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There are many recipes out there for vegetarian Kimchi. However, I find these recipes very advanced. Most recipes also have ingredients that are hard to find at a local grocery store. I do make several versions of Kimchi, ranging from very simple, to very advanced.

kimchi fermented cabbage

A helpful, simple, and yummy recipe, so you make Vegetarian Kimchi for yourself!

How could anything containing cabbage, radish, garlic, onion and ginger not be considered a healthy choice? Those are some of Kimchi’s star ingredients. Alone, it offers enormous health benefits. In addition, when fermented, as they are in Vegetarian Kimchi, this food turns into what many consider to be worthy of the title powerfoods.

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How making your own probiotic foods are good for you.

The fermentation process works with lactobacilli. Probiotics are known to strengthen the immune system, decrease inflammation, as well as help the body keep a healthy digestive system. Kimchi is also known to for it’s antioxidant, antimutagenic, and anticarcinogenic benefits. Coupled with, vitamin C, B, Beta- carotene, calcium, potassium, iron and dietary fiber are also a part of what makes this dish a powerful health promoter.

Love cabbage and want to make your own sauerkraut, try this recipe.

Also, Kimchi, like most fermented foods, contains an odor that might take some getting used to. Uniquely, fermented cabbage certainly has a smell of its own.

Kimchi Recipe Ingredients

Easy Vegetarian Kimchi Recipe

Making the delicious fermented dish Kimchi

Pack the Jar with your Kimchi recipe

Now it’s time to pack the jar for your vegetarian kimchi. Grab a handful of kimchi and place into the jar. You can use a tamper, utensil or press it down with your hand. This is why it’s helpful to use a wide mouth jar. Keep adding handfuls of kimchi and pressing the air out by pressing the material down.
Pour any remaining brine into your jar. Leave a couple of inches from the top of the jar for expansion. If you need to, you can add more brine.

After you’ve packed all the sauerkraut in the jar you have to somehow keep all of your veggies under the brine. If the kimchi is subjected to oxygen, it will mold. There are many different ways to accomplish this.

Natures Way: Fold a large cabbage leaf so it fits the edges of your jar. Gently press it down under the brine, as much as possible.
The Cheap & Easy Plastic Way: Use a plastic sandwich bag, put some water in it and press it into your jar. Press all of the air out by pressing the bag to the sides. Add more water into the bag if necessary.
Cool Inventions Way: Glass fermentation weights are a creative and affordable way to keep your veggies out of the oxygen

Lid Options

You can use the matching jar lid. If you do this method there are two options. 1. Keep the lid on loosely so there is a way for the gases to escape. 2. You can put it on tightly and once or twice a day unscrew the lid to “burp” it.
Cheesecloth or other material. Use a rubber band to secure your material around the base of the jar.
Airlock or Vacuum Lids. These specialty lids make it easy to use and work efficiently. They keep out the oxygen and allow the CO2 to escape.

You can also use these gorgeous fermenting crocks for your kimchi.

German Made Fermenting Crock

Blue Cherry Blossom Porcelain Crock for Fermenting Kimchi

Polish Pottery Fermenting Crock

Medium Porcelain Fermenting Crock 

How long does it take for Kimchi to ferment?

After a few days to about a week, your vegetarian kimchi will be ready. It is strictly your preference as to how long you want it to ferment.

I prefer around 4-5 days, but that will very for everyone, and will depend on your environment.

Things that can affect your ferment are elevation, temperature, and humidity.

Serve this vegetarian kimchi as a side dish or incorporate it into a main dish, such as Kimchi and eggs.

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