Kimchi is the new superfood. And for good reason: The dish from Korea is not only incredibly delicious, but also versatile and aromatic. Try our vegan kimchi recipe and let yourself be transported into Asian cuisine.
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Zubereitung
Recipe Note
Kimchi is a dish from Korea and has traditionally been made there for over 1,000 years! Since then, the ingredients have also continued to evolve. Kimchi has only truly arrived here in Germany in recent years and has sent the social media world into an absolute frenzy. Suddenly, kimchi is everywhere. But while to us it is merely a fancy, spicy snack, it continues to play an important role in culture and society in Korea. Kimchi is even so important there that the tradition of making kimchi together, also known as Kimjang, is considered intangible cultural heritage!
Substitution table
How often do we want to make a recipe again, only to find that certain ingredients are missing or that we do not like individual components? For this situation, we have put together a substitution table for you so that you can adapt this vegan kimchi recipe to your liking! Simply replace individual ingredients as you wish!
• Napa cabbage → Pointed cabbage, pak choi, white cabbage
• Carrot → Kohlrabi, parsnip
• Daikon 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 + cayenne, chili flakes + paprika, other chili powders
• Miso paste → Soy sauce, tahini + tamari
• Soy sauce → Tamari
Our kimchi recipe is vegan, but you can of course also use animal-based ingredients!
The ingredients for the kimchi recipe (vegan)
The composition of the kimchi is by no means simply the result of a thrown-together experiment. Instead, every single ingredient has its justification, and there is a reason why each one is included in the kimchi. Thus, every ingredient in our kimchi recipe is not only vegan but also extremely important for the texture and flavor.
Napa cabbage: Napa cabbage is pleasantly crisp and well suited for fermentation.
Salt: Salt draws water out of the napa cabbage, making it somewhat softer, while also inhibiting the growth of unwanted bacteria and promoting beneficial lactic acid bacteria.
Carrot: Carrots add a hint of sweetness and crunch to the kimchi and are, of course, also a lovely splash of color.
Daikon radish: Daikon radish is very flavorful and slightly spicy - exactly what we need.
Apple: The apple adds sweetness, but at the same time it also provides food for the lactic acid bacteria, which metabolize the fruit sugar.
Onion: Onions are pretty much always good! In this vegan kimchi recipe, they add depth of flavor. That sounds complicated, but it simply means they add a delicious aroma.
Garlic: Anyone who has ever eaten kimchi knows that garlic plays an important role. It also combats unwanted bacteria.
Ginger: Ginger gives the kimchi a pleasantly spicy, fresh flavor, but also aids our digestion.
Gochugaru: Of course, the chili powder adds heat and the characteristic red color. Don't worry, it's not quite as hot as it sounds.
Miso paste: Miso paste is known for its umami flavor. It is also a fermented product itself, and remember: Our bodies love fermented foods!
Soy sauce: Salty, savory, umami. That's the best way to describe soy sauce. Soy sauce makes everything taste more harmonious and brings together the many different flavors.
What is fermentation?
During fermentation in kimchi, lactic acid fermentation takes place. A specific type of bacteria multiplies: lactic acid bacteria, also known as Lactobacillus bacteria. Don't worry, these bacteria are not harmful and won't make you sick. Quite the opposite - they make our kimchi really healthy. These bacteria feed on the sugar naturally contained in the apple and convert it into lactic acid.
This lactic acid makes our kimchi last for a loooong time. It also changes the flavor and gives us the typical tangy aroma. But that's not all: The kimchi also becomes probiotic, making it very healthy for your gut and the rest of your body.
Fermentation is therefore a very important part of the preparation to ensure 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 tighten your jar firmly to make sure your kimchi turns out well!
Fermentation in your everyday life
Did you know that fermentation is used for many products? Sauerkraut, yogurt, and wine are also made through fermentation. And you can already buy ready-made kimchi at your supermarket.
However, many of these products are heated again after fermentation. Since most bacteria are not fans of heat at all, they die, and so does the beneficial effect of fermented dishes.
So, with our vegan kimchi recipe, we make sure to retain all its health-promoting properties.
Why make kimchi yourself?
Are you wondering why you should make kimchi yourself when you can buy it ready-made at the supermarket? There are various reasons:
Ingredients & additives: Supermarket kimchi often contains all kinds of unnecessary extras. With your own kimchi, you can make sure that only what you actually want to eat ends up in the jar - no preservatives & co.
Processing: Store-bought kimchi is often heated again after fermentation to extend its shelf life. Unfortunately, this causes many of the typical properties of fermentation to be lost.
Your own taste: Don't like ginger but love garlic? No problem! When you make kimchi yourself, you can easily control what goes into it.
Cost: Making kimchi yourself does take a little longer than quickly popping into a store, but it is much cheaper - your wallet will thank you.
Fun: Maybe people have different opinions on this, but I really enjoy making our vegan kimchi recipe, and seeing how a little bit of vegetables turns into a truly living dish is simply fascinating.
How does kimchi change over time?
At first, kimchi tastes relatively mild. The longer you let it ferment or keep it in the refrigerator, the more intense - in other words, more sour - it tastes. This may take some getting used to at first, especially if you haven't had many fermented foods on your menu before. The same applies to your digestive system, by the way - many people initially report symptoms such as stomach rumbling & co. This can happen if your body isn't used to fermented products and can be perfectly normal at first. (Important: Severe symptoms are of course not normal and should definitely be monitored, and you should stop eating the kimchi for the time being!!) So feel free to take it easy the first few times, let your kimchi ferment for a relatively short time, and eat only small amounts. The more you acquire a taste for it, the more intensely you can let it ferment, the more you can eat, and the more you can adapt your vegan kimchi recipe to your personal preferences.
Are you wondering what the kimchi from our vegan kimchi recipe actually tastes like? In short: spicy, sour, and savory. Depending on which ingredients you use, how much chili powder, etc. you add, and how long you let the kimchi ferment, the flavor can vary.
Delicious combinations with our kimchi recipe (vegan)
How exactly do you eat kimchi? This is something many people wonder about at first.
Kimchi bowl with rice, sesame and spring onions
Dumplings with kimchi, mushrooms and spring onions are a delicious vegan alternative to meat dumplings
Kimchi adds a delicious spiciness to ramen, and mushrooms and pak choi go well with it
Kimchi jjigae – the Korean stew with onions, tofu, gochujang and vegetable broth will warm you up on cold days
On sandwiches with hummus and crunchy salad
In wraps with avocado and fresh tomatoes
As a topping, it adds extra flavor to your salad
Kimchi fried rice – leftover rice stir-fried with soy sauce, sesame oil and tofu
Variations
Have you often eaten “regular” kimchi and now feel like trying something unusual? Here are some delicious ideas for you! You can easily adapt our kimchi recipe (vegan)!
Kkakdugi (cubed radish kimchi): crunchy kimchi made with Korean radish, carrot, spring onions, chili paste, garlic and ginger, ideal as a side dish with soups
Apple kimchi: fruity kimchi made with napa cabbage, apple, carrot, seasoning paste and lemon juice
Mushroom kimchi: unusual kimchi made with napa cabbage or pak choi, mushrooms, chili, soy sauce, garlic and kombu water
Kale kimchi: spicy kimchi made with kale, apple, miso paste, sesame, chili and garlic, perfect as a topping for bowls
Sweet potato kimchi: mild kimchi made with cooked sweet potato, radish, spring onions and seasoning paste
Oi Sobagi (stuffed cucumber kimchi): refreshing kimchi made with cucumber, spring onions, carrots, chili paste, garlic and ginger
Hygiene
One thing is especially important when making kimchi yourself: hygiene. Since our kimchi is stored for such a long time, we need to make sure that everything that comes into contact with the kimchi is clean. That means washing your hands before you start, taking all utensils fresh from the cupboard, and (!) making sure that the jar in which you want to ferment your kimchi is spotlessly clean. I recommend not just rinsing it normally, but briefly boiling it, as you would with jam jars. This way, you can be sure that it is really clean. Very important: Make sure that your jar is suitable for this and will not crack when it comes into contact with hot water.
