Print Options:

Emergency Vegan Kimchi

Yields1 ServingPrep Time30 minsTotal Time30 mins

A quick, easy and vegan-friendly kimchi recipe.

 1 Napa/Chinese cabbage - approx 1 kg
 1 cup water
  cup Korean chilli flakes (coarsely ground)
  cup sea salt
 2 tbsp soy or tamari sauce
 1 medium sized onion, halved
 1 red apple, medium
 8 cloves of garlic (adjust to preference)
 2 (optional) stalks of asian chives or spring onion
 ½ tsp (optional) sugar, I use coconut sugar
Brine the cabbage

Slice the cabbage into thumb-width sized rings and place them in a large bowl, breaking the rings apart. Rinse with water, strain and put pieces back into salad bowl.


Sprinkle 1/4 cup of sea salt and 1 cup of water over the cabbage leaves and toss the pieces well until the pieces have been evenly salted. Set aside to 'brine' for 10 -15 mins.

Kimchi Paste

Add 1/3 cup of Korean chilli flakes, 1 apple (halved), 1 onion (halved), 8 cloves of garlic, 2 Tbsp soy/tamari sauce, 1/2 tsp sugar (optional) and (optional) 3-4 stalks of Asian chives or spring onions in a food processor/mixer and blend until you get a paste like consistency. For Thermomix® owners - Blend 10 secs / speed 8.


Putting it all together

Rinse the brined cabbage pieces in cold water thoroughly and drain.


Mix the kimchi paste and cabbage until the pieces have been evenly coated.
I take some cabbage pieces and scrape the Thermomix® mixing jug clean to get as much paste out as possible!



Pack the kimchi into containers and leave to ferment at room temperature for 24-36 hours, before putting it into the fridge. You can also enjoy it right away!


Nutrition Facts

Servings 0