Easy Vegan Kimchi Recipe

Kimchi is a traditional Korean side dish made from fermented vegetables (similar to sauerkraut) that has a very pungent flavor, adding a spicy zing and crunchy texture to just about any dish. It can lend subtle heat to scrambled or deviled eggs and a tangy kick to pizzas, quesadillas, tacos, and rice bowls.

This easy-to-make, probiotic Korean side dish can lend a subtle heat to scrambled or devil eggs and a tangy oomph to pizzas, quesadillas, tacos, and rice bowls! https://spotebi.com/recipes/easy-vegan-kimchi/

A variety of bacteria are involved in the fermentation of kimchi, with probiotic lactic acid bacteria being the predominant type. Regularly consuming probiotic foods offers numerous health and nutritional benefits, including keeping your digestive system clean and creating a favorable environment for gut healing.

Our recipe for raw vegan kimchi is extremely easy to make at home. If you don’t already keep a jar of kimchi in your fridge, now is the perfect time to stock up and start reaping the benefits of a healthy and thriving gut!

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Easy Vegan Kimchi Recipe

Prep Time: 15 min + 2 hours | Fermentation Time: 1-3 days | Yields: 2 jars

Ingredients

+ 1 napa cabbage, cored, separated into individual leaves and well rinsed
+ 2 tbsp sea salt
+ 1 small onion, roughly chopped
+ 8 garlic cloves
+ 1 apple
+ 2 tbsp tamari sauce
+ 2 tbsp coconut sugar
+ 1/4 cup red chili flakes
+ 3 tbsp fresh ginger, peeled
+ 1/2 cup warm water
+ 2 carrots, cut into matchsticks
+ 6 green onions, thinly sliced

Directions

Place the rinsed cabbage leaves in a large bowl, add sea salt, and, using clean hands, massage the cabbage for a few minutes until it begins to soften. Let it sit at room temperature for about 2 hours until the cabbage is wilted, giving it a good massage every 30 minutes.

Meanwhile, combine the onion, garlic cloves, apple, tamari, coconut sugar, chili, ginger, and water in a food processor or blender. Process until a smooth paste forms, scraping down the sides as necessary.

Once the cabbage is ready, drain any excess water and, with clean hands, combine it with the carrots, green onions, and chili paste. Mix well to ensure all pieces are coated, then pack the cabbage mixture tightly into sterilized jars, pressing down to avoid air pockets.

Store the jars in your pantry or another dark place at room temperature for 1 to 3 days, then transfer them to the refrigerator, where they can be stored for 1 to 2 months. Enjoy!

Amount per tablespoon

calories	carbs	fat	protein
11	2.5 g	0 g	0.5 g

calories	11
carbs	2.5 g
fat	0 g
protein	0.5 g

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