Kimchi mania, here we come! 🎉
Get ready to dive into a world of tangy, spicy, probiotic goodness with these 8 homemade vegan kimchi recipes that’ll knock your socks off.
As a long-time vegan and kimchi enthusiast, I’ve teamed up with some seriously talented plant-based chefs to bring you a smorgasbord of kimchi creations that’ll make your taste buds do a happy dance.
From classic napa cabbage to unconventional fruit-based versions, we’ve got something for every palate and skill level.
The best part? These recipes are ridiculously easy to whip up in your own kitchen. No fancy equipment or obscure ingredients required!
So, grab your apron and let’s get fermenting! Trust me, once you’ve tasted homemade vegan kimchi, you’ll never look back.
Napa Cabbage Kimchi
Ah, the OG of kimchi. This classic recipe is the perfect starting point for your homemade kimchi journey.
To make this bad boy, you’ll need napa cabbage, Korean red pepper flakes (gochugaru), garlic, ginger, and a few other goodies.
The process involves salting the cabbage, making a spicy paste, and then letting everything ferment for a few days to a few weeks.
Pro tip: Don’t be afraid to get your hands dirty when mixing everything together. It’s like a spa day for your fingers!
I remember the first time I made this kimchi. Let’s just say my apartment smelled… interesting for a few days. But the end result? Totally worth it!
Radish Kimchi (Kkakdugi)
Ready to branch out from cabbage? Enter radish kimchi, aka kkakdugi. This crunchy delight is like the cool cousin of traditional kimchi.
For this recipe, you’ll cube up some daikon radishes and mix them with a similar spicy paste as the napa cabbage kimchi.
The result? A crisp, refreshing kimchi that’s perfect for snacking or as a side dish.
Fun fact: I once brought this to a potluck, and my non-vegan friends couldn’t believe it was plant-based. Score one for team vegan!
White Kimchi (Baek Kimchi)
Feeling the heat? This mild, non-spicy version of kimchi is here to save the day.
White kimchi uses similar ingredients to traditional kimchi but skips the red pepper flakes. Instead, it relies on garlic, ginger, and fruit for flavor.
It’s perfect for those who can’t handle spice or just want a change of pace.
I like to think of white kimchi as the Switzerland of fermented foods – neutral, but still packed with flavor!
Cucumber Kimchi (Oi Sobagi)
Cucumber lovers, rejoice! This refreshing kimchi is like a party in your mouth.
To make cucumber kimchi, you’ll stuff small cucumbers with a spicy mixture of garlic, ginger, and green onions.
It’s a quick-fermenting kimchi, which means instant(ish) gratification.
Warning: This stuff is addictive. I once ate an entire jar in one sitting while binge-watching “The Great British Bake Off.” No regrets!
Vegan Water Kimchi (Mul Kimchi)
Feeling thirsty? Water kimchi is here to quench your thirst and satisfy your kimchi cravings at the same time.
This unique kimchi variety involves fermenting vegetables in a seasoned brine. The result is a refreshing, probiotic-rich “kimchi juice” that’s perfect for sipping or using as a base for soups.
Pro tip: Add a splash of this to your Bloody Mary for a kimchi-tastic twist on brunch!
Pineapple Kimchi
Who says kimchi has to be all about vegetables? This tropical twist on kimchi will have you saying “aloha” to your taste buds.
To make pineapple kimchi, you’ll ferment chunks of pineapple with classic kimchi seasonings.
The result? A sweet and spicy concoction that’s perfect for topping veggie burgers or adding to stir-fries.
Fun fact: I once served this at a beach party, and it disappeared faster than you can say “surf’s up!”
Green Onion Kimchi (Pa Kimchi)
Green onion lovers, this one’s for you! This kimchi variety is all about celebrating the humble scallion.
To make green onion kimchi, you’ll bundle up green onions and coat them in a spicy paste before fermenting.
The result is a tangy, oniony delight that’s perfect for adding to sandwiches or wraps.
Word of warning: This kimchi packs a punch in the breath department. Maybe save it for nights when you’re not planning on any close encounters of the romantic kind!
Vegan Kimchi Jjigae (Kimchi Stew)
Okay, so this isn’t technically a kimchi recipe, but hear me out. Once you’ve mastered making kimchi, you’ll need something amazing to do with it, right?
Enter kimchi jjigae, a hearty Korean stew traditionally made with kimchi and pork. But fear not, vegan friends! We’re swapping out the pork for tofu and mushrooms.
To make this cozy stew, you’ll simmer kimchi with tofu, mushrooms, and other veggies in a spicy broth. It’s like a warm hug for your insides.
I swear by this recipe on cold winter nights or when I’m feeling under the weather. It’s basically vegan penicillin!
And there you have it, folks! Eight delicious vegan kimchi recipes (okay, seven kimchi recipes and one bonus kimchi-based dish) that’ll turn you into a fermentation fanatic in no time.
Remember, making kimchi is as much an art as it is a science. Don’t be afraid to experiment with different vegetables, spice levels, and fermentation times to find your perfect kimchi match.
And if your first batch doesn’t turn out quite right? No worries! Just chalk it up to a learning experience and try again. After all, even the most experienced kimchi makers have had their fair share of fermentation fails.
So, what are you waiting for? Get out there and start fermenting! Your gut microbiome will thank you, your taste buds will worship you, and your friends will be begging for your kimchi secrets.
Just maybe open a window while you’re at it. Trust me, your neighbors will appreciate it. Happy fermenting, kimchi comrades! 🥬🌶️🥒