Kimchi is very easy to make and full of gut-beneficial bacteria. This recipe is vegan and free of any added sugar. Suitable for plant-based and general healthy diets. Most people could benefit from adding some fermented foods to their diet. This kimchi is raw and full of living enzymes unlike most of the shop bought stuff. It’s also very inexpensive to make.
This might not be the most traditional kimchi as it doesn’t contain any seafood or shrimps, napa cabbage or sugar but it’s vegan/plant-based and is made from commonly found vegetables.
You will notice in the video I make one batch and then the final result is another batch. This is just because the beetroot made the kimchi all bright purple. While it still looked good and tasted good I wanted to make another batch with no beetroot as it was all the same colour.
Easy Raw Kimchi Recipe
- Total time: 30m
- Yield: 8 jars
- Calories: 10 cal a spoonful
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- 1 medium onion
- 6 large chillies, de-seed for a mild spice
- 6 cloves of garlic
- 3″ ginger, peeled and slices
Veggies, just as examples – any work great
- ½ a cabbage, cut into 2″ chunks
- 3 stalks of celery, 1″ chunks
- 3 carrots, 1″ chunks
- 1 sweet red pepper, 1″ chunks
- ½ a cauliflower, 1″ chunks
- 1 beetroot, 1″ chunks,
- 8 radishes, 1″ chunks
- 6 tbsp salt
- 2 litres / 3.5 pints water
- Dissolve the salt in the water.
- Chop all of the vegetables that are not for the paste into 1″ pieces apart from the cabbage that should be about 2″.
- Place all the vegetables in the water and use a plate to insure they are all submerged, use enough veggies for all the water. Leave for 8 hours or overnight.
- Place all of the paste ingredients into a food processor and blend until smooth.
- Drain the vegetables and then coat with the paste.
- Pack tightly into jars and leave somewhere room temperature to ferment for 4-8 days.
- Open the lids daily to burp the jars and let gases escape. Taste after 4 days and once the required taste is achieved then move to the fridge.
- The longer they ferment for the more beneficial gut bacteria they will contain.
Easy Raw Kimchi Video Recipe
Always use a cabbage for the veggies (white or red both work great) and I recommend a pepper as it gives a great texture but feel free to use any other veggies you have. This is a great recipe to use up a glut of vegetables. It is supposed to keep for 6 months in a cool (below 18 C) larder, but I store in the fridge and is usually gone within a week or two. I like to use spring water, but any filtered / safe drinking water works for to make the brine. I don’t throw away the brine solution after making it, instead, I use it for stocks or as cooking liquid. I tend to not totally drain all the water so that it’s easier to coat the veggies with the kimchi sauce.
I used to be worried about fermenting but really you will smell if it has gone bad, and would not want to eat it. When I attended a fermentation course, the instructor said that it’s pretty obvious when a batch has gone bad. So far this has not happened. Unlike sauerkraut you don’t need the water level to be above all the vegetables, but I do like to push the vegetables down hard to make the water level high.
The kimchi paste is nice enough on its own and I often start eating some of the kimchi before it has fermented as it tastes so good. A great way to eat more raw vegetables as they have a different softer texture to freshly cut raw veggies. Also, a great way to get some fermented food into your diet and all its gut friendly bacteria. This is a real stable for me – I have it instead of ketchup on most dishes such as sweet potato chips, pasta and avocado toast. If you find sauerkraut a bit bland then try this easy recipe.