Source: Youtube

VIDEORECIPE The best homemade vegan kimchi recipe

90 min

Your favourite Korean dish can be also vegan. Learn with this easy recipe how to make the best homemade vegan kimchi. Don't miss it!

90 min


number of servings
  • 2 Chinese cabbage Added to
  • 2 cups salt Added to
  • 1 carrot Added to
  • 14 turnip Added to
  • 4 chives Added to
  • 40 g chili Added to
  • 14 pc onion Added to
  • 1 pc small of ginger Added to
  • 3 cloves garlic Added to
  • 12 cup water Added to
  • 4 tablespoon sugar Added to
  • 1 cup Korean chilli powder Added to
  • Toasted sesame seeds Added to


1. Step

Remove the outer part of the Chinese cabbage, cut it into 4 parts vertically and soak them in water.

2. Step

Put grain salt between the leaves and add water until it fills half of the Chinese cabbage. Leave for 3 to 5 hours until soft. Rinse several times in cold clean water.

3. Step

Let all the water drain out for more than 30 minutes.

4. Step

Soak the dried chilli for more than one hour. Then cut and remove the seeds.

5. Step

Cut the carrot, turnip and spring onion into thin strips. Place in a bowl.

6. Step

Blend the chilli, onion, ginger, garlic and water.

7. Step

Put the mixture from the blender into a bowl. Add the chopped vegetables and mix.

8. Step

Add sugar and gochugaru. Mix together.

9. Step

Apply a little sauce, leaf by leaf of the Chinese cabbage.

10. Step

Store in a topper and leave to ferment for half a day or a day.

11. Step

Store in the refrigerator and enjoy whenever you like.

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