Vegetarian Kimchi Recipe - Allrecipes.com
  • READY IN 3+ days

Vegetarian Kimchi

Recipe by  

"This is a great authentic Korean dish: unlike in some Kimchi, the sugar is from natural sources like persimmon and cucumber. It has a great flavor and just enough spice."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 3 1-quart jars Change Servings
ADVERTISEMENT
  • PREP

    25 mins
  • READY IN

    3 days 2 hrs 25 mins

Directions

  1. Cube the cabbage and rinse well. Put the cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
  2. Mix more salt into the cabbage and set aside for another hour. Wash and drain the cabbage. Combine the garlic, ginger, and onion in a blender with the water. Blend on high speed until smooth.
  3. Stir together the rinsed drained cabbage, garlic-ginger mixture, minced green onions, cayenne pepper, persimmon, radish, and cucumber and mix well. Transfer the mixture into airtight containers, and refrigerate for 3 days before serving.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • You may use a small apple instead of (or in addition to) the persimmon, if you prefer. You may omit the cucumber, if desired.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2010

I serve as chef-in-residence at our annual church retreats. Served this kimchi at this year's event -- and it was a hit! Our international congregation has many Korean members and they were thrilled to see the kimchi offered in the salad bar! It packs a kick -- more than the kimchi at our local Korean restaurant -- so warn your guests when you serve it! None of our folk thought it was too hot, though. It had just the right amount of OOMPH -- and the persimmons had enough sweet to offset the heat of the cayenne pepper that was used.

 
Most Helpful Critical Review
Sep 01, 2012

Born & raised in Seoul, and having tried many varieties of kimchi in my 39 years, I found this recipe very hard to call "Authentic Korean" as 1. Cayenne pepper isn't native to Korea so its not used in their cooking. The flavor profile alone of cayenne compared to Korean red peppers is very different AND the fiery red color in dishes isn't prominent when cayenne is used. Its recommended to use coarse salt, not fine grain table salt to cure the cabbage for better flavor. Also, understanding this is a "Vegan" dish, its hard to give the full robust and interesting flavors of real kimchi without using some kind of fish/shellfish oil, shrimp paste or oysters to assist in the fermentation process. Kimchi is pickled vegetables, using rice vinegar, which this recipe lacks too. The persimmon is a great twist as pear or apple is traditionally used in place of white sugar for the hint of sweet. The Korean red pepper flakes/powder can be easily found at any Asian market, along with the rock salt and rice vinegar. In many places, these items are readily available at your "regular" grocery store in the ethnic foods section. I tried to make this kimchi recipe, but the flavors I was expecting from a kimchi were not present, it lacked the pungent sweet/sour/pickled taste in real kimchi.

 

7 Ratings

Oct 04, 2010

I have never had "authentic" kimchi so I can't rate the recipe that way, but this recipe is delicious. It was a hit with my family and guests. I have made it twice, once a veggie version and once with one TBSP of fish sauce. I ended up soaking the cabbage in salt for about 3-4 hours. I did not have persimmons, so I used one sweet apple instead. I used about two tsps of good quality hot chili powder (the kind from an asian grocer) and it was spicy but great. I offered rice with the kimchi and some had it over rice, some just ate it straight.

 
Jun 29, 2011

Very good. I used 2 tsp of cayenne, and that seemed to be about right for us. This was my first time making kimchi, and I will probably experiment with other recipes, but I liked this.

 
Jul 23, 2011

so easy!!!!

 
Nov 19, 2011

This recipe is good. I loved the fact that it was so healthy. I just was not impressed enough to make it again in the future.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 6 kcal
  • < 1%
  • Carbohydrates
  • 1.5 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 932 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

henry
3 Followers 1 Saved Recipes
Recently Saved Recipes
 
ADVERTISEMENT
Go Pro!

In Season

Top Turkey
Top Turkey

Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.

2014 Pie Countdown
2014 Pie Countdown

We're counting down from now until Thanksgiving with a great pie every day. Join the fun.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Spicy Cabbage Kimchi

See how to make spicy, slightly sweet fermented cabbage.

Vegetarian Korma

This easy vegetarian Indian dish is rich, creamy and mildly spicy.

Vegetarian Kale Soup

Hearty vegetarian soup with kale, potatoes, and beans.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States