How to Make Quick Vegan Kimchi

If you love Kimchi and investigated making it yourself at home, or wanted to make it vegan like I did, then you were probably dismayed to find that it requires several hours of salting and soaking the cabbage (and that many versions contain a fish sauce). If you really want to make it authentic, then you've also got to create your own chili paste. Ain't nobody got time for all of that.

So, with the help of fellow Vegan Lifestyle Coach & Educator, Diana Goldman, creator of Beantown Kitchen in Boston Massachusetts, I concocted this recipe so you can make vegan kimchi quickly and get the benefits of fermented foods to help keep your digestion on track. The key, says Lawson, is shredding down the cabbage to avoid the long salting and waiting to create the brine.

Vegan Cooking Level: Beginner


Pint jar with a plastic lid (metal tends to rust when it comes in contact with the brine solution and the fermentation process.)


4½ cup (12 oz.) green cabbage, shredded

1 small carrot, grated

1-inch nub ginger, shredded

2 cloves garlic, shredded

3/4 tsp. prepared vegan chili paste or 1/4 tsp. ground cayenne or Gochugaru (Korean hot) pepper, or more if you like the heat

1 green onion, thinly sliced

1 tsp. sea salt or Himalayan salt

(If extra brine is needed to totally submerge vegetables, mix 1 cup water with 1.5 teaspoons salt and add a little to the jar to just cover vegetables completely.)

Step 1: Combine the cabbage, carrot, ginger, garlic, chili paste, green onion and salt in a bowl and stir. Use your hands (wearing gloves to avoid burning from the hot pepper) to massage the salt into the vegetables for about 10 minutes. They will begin to soften and liquid will be released creating the brine solution as you squeeze.