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Vegan: Cabbage Kimchee

Vegan: Cabbage Kimchee recipe image
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.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 54.9
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 1 pound Chinese cabbage
  • 1 pound White radish
  • 3 tablespoon Salt
  • 2 tablespoon Finely minced fresh ginger
  • 1 1/2 tablespoon Minced garlic
  • 5 Scallions, cut into fine rounds
  • 1 tablespoon Cayenne pepper
  • 1 teaspoon Sugar
  • 5 cups Water
Directions
  1. 1
    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.
  2. 2
    Peel the white radish, cut it in half lengthwise, and then slice it crosswise into 1/8-inch-thick rounds.
  3. 3
    In a large bowl, combine 5 cups of water with 2 tablespoons plus 2 teaspoons of the salt. Mix until the salt is dissolved.
  4. 4
    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.
  5. 5
    Cover the bowl loosely and let the vegetables soak for 12 hours, turning them over a few times during the process.
  6. 6
    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.
  7. 7
    Remove the cabbage and radish from the soaking liquid using a slotted spoon. Reserve the soaking liquid.
  8. 8
    Place the drained vegetables into the bowl with the seasoning paste. Mix thoroughly to coat all the vegetables evenly.
  9. 9
    Pack the seasoned vegetable mixture tightly into a clean 2-quart jar or crock.
  10. 10
    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.
  11. 11
    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.
  12. 12
    Taste the kimchee after 3 days to check for desired sourness. Once fermented to your liking, seal the jar tightly and refrigerate.
  13. 13
    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.

Keywords: kimchi, fermented, cabbage, vegan, chinese, radish, garlic, ginger, scallions, spicy, pickled, probiotic, side dish, healthy, homemade, preserved, cayenne
Read it online: https://www.chefs-mate.com/recipe/vegan-cabbage-kimchee/