Kimchi is the new superfood. And for good reason: This dish from Korea is not only incredibly delicious but also versatile and flavorful. Try our vegan kimchi recipe and let yourself be transported to Asian cuisine.
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Zubereitung
Recipe Note
Kimchi is a dish from Korea and has been traditionally made there for over 1000 years! Since then, the ingredients have also evolved somewhat. Only in recent years has kimchi really arrived here in Germany and caused an absolute hype in the social media world. Suddenly, you see kimchi everywhere. What is just a fancy, spicy snack for us still plays an important role in culture and society in Korea. Kimchi is so important there that the tradition of making kimchi together (also called Kimjang) is considered an intangible cultural heritage!
Substitution table
How often do we want to cook a recipe but lack certain ingredients or dislike some components? For this case, we have a substitution table for you so you can adjust the kimchi recipe vegan-style as you like! Simply swap individual ingredients as you wish!
• Napa cabbage → pointed cabbage, pak choi, white cabbage
• Carrot → kohlrabi, parsnip
• Radish → Japanese radish, kohlrabi or omit
• Apple → pear, mango, date paste
• Onion → spring onions, shallots
• Garlic cloves → wild garlic or omit
• Ginger → Turmeric, galangal
• Gochugaru (Korean chili powder) → smoked paprika powder + cayenne, chili flakes + paprika powder, other chili powders
• Miso paste → Soy sauce, tahini + tamari
• Soy sauce → Tamari
Our kimchi recipe is vegan, but of course, you can also use animal-based ingredients!
The ingredients of the kimchi recipe (vegan)
The composition of the kimchi is by no means a simple result of a random experiment. Instead, every single ingredient has its reason for being, and there is a reason why exactly it is included in the kimchi. And so every ingredient in our kimchi recipe is not only vegan but super important for texture and flavor.
Napa cabbage: Napa cabbage is pleasantly crisp and well suited for fermenting.
Salt: Salt draws water out of the napa cabbage, making it a bit softer, and at the same time, salt inhibits the growth of unwanted bacteria while promoting the good lactic acid bacteria.
Carrot: Carrots add a slight sweetness and a crunch to the kimchi and are, of course, also a pretty splash of color.
Radish: Radish is very spicy and slightly sharp – exactly what we need.
Apple: The apple brings sweetness but is also food for the lactic acid bacteria that utilize the fruit sugar.
Onion: Onions are always good! In this vegan kimchi recipe, they add depth to the flavor. Sounds complicated, but it simply means they bring a delicious aroma.
Garlic: Anyone who has ever eaten kimchi knows that garlic plays an important role. It also acts against unwanted bacteria.
Ginger: Ginger makes the kimchi pleasantly spicy and fresh, but also helps our digestion.
Gochugaru: Of course, the chili powder brings heat and the typical red color. Don’t worry, it’s not as spicy as it sounds.
Miso paste: Miso paste is known for its umami flavor. It is also a fermented product itself, and remember: our body loves fermented foods!
Soy sauce: Salty, spicy, umami. That best describes soy sauce. Soy sauce makes everything taste more harmonious and brings together many different flavors.
What is fermentation?
During fermentation in kimchi, a lactic acid fermentation takes place. A certain type of bacteria, lactic acid bacteria, also called Lactobacillus bacteria, multiply. Don’t worry, these bacteria are not harmful and won’t make you sick. On the contrary – they make our kimchi really healthy. These bacteria feed on sugar naturally found in the apple and convert it into lactic acid.
This lactic acid makes our kimchi last veeeery long. It also changes the taste and gives us the typical sour aroma. But not only that: the kimchi also becomes probiotic and thus very healthy for your gut and the rest of your body.
Fermentation is therefore a very important part of the preparation, so that the kimchi recipe, vegan or not, works. Without fermentation, you would simply have ... a salad.
Very important: Fermentation only works if the jar is sealed airtight. So screw your jar tightly to make your kimchi successful!
Fermentation in your daily life
Did you know that fermentation is used in many products? Sauerkraut, yogurt, and wine are also made using fermentation. And you can already buy ready-made kimchi in your supermarket.
However, many of these products are heated again after fermentation. Since most bacteria are not fans of heat, they die, and with them, the effects of fermented dishes disappear.
In our vegan kimchi recipe, we make sure to preserve all the health-promoting properties.
Why make kimchi yourself?
You wonder why you should make kimchi yourself when you can buy it ready-made in the supermarket? There are several reasons for that:
Ingredients & additives: Store-bought kimchi often contains all sorts of extras you don’t really need. With your own kimchi, you can make sure only what you really want to eat ends up in the jar – no preservatives & co.
Processing: Store-bought kimchi is often reheated after fermentation to make it last longer. Unfortunately, many typical fermentation characteristics are lost in the process.
Own taste: You don’t like ginger but love garlic? No problem! When you make kimchi yourself, you can easily control what goes into your kimchi.
Cost: Making kimchi yourself takes a bit longer than quickly popping into the store, but it’s much cheaper – your wallet will be happy.
Fun: Maybe opinions differ here, but I really enjoy our kimchi recipe (vegan), and seeing how a bit of vegetables turns into a real, living dish is just super interesting.
How does kimchi change over time?
At first, kimchi tastes relatively mild. The longer you ferment it or keep it in the fridge, the more intense (that is, sourer) it tastes. This can feel unusual at first, especially if you haven't had many fermented foods in your diet before. The same goes for your digestive system – many people report initial discomfort like stomach rumbling & co. This can happen if your body isn't used to fermented products and is quite normal at first. (Important: Severe discomfort is, of course, not normal and should definitely be monitored, and you should stop eating the kimchi for now!!) So start relaxed the first few times, ferment your kimchi for a relatively short time, and eat only small amounts. The more you get used to the taste, the more intensely you can ferment it, eat more, and continuously adapt your kimchi recipe with vegan ingredients to your personal preferences.
You wonder what kimchi from our kimchi recipe (vegan) actually tastes like? In short: spicy, sour, and flavorful. Depending on which ingredients you use, how much chili powder, etc., and how long you ferment the kimchi, the taste can vary.
Delicious combos with our kimchi recipe (vegan)
How exactly do you eat kimchi? Many wonder about this at first.
Kimchi bowl with rice, sesame, and spring onions
Dumplings with kimchi, mushrooms, and spring onions are a tasty vegan alternative to meat dumplings
In ramen, kimchi adds a delicious spiciness, mushrooms and pak choi go well with it
Kimchi Jjigae – the Korean stew with onions, tofu, gochujang, and vegetable broth warms you on cold days
On sandwiches with hummus and crunchy salad
In wraps with avocado and fresh tomatoes
As a topping, it spices up your salad
Kimchi Fried Rice – leftover rice fried with soy sauce, sesame oil, and tofu
Variations
Have you often eaten “regular” kimchi and now want something unusual? Here are some delicious ideas for you! You can easily adapt our kimchi recipe (vegan)!
Kkakdugi (diced radish kimchi): crunchy kimchi made from Korean radish, carrot, spring onions, chili paste, garlic, and ginger, ideal as a side dish for soups
Apple Kimchi: fruity kimchi made from napa cabbage, apple, carrot, seasoning paste, and lemon juice
Mushroom Kimchi: unusual kimchi made from napa cabbage or pak choi, mushrooms, chili, soy sauce, garlic, and kombu water
Kale Kimchi: spicy kimchi made from kale, apple, miso paste, sesame, chili, and garlic, perfect as a topping for bowls
Sweet Potato Kimchi: mild kimchi made from cooked sweet potato, radish, spring onions, and seasoning paste
Oi Sobagi (stuffed cucumber kimchi): refreshing kimchi made from salad cucumber, spring onions, carrots, chili paste, garlic, and ginger
Hygiene
One thing is very important when making kimchi yourself: hygiene. Since our kimchi is stored for a long time, we have to make sure that everything that comes into contact with the kimchi is clean. That means: wash your hands before you start, take all utensils fresh from the cupboard, and (!) the jar in which you want to ferment your kimchi must be spotless. I recommend not just rinsing it normally but briefly boiling it, as you would with jam jars. This way you can be sure it is really clean. Very important: make sure your jar is suitable for this and does not crack when it comes into contact with hot water.
