Vegetarian kimchi is a plant-based version of traditional Korean fermented cabbage made with a glutinous rice porridge paste and vegetable stock instead of fish sauce or shrimp. It ferments fully in the refrigerator over 2 weeks or can be ready in 1–2 days at room temperature.
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Cut the cabbage lengthwise into quarters. Cut away the core of each quarter. Cut the leaves crosswise into 1-to-1½ inch bite size pieces. Transfer to a large bowl.
Toss the cabbage with 6 tablespoons of the salt and 1 cup water. Let stand for 2 hours, tossing the cabbage every 30 minutes to salt evenly.
Combine the glutinous rice flour and 1 cup of the vegetable stock in a small saucepan and place over medium high heat. Stir until the mixture begins to bubble, 2 to 3 minutes. Add 1 tablespoon of the sugar and stir until the mixture is slightly translucent, 2 to 3 minutes. Remove from the heat and let cool thoroughly.
Put the cooled porridge, the remaining ⅓ cup vegetable stock, the remaining 3 tablespoons salt, the remaining 1 teaspoon sugar, garlic, ginger, and onion in a food processor and process to a puree. Transfer the puree to a medium bowl. Add the gochu-garu (hot pepper flakes) and mix well. Set aside.
Rinse the cabbage 3 to 4 times with cold running water to remove any dirt and excess salt. Drain well.
Dry a large bowl with a kitchen cloth. Add the cabbage, radish matchsticks, green onion, chives (if used), and carrot. Add the kimchi paste and mix all together by hand (wear disposable gloves if you like). Transfer to an airtight container or glass jars. Press down on the kimchi so it's well packed and no air can get inside, then put the lid on the container.
You can serve the kimchi right away, sprinkled with sesame seeds.
To ferment: it takes about 2 weeks to ferment in the refrigerator. For faster fermenting, leave it at room temperature for 1 to 2 days, depending on the warmth of your kitchen, until the kimchi smells and tastes sour. Once fermented, store in the refrigerator. After 2 weeks the kimchi will have fermented nicely and will continue to ferment and become more sour over time.
Store in an airtight glass jar or container in the refrigerator for up to 3 months; it will continue to ferment and become more sour over time. Serve cold or at room temperature.
food processor · small saucepan · airtight glass jars or containers
Glutinous rice flour creates the signature creamy paste texture. Regular all-purpose flour may not achieve the same translucent consistency, but you can try a 1:1 substitution if needed.
Refrigerated kimchi continues to ferment and become more sour over time. It will keep for several months in an airtight container if kept submerged in its brine.
Salting softens the cabbage leaves and draws out excess water, allowing them to absorb the kimchi paste flavor evenly and ferment properly.
Yes, daikon is a direct substitute for Korean radish matchsticks—they have similar texture and mild flavor.
Fresh kimchi has a crisp, spicy taste with garlic and ginger forward. Fermented kimchi develops tanginess and deeper umami as it sours over 2 weeks.
