This Easy Vegan Kimchi recipe is one of the best ways to nourish your gut with live, active probiotics that support digestion, immunity, and overall wellness. Unlike store-bought options, making kimchi at home gives you complete control over the fermentation time and environment, allowing you to optimize probiotic potency without any unnecessary additives or preservatives. Plus, you get much stronger strains than what’s typically found on the shelf—all while saving money by yielding a bigger, fresher batch. At Nature M.D., we believe in fueling gut health through whole, nutrient-dense foods, and this vibrant, spicy kimchi is a must-have staple for a happy, balanced microbiome!
Yields: Approximately 8 cups
Total Time: Approximately 1½ days -2 days (2 hours 10 minute prep time, 36-72 hour fermentation time)
Ingredients:
1 medium napa cabbage, cut into 1” pieces
6 cups filtered lukewarm water, as needed to cover cabbage
Hand-harvested sea salt (2% of the total cabbage’s weight)
1 granny smith apple, cored & thinly sliced
½ white onion, thinly sliced
5 radishes, thinly sliced
5 green onions, thinly sliced
1” ginger knob, peeled & sliced
2 garlic cloves, sliced
2 tbsp Korean red chili powder
1 tsp cayenne pepper
Method:
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Halve the cabbage, remove the core, and rinse the cabbage leaves well. Chop into rough 1-2” pieces, and place in a large bowl.
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To make the brine, dissolve the hand-harvested sea salt in 2 cups of the lukewarm water. Pour the brine over the chopped cabbage, adding more water as needed to fully submerge. To keep the cabbage in place and submerged, cover with an upside down plate. Let soak for 2 hours, mixing every half hour or so.
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While the cabbage is soaking, blend together the apple, white onion, radishes, green onion, ginger, garlic, Korean red chili powder, and cayenne pepper until a paste-like consistency has been achieved, yet still some texture remains.
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After the cabbage has finished soaking, strain and rinse the leaves, then toss them with the chili paste until evenly coated.
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Pack down the kimchi in a large mason jar, removing any air pockets and leaving 1” of air on top of the jar to account for the expansion of the kimchi, before securing with the lid.
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Place to ferment in a cool, dark environment, such as a kitchen pantry for 36-72 hours at room temperature. Burp the jar at the 24-hour mark, then continue to burp it twice a day. Each time, press the kimchi down to release any trapped gases and check the flavor. The longer it ferments, the tangier the taste will become. Once the kimchi reaches your desired level of fermentation, transfer it to the refrigerator to slow down the process and preserve the flavor.
