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–+ servings
Stav Kogan

Quick Vegetarian & Vegan Kimchi (Fish-Free)

A quick, fish-free vegetarian and vegan kimchi recipe that's spicy, tangy, and ready in less than an hour. Uses miso paste for a rich umami flavor instead of traditional fish sauce.
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Prep Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 1 lb
Calories: 45
Ingredients Method Nutrition

Ingredients
  

  • 1 small napa cabbage, cut into large chunks
  • 1 carrot, peeled and shredded
  • 1 small yellow onion, thinly sliced
  • 1-inch / 2.5-cm piece daikon radish, peeled and thinly sliced
  • 4 green onions (scallions), thinly sliced
  • 3 oz (85 g) pea sprouts
  • 2 tablespoons (30 ml / 1 fl oz) salt, plus a generous pinch
  • 1 tablespoon (15 ml / 0.5 fl oz) turbinado sugar
  • 1 tablespoon (15 ml / 0.5 fl oz) miso paste
  • 1 tablespoon (15 ml / 0.5 fl oz) grated fresh ginger
  • ½ cup (120 ml) (4.1 fl oz) garlic chili paste
  • 2 tablespoons (30 ml / 1 fl oz) rice vinegar
  • 1 teaspoon (5 ml / 0.2 fl oz) cayenne pepper
  • for Perfect Kimchi
  • Control the heat by adjusting the amount of garlic chili paste and cayenne pepper. For a milder version, start with half the amount and add more to taste.
  • For a more traditional, tangy flavor, let the kimchi ferment in a sealed jar at room temperature for 1-2 days before refrigerating. 'Burp' the jar daily to release pressure.
  • Use coarse sea salt or kosher salt without iodine. Iodized table salt can inhibit the beneficial bacteria and affect the final taste.
  • Wear food-safe gloves when mixing the chili paste with the vegetables to avoid staining your hands and to protect your skin from the spicy .

Method
 

  1. In a large bowl, combine the napa cabbage, carrot, onion, daikon, green onions, and pea sprouts.
  2. Sprinkle with 2 tablespoons (30 ml / 1 fl oz) of salt and toss well to coat.
  3. Let the vegetables sit for 10 minutes to release their water. 2.
  4. Rinse the vegetables thoroughly under cold water and drain well. Gently squeeze out any excess water and return them to the bowl. 3.
  5. In a separate small bowl, whisk together the turbinado sugar, miso paste, fresh ginger, garlic chili paste, rice vinegar, cayenne pepper, and a pinch of salt to create the seasoning paste. 4.
  6. Pour the paste over the vegetables and use your hands (preferably gloved!) to mix everything together, ensuring every piece is evenly coated. 5.
  7. Let the kimchi sit at room temperature for at least 30 minutes for the flavors to meld before serving. Store any leftovers in an airtight container in the refrigerator for up to 1 week.

Nutrition

Calories: 45kcalCarbohydrates: 8gProtein: 2gFat: 1g

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