Homemade Vegan Kimchi

Liana Werner-Gray

by | Read time: 2 minutes

Ready to take a food-cation all the way to East Asia? This Korean staple dish is packed with natural probiotics and can be paired with rice, salads, pasta and so much more. Most kimchi is made with fish sauce, but this alternative cleverly calls for a vegan brine. It takes about 25 minutes to make, and four to seven days to ferment. Experience how easy it is to master the age-old art of fermentation for an undeniably delicious way to promote a healthy digestive tract.

Jar of Homemade Kimchi on Marble Background With Chopsticks | Vitacost.com/blog

Makes 2 liters

1/2 cabbage (use napa for traditional Korean)
6 large carrots
8 diakon radishes
3 green shallots
1 pkg. Eden Foods Pickled Daikon Radish

Kimchi paste
2 brown onions
1 tsp. Redmond Real Organic Onion Salt (or Simply Organic Onion Powder)
2 thumb-sized pieces of ginger
1 tsp. Vitacost Organic Ground Ginger
1 Tbsp. Simple Truth Organic Minced Garlic
2 tsp. Simple Truth Organic Ground Chili Powder
1 fresh Korean chili pepper

4 cups water
4 Tbsp. Selina Naturally Celtic Sea Salt
1 Tbsp. Bragg Organic Raw Apple Cider Vinegar


  1. Chop cabbage and shallots into long fine pieces and place in large bowl.
  2. In food processor, blend daikon radishes and carrots. Add to bowl.
  3. In food processor, blend kimchi paste ingredients to paste texture; mix paste into vegetables until well combined.
  4. Transfer vegetables into a large jar.
  5. In separate bowl, mix ingredients for brine until dissolved. 
  6. Pour brine over vegetables until well covered. Mixture will start to bubble almost immediately.
  7. Place lid on jar and ensure it’s airtight. Set jar aside at room temperature for four to seven days. Periodically taste the kimchi; when you’ve reached the ideal flavor, move jar to fridge to slow-down fermentation.