top of page
  • 執筆者の写真Michie

#128 / Vegan Kimchi / ヴィーガン キムチ












* 白菜(ざくぎり) 500g

* 大根(千切り) 250g

* ニンジン(千切り) 60g

* ネギ青い部分(薄切り) 50g

* 塩大1

* ニンニク 5g(約1片)

* ショウガ 10g(約1片)

* タマネギ 40g(約1/2個)

* リンゴ 150g(約小1個)

* メープルシロップ 大1

* 塩 小1

* 韓国唐辛子 10g

* 細切り昆布 5g

* 白菜 5cm程度


1. 瓶は煮沸しておく。

2. 白菜からネギまでをボールに入れ、塩(大1)をまぶして混ぜ、30-60分おいて、水気を絞る。

3. ニンニクから唐辛子までをブレンダーにかけてピューレにする。

4. 2に3と細切り昆布を加えてまんべんなく混ぜる。

5. 瓶に詰め、余った白菜の芯などで表面を覆い、液が上までくるようにし、初日は蓋をする。

6. 次の日は蓋をあけてガスを抜き、常温に2-3日置く。(発酵してくるとプツプツとガスの音がする。

7. 二日目以降は、瓶ギリギリまで液が入って蓋をすると、蓋を開けたときい液が飛び散る恐れがあるため、蓋をせずに、ペーパーや布をかぶせておくとよい。

8. 蓋をして冷蔵庫で一週間程度寝かせる。毎日圧を抜く。


The standard kimchi contains salted squid or dried shrimp, probably vegans can't buy.

Adding animal products makes for a rich kimchi.

This time, by adding various vegetables and apples, I have made a delicious kimchi with a gentle flavor.

Korean chili peppers are milder than regular chili peppers, so if you use regular chili peppers, be careful how much you use.

I forgot to squeeze the liquid out of the vegetables in this video, so a lot of water came out and it didn't fit in a 1-liter jar, but you can make it in a 1-liter jar. 1.5-liter jars are recommended because you don't have to worry about spills.

Even if you forget to squeeze, don't worry, it's also delicious.

I think that fermentation goes faster with the lid on, but on warm days, fermentation goes much faster even in one day, so be careful of spills if you cover the jars.

If you let it sit in the fridge, the chili and vegetable flavors will settle down and blend together, making it even tastier, but it is already delicious before fermented, so of course you can eat it right away as a marinated salad.



(For 1-1.5 litre jar)

Ingredients (for 1.5-liter jar)

* 500 g Chinese cabbage (cut into chunks)

* 250 g radish (shredded)

* 60 g carrot (shredded)

* 50 g green onion, green part (thinly sliced)

* 1 tbsp salt

* 5g garlic (about 1 clove)

* 10g ginger (about 1 piece)

* 40g onion (about 1/2 onion)

* 150g (about 1 small apple)

* 1 tbsp maple syrup

* 1 tsp salt

* 10g Korean chili pepper

* 5g shredded kelp

* About 5cm of Chinese cabbage


1. boil the jar.

2. put Chinese cabbage, daikon radish, carrot and green onions in a bowl, sprinkle with 1 tablespoon of salt, mix well and let sit 30-60 minutes, then squeeze out the water.

3. Put apple, onion, garlic, ginger, salt, maple syrup and chili peppers in a blender, and blend until liquid.

4. Add the liquid and shredded konbu to the vegetables and mix evenly.

5. Put into jars, cover the surface with a piece of extra Chinese cabbage and cover the jar with a lid the first day.

6. The next day, open the lid to release the gas and leave the jars at room temperature for 2-3 days. (you will hear the sound of gas as it ferments)

7. Note that after the second day, if you cover the jars, as the fermentation process continues and the liquid will burst out when the lids are opened.

8. When you see lots of bubbles and the fermentation well, put the lid on the jar and refrigerate for about a week. Open the lid of the jar every day to release the gas.


bottom of page