Vegan napa cabbage kimchi without fish sauce
4
Units:
Prep: 30 min
Vegetables
- 1 large napa cabbage
- ½ cup coarse sea salt
- 1 daikon radish, julienned (~7 oz)
- 1 medium carrot, julienned (~2 oz)
- 4 scallions
Vegan paste
- ¼ cup gochugaru (Korean chili flakes)
- 2 tbsp soy sauce
- 1 tbsp miso paste (white or yellow)
- 1 tbsp granulated sugar
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
A fish-sauce-free kimchi that keeps the deep umami of the traditional version using soy sauce and miso. Fermentation runs at the same rate as the classic recipe because the lactic-acid bacteria live on the cabbage, not in the seasoning.
Instructions
- Salt cabbage: Quarter the cabbage lengthwise. Rub salt generously between every leaf. Rest in a large bowl 2 hr, flipping at the halfway mark.
- Rinse: Rinse cabbage 3 times under cold water until it runs clear. Squeeze out as much water as possible.
- Make vegan paste: In a bowl, stir gochugaru, soy sauce, miso paste, sugar, minced garlic, and grated ginger into a thick red paste.
- Mix vegetables: Julienne daikon and carrot; slice scallions. Fold them into the paste.
- Massage: Wearing gloves, rub the paste-and-vegetable mixture into every leaf of the cabbage until fully coated.
- Jar: Pack tightly into a clean glass jar, pressing down to remove air pockets. Leave 1 inch of headspace.
- Ferment: Leave at room temperature 2-3 days, pressing down daily so the brine covers the cabbage. Taste each day.
- Refrigerate: Once tangy to your taste, transfer to the fridge. Kimchi keeps improving for weeks.
Tips
- White or yellow miso gives a milder flavor; red miso adds more intensity.
- A strip of dried kombu (kelp) simmered briefly in water and added to the paste adds another layer of umami.
- Vegan kimchi ferments at the same rate as the traditional version.
- Label the jar clearly if you make both versions side-by-side.
Created: 3/23/2026, 2:39:19 AM diyorganictraditional
Large bowl, glass jar or fermenting crock (2 qt), chef's knife, cutting board, disposable gloves