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Vegan Kimchi Recipe to add to a Vegan Buddha Bowl with Roasted Squash, Rice, Smoked Tofu, Steamed Ruby Chard and Omega Seed Sprinkle.

Vegan Kimchi


For the Cabbage

  • 3 large heads nappa cabbage aka Chinese leaves here in the UK
  • 1/2 cup sea salt

For the Vegan Fish Sauce (Via Minimalist Baker)

  • 6 tbsp tamari sauce
  • 6 tsps coconut sugar
  • 1 cup pineapple juice
  • 1 cup warm water
  • For the Chilli Sauce
  • 3 tbsp freshly grated ginger
  • 6 cloves of garlic finely chopped
  • 1 onion diced
  • 3 tbsp dried red chilli both Mortier Pilon and Minimalist Baker call for 1/2 cup – if you think your eyes will cope, go for it, mine won’t!

For Finishing

  • 4 medium carrots grated
  • 6 spring onions chopped


  • Thoroughly rinse your cabbages and cut them into quarters – keeping the core intact so that the leaves stay attached.
  • In a large, clean bowl, sprinkle the sea salt generously between each of the leaves, making sure you get right down to the bottom of them by the core.
  • Cover the bowl and let it stand at room temperature for three hours
  • Once every half an hour turn the cabbage and press it down with your hands – it will begin to soften and water will be released as it stands.
  • While this is going on make your sauce.
  • Put all the ingredients for your chilli sauce into a food processor and pulse until combined.
  • Add all your vegan ‘fish’ sauce ingredients to the processor and blend.
  • Combine your sauce with your carrots and spring onions in a clean bowl.
  • Rinse your wilted cabbage throughly.
  • Coat each cabbage quarter with sauce – I used a pastry brush to do this rather than getting chilli hands!
  • Place the cabbage in the fermentation jar, pour in any remaining sauce, leaving 2cm of space between the cabbage and the rim.
  • Place the ceramic weight on top.
  • Screw on the ring and fill in the water barrier and pop on the lid.
  • Leave to ferment for about a week.