Boost your gut health with this easy Vegan Kimchi Recipe

Looking for a delicious way to support your skin, gut health and overall wellness? This easy vegan kimchi recipe is a game-changer! Packed with probiotic powerhouses and nutrients like vitamins A, B, and C, this kimchi is a flavorful way to care for your digestion while enjoying a tasty side dish every day.

Why Vegan Kimchi is Good for You

Kimchi is a traditional Korean dish made from fermented vegetables. Thanks to its natural probiotics, it helps populate your gut with healthy bacteria, improving digestion, enhancing nutrient absorption, and supporting your immune system. This recipe eliminates animal products, making it accessible to those following a vegan lifestyle while still maintaining the classic umami flavors of traditional kimchi.

Health Benefits of Kimchi

1. Gut-Healing Properties: The fermentation process creates probiotics that balance gut flora and improve digestion.

2. Immune Support: Rich in antioxidants, vitamins, and fiber, kimchi can help fortify your immune system.

3. Reduced Inflammation: The probiotic strains in fermented foods are linked to lower inflammation, which supports better overall health.

My Easy Vegan Kimchi Recipe

Here’s how you can whip up this nourishing, probiotic-packed recipe in no time.

Ingredients:

• 1 large napa cabbage

• 2 bunches green onions, chopped (green tops reserved)

• 2–3 large carrots, peeled and thinly julienned

• 120 grams (½ cup) kosher salt

• 75 grams (½ cup) Korean chili powder

• 15–20 cloves garlic

• 12 cm (4–6 inches) ginger, peeled and roughly chopped

• 1 tbsp tamari sauce)

• Unsweetened apple juice

• 4 tbsp white miso paste

Instructions:

1. Prepare the Vegetables
   Chop the napa cabbage into bite-sized pieces. Add the carrots and kosher salt. Massage the mixture until the cabbage becomes soft. Cover with water, ensuring the vegetables are fully submerged. Let it rest for 1.5 hours.

2. Make the Spice Paste
   Blend the garlic, ginger, Korean chili powder, tamari (or fish sauce), and apple juice in a food processor until smooth. Mix in the white miso paste to create a rich, umami-packed base.

3. Combine and Ferment
   Drain the salted water from the cabbage. Add the chopped green parts of the onions. Combine the spice paste with the vegetables, using your hands to massage the mixture thoroughly. Transfer the mixture into a sterilized glass jar, pressing it down to eliminate air pockets.
   Place a two-piece lid loosely on top, ensuring there’s room for gases to escape during fermentation.

4. Fermentation Time
   Leave the jar at room temperature for up to 72 hours. Each day, use a clean knife to release any trapped air bubbles. Check that the vegetables remain submerged, adding a little water if necessary.

5. Store and Enjoy
   Once fermented, store the jar in the refrigerator. The tangy, spicy flavors will continue to develop, making it even more delicious with time. Enjoy a small portion daily as a side dish or topping for rice, salads, or noodles.

A Versatile and Delicious Gut Booster

This vegan kimchi not only supports your gut health but also elevates your meals with its robust flavors. It’s easy to prepare, and the fermentation process unlocks a host of health benefits. Plus, it keeps well, so you can enjoy this probiotic-rich delight all week long.

Tip: Use kimchi as a topping on Buddha bowls, stir-fried vegetables, or even your morning avocado toast for a probiotic kick. Remember, even a little goes a long way in supporting your gut health and immunity.