Unauthentic kimchi

Vegan kimchi

While watching a video of the amazing Cheap Lazy Vegan and try to figure out how I could substitute the ingredients by what i've got in my fridge and pantries...

It turns on something that can barely be called "kimchi". If there's any Korean reading this article: please, forgive a poor ignoramus...


- 5 nappa cabbage leaves
- 3 tbs salt

- 10 radishes (a piece of Korean or daikon radish would be better)
- a piece of ginger
- 3 little cloves of garlic
- 3 ts soy sauce
- 2 tbs cayenne pepper
- a little chili flakes
- water

- 1 ts corn starch dissolve in 150 ml water


Cut the cabbage and place it into a large mixing bowl. Cover with salt and set it aside during 2 hours.

Prepare your sauce: in a blender, mix radishes, ginger, garlic, soy sauce, spices with a little bit of water.

In a little bowl, combine corn starch and water. Heat it the microwave for about 1 minute. Mix well and let it cool. Then, add it to the sauce to thicken.

Rinse the cabbage and press it to drain excess water.

Put half of the sauce in the cabbage and mix it well. You can frozen the rest.

Transfer to a jar (or another container) and let it ferment for at least 24 hours.

Store it in the fridge.

Feel free to add some ingredients such as scallions, shredded carrots,...


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