Kimchi Recipe: Vegan, Cabbage, Instant Pot, Without Fish Sauce, Slow Cooker, With Radish

Explore diverse kimchi recipes including vegan, cabbage, Instant Pot, and more.

Kimchi Recipe Vegan

Creating a vegan kimchi recipe is simpler than you might think. Traditional kimchi often includes fish sauce or shrimp paste, but you can easily substitute these with soy sauce or tamari for a plant-based version. Start by preparing your vegetables, mainly Napa cabbage, and daikon radish. The key to a flavorful vegan kimchi lies in the fermentation process, which enhances the tangy and spicy flavors. Use ingredients like garlic, ginger, and Korean red pepper flakes to achieve the classic kimchi taste. Allow your kimchi to ferment at room temperature for a few days before transferring it to the fridge.

Kimchi Recipe Cabbage

Cabbage is the star of any traditional kimchi recipe. Napa cabbage is most commonly used due to its texture and flavor. Begin by salting the cabbage to draw out moisture and soften it. After a few hours, rinse the cabbage and mix it with a paste made from garlic, ginger, Korean red pepper flakes, and fish sauce (or soy sauce for a vegan version). The mixture is then packed tightly into jars and left to ferment. The fermentation time can vary, but typically, it takes about 1-2 weeks for the kimchi to develop its signature tangy and spicy flavor.

Kimchi Recipe Instant Pot

Using an Instant Pot to make kimchi can significantly speed up the fermentation process. Start with your usual ingredients: Napa cabbage, daikon radish, garlic, ginger, and Korean red pepper flakes. After salting and rinsing the cabbage, mix it with the spice paste. Place the mixture in the Instant Pot and use the yogurt setting to ferment the kimchi. This method can reduce the fermentation time to just a few hours, making it a great option for those who want to enjoy homemade kimchi without the wait.

Kimchi Recipe Without Fish Sauce

For those who prefer a kimchi recipe without fish sauce, soy sauce or tamari are excellent substitutes. This variation is perfect for vegetarians, vegans, or anyone with seafood allergies. The preparation process remains the same: salt the cabbage, rinse it, and mix it with a spice paste made from garlic, ginger, Korean red pepper flakes, and your chosen soy sauce. This version of kimchi retains the traditional flavors and is just as delicious as the original.

Kimchi Recipe Slow Cooker

A slow cooker can also be used to make kimchi, offering a hands-off approach to fermentation. Prepare your cabbage and other vegetables as usual, then mix them with the spice paste. Place the mixture in your slow cooker and set it to the lowest heat setting. Let it ferment for about 12-24 hours, checking occasionally. This method allows the flavors to meld gradually and can be a convenient way to make kimchi if you don't have an Instant Pot.

Kimchi Recipe With Radish

Radish adds a crunchy texture and a slightly sweet flavor to kimchi. Daikon radish is most commonly used and can be added to any kimchi recipe. Prepare the radish by cutting it into matchsticks or small cubes. Mix it with the salted cabbage and spice paste, then pack the mixture into jars. The radish will ferment along with the cabbage, absorbing all the delicious flavors. This variation is a great way to add variety to your kimchi and enjoy different textures.