Easy Kimchi

Kimchi or Korean spicy sauerkraut has grown massively in popularity in the last few years. Korea now has the longest life expectancy of females on the planet and it's thought that one reason for this is due to the high level of fermented foods they eat such as kimchi. Here we replace fish sauce, which is often used, with tamari and some seaweed powder. Gochugaru or korean chilli powder is used but if you don't have it you can easily replace it with sweet paprika and chilli powder.




1kg of mixed veg
pak choi
Chinese cabbage
20g salt - 2% salt ratio ( approx 1.25tbsp salt)


1 tsp sweetener such as maple syrup
25g rice flour
200ml water
5 cloves garlic
large thumb sized piece of ginger
1/2 small onion
4 tbsp tamari
1/2 tsp kelp powder/ seaweed powder (optional)

To finish

2.5 tbsp gochugaru or (1 tbsp sweet paprika & 1.5 tbsp chilli powder/ cayenne powder)



  • Roughly chop the veg, remembering it should be bite sized. Put in a large bowl or sauce pan and add the salt and mix well and bash with a saucer for 2 mins. Leave to sit for 1-2 hours or even overnight. Rinse and wash the salt away and put back in the bowl/ sauce pan. 
  • Peel the garlic cloves. Add the ingredients for the sauce and blend till smooth. Pour over the already salted veg and add the gochugaru or paprika/ chilli mix and mix well. 
  • Add to your jar or vessel for fermentation. Ensure it's submerged under the sauce and natural veg juices as this is a lactic acid fermentation process. Leave to ferment on the counter for 2-3 days until it starts to become more bubbly. Taste and if you prefer it to be more acid leave for longer. The longer you leave it to ferment at room temperature the more acidic it will become. Once you are happy with the level of acidity put in the fridge and enjoy for many months or years to follow.

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