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Vegan Kimchi

How to make raw vegan kimchi.  This recipe is simple and versatile and mostly importantly, it's tasty!

Nutrition (For one serving)

Calories: 30kcalCarbohydrates: 6gProtein: 1gPotassium: 282mgFiber: 1gSugar: 2gVitamin A: 310IUVitamin C: 27.1mgCalcium: 79mgIron: 0.4mg


  • 1 Chinese leaf / napa cabbage cut into 1’-2’ chunks
  • 2 tbsp sea salt large grain
  • 2 white onions use sweet white if possible
  • 2 spring onions cut on a bias
  • 2 oz ginger peeled and roughly chopped
  • 5 cloves garlic chopped
  • 1/4 cup Korean Chili powder / Kimchi Chili Powder


  • Place the chopped cabbage into a bowl and sprinkle with the salt. Toss the cabbage to evenly distribute the salt. Allow to sit for 6 hours or overnight, covered.
  • Once that time has elapsed, rinse the cabbage and then squeeze it of all excess water, and place into a mixing bowl.
  • Blend the remaining ingredients into a thick paste, add a touch of water if needed just to blend.
  • Put on a pair of washing up or latex gloves so you don’t burn your hands. Mix this paste into your vegetables well, being sure to coat each piece.
  • Finally, pack the kimchi into your prepared jar(s). Make sure to leave a 2’ gap at the top of the jar for the kimchi to expand. Leave at room temperature for about a 4-8 days, checking after 4 days for required ‘sourness’.
  • When the desired flavour is reached, transfer the jars to the fridge. This will keep for months if refrigerated.


Rate This Recipe
5 from 5 votes
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