Homemade Vegan Kimchi Recipe
Recipe By Serious Eats
This kimchi will get more and more sour as it ages. It can be eaten immediately, but is optimal at around 3 weeks. For a more traditional kimchi, replace the miso paste with 1/4 cup fish sauce.
4.9
12 Rating -
Rate
21 day total
21 day total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Homemade Vegan Kimchi Recipe
- 1 pound 1 large head napa cabbage, cored and separated into individual leaves, about total
- 1 Small daikon radish
- 8 Scallions, greens roughly chopped, whites reserved separately
- As required Kosher salt
- 8 Cloves Garlic
- 2 inch One knob ginger, peeled
- 1/2 cup Korean chili powder
- 2 tablespoon White or red miso paste
Nutrition
value
value
256
calories per serving
8 g Fat13 g Protein31 g Carbs24 g FiberOther
Current Totals
- Fat8g
- Protein13g
- Carbs31g
- Fiber24g
MacroNutrients
- Carbs31g
- Protein13g
- Fiber24g
Fats
- Fat8g
Vitamins & Minerals
- Calcium1041mg
- Iron25mg
- Vitamin A13388mcg
- Vitamin B1< 1mg
- Vitamin B21mg
- Vitamin B35mg
- Vitamin B65mg
- Vitamin B9527mcg
- Vitamin B12< 1mcg
- Vitamin C369mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium377mg
- Manganese18mg
- Phosphorus249mg
- Selenium35mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats