Make your own vegan kimchi with step-by-step instructions

How to make your own vegan kimchi – with step-by-step instructions

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Kimchi is an important staple in Korean cuisine and is a way of storing and over the winter months when they are in short supply.

Typically a side dish, it is made from salted and fermented vegetables such as napa or Chinese cabbage.

Kimchi is great for gut health and promotes digestion, so add it to salads, stir fries and stews to make the most of the .

Kimchi needs plenty of time to ferment, so make a start at least two days before you need it.

It may take some trial and error to discover roughly how many days you prefer to leave your vegan kimchi to ferment, and it’ll be slightly different each time so always taste it to be sure it’s how you like it.

This recipe makes enough to fill two 750ml jars.

Step-by-step guide to make vegan kimchi

Step 1:  Use a knife to cut a cross into the root of your cabbage, then tear your cabbage into four sections using the cross as a starting point. Then cut each section into 2-inch pieces.

Step 2: Place a third of the chopped cabbage into a large bowl. Sprinkle it with a layer of sea salt, then repeat with the rest of the cabbage, layering salt in between each layer. Place a plate on top of the salted cabbage, as well as something heavy to weigh it down. Leave overnight.

Step 3:  The next day, squeeze the water out of the cabbage and rinse to get rid of most of the salt. Leave the cabbage in the bowl.

Step 4: Make the kimchi paste by adding the water, apple, onion, ginger, the roughly chopped carrot, garlic and 1-2 tablespoons of the gochugaru to a high-speed blender and blend until fairly smooth.

Step 5. Pour the kimchi paste over the cabbage and mix together. Then, sprinkle the remaining gochugaru over the cabbage, as well as the finely sliced carrot and spring onions, and mix well. If you prefer a less-spicy kimchi, you can choose to add less gochugaru at this stage.

Step 6: Layer the kimchi carefully in lidded glass jars and pack down as best you can, leaving about an inch of room at the top. Top with any remaining kimchi paste from your bowl and and secure the lid.

Step 7: Allow the kimchi to ferment for at least 24 hours at room temperature. After each 24 hours, check the kimchi and squeeze it down with a spoon. Taste every 24 hours and place it in the refrigerator once you’re happy with the taste – it should be tangy, spicy and slightly sweet. Once refrigerated, it’s best used within a month.