Easy Vegan Kimchi Seasoned Kimchi

The crunchy sound of napa cabbage being sliced fills the kitchen, accompanied by the spicy aroma of gochugaru as you prepare a batch of Easy Vegan Kimchi Seasoned Kimchi. This vibrant, tangy dish requires just a brief prep time of about 30 minutes, followed by a fermentation period. It delivers a flavor punch that makes it a beloved staple in any meal.

This recipe is perfect for those seeking a bold and healthy addition to their meals or anyone on a plant-based journey. It’s an excellent make-ahead option that can be stored in the fridge for weeks, allowing you to savor its complex flavors over time.

Why You’ll Love This Recipe

• The fermentation process develops deep, satisfying flavors over time.
• Crunchy vegetables create a delightful texture that contrasts beautifully with the spicy paste.
• Minimal cooking time makes this recipe quick to prepare.
• It’s a versatile condiment that enhances any dish, from rice bowls to sandwiches.

What You’ll Need

Gather the following ingredients to create your kimchi masterpiece.

For the Cabbage

• 1.5 lb napa cabbage or wombok
• 1/4 cup sea salt (I used coarse salt)
• 1/2 cup room temp. water

For the Kimchi Paste

• 1/2 cup water (see notes if using gochujang)
• 4 tsp glutinous rice flour (or all-purpose flour, see notes)
• 1 tbsp cane sugar
• 5 cloves garlic, peeled
• 1 small knob ginger, peeled
• 1/3 cup gochugaru (Korean chili powder)
• 1 white onion, quartered

For the Vegetables

• 1 cup thinly sliced green onion or scallions
• 1/2 medium carrot and/or radish, thinly julienned
• 1-2 tsp salt (optional to taste, see notes)

Use all-purpose flour if glutinous rice flour is unavailable.

Substitutions & Swaps

• Wombok works similarly to napa cabbage.
• Can use brown sugar instead of cane sugar.
• Substitute scallions with chopped chives.
• Adjust gochugaru for spice preference.

How to Make It

Start by preparing your ingredients for a smooth kimchi-making process.

1. Prepare the cabbage

Slice the napa cabbage into quarters and then cut it into bite-sized pieces. Combine the cabbage pieces with sea salt and water in a large bowl. Let the mixture sit for 2 hours, tossing occasionally to ensure even salting.

2. Rinse and drain the cabbage

After 2 hours, rinse the cabbage thoroughly under cold water to remove excess salt, then drain well.

3. Prepare the kimchi paste

In a small pot, combine the water and glutinous rice flour over medium heat. Whisk constantly until it thickens to a paste. Off the heat, add cane sugar, minced garlic, ginger, gochugaru, and blend until smooth.

4. Combine ingredients

In a large mixing bowl, combine the drained cabbage, kimchi paste, sliced scallions, and julienned carrots or radish. Mix thoroughly, ensuring all ingredients are well coated with the paste.

How to Store It

Fridge: 2–3 weeks in an airtight container.
Freezer: No, it may alter texture.
Reheat: Serve cold; no reheating needed.

Tips for Best Results

• Adjust gochugaru to control heat levels in your kimchi.
• Ensure the cabbage is thoroughly rinsed to avoid overly salty kimchi.
• Use fresh vegetables for a crisper texture.
• Store in a larger container to allow for fermentation expansion.

Serving Suggestions

• Serve as a zesty side dish to rice and beans.
• Add to tacos for a Korean twist on a classic.
• Use as a flavor booster in soups and stir-fries.