How long does Vegan Kimchi (No Fish Sauce) take to ferment?

Vegan Kimchi (No Fish Sauce) takes approximately 3 days to ferment at 68-75°F (20-24°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Vegan Kimchi (No Fish Sauce) vegan?

Yes, Vegan Kimchi (No Fish Sauce) is completely vegan-friendly. All ingredients used are plant-based with no animal products.

How difficult is it to make Vegan Kimchi (No Fish Sauce)?

Vegan Kimchi (No Fish Sauce) is rated as medium. This recipe is moderately challenging and suitable for those with some fermentation experience. Active prep time is about 45m.

What equipment do I need to make Vegan Kimchi (No Fish Sauce)?

To make Vegan Kimchi (No Fish Sauce), you'll need: RSVP International Endurance Stainless Steel Precision Pierced Colander, 5-Quart (4.7L), TOPZEA Fermentation Glass Weights (9-Pack) for Wide Mouth Mason Jars, E-Jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid (Earthenware Brown, 2.9 gal/11L), Masontops Pickle Pebbles – Glass Weights for Wide Mouth Mason Jar Fermentation (4-Pack), Seeutek Fermentation Crock Jar 5L – Stoneware Pot with Weights, Lid & Pickle Tamper, Wide Mouth Mason Jars 32 oz (4-Pack) by Miuyhji, Cuisinart Custom 14-Cup Food Processor. Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Vegan Kimchi (No Fish Sauce) make?

This recipe yields approximately 16 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Vegan Kimchi (No Fish Sauce)?

Once fermented to your liking, store Vegan Kimchi (No Fish Sauce) in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Vegan Kimchi Recipe (No Fish Sauce)

Name: Vegan Kimchi (No Fish Sauce)
Prep time: 45 min
Total time: 165 min
Yield: 16 servings
Cuisine: International
Ingredients: 1 large head (about 2-3 lbs / 1-1.4 kg) Napa cabbage; 1/4 cup (60g) for brining Sea salt or kosher salt (non-iodized); 8 oz (225g), julienned Daikon radish; 2 medium, julienned Carrots; 4-5, cut into 1-inch pieces Scallions (green onions); 1/4 to 1/2 cup (30-60g) Korean red pepper flakes (gochugaru); 2 tablespoons, peeled and minced Fresh ginger root; 6-8 cloves, minced Garlic cloves; 2 tablespoons White miso paste; 2 tablespoons Soy sauce or tamari; 1 tablespoon Maple syrup or coconut sugar; 1/4 cup (60ml) Filtered water; 1 teaspoon (optional) Dried kelp or kombu powder

Preparing the Cabbage

Cut and salt the cabbage: Remove any damaged outer leaves from the napa cabbage. Cut lengthwise into quarters, then cut out the core. Chop into 2-inch pieces. Place in a large bowl and sprinkle with 1/4 cup salt, tossing to coat evenly.

Brine the cabbage: Add enough water to just cover the cabbage (about 4 cups). Place a plate on top to keep the cabbage submerged. Let sit at room temperature for 2 hours, tossing every 30 minutes to ensure even brining. The cabbage should become wilted and pliable.

Rinse thoroughly: After brining, rinse the cabbage under cold running water 3 times to remove excess salt. Taste a piece—it should be pleasantly salty but not overpowering. Drain well in a colander for 15-20 minutes, gently pressing to remove excess water.

Making the Vegan Kimchi Paste

Prepare the paste base: In a food processor or blender, combine the minced ginger, garlic, miso paste, soy sauce, maple syrup, and 1/4 cup filtered water. Blend until smooth and creamy. This creates your umami-rich base that replaces traditional fish sauce.

Add the gochugaru: Transfer the paste to a large mixing bowl. Stir in the Korean red pepper flakes (gochugaru) until well combined. Start with 1/4 cup if you prefer mild heat, or use up to 1/2 cup for traditional spiciness. Add kelp powder if using. The paste should be thick and vibrant red.

Assembling the Kimchi

Combine vegetables: Add the drained cabbage, julienned daikon, carrots, and scallions to the bowl with the kimchi paste. Wear gloves to protect your hands from the spicy paste and prevent staining.

Mix thoroughly: Using your hands, massage the paste into every piece of vegetable, ensuring even coating. This takes about 5 minutes of gentle but thorough mixing. The vegetables should be completely coated in the vibrant red paste.

Packing and Fermenting

Pack into jars: Transfer the kimchi into clean glass jars (32 oz wide-mouth mason jars work perfectly), pressing down firmly as you go to remove air pockets. Leave 2 inches of headspace at the top, as the kimchi will expand and bubble during fermentation. The liquid released from the vegetables should cover them; if not, add a little filtered water.

Weight down the vegetables: Place fermentation weights or a small glass jar filled with water on top to keep all vegetables submerged under the brine. This prevents mold and ensures even fermentation.

Initial fermentation: Close the jar loosely or use an airlock lid if you have one. Place the jar on a plate or in a shallow bowl to catch any overflow. Let ferment at room temperature (68-75°F / 20-24°C) for 3-5 days.

Monitoring and Storage

Daily check-ins: Once or twice daily, press down on the vegetables with a clean utensil to keep them submerged and release carbon dioxide. You'll see bubbles forming—this is perfect! The kimchi will smell increasingly tangy and complex.

Taste test: After 3 days, taste your kimchi (use a clean fork). It should be tangy, slightly effervescent, and pleasantly sour. If you prefer more sourness, continue fermenting for another 1-2 days. Remember, fermentation slows dramatically once refrigerated.

Refrigerate: Once the kimchi reaches your desired flavor, seal tightly and transfer to the refrigerator. This slows fermentation significantly. Your vegan kimchi will continue to develop flavor and can be stored for 3-6 months in the fridge, becoming more complex over time.

Troubleshooting Tips

White film on top: This is kahm yeast, harmless but undesirable. Simply skim it off and ensure vegetables stay submerged.

Not enough liquid: If vegetables aren't covered after 24 hours, dissolve 1 teaspoon salt in 1 cup filtered water and add enough to cover.

Too salty: Rinse the cabbage more thoroughly next time. You can also rinse finished kimchi briefly before eating if needed.

Mold (fuzzy, colored growth): This means oxygen reached the vegetables. Discard affected portions, ensure better submersion next time.

Your vegan kimchi is a living food, full of beneficial lactobacillus bacteria that support gut health. Enjoy it as a side dish, in fried rice, with noodles, or straight from the jar!