface, scoop it out immediately. If the smell is off (rotten rather than sour), discard the batch.
Using the Liquid: The leftover brine from the jar is excellent for flavoring stews, soups, or marinades. Do not discard it.
Spice Level: Adjust the amount of cayenne pepper to suit your heat preference.
