Make Vegan Kimchi for your Family!

Kimchi, a beloved staple in Korean cuisine, has been gaining popularity worldwide for its unique flavor and versatility.

This fermented dish can be made with delicious vegetables like napa cabbage, daikon radish, green onion, and carrots.

This recipe will focus on preparing a classic napa cabbage kimchi.

WATCH THIS: How to Make Vegan Kim Chi

Don’t have time to read the recipe? Check out our YouTube channel for step-by-step tutorial videos.


Here is What You’re Going to Need:

  • Large Napa Cabbage
  • Spring Onions (aka green onions) without the roots
  • Large Carrots julienned
  • Salt kosher
  • Korean Chilli Powder this cannot be substituted
  • Garlic peeled and chopped
  • Ginger peeled and julienned
  • Vegetarian Fish Sauce
  • White Miso Paste
  • Golden Caster Sugar

NOTE – exact measurements are in the recipe BELOW.

INSTRUCTIONS for making Kim Chi:

All right, fellow kitchen adventurers, buckle up because we’re about to dive headfirst into the wild world of making Kim Chi!

Trust me, if I can stumble my way through this, so can you.

Let’s channel our inner cook and create something that might just be edible (and hey, possibly even delicious).

Step 1: The Cabbage Wrestling Match
First things first, we’ve got to tackle the cabbage. Picture this: you versus the cabbage in a wrestling match where the goal is to slice it in half lengthways without losing a finger. Once that’s done, rip out its heart (I mean, the hard core) and slice it into what we’ll generously call ‘strips’ if they’re a bit wonky, welcome to the club!

Step 2: The Salt Spa Treatment
Now, grab those julienne carrots (which means ‘thin strips’ for us normal folks) and throw them in with your cabbage strips.

It’s time to give these veggies a salt spa treatment. Just sprinkle salt over them like you’re trying to ward off a vegetable vampire and then drown them in water. They’re going to soak for 90 minutes, so maybe set a timer unless you’re into extremely salty Kim Chi.

Step 3: The Magic Potion
While our veggie pals are soaking, let’s pretend we’re witches and wizards brewing a potion. Into your blender goes garlic, ginger, the white parts of spring onions (the crunchy bits), chili powder, sugar, and miso paste. Blend it until it looks like something out of a potion class. Then, add some vegan fish sauce because apparently, our potion needs that extra kick? Blend again until it’s smooth and smells like magic (or just really strong).

Step 4: The Great Drain and Mix-a-thon
Ding! Time’s up for our soaking veggies. Drain them and then throw in the green parts of spring onions. They didn’t need a pre-invitation; they’re fashionably late to this veggie party.

Step 5: Getting Handsy with Chili Paste
Here’s where it gets fun and messy. Pour your magic potion (a.k.a chili mixture) over the veggies. Now, wearing gloves because we’re not total savages, massage that paste into the veggies like you’re kneading dough or giving someone a really awkward back rub. Make sure every piece is covered; this is what they came for.

Step 6: Jar Tetris
It’s time to play Tetris with your veggies. Pack them into a sterilized jar as if you’re trying to fit your entire wardrobe into a suitcase. The goal is no air bubbles, but if there are a few, just call them ‘flavor pockets’. Seal the jar with a lid, but keep it loose enough that it doesn’t explode from all the excitement happening inside.

Step 7: The Waiting Game
Place your jar on a tray because nobody likes a messy counter (or an angry roommate). Now, we wait for 72 hours. That’s three days of checking on your jar like it’s a new pet.

You’ve just made Kim Chi, and if you’ve followed these steps, it should be edible! Crack open that jar, take a whiff (brace yourself), and give yourself a pat on the back. You’ve navigated the high seas of fermentation and lived to tell the tale.

Welcome to the club of home cooks who can now add ‘Kim Chi maker’ to their resume.

Kim Chi (the quick version)

Looking for a quick and easy recipe that not only tastes good, but also is fantastic for your digestive system? Then you need to try this quick and easy Kim Chi Recipe
Prep Time50 minutes
Cook Time3 days
Course: Side Dish
Cuisine: Korean
Keyword: Chilli, Heal your Gut, Healthy
Servings: 1 Large Jar
Calories: 15kcal
Cost: $$


  • Large Mixing Bowl
  • Large Jar
  • Chopping Board
  • Food processor


  • 1 Large Napa Cabbage
  • 2 bunches Spring Onions (aka green onions) without the roots
  • 3 Large Carrots julienned
  • 1/2 cup Salt kosher
  • 1/2 cup Korean Chilli Powder this cannot be substituted
  • 2 bulbs Garlic peeled and chopped
  • 6 inches Ginger peeled and julienned
  • 1 tbsp Fish Sauce
  • 4 tbsp White Miso Paste
  • 2 tbsp Golden Caster Sugar


  • Slice the cabbage into half (length ways) and remove the hard core. Then proceed to slice the cabbage into 2 ½ cm strips
  • Combine the cabbage with the julienne carrots in the mixing bowl and mix through the salt so everything has a salt coating. Cover the carrots and cabbage with water (preferably filtered water) and soak for 90 mins.
  • Start making the Kim Chi Paste by combining the garlic, ginger, white crunchy parts of the spring onions, chilli powder, sugar and miso paste into a food blender/mixer. Combine until a smooth paste. Add in the fish sauce and blend further until well combined.
  • After the 90 mins of soaking is finished, drain the salt water away from the carrots and cabbage mixture and add in the green parts of the spring onions (roughly chopped).
  • Pour over chilli mixture into the cabbage, carrot and spring onions and massage with latex gloves so that all vegetables are covered with the chilli paste.
  • Finally cram the vegetables and chilli mixture into a sterilized jar. Ensure no air bubbles are present throughout the mixture and then place a two-piece lid onto the sterilized jar so that it is loose enough to allow any juices to overflow.
  • Place the jar onto a tray to catch any liquids that overflow and leave at room temperature for 72 hours (3 days).


Note – the mixture will definitely overflow and requires a bit of maintenance while it is fermenting. 
Ensure all the vegetables are submerged under the liquid to avoid any mould growing.  Also push the vegetables down once a day to try and remove gas bubbles from the mixture fermenting. 
TIP – taste the Kim Chi as it goes.  And once it tastes exactly how you like it, place it in the fridge to maintain the taste profile.  
Best consumed within 3 – 4 weeks, however you can store for longer as long as the vegetables remain submerged in the liquid. 

Similar Posts