Vegan Kimchi
Recipe type: Korean Salad
I love Kimchi! I've been experimenting with this recipe for years. The combination of red pepper, salt, garlic and ginger coupled with the pickled-crunchy texture of the cabbage get my taste buds reeling. I make it all year round.
  • 1-1/2 cups water
  • 1-1/2 tablespoons sweet rice flour
  • ¼ cup minced ginger
  • ¼ cup minced garlic
  • 1 large head Nappa cabbage (about 4-1/2 pounds), sliced into 1-inch or larger pieces and quartered
  • 3-4 tablespoons kosher salt
  • 5 tablespoons Korean hot pepper flakes
  • ½ cup thinly sliced scallions
  1. In a saucepan, whisk together water and rice flour until smooth. Heat over medium heat, whisking continuously, until mixture thickens and starts to simmer. Remove from heat and let cool off a bit. Add ginger and garlic, whisking well.
  2. In a very large bowl, add cabbage and sprinkle with salt, pepper and scallions, tossing to mix. Let sit for 5 minutes. Pour sauce over cabbage, tossing well.
  3. Let cabbage sit at room temperature for a couple hours. Toss well and place in large container. Refrigerate.
  4. Tip:
  5. This kimchi can be served as a salad the day that it’s made, or refrigerated for up to a week. The kimchi will continue to ferment, developing a stronger flavor each day.
  6. The recipe can be halved.
  7. Copyright © 2009
Recipe by Everyday Dish TV at