Easy Vegan Kimchi
An easy and healthy vegan kimchi made with foraged South African ingredients. Make it plain, or spice it up with spekboom and pineapple!
I follow Maangchi who is a great source of inspiration for authentic Korean cooking. Her Chaesik Kimchi inspired my own version. Mine was adapted to add more carrots as I couldn’t get daikon, and I added local flavourings. Play with your food guys! It’s the best. I highly recommend checking out her blog if you want to learn a bit more about Korean cuisine. Her authentic Napa cabbage Kimchi is a total winner.
So, what is kimchi anyway?
Kimchi is a delicious traditional South Korean condiment, usually made with napa cabbage, daikon radish and other root vegetables. I’ve added a special South African twist to mine by adding buchu and Spekboom to my cabbage mix.
- Buchu is a South African indigenous herb with a subtle blackcurrant flavour, and goes very well with kimchi; adding a lovely herbaceous note.
- Spekboom is a hardy, green-leaved succulent found all over South Africa. I find adding a handful of spekboom leaves to the kimchi adds a delicious lemony flavour.
If you liked this recipe, make sure to try some of my other pickles and sauces, such as my Pantry Heroes.
To cook along us click here, and if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make kimchi using radishes?
Feel free to experiment with any crisp root veggies you have on hand! Radishes of any kind will work great in kimchi, daikon is traditionally used and makes delicious kimchi.
Can I make this without gochugaru/Korean red pepper?
Unfortunately, the flavour of the gochugaru is an essential component in creating the distinctive kimchi flavour. If you aren’t sure where your local Asian supermarket is, make sure to check out Maangchi’s helpful international list of local Asian/Korean supermarkets!