Vegan Kimchi
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade vegan kimchi with fermented cabbage, spicy gochugaru, and bold Korean aromatics. A tangy, spiced condiment that develops flavor over time and pairs with any Korean meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 32- 1/2 cup salt
- 1 medium (4 pound or 1.8 kg) head of napa cabbage
- 1/4 cup gochugaru, (plus more to taste (up to 1/2 cup) )
- 6 garlic cloves
- 1 tablespoon freshly grated ginger
- 1/2 medium pear, (peeled and cored)
- 3 tablespoons gochujang
- 2 tablespoons white or red miso paste
- 1 medium (1 pound or 450 gram) daikon radish (sliced into thin strips)
- 6 scallions, (cut into 1-inch pieces)
At a glance
PER SERVING · TIME 5760M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 96h
- Sodium
- 1875mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 194mg
- Calcium
- 54mg
- Iron
- 0.38mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5760M
- SODIUM
- 1875MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.