Homemade Vegan Kimchi Recipe

Recipe By Serious Eats

This kimchi will get more and more sour as it ages. It can be eaten immediately, but is optimal at around 3 weeks. For a more traditional kimchi, replace the miso paste with 1/4 cup fish sauce.

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21 day total
21 day total
Homemade Vegan Kimchi
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ingredients serve

Ingredients for Homemade Vegan Kimchi Recipe

  • 1 pound 1 large head napa cabbage, cored and separated into individual leaves, about total
  • 1 Small daikon radish
  • 8 Scallions, greens roughly chopped, whites reserved separately
  • As required Kosher salt
  • 8 Cloves Garlic
  • 2 inch One knob ginger, peeled
  • 1/2 cup Korean chili powder
  • 2 tablespoon White or red miso paste
Nutrition
value
256
calories per serving
8 g Fat13 g Protein31 g Carbs24 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    13g
  • Carbs
    31g
  • Fiber
    24g

MacroNutrients

  • Carbs
    31g
  • Protein
    13g
  • Fiber
    24g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    1041mg
  • Iron
    25mg
  • Vitamin A
    13388mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    5mg
  • Vitamin B9
    527mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    369mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    377mg
  • Manganese
    18mg
  • Phosphorus
    249mg
  • Selenium
    35mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Serious Eats