Vegetarian Kimchi Delight

A Journey into Vegetarian Kimchi Delight

When I first set out to create my “Vegetarian Kimchi Delight,” I knew I wanted to capture the essence of traditional kimchi while making it completely plant-based. The challenge was to achieve the depth of flavor that typically comes from ingredients like fish sauce or fermented shrimp. But, after much experimentation, I discovered that a well-crafted vegetable broth could provide the perfect umami punch. In my Vegetarian Kimchi Delight, every bite is a burst of flavor, with the spicy kick of gochu-garu balanced by the crisp freshness of napa cabbage. This recipe, which I’ve now perfected, brings the soul of Korean cuisine into the heart of a vegetarian lifestyle.

Crafting the Perfect Kimchi

Making Vegetarian Kimchi Delight is a deeply satisfying process that requires patience and love for the ingredients. I start by salting the napa cabbage, a crucial step that draws out excess water and preps the cabbage to absorb all the delicious flavors of the kimchi paste. The paste itself is a blend of sweet rice flour, vegetable broth, and the all-important gochu-garu, along with garlic, ginger, and onion. The smell alone as you blend these ingredients together is enough to make your mouth water. Each time I make this paste, I’m reminded of the power of simple, natural ingredients coming together to create something extraordinary.

The Art of Fermentation

Once the cabbage is mixed with the kimchi paste and all the vegetables, the magic of fermentation begins. This is where the transformation happens, as the kimchi starts to develop its signature tangy flavor. I always leave my Vegetarian Kimchi Delight out for a day or two before moving it to the fridge, where it continues to ferment slowly, getting better with each passing day. The anticipation of that first taste, when the kimchi has just the right balance of spice, sourness, and crunch, is what makes this process so special to me.

Sharing the Kimchi Love

One of the best things about making Vegetarian Kimchi Delight is sharing it with friends and family. I love watching their faces light up as they try it for the first time, often surprised by how rich and satisfying it is, even without the traditional fish sauce. This recipe has become a staple in my kitchen, something I turn to whenever I want to add a bit of Korean flair to a meal. Whether you’re new to kimchi or a seasoned fan, I hope this vegetarian version brings you as much joy as it does to me.

Chef’s Notes- Vegetarian Kimchi Delight

• Cabbage Salting Tip: Make sure to toss the cabbage thoroughly with the salt every 30 minutes to ensure even seasoning. This will help the cabbage soften evenly and allow the flavors to penetrate better.
• Choosing Gochu-garu: Opt for high-quality Korean hot pepper flakes (gochu-garu) for the most authentic flavor and vibrant color. Adjust the quantity based on your spice tolerance.
• Vegetable Substitutions: If garlic chives are unavailable, regular chives or even green onions can be used without compromising flavor. Similarly, if you can’t find Korean radish, daikon or regular radishes work well.
• Controlling Fermentation: For a milder flavor, refrigerate the kimchi after 24 hours of fermentation at room temperature. For a more pronounced tang, let it ferment for 48 hours before chilling.
• Serving Suggestions: This kimchi pairs excellently with a simple bowl of steamed rice or as a tangy topping on Korean-style pancakes, burgers, or tacos.

Vegetarian Kimchi Delight

Recipe by Kimmy

Course: Side DishCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

50

kcal

Resting Time

2

hours 

Total time

2

hours 

40

minutes

Dive into the world of Korean cuisine with this mouthwatering Vegetarian Kimchi Delight! This recipe, straight from my new cookbook, offers a perfect balance of flavors without the need for fish sauce or fermented shrimp. The secret lies in a specially crafted vegetarian stock that brings out the deep savoriness you crave. Whether you’re a vegetarian or just looking to try something new, this kimchi will surprise you with its deliciousness. Perfect for small batches, this recipe is easy to customize. Let’s get started and make some unforgettable kimchi!

Ingredients

• Napa Cabbage Preparation

• 1 large head napa cabbage about 3 pounds

• 9 tablespoons kosher salt

• 1 cup water

• Kimchi Paste

• 2 tablespoons sweet rice flour glutinous rice flour

• 1 1/3 cups vegetable broth

• 1 tablespoon plus 1 teaspoon granulated sugar

• 9 cloves garlic

• 1 teaspoon fresh ginger peeled

• 1 medium onion chopped

• Vegetables and Seasonings

• 1 cup Korean hot pepper flakes gochu-garu

• 6 ounces daikon radish or Korean radish julienned (about 1 cup)

• 3 ounces garlic chives (buchu) chopped (optional)

• 6 green onions green onions sliced diagonally

• 2 ounces carrot matchsticks about ¼ cup

• Alternative Ingredients:

• Kosher Salt: Sea salt or Himalayan pink salt.

• Sweet Rice Flour: Cornstarch or all-purpose flour not gluten-free.

• Vegetable Broth: Mushroom broth or water with a dash of soy sauce.

• Korean Hot Pepper Flakes: Red chili flakes or paprika less spicy.

• Daikon Radish: Regular radish or turnip.

• Garlic Chives: Regular chives or green onions.

Directions

• Prepare Cabbage – Cut the napa cabbage lengthwise into quarters and remove the core from each quarter. Slice the leaves into bite-sized pieces (1 to 1½ inches). Place in a large bowl and toss with 6 tablespoons of kosher salt and 1 cup of water. Let it sit for 2 hours, tossing every 30 minutes to ensure even salting.
• Create Kimchi Paste – In a small saucepan over medium-high heat, combine the sweet rice flour and 1 cup of vegetable broth. Stir continuously until it starts to bubble (about 2-3 minutes). Add 1 tablespoon of sugar and continue stirring until the mixture becomes slightly translucent (another 2-3 minutes). Remove from heat and let it cool completely. Once cooled, transfer the porridge to a food processor along with the remaining ⅓ cup vegetable broth, remaining 3 tablespoons salt, remaining 1 teaspoon sugar, garlic cloves, ginger, and chopped onion. Blend until smooth.
• Mix Kimchi Paste – Pour the puree into a medium bowl and mix in the Korean hot pepper flakes until well combined. Add the julienned daikon radish (or Korean radish), chopped garlic chives (if using), diagonally sliced green onions, and carrot matchsticks to the bowl with the kimchi paste. Mix thoroughly to coat all vegetables evenly.
• Assemble Kimchi – Drain any excess liquid from the salted cabbage and rinse it under cold water to remove excess salt. Squeeze out any remaining water and add the cabbage to the bowl with the kimchi paste and vegetables. Mix everything together until well combined.
• Ferment Kimchi – Transfer the mixture to an airtight container or jar. Press down firmly to remove any air pockets and ensure the vegetables are submerged in the paste. Leave it at room temperature for about 1-2 days to ferment before transferring it to the refrigerator.

Equipment

• Chef’s Knife
• Cutting Board
• food processor
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 50kcal
• Carbohydrates: 12g
• Protein: 2g
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 900mg
• Potassium: 300mg
• Fiber: 3g
• Sugar: 4g
• Vitamin A: 20IU
• Vitamin C: 50mg
• Calcium: 6mg
• Iron: 4mg

FAQs- Vegetarian Kimchi Delight

How long does the kimchi last in the refrigerator?

Properly stored in an airtight container, this kimchi can last for up to 4 weeks in the refrigerator. The flavor will continue to develop, becoming more tangy over time.

Can I make this recipe without a food processor?

Yes! You can finely chop or grate the garlic, ginger, and onion by hand, then mix them with the other paste ingredients. The texture may be slightly different, but the flavor will still be excellent.

Is it necessary to use sweet rice flour in the kimchi paste?

Sweet rice flour helps to thicken the paste and adds a slight sweetness. If unavailable, cornstarch or regular rice flour can be used, though the texture may vary slightly.

Can I adjust the spice level of the kimchi?

Absolutely! Reduce the amount of gochu-garu for a milder kimchi, or add more if you prefer a spicier version. You can also mix in a little paprika for color without adding extra heat.

Why is my kimchi bubbling during fermentation?

Bubbling is a normal part of the fermentation process, indicating that the kimchi is fermenting properly. Make sure your container is not completely full to allow space for this natural expansion.