Vegetable Kimchi (paleo, AIP, vegan)
Recipe type: Paleo, Autoimmune Protocol, Vegan-friendly
Cuisine: Korean, fermented foods
Prep time: 
Total time: 
Serves: 2-3 bottles of kimchi
Another kimchi variety, using only vegetables this time. One of your easier fermented foods, I'll be making my own from here on out. Feel free to customize with whatever veggies and seasonings you have on hand.
  • 1 tb minced ginger
  • 2 tb minced garlic (~6 cloves/half a head, or a head if you really like garlic)
  • 1 onion
  • 2 carrots
  • 6 radishes (purple, or half a daikon radish)
  • 1 apple + 1 korean/asian pear (could go with just one of these)
  • 1 tb coconut aminos
  • 1.5 cup sea salt
  • 2 napa/chinese cabbages
  • 1-2 whole bunches of scallions
  1. Wash, core, and chop napa cabbages into bite-sized pieces. Drain and place in large metal bowl. Sprinkle 1.5 c salt over the cabbages, massaging salt in with your hands and making sure every piece of cabbage is salted. Leave to sit for a couple hours until wilted (water should come out and cabbage should shrink in size).
  2. While cabbage is marinating, blend together/food process first 7 ingredients, forming a paste.
  3. Once cabbage has wilted, rinse off salt in cold water and drain. Return to mixing bowl and add in marinade. Mix everything together. Chop scallions and add to mixture.
  4. Pack into kimchi jars or other glass containers with lids (leave a little bit of space a the top). Leave out in a cool, dark place to ferment for several days or to taste, depending how fermented you like your kimchi. (The fermenting process will produce bubbles and more liquid which can spill out over the top of the jars...I solved this problem by continually tasting the top piece of kimchi to test the level of fermentation. :)
  5. Once you're happy with the sour/fermented flavor, stick in fridge. Kimchi should be good for at least a month in the fridge, if not longer.
Recipe by Flash Fiction Kitchen at