Easy Vegan Kimchi Recipe (gluten-free)
This crispy crunchy Kimchi recipe is a flavor-packed vegan and gluten-free bowlful of immune system-boosting ingredients. Think heavy on the garlic and ginger vegan kimchi fermented in a spicy tangy red sauce that is a coleslaw-worthy substitute full of nutrients and crunchy textures. Top it over fried rice, noodles, soups, or even sandwiches.
Ingredients
- ½ cup Sea salt or Kosher Salt Iodine Free
- 1 cup Water
- 4 pounds Napa cabbage Cut into slices (small or large as you prefer)
- 2 Carrots finely sliced or shredded
Spice Mix
- ½ cup Water
- 1 Yellow Onion Thinly sliced or shredded
- 2 Green Onions Thinly sliced
- 3 cloves Garlic Finely chopped
- 1 inch (2,5cm) Fresh Ginger Grated or finely chopped
- 2 tsp Sriracha Sauce Vegan and gluten-free
- 2 tbsp Tamari Sauce
Instructions
- Mix sea salt and 1 cup of water together in a large mixing bowl. Place the diced Napa cabbage in the salted water and let it soak for 1-2 hours until the cabbage is softened.
- Now it’s time to make the spicy sauce so grab your blender or a food processor and add the spice ingredients; water, yellow onion, green onions, garlic, ginger, sriracha sauce, and tamari sauce (can be soy sauce if you don’t mind gluten). Blend until everything is a smooth spicy runny sauce.
- Drain the salt water from the Napa cabbage and rinse the cabbage free of salt.
- Place the Napa cabbage in your container and top with sliced or shredded carrots. Drizzle the spicy sauce on top. Seal the container and shake it until the cabbage is coated in sauce, or use a spoon to mix everything.
- Place the sealed container with the cabbage at room temperature for 2-5 days, shaking it once a day to make sure all the ingredients ferment properly.
Notes
After 2-5 days of fermentation time, store the kimchi in a clean sealed container in the refrigerator.