You Cannot Miss Chef Kunal Kapur’s Veg Kimchi Recipe
Image Credit: This veg-kimchi is a must-try for you.

If you have a special love for Korean food, you must know what kimchi is. And those who don’t know, kimchi is a fermented salted vegetables flavoured with ginger, garlic, and other seasonings. You may wonder that kimchi is made up of vegetables like cabbage and radish and how it can be a non-vegetarian dish. Actually, kimchi is usually a non-vegetarian dish because it has fish sauce in it. You didn’t know this. Did you? But chef Kunal Kapur has shared the recipe of very desi and veg kimchi for vegetarians. This is one of the so many reasons why we love chef Kunal Kapur. 

We must tell you that kimchi is a very significant side dish for Koreans. Koreans literally have kimchi with their every meal and food. Just like Indians have pickles, Koreans have kimchi. Now you can relate, right? Since kimchi is fermented, it is very beneficial for health. Kimchi can significantly prevent several health conditions like diabetes and heart diseases. Besides, it is an excellent source of vitamin C and vitamin A. Without any further delay, let us share with you the recipe of veg kimchi shared by celebrity chef Kunal Kapur.

For Chilli Paste 

  • 25 to 30 dried red chilies (soaked)
  • 8 cloves garlic 
  • 8 ginger (roughly sliced)
  • 3 cups water
  • ¾ cup vinegar
  • ¾ cup tomato ketchup
  • 1 tbsp sugar 


  • 400 gm napa cabbage (large)
  • 400 gm cabbage (medium) 
  • 1 radish
  • 4 carrots
  • 4 spring onions
  • 2 tbsp salt
  • 2 lt water

For Slurry water

  • ½ cup rice flour
  • 2 tbsp soy sauce
  • 1 to 2 tbsp sesame seeds
  • 2 tbsp til


  • Take a pan and add soaked red chilies with water
  • Add garlic and ginger
  • Let it boil. After it is done, let it cool for sometime
  • Add the mixture into a grinder along with vinegar and tomato ketchup 
  • Add sugar and grind into a smooth paste
  • Take it out in a bowl and the chili paste is ready
  • Meanwhile, cut the cabbage into big chunks 
  • Add all the cabbage pieces into a parat (giant plate)
  • Cut radish and carrot in small and thin circles or as you want 
  • Take green onions and slice them too
  • Add all the vegetables into the parat
  • Now add 3 tbsp salt and mix them
  • Let them stay like that for an hour
  • You will see the vegetables releasing water
  • Now wash the vegetables and let the extra salt be removed
  • Squeeze the vegetables and keep them in another bowl
  • Take a pan and add water
  • Add rice flour and boil them
  • After the water gets thick, your slurry is ready
  • Keep it aside and let it cool for sometime 
  • Squeeze the vegetables once again and keep them in the parat
  • Add the chili paste to the vegetables
  • Add a little soy sauce and toasted till
  • Pour the slurry water
  • Give them a good mix
  • Taste for salt and adjust if required
  • Serve

Note: You can serve it right away or keep it for one or two or even three months. It will not get bad rather its taste will enhance over time. Try it yourself.