No Spicy Vegan Kimchi

No Spicy Vegan Kimchi

Kimchi is a Korean staple. Rice, soup, and kimchi, this trio is the main for Korean table. Generally, Kimchi usually has fish juice like shrimp or anchovy, or some kimchi adds oysters depending on the province. However, this recipe has neither fish sauce nor spicy red pepper flakes. Of course you can add red pepper flakes if you like to have spicy kimchi! 


No Spicy Vegan Kimchi
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Prep Time
4 hr
Cook Time
20 min
Prep Time
4 hr
Cook Time
20 min
  1. 1 Napa Cabbage or Cabbage
  2. ½ Cup sea salt (No Iodine fortified salt), Coarse one preferred
  3. 2 cups water
  4. ½ steamed potato
  5. 1 red bell pepper
  6. 1-2 TBS red pepper flake (optional, based on your taste)
  7. ¼ pear or ½ apple
  8. 5 cloves of garlic
  9. 1 thumb nail size ginger
  10. 1 cups of sliced daikon radish
  11. 5-6 green onions
How to salt Cabbage
  1. Take the green leaves off
  2. Cut to quarter the cabbage from the root and then cut a quarter to half (1/8 of the whole)
  3. Cut the root out
  4. Slice it about 1 or 1.5 inches long
  5. Wash it twice or three times
  6. Drain the water (Not totally, Keep some moisture)
  7. Put cabbage one layer and scatter salt on top. Put another layer and scatter salt. Repeat until done.
  8. Pour 2 cups of water evenly on the top
  9. Leave it for about 3 to 4 hours and don’t forget to turn them around once or twice so it can be salted evenly
  10. Let it sit for another 3 to 4 hours until the cabbage become wilted
  11. Taste one piece after rinsing in water. If it is right saltiness for you, it is good.
Make the Paste
  1. Potato: steam medium size potato (half) and let it cool
  2. Blend steamed potato, red bell pepper, garlic, ginger, pear or apple all together
  3. Add red pepper flakes if you desire spicy flavor (optional)
Mix all the ingredients and store in the jar
  1. Pour mixture into the salted cabbage and add sliced radish and spring onion.
  2. Mix well
  3. Put them in the air tight jar and don’t forget to press it down to get rid of air in between
  4. Keep it over night on the counter top to help fermentation and then keep it in the refrigerator
  5. It is good to eat 1 or 2 weeks later.
  1. 1. Napa Cabbage
  2. : You can find Napa Cabbage easily at any Asian Grocery store. Choose one with bigger size and stuffed inside. In Korea, mothers don't like to use green leafy parts and use only yellowish white leafs. But never throw the green leafy parts away!! You can make very delicious cabbage miso soup with them.
  3. 2. Sea Salts
  4. : You can use table sea salts or fine salt but do not use Iodine fortified salt. It makes cabbages less crunch when it becomes fermented.

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I was born and raised in South Korea and moved to the States in 2007. Becoming a vegan is the best choice I have ever made!! I love working with people and make a difference in their life as much as I love spending time with my husband and my fur-family.

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