By veganmilitarywife


Kimchi / Kim Chi (Vegan, Oil Free, and Gluten Free)

Categories : Condiment , Side Dish
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Kimchi / Kim Chi (Vegan, Oil Free, and Gluten Free)

Servings 2 quarts


  • 1 head napa cabbage
  • 1/4 cup Korean chili powder
  • 1 tablespoon sea salt
  • 1 tablespoon reduced sodium soy sauce
  • 1/2 cup daikon radish grated
  • 1 carrot grated
  • 4 green onions chopped
  • 2 teaspoon fresh ginger grated


  • Cut the napa cabbage into quarters and soak in water to make sure it's clean.
  • Drain thoroughly, cut off the core, cut into 1-2 inch slices, and place into a very large bowl with the salt.
  • Using a potato masher or meat tenderizer, pound the cabbage until soft and liquid has formed at the bottom of the bowl. I like to do this while sitting on the floor watching TV.
  • Add the remaining ingredients and stir to blend well.
  • Stuff the kimchi mixture into 2 quart size jars, making sure most of the air gets pushed out and there is liquid at the top.
  • Seal tightly with a lid.
  • Let sit 3-4 days, occasionally opening the lids to release the pressure and to push the air pockets out. I use a plastic chopstick for this.
  • Put in the refrigerator and let sit for at least 2 weeks before opening and consuming.
  • Enjoy!