Easy Vegan Kimchi Recipe

Recipe by: Holly Caske

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This easy vegan kimchi recipe is full of flavour, fibre, and beneficial live cultures that naturally support your gut health. Made with napa (Chinese) cabbage, garlic, ginger, and Korean chilli flakes (gochugaru), it is one of the simplest fermented foods to make at home with no special equipment required.

Kimchi is incredibly versatile and can be enjoyed in stir-fries, noodles, rice bowls, or simply eaten straight from the jar. If you want a deeper dive into what kimchi is and how it benefits digestion, you can read our full guide:

What Is Kimchi? Gut Health Benefits, Fermentation, and How to Eat It

Why This Kimchi Method Works So Well

  • Chopped cabbage ferments faster. Traditional kimchi often uses whole cabbage halves, but cutting the cabbage into bite-sized pieces speeds up fermentation and makes the mixture easier to handle.
  • Temperature affects fermentation. Warm kitchens ferment faster, while cooler spaces slow the process.
  • Clean equipment helps fermentation succeed. Always use clean jars and utensils to avoid introducing unwanted bacteria.
  • Taste your kimchi daily. Once it reaches your preferred level of tanginess, move it to the fridge to slow fermentation.
  • Seasoning consistency is important. If you are using a large cabbage, double the seasoning paste to ensure every piece is coated. The mixture should look vibrant, juicy, and generously spiced, never dry or patchy.

For more fermentation guidance and flavour tips, see our blog post:

What Is Kimchi? Gut Health Benefits, Fermentation, and How to Eat It

Kimchi FAQs (People Also Ask)

Is kimchi actually good for you?

Yes. Kimchi contains fibre, vitamins, antioxidants, and naturally occurring probiotics that form during fermentation. These can support digestion and help maintain a healthy gut microbiome.

Learn more here: What Is Kimchi? Gut Health Benefits, Fermentation, and How to Eat It

What does kimchi taste like?

Kimchi has a tangy, savoury, spicy, and slightly sour flavour profile. As it ferments, the flavour becomes bolder and more complex. Because chopped kimchi ferments quickly, you can taste it each day and stop fermentation when the flavour suits you.

Why does my stomach hurt after eating kimchi?

If you are new to fermented or probiotic-rich foods, you may experience temporary bloating or mild discomfort as your gut adjusts. This usually settles over time. Starting with small servings can help your digestive system adapt.


What exactly is kimchi made of?

Traditional kimchi is made from napa cabbage, salt, garlic, ginger, spring onions, and Korean chilli flakes. Many traditional versions use fish sauce, but this recipe is fully vegan while still delivering depth of flavour.

Prep Time: 48 mins
Serves: 28

Ingredients

  • 1 large napa cabbage (Chinese cabbage)
  • ¼ cup sea salt (non-iodised)
  • 2 tbsp grated ginger
  • 2 tbsp grated garlic
  • 2 tsp sugar (or maple syrup)
  • 2 tbsp soy sauce or tamari
  • 3-4 tbsp gochugaru (Korean red pepper flakes) adjust to taste
  • 4 spring onions, sliced
  • 1 medium carrot, julienned
  • 5-6 radishes, thinly sliced
  • Water (filtered, if possible)

Method

  1. Chop the cabbage into bite-sized pieces. Place in a large bowl and sprinkle with salt. Massage until it softens, then cover with water.
  2. Let it soak for 1–2 hours.
  3. Drain and rinse the cabbage well. Set aside.
  4. In a bowl, mix garlic, ginger, soy sauce, sugar, and gochugaru to form a paste.
  5. Combine cabbage with the paste, carrots, radish, and spring onions. Mix thoroughly (Wearing gloves is a good idea here, gochugaru can irritate the skin).
  6. Pack tightly into a clean jar, pressing down to remove air pockets. Leave at least 2–3cm of headspace.
  7. Seal loosely and let ferment at room temperature (away from sunlight) for 1-2 days at room temperature or 3-5 days in a refrigerator. “Burp” daily to release gas.
  8. Once it smells tangy and pleasantly sour, move to the fridge. It’ll keep for weeks and continue developing flavour.

Gut Health Tips

Kimchi is rich in fibre and naturally occurring beneficial bacteria created during fermentation. These bacteria can help support a diverse gut microbiome, while the fibre in cabbage helps feed gut bacteria and promote regular digestion. If you are new to fermented foods, it is best to start with small amounts and gradually increase your intake. Consistent consumption of kimchi and other fermented foods may help improve digestive comfort and support overall gut health.