Easy Vegan Kimchi – Homemade & Fermented

Spicy, tangy vegan kimchi — fermented napa cabbage, gochugaru, garlic, ginger, apple, and green onions come together for bold Korean flavor without fish sauce. Probiotic-rich, gluten-free, and ready in days — perfect for kimchi jjigae, bibimbap, tacos, or straight from the jar!

Welcome to the world of Kimchi!

This tangy, spicy, probiotic-rich Korean staple is traditionally eaten with almost every meal — and once you become accustomed to its bold, funky flavor, it’s hard to stop!

What Is Kimchi?

Kimchi is a fermented mix of vegetables and spices — most famously Napa cabbage, gochugaru (Korean red pepper flakes), garlic, ginger, and green onions. The fermentation process creates beneficial lactic acid bacteria (probiotics) that support gut health, boost immunity, improve digestion, and may even benefit skin and weight management.

It’s surprisingly easy to make at home — just a few simple ingredients, a bit of patience for the first 1–2 days of fermentation, and you’ve got a gut-loving, flavor-packed condiment that elevates rice, tacos, bowls, soups, and more.

Over the past couple of weeks, I’ve tested different spice blends and cabbage varieties (all worked great). Shredded carrots are a fun variation I’ll save for another recipe.

So without further ado — let’s make vegan kimchi!

Ingredient Notes

This authentic-tasting vegan kimchi relies on fresh produce, gochugaru, and a touch of sweetness for perfect fermentation. Below are the key ingredients + easy substitutions so you can make it your own.

The Produce

• Napa cabbage — the traditional base for kimchi (tender leaves ferment beautifully). Swap: green cabbage or savoy cabbage — both work well and give a slightly different crunch.
• Kosher salt (or coarse sea/mineral salt) — essential for the brine. Avoid iodized table salt — iodine can slow or stop fermentation.
• Apple — adds natural sweetness to kickstart fermentation. Swap: pear (classic Korean choice), pineapple chunks, or 2 tsp organic cane sugar.
• Onion — white onion for depth + green onions (scallions) for brightness.
• Garlic — fresh cloves for bold flavor (or bottled minced garlic for convenience).
• Ginger — fresh or pre-minced paste for warm, spicy notes.

The Spice

• Gochugaru (Korean red pepper flakes/powder) — the heart of kimchi’s signature heat and color. Find it at Asian markets, online (affiliate link), or in well-stocked grocery stores. Note: Gochugaru is milder and fruitier than regular chili flakes — don’t substitute with cayenne or generic chili powder unless you want much spicier results.

With these simple, natural ingredients, you’ll ferment a flavorful, probiotic-rich kimchi that tastes even better after a few days. It’s flexible, beginner-friendly, and way more affordable than store-bought!

How To Make Vegan Kimchi

It only takes a few simple steps to make vegan kimchi, and each is super easy. Following is a breakdown of the steps involved. If you have any questions, be sure to ask in the comments!

(Note – The full printable recipe is at the bottom of this post)

1. Cut The Cabbage

• Quarter the cabbage.
• Slice quarters laterally into 2-inch chunks, as shown above.
• Discard the very bottom cuts with the core.

The cabbage will shrink a bit more during fermentation, so there is no need to chop it too small. But you may consider slicing the pieces with thick stalks (especially the bottom pieces). Slicing them in half will do fine.

2. Brine The Cabbage

Soaking the cabbage in salt water, aka brining, will help draw moisture from the plant cells, causing the leaves to wilt. Soaking speeds up preparation much faster than other methods, and it’s my preferred method.

Dissolve the salt. Combine salt with 2 cups of lukewarm water, stir to dissolve the salt; the water will turn clear.

To brine cabbage. Place the cabbage in a large bowl, pour the salt water over the top, add more water, and cover with a dish (placing a weighted object if needed) to submerge the cabbage. Let soak for at least 2 hours, up to 12 hours if you like, but I find 2 hours is plenty. Rinse the cabbage well to remove excess salt.

3. Puree Kimchi Seasoning

Make the kimchi seasoning. Add the apple, onion, ginger, and garlic to a food processor or blender and puree until smooth, creating a sweet and zesty mixture.

The sugar from the apple will help in the fermentation while adding a hint of sweetness.

Swap: If you don’t have an apple, use 2 teaspoons of organic pure cane sugar, coconut sugar, or sugar in the raw – use the least refined sugar you can find.

You may like to add a bit of water to the mix as well, about 2 – 3 tablespoons.

4. Mix Kimchi

Now you’re ready to combine the cabbage and seasonings.

Mix Kimchi. In the bowl the cabbage was soaked in, add the cabbage, green onions, puree, and gochugaru, mixing well to coat.

You can use your hands to mix; gloves are recommended. I used a wooden spoon.

Fermentation + Storage

Kimchi gets its signature tang, fizz, and funky depth from natural lactic acid fermentation — a simple process where beneficial bacteria transform sugars into acids, gases, and that delicious umami flavor.

Here’s how to pack and ferment it perfectly:

1. Pack the kimchi

Tightly pack the seasoned mixture into clean glass jars or fermentation-safe containers, pressing down firmly with a spoon or your hand to eliminate air pockets. Leave about 1 inch (2.5 cm) of headspace at the top for gases to expand. Pour any leftover brine over the top so the veggies are just submerged — this creates an anaerobic environment that encourages good bacteria and prevents mold.

2. Start fermentation

Seal the jars loosely (or use an airlock lid if you have one) and place them on the counter at room temperature (ideally 65–75°F / 18–24°C). Let it ferment for 24–36 hours — warmer rooms speed it up, cooler rooms slow it down. If your kitchen is very hot (>80°F / 27°C), move to a cooler spot, such as a pantry or basement.

3. Check & taste

After 24 hours, gently press down the kimchi to release trapped air bubbles (you’ll likely see bubbles rising — that’s normal and a great sign!). Taste a small piece: it should start to taste pleasantly tangy, slightly sour, crisp, and alive. If it’s still mild, let it go another 12–24 hours. When it reaches your preferred level of funk and tang, it’s ready to move.

4. Store in the refrigerator

Transfer the jars to the fridge — fermentation slows dramatically, but the flavor continues to deepen slowly. It keeps well for at least 1–2 months (often longer), and many say it tastes even better after a few weeks. Store toward the back of the fridge where it’s coldest and most stable.

Serving Suggestions

Kimchi is incredibly versatile — use it as a condiment, topping, mix-in, or side. A little goes a long way, and it pairs beautifully with almost anything savory. You’ll find yourself reaching for the jar constantly!

Here are some of my favorite ways to enjoy it:

• With rice — a classic side or mix into Kimchi Fried Rice for a quick, flavorful meal.
• Tacos — pile it on Kimchi Tofu Scramble Tacos for bold, crunchy contrast.
• Grain bowls — add a scoop to Vegetable Fried Quinoa for extra tang and probiotics.
• Noodles — serve alongside Tempeh Chow Mein for a savory, spicy kick.
• Soups — stir a spoonful into Simple Miso Noodle Soup with Tofu or Red Hot Miso Noodle Soup for instant depth.

If you try this easy fermented recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.

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