Vegan Kimchi

Traditional kimchi relies on fermented fish sauce or salted shrimp for its depth. This version replaces those with miso and soy — the umami is there, the complexity is there, and it's fully plant-based. Bold, spicy, funky, and alive.

What You Need

• 1 medium napa cabbage (about 2 lbs)
• ¼ cup non-iodized salt
• 6 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp gochugaru (Korean red pepper flakes — don't substitute)
• 2 tbsp white miso paste
• 1 tbsp soy sauce or coconut aminos
• 1 tsp sugar or maple syrup
• 4 green onions, cut into 1-inch pieces
• 1 cup daikon radish, julienned

Method

1. Quarter cabbage lengthwise, then cut into 2-inch pieces. Toss with salt in a large bowl. Leave 1–2 hours until wilted, tossing occasionally. Rinse thoroughly and squeeze out all excess moisture.
2. Make the paste: combine garlic, ginger, gochugaru, miso, soy sauce, and sugar.
3. Toss drained cabbage, daikon, and green onions with the paste. Mix until everything is evenly coated.
4. Pack tightly into a clean glass jar, pressing down so brine rises. Leave 1 inch of headspace.
5. Leave at room temperature for 1–2 days — it will become tangier and funkier. Burp the jar daily. Refrigerate when the flavor is where you want it.
6. Kimchi keeps and continues developing in the refrigerator for months. It gets better.

Tips & Notes

• Gochugaru is non-negotiable — it's not just heat, it's the flavor. Find it at any Asian grocery.
• Fresh kimchi (geotjeori) is mild and bright. Aged kimchi (aged 2+ weeks) is funky and complex. Both have their place.

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