Vegan Kimchi

Vegan Kimchi

Vegan Kimchi Recipe!

If you love Kimchi, you will love this recipe. It is tasty and you can adjust the spicy level accordingly. This recipe lasts for MONTHS in the fridge and you can freeze the leftover chilli paste to use at a later date! This recipe was brought to us by Maria in our Gut Health Gurus Facebook Group.


✓ 1 large Wombok cabbage

✓ ¼ cup Pink Himalyan Salt

✓ Large bunch of spring onions

✓ 5 tablespoons rice flour

✓ 1 large white radish

✓ 1 large onion

✓ 1 large carrot

✓ 1 piece of ginger (approx. 10cm piece)

✓ 2 cups of peeled garlic

✓ 2 ½ cups chilli flakes

✓ 3 tablespoons of Pure Seaweed Powder



  1. Chop the cabbage into quarters longways then cut into smaller pieces. Place in a bowl and add in the ¼ cup of Pink himalayan salt. Toss through the cabbage massaging for about five minutes or until some juices appear. Leave aside and cover with a tea towel for 2 hours.

  1. Wash and chop the large bunch of spring onions, leave aside.

Kimchi Paste:

  1. In a medium pot, put 3 cups cold water and 5 tablespoons of sweet rice flour. Whisk well and cook on low heat stirring until it thickens. When it starts to boil, turn it off and leave it until it’s cold.
  2. Chop up:
-1 large white radish
-1 large onion
-1 large carrot
-1 piece of ginger

Place all of this into a blender and add two cups of peeled garlic and 2 cups of cold water. Blend all together and pour into a bowl

  1. Add the cooked rice flour to this mixture and mix well
  2. Add 2 ½ cups of chilli flakes and mix well
  3. Add 3 tablespoons of Pure Seaweed Powder and mix well

Final Kimchi Step!

Drain the wilted cabbage, place in a colander and rinse 2 times to get all of the salt off and drain again. Put cabbage back into the bowl, add the spring onions and then add 1 cup of the kimchi paste mixing really well! NOTE: add the paste 1 cup at a time. If you like it more spicy, add a second cup! Wear gloves while mixing this in because it can burn your hands!

Place in glass jars and leave on an open bench for 24-48 hours max. Then close and place it in the fridge!

It lasts for months in the fridge! With your leftover paste, put serving sizes in separate containers and freeze. Defrost and use!

Share your finished products with us in the Facebook Group we would love to see them! 

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