Kimchi (Vegetarian version)

Ingredients

• 3 pounds Napa Cabbage (Core removed, cut into bite‑size pieces)
• 6 tablespoons Salt (Divided: 6 tbsp for salting the cabbage)
• 1 cup Water (For dissolving salt during salting)
• 2 tablespoons Glutinous Rice Flour (Can use regular rice flour or all‑purpose flour if unavailable)
• 1 cup Vegetable Stock (For the rice porridge)
• 1 tablespoon Sugar (Added to the porridge)
• 0.33 cup Vegetable Stock (Additional stock for kimchi paste)
• 1 teaspoon Sugar (Added to kimchi paste)
• 1 medium Onion (Quartered before processing)
• 9 cloves Garlic (Peeled)
• 1 teaspoon Ginger (Peeled and minced)
• 6 ounces Korean Radish (Cut into match‑stick strips)
• 6 stalks Green Onions (Sliced diagonally)
• 3 ounces Asian Chives (Buchu) (Roughly chopped)
• 0.25 cup Carrot (Shredded, for color)
• 1 cup Gochugaru (Korean Red Pepper Flakes) (Adjust to ½ cup for milder heat)
• 1 tablespoon Sesame Seeds (Optional garnish)

Instructions

1. Prepare the Cabbage

   Remove any wilted outer leaves, cut the napa cabbage in half lengthwise, discard the core, then quarter each half and cut into bite‑size pieces.

   Time: PT10M

2. Salt the Cabbage

   Place the cabbage pieces in a large bowl, sprinkle 6 Tbsp salt evenly, add 1 cup water, and toss gently to coat. Let sit for 2 hours, tossing every 30 minutes to ensure even salting.

   Time: PT2H

3. Make Rice Porridge Base

   In a pot, whisk together 2 Tbsp glutinous rice flour with 1 cup vegetable stock until smooth. Cook over medium‑high heat, stirring constantly for about 2 minutes until it thickens and bubbles appear. Add 1 Tbsp sugar and stir another 1‑2 minutes until the mixture becomes slightly thinner. Remove from heat and let cool to room temperature.

   Time: PT5M

   Temperature: Medium‑high heat

4. Prepare Vegetables

   While the porridge cools, cut 6 oz Korean radish into match‑stick strips, slice 6 green onions diagonally, roughly chop 3 oz Asian chives, and shred about ¼ cup carrot. Set all aside.

   Time: PT10M

5. Process Aromatics

   In a food processor, combine 9 garlic cloves, 1 tsp peeled ginger, and the quartered onion. Pulse until a coarse paste forms.

   Time: PT5M

6. Make Kimchi Paste

   In a bowl, mix the cooled rice porridge, ⅓ cup vegetable stock, 3 Tbsp additional salt, 1 tsp sugar, the processed aromatics, and 1 cup gochugaru. Stir until a uniform, thick paste forms.

   Time: PT5M

7. Rinse the Salted Cabbage

   Drain the cabbage, then rinse it three times in fresh water, changing the water each rinse. After the final rinse, let it drain well in a colander.

   Time: PT5M

8. Combine Cabbage and Paste

   In a large mixing bowl, combine the drained cabbage, kimchi paste, and the prepared radish, green onions, Asian chives, and carrot. Toss thoroughly until every piece is evenly coated.

   Time: PT5M

9. Pack into Airtight Container

   Transfer the kimchi into a clean, airtight glass jar or container, pressing down firmly to eliminate air pockets. Seal tightly.

   Time: PT5M

10. Ferment

    Let the jar sit at room temperature (around 68‑72°F) for 1‑2 days, checking daily for a sour aroma. Once the desired tang develops, move the jar to the refrigerator. Ferment for at least 2 weeks for full flavor development.

    Time: PT0M

    Temperature: Room temperature (68‑72°F) then 4°C

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

12 g

Fat

2 g

Fiber

3 g

Ingredient Substitutions

• Instead of Napa Cabbage: Savoy cabbage
• Instead of Glutinous Rice Flour: Regular rice flour, All‑purpose flour
• Instead of Vegetable Stock: Water with a pinch of salt
• Instead of Sugar: Honey (use less)
• Instead of Vegetable Stock: Water with a pinch of salt
• Instead of Sugar: Honey (use less)
• Instead of Ginger: Ground ginger (¼ tsp)
• Instead of Korean Radish: Daikon radish
• Instead of Asian Chives (Buchu): Garlic chives
• Instead of Gochugaru (Korean Red Pepper Flakes): Paprika + cayenne blend

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Bowl
• Measuring Spoons
• Measuring Cup
• Large Pot
• Wooden Spoon or Spatula
• Food Processor
• Colander or Strainer
• Mixing Bowl (large)
• Airtight Container or Glass Jar
• Gloves (optional) (optional)

Critical Steps — Do Not Skip

• Salting the cabbage for the full 2 hours with periodic tosses
• Cooking the rice flour porridge until bubbles appear and it thickens
• Cooling the porridge completely before mixing with the salty paste
• Washing the salted cabbage three times to remove excess salt
• Ensuring the kimchi is tightly packed to minimize air exposure during fermentation

Chef Tips from the Video

• Freeze any leftover gochugaru to keep it fresh and prevent spoilage
• Taste the paste before mixing; adjust salt or sugar if needed
• Press the kimchi down firmly in the jar each day during the first fermentation to release gases.

Troubleshooting

Storage

Refrigerator: Can be stored in the refrigerator for 2 months or longer; flavor deepens over time

Freezer: Not recommended as texture changes

Room temperature: Only for the initial 1‑2 day fermentation period

Make-Ahead Tips

• The kimchi paste can be prepared up to 2 days in advance and kept refrigerated
• Salted cabbage can be rinsed and drained ahead of time, then stored in a sealed container

Frequently Asked Questions