Gochujang Kimchi (Vegan)
Enjoy the convenience of this gochujang kimchi recipe. Packed with umami flavor, it’s great as a side dish, sandwich and burger filling, ramen topping, and much more. This kimchi recipe is easily adaptable to any cabbage variety.
This is our trusted kimchi recipe, which we love for its simplicity and amazing flavor. Using gochujang paste eliminates one step in the recipe – making glutinous rice flour paste, which results in a quicker and equally delicious kimchi. There is no fish sauce, making this a vegan kimchi recipe.
While traditionally, kimchi is made with napa cabbage, we sometimes use white and red cabbage, which is more commonly grown in Slovenia. This is a universal gochujang kimchi recipe that works with any type of cabbage. It’s our spin on an easy Korean kimchi recipe.
Besides bringing an umami element to your dishes and snacking repertoires, kimchi supports a healthy and varied diet, as it includes at least 10 different fermented vegetables. Packed with fiber and probiotics, it’s great for our gut, digestion, and overall health.
If you love kimchi and gochujang, you’re in for a treat—these recipes make the most of its tangy, spicy magic:
- Easy Vegan Tteokbokki – With Kimchi
- Quick And Easy Vegan Kimchi Stew (vegan kimchi jjigae)
- Kimchi Udon with Peanut Butter
- Kale and Chickpea Salad – Dressed in Dreamy Gochujang Tahini
- Easy Gochujang and Honey-Glazed Roasted Butternut Squash
Table of Contents
What is kimchi?
Kimchi is a spicy Korean side dish created from salted and fermented vegetables. The vegetables can vary, but most typically include cabbage and radishes. It gets its trademark color and spicy kick from the sauce made from chili powder (in our case the gochujang paste), garlic, ginger, scallions, and red pepper. However, there are many varieties of kimchi, which you can read upon here.
How is kimchi made?
Kimchi is lacto-fermented, using the naturally present lactic acid bacteria on the vegetables. These bacteria feed on the sugar from the vegetables and create lactic acid. This extraction of sugar gives fermented vegetables their tender texture and sour flavor. Lacto-fermentation requires salt and anaerobic fermentation, which means fermentation in the absence of air. All the veggies need to stay submerged inside the brine or sauce.
Explore more delicious recipes with lacto-fermented vegetables – your gut (and taste buds) will thank you!
- Fermented Beets
- Fermented Carrots With Harissa
- Fermented Red Cabbage Sauerkraut
- Fermented Hot Chili Sauce
Why you’ll love this gochujang kimchi
- This is a vegan kimchi recipe that does not require any fish sauce. Instead, we use tamari sauce, which gives a comparable umami flavor.
- It’s gut for you! Studies, like this one, have shown that fermented foods have a positive impact on our gut and thereby overall health. Fermented foods contain probiotics that promote the growth of healthy microbes, which can have a positive impact on our digestion and gut health.
- Doesn’t spoil – Once fermented your kimchi will stay good in the fridge for a long time, a year. Your kimchi will continue to ferment slowly, getting more flavor and tang. Over time, kimchi will become more tender.
- Contributes to a varied diet – Containing at least 10 different vegetables, introducing this kimchi to your everyday will contribute to a varied diet. It’s particularly beneficial during the winter when fresh produce may be scarce, which can negatively impact our immune system.
- Complex flavor – Like many fermented foods, kimchi has a complex flavor profile. Its umami taste, combined with layers of salty, sour, and sweet, makes it truly satisfying. And with its satisfying crunch, it’s a delightful addition to any meal.
Ingredients list to make gochujang kimchi
Kimchi sauce
- Vegetables: Red-bell pepper, Tomato, Radishes, and Cabbage (we used white here, but if you mix it with and red, you’ll get an intense mangenta color). Since the vegetables are the star of this recipe, get the best quality you can – seek organic and locally grown, if you can.
- Spices: Garlic, Ginger, Parsley, Chili pepper (Scotch bonnet or habanero is our preference as they have a lovely aroma and a bit of a kick. However, you can also add a less spicy chile such as Jalapeno).
- Sesame oil – Made from roasted sesame seeds, this oil will add a lot of flavour and creamines to the kimchi.
- Gochujang paste – Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment common in Korean cooking. It is made from gochu-garu chile and glutinous rice. In Europe, it’s available in most Asian supermarkets.
- Tamari – Is a gluten-free Japanese soy sauce that is made from fermented soybeans and wheat. We love to cook with it, because it has a slightly sweeter and richer flavor than soy sauce. If you are not gluten intolerant, you can replace it with a regular soy sauce.
- Salt – Good quality sea salt.
Ingredient variations
As long as you use the right amount of salt and use sterilized equipment, you can make alterations to your veggies. People say that you can make kimchi from anything, which is true, but you might need to adjust the salt levels. For this recipe, you can use any type of cabbage as your base.
While this recipe calls for radishes and carrots, you can add up to 20 % of other vegetables and plants – any crunchy veggies such as celery or cucumber will be a hit. We love mixing in foraged plants, such as purslane, dandelion leaves, and narrow-leaf plantain.
If you are feeling adventurous and comfortable with experimentation, play around with the use of veggies and herbs. With a little creativity, you can transform any combination of vegetables into a unique and healthy batch of kimchi.
Tips for success when making kimchi
- Hygiene – The most crucial factor is to be hygienic, to keep mold from forming. In practice, this means to disinfect your fermentation dish, by pouring boiling water in it and leaving it for 5 minutes, or more. The same goes for all utensils. This is a little contested, but we like to wear gloves when making kimchi, to minimize the amount of bacteria getting in.
- Temperature – Both, too-warm, and too-cold temperatures can cause spoilage. The ideal temperature for kimchi fermentation is 18 – 20 Celsius (65 – 70 Fahrenheit). Higher temperature means faster fermentation. Be sure the temperature does not go below 10 Celsius (50 Fahrenheit), which would stall the fermentation.
- Burp it – Open the fermentation vessel daily to let out the air that has been produced in the fermentation process.
- Keep it submerged – After burping kimchi, you might notice solids rising to the top, be sure to push them down with something clean and sanitized. If you are using your hands, wear gloves or clean your hands super well before touching it.
Bad bacteria infestation
Lacto-fermented veggies should smell pleasantly vinegary. The smell is comparable to sauerkraut. If something doesn’t smell right or if you see white mold developing on top, you’ll know that the kimchi has gone bad. In this case, don’t just scrape off the top, but discard the whole batch and start again.
A strong, unpleasant odor, is a clear indicator of spoilage. Even if the food still looks good, a foul smell can signal the presence of harmful bacteria. Our sense of smell is a powerful tool for assessing food safety. We’ve learned to rely on it to help us detect spoilage. Trust your gut and your sense of smell – if it’s telling you that something is off, discard the whole batch and start again. Food waste is not ideal, but it is not more important than your health.
Step-by-step process of making gochujang kimchi
Step 1: Salt-water brine fermentation
- Slice the carrots and radishes and cut the cabbage. If you’d like, add any additional veggies or foraged goods.
- Place the cut veggies in a container. Pour over enough water to completely cover the veggies. Measure how much water you’ve put it.
- Multiply the amount of water in grams by 0.05 and add that amount in salt (this is a 5 % salt brine).
- Let it sit on the kitchen counter at room temperature for 12 – 24 hours. Make sure that all veggies are submerged in water, and add a weight such as a plate on top, if helpful.
Step 2: Kimchi sauce
- Disinfect a 2-liter jar (half a gallon) either by pouring in boiling water, or by washing it with vinegar.
- Drain the brine and wash the veggies. It’s normal for the veggies to have shrinked, because they lost some water.
- Blend all the sauce ingredients until a smooth paste is formed.
- Place the drained veggies in a large bowl.
- Pour the sauce over the veggies.
- Wearing gloves, massage the sauce in the veggies.
- Transfer kimchi into a glass container, adding a few handfuls at a time and pressing down any extra air. Top with any extra paste liquid that you may have left in the bowl. The cabbage should be completely covered by the liquid. Cover the jar and let sit in a dark spot at room temperature.
Step 3: Final fermentation
- Ferment in a dark spot, such as a kitchen cupboard for about 6 days.
- Burp it every day by opening the lid and letting air out. If the gas pushed-up any of the veggie pieces, push them back down wearing gloves.
- With a clean utensil, try a bit of kimchi on day 6 and if you’d like it a little more sour, let it ferment for additional few days. If you are happy with it, place it in the fridge, where it will continue to ferment very slowly.
How to eat kimchi
- Stew – Try our delicious Vegan Kimchi Stew that is ready in only 20 minutes and only requires one pot.
- Side-dish – In Korea people eat it as a side to anything, and so can you – the sky is the limit. It’s an obvious add-on with cold cuts, as well as any mezze and tapas situations. Beyond that, enjoy it next to a heartier dish, such as pasta, baked potatoes, and stir fry.
- Udon noodles – Try our 10-minute creamy udon noodles with kimchi.
Similar recipes
Kimchi Udon With Peanut Butter
Quick and Easy Vegan Kimchi Stew
Easy Vegan Tteokbokki Recipe
Fermented hot chili sauce – Beginner-friendly
Gochujang Kimchi (Vegan)
Equipment
- 1 Mason jar (2 litre)
- 1 Blender
- 2 Gloves
- 1 Bowl
- 1 Knife
- 1 Cutting board
Ingredients
Brine
- salt non iodized salt
Kimchi sauce
- 1 red-bell pepper
- 2 tomato
- 5 cloves garlic
- 60 grams ginger
- 1 bunch parsley
- 1 scotch bonnet or habanero
- 60 grams sesame oil
- 120 grams gochujang pepper paste
- 30 grams tamari
Kimchi vegetables
- 1 head cabbage sliced in chuncks
- 4 carrots sliced in thin rings
- 15 radishes sliced in thin rings
Instructions
Step 1: Salt-water brine fermentation
- Slice the carrots and radishes and cut the cabbage. You can add a handful of additional veggies or foraged goods.
- Place the cut veggies in a container. Pour over enough water to completely cover the veggies. Measure how much water you've put it.
- Multiply the amount of water in grams by 0.05 and add that amount in salt (this is a 5 % salt brine).
- Let it sit on the kitchen counter at room temperature for 12 – 24 hours. Make sure that all veggies are submerged in water, and add a weight such as a plate on top, if helpful.
Step 2: Kimchi sauce
- Disinfect a 2-liter jar (half a gallon) either by pouring in boiling water, or by washing it with vinegar.
- Drain the brine and wash the veggies. It’s normal for the veggies to have shrinked, because they lost some water.
- Blend all the sauce ingredients until a smooth paste is formed.
- Place the drained veggies in a large bowl.
- Pour the sauce over the veggies.
- Wearing gloves, massage the sauce in the veggies.
- Transfer kimchi into a glass container, adding a few handfuls at a time and pressing down any extra air. Top with any extra paste liquid that you may have left in the bowl. The cabbage should be completely covered by the liquid. Cover the jar and let sit in a dark spot at room temperature.
Step 3: Final fermentation
- Ferment in a dark spot, such as a kitchen cupboard for about 6 days.
- Burp it every day by opening the lid and letting air out. If the gas pushed-up any of the veggie pieces, push them back down wearing gloves.
- With a clean utensil, try a bit of kimchi on day 6 and if you’d like it a little more sour, let it ferment for additional few days. If you are happy with it, place it in the fridge, where it will continue to ferment very slowly.
Notes
- Hygiene – The most crucial factor is to be hygienic, to keep mold from forming. In practice, this means to disinfect your fermentation dish, by pouring boiling water in it and leaving it for 5 minutes, or more. The same goes for all utensils. This is a little contested, but we like to wear gloves when making kimchi, to minimize the amount of bacteria getting in.
- Temperature – Both, too-warm, and too-cold temperatures can cause spoilage. The ideal temperature for kimchi fermentation is 18 – 20 Celsius (65 – 70 Fahrenheit). Higher temperature means faster fermentation. Be sure the temperature does not go below 10 Celsius (50 Fahrenheit), which would stall the fermentation.
- Burp it – Open the fermentation vessel daily to let out the air that has been produced in the fermentation process.
- Keep it submerged – After burping kimchi, you might notice solids rising to the top, be sure to push them down with something clean and sanitized. If you are using your hands, wear gloves or clean your hands super well before touching it.
- Lacto-fermented veggies should smell pleasantly vinegary. The smell is comparable to sauerkraut. If something doesn’t smell right or if you see white mold developing on top, you’ll know that the kimchi has gone bad. In this case, don’t just scrape off the top, but discard the whole batch and start again.
Nutrition
1. How to store kimchi?
Kimchi should be stored in an airtight container in the refrigerator to slow down fermentation and maintain its flavor. If left at room temperature, it will continue to ferment quickly, becoming more sour over time. Always use clean utensils when handling kimchi to prevent contamination and extend its shelf life. For best results, press the kimchi down to keep it submerged in its brine, which helps preserve freshness and flavor. Properly stored, kimchi can last for several months in the fridge.
2. How long does kimchi last after opening?
If stored properly, kimchi can last several months and up to a year in the refrigerator if stored properly in an airtight container after opening. Over time, it will continue to ferment, becoming more sour and more pungent, which makes it perfect to cook with – kimchi stew. Always keep it submerged in its brine and use clean utensils to prevent spoilage. If it develops an unpleasant smell or mold, it’s best to discard it.
3. How does kimchi taste?
Kimchi tastes sour and tangy, with the flavor becoming more pronounced as it ages. This kimchi is also spicy from chili and gochujang paste. This recipe creates a bold, aromatic kimchi, with ginger, garlic, gochujang, and tamari adding depth to the brine.
I make this kimchi all the time. Although its not a conventional kimchi recipe, its really flavorful and it never fails. We eat is fresh, in stews, sandwiches, and more. I hope you give it a try and love it as much as we do. If you do, I’d love to hear your thoughts – please leave a comment and a star rating to let me know how it turned out! Your feedback not only makes my day but also helps other readers decide if they want to make it too. Happy fermented!
super good! this is probably my 3-4 time making this, and it is way better than the store bought ones me and my mom used to buy. it is a super fun process and has a super delicious outcome. thanks for the new favorite snack!!
I am so glad to hear that you’ve been enjoying this recipe. Thank you so much for sharing your experience. I totally agree, the store-bought cannot compare!