Vegan Kimchi
Recipe type: Ferments
Cuisine: Korean, Raw Vegan
Prep time: 
Total time: 
Serves: 12 servings
  • 1 head Napa Cabbage
  • 2 bunches green onions, chopped in 2 inch pieces
  • 4 cloves garlic, minced
  • 3 Tablespoons ginger, grated
  • 1 cup korean chili flakes
  • 1 Tablespoon chickpea miso
  • filtered water as needed
  1. Cut cabbage in half length wise. Fill a large bowl with water and ½ cup sea salt. Submerge cabbage in water and soak for at least two hours, until wilted.
  2. Drain salt water, but save some of it to the side, and rinse cabbage halves very well. Make a paste out of the chili flakes, garlic, ginger, miso and water as needed. You can simply stir it all together in a bowl and add water little by little until it forms a paste that is the consistency of a thin pancake batter. Fold in the chopped green onions.
  3. Ok, this is where it gets messy! Remove the large outer leaves of the soaked napa cabbage halves. Rub the chili paste between all the leaves and on the outside of the cabbage. Use the outer leaves to wrap the cabbage halves into neat bundles and then pack them into a jar or plastic container and cover the cabbage with some of the leftover cabbage soaking brine. Allow this to sit covered on your counter for 2 days to a week. You can open the container to check its progress or to take a nibble! It will be bubbly and funky, but not rotten.
Recipe by Plant Craft at