Kimchi Recipes Vegan | Open Dishes Recipe Online Blog

Today we’re excited to share with you our favorite vegan kimchi recipes. Kimchi is a traditional Korean side dish made from fermented vegetables, and it has gained popularity all over the world in recent years due to its unique and tangy flavor. But, if you’re following a vegan diet, traditional kimchi containing fish sauce is off limits. That’s why we’ve found two delicious and creative vegan kimchi recipes that you can make at home.

Let’s start with our first recipe, which comes from myveganmeals.com. This vegan kimchi is not only vegan but also gluten-free and refined sugar-free. To make it, you’ll need: cabbage, salt, garlic, ginger, green onions, red pepper flakes, and a sweetener of your choice. First, chop the cabbage into bite-sized pieces and put them in a large bowl. Massage the cabbage with salt and let it sit for an hour to draw out the water. In the meantime, blend together the garlic, ginger, green onions, red pepper flakes, and sweetener to make a paste.

After an hour, wash the cabbage and drain it well. Add the paste to the cabbage and mix thoroughly. Finally, pack the mixture into a jar and let it ferment for a few days. Once the vegan kimchi has fermented to your liking, it’s ready to be enjoyed! Serve it as a side dish, on top of rice or noodles, or even on a sandwich.

Now, let’s move on to our second vegan kimchi recipe, which comes from hipfoodiemom.com. This recipe is also a family favorite and has the option to use vegan fish sauce. To make it, you’ll need: Napa cabbage, salt, daikon radish, carrots, green onions, garlic, ginger, red pepper flakes, fish sauce or vegan fish sauce, and sugar.

First, chop the cabbage into bite-sized pieces and put them in a large bowl. Massage the cabbage with salt and let it sit for an hour to draw out the water. In the meantime, chop the daikon radish and carrots into matchsticks, and slice the green onions. After an hour, wash the cabbage and drain it well.

Next, blend together the garlic, ginger, red pepper flakes, fish sauce or vegan fish sauce, and sugar to make a paste. Add the paste to the cabbage, along with the daikon radish, carrots, and green onions. Mix thoroughly and pack the mixture into a jar. Let it ferment for a few days, until it reaches your desired level of tanginess and funkiness.

Once your vegan kimchi is ready, it’s time to enjoy it! We suggest serving it as a side dish, on top of rice or noodles, or even in a sandwich. Both of these vegan kimchi recipes are easy to make and bursting with flavor. We hope you’ll give them a try and let us know which one is your favorite!

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