Vegan Kimchi


Easy Vegan Kimchi

2 nappa cabbage

2 decilitre salt

1,5 litre water

1 korean radish

6 spring onions

Chili paste

1 decilitre onion pure

2 teaspoons ginger pure/paste (mashed raw ginger)

2 tablespoons garlic pure

1 decilitre capers

2,5 decilitre gochugaru (korean pepper flakes- vital for authentic taste)

4 tablespoons applecider vinegar

2,5 decilitre water

0,5 decilitre sesame seeds

3 tablespoons sugar (I used raw sugar cane)


  1. Start with slicing the nappa cabbage in half, so you will end up with 4 equal sizes.
  2. Sprinkle salt between the layers of the cabbage.
  3. Dissolve salt in the water in a large bowl. Add the nappa cabbage and let this sit for 6-7 hours, turning every now and then to make sure it gets coated with the salt water.
  4. Finely chop korean radish and spring onion julienne style. A japanese mandolin is the easiest option here!
  5. In another bowl add roughly chopped onions, ginger, garlic and capers. Blend this smooth with a hand mixer or in a blender, whatever you have available.
  6. Then add gochugaru, vinegar, water, sesame seeds and sugar. Blend well.
  7. Add the korean radish and spring onion to the chili mix and blend well to make sure it's all coated with chili. Let sit in the fridge until the nappa cabbage is ready.
  8. After the cabbage has soaked and turned for a couple of hours, rinse the salt off in cold runny water. Let most of the water drip off.
  9. At this point you can have a taste at the cabbage. If it's too salty for your liking, fill a bowl with fresh cold water and let them soak for 30-60 minutes. I didn't find it necessary.
  10. When the cabbage is dry-ish, smear on the chili mix all over the cabbage and make sure you don't forget in between the leafs!
  11. Put the cabbages in clean glass jars (make sure these are sanitized) and press down. I used 1 liter glass jars x 2.
  12. Cover and let sit on the counter at room temperature for at least one day. I prefer mine after two.
  13. Enjoy!

Recipe by My Nordic Kitchen at