I am so excited to show you how to make vegetarian or vegan kimchi today. It’s from my new cookbook! How long have you been waiting for this recipe? Or maybe you made your own adaptation of my traditional kimchi recipe or my easy kimchi recipe? When people asked me how to make vegetarian kimchi in comments I always suggested to use soy sauce but I wasn’t totally satisfied with my own answer because soy sauce alone couldn’t replace the deep savoriness of fish sauce or salty fermented shrimp that I use in my kimchi.
So I developed this recipe for my cookbook, the secret is in the vegetarian stock I created. It works perfectly. It gives the kimchi a delicious savoriness. Even if you are not a vegetarian you should try this for a change, you will be surprised how delicious it is. Even though I’m not a vegetarian, I love to make vegetarian kimchi because I never miss much of the taste from my traditional kimchi made with fish sauce and fermented shrimp.
It’s also a small portion of kimchi! You need only 1 head of napa cabbage (3 pounds), and then you can modify this recipe to adapt to how much you want to make. Enjoy the recipe! Let me know how your kimchi turns out!
Makes about 4 pounds
Salt the cabbage:
Make the kimchi paste:
Wash the salted cabbage:
Mix it all together and make kimchi:
Ferment the kimchi: