Simple Vegan Kimchi

At room temperature, it usually takes 1 to 3 days to start tasting tangy and “kimchi like.” If your kitchen is cool, it can take closer to 3 to 5 days. After that, it keeps fermenting slowly in the fridge, where the flavour continues to deepen over 1 to 2 weeks.

Temperature has a huge impact on fermentation speed. In a warm kitchen, kimchi can start turning tangy within 1 to 2 days, but in a cooler space it may take several days before you notice much change. If it seems stalled, move the jar to a slightly warmer spot out of direct sun and give it more time, as the lactic acid bacteria work faster at warmer room temperatures and much more slowly in the cold.

It’s ready when it smells and tastes pleasantly tangy, and you may see small bubbles or a little fizz when you press the cabbage down. If you like fresher, crunchier kimchi, start tasting at 24 hours. If you prefer more sour kimchi, let it go longer.

Some people say you can, but I wouldn’t recommend it. Any substitute won’t really taste like classic kimchi, so for me, gochugaru is the one non-negotiable ingredient. It gives kimchi its signature fruity heat and vibrant red colour. You can find gochugaru at most Asian supermarkets, or online.

Use a non iodized salt like coarse sea salt, kosher salt, or pickling salt for the most consistent results. Measure by grams whenever possible, since different salts vary hugely by volume, so a “tablespoon” can over or under salt your kimchi depending on the crystal size. Aim for about 25 g salt per 1 kg cabbage. That’s roughly 2½ Tbsp coarse kosher salt (light, flaky crystals), 1½ Tbsp coarse sea salt (denser crystals), or 1¼ Tbsp fine table salt (very fine and dense), depending on the brand.

It doesn’t strictly need to be, but it is recommended. We suggest non iodized salt because it tends to give the most consistent results. Iodized table salt often contains additives that can make the brine look cloudy, and iodine can sometimes affect the colour over time. Using sea salt, kosher salt, or pickling salt is the simplest way to keep the flavour clean and the texture reliably crisp.

Crunchy veggies like daikon (or other radishes) are classic add-ins and ferment beautifully. Cucumber can work too, but it releases more water and softens much faster, so it’s best in smaller amounts and for kimchi you plan to enjoy sooner rather than later.

You can leave it out, but the flavour will be a little less rich and savoury. If you’d like to make up some of that umami, add a splash more soy sauce to taste.

It can be. Use gluten-free miso and a gluten-free soy sauce (tamari is a common option, but still check the label). If you use regular soy sauce or miso that contains barley or wheat, then it won’t be gluten-free.

It’s okay if your kimchi starts out thick and paste-like. Unlike many pickles, kimchi often ferments as cabbage coated in seasoning paste, and it usually releases liquid over the first day or two as the salt draws out moisture. Pack the kimchi firmly into the jar and press it down so there are as few air pockets as possible, then let it sit and it should become slightly juicier with time.