Vegan kimchi

Vegan kimchi

Total: 49 hr 5 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / glass: 632 kcal
, Fat: 27 g
, Carbohydrate: 64 g
, Protein: 18 g


1 glass


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 Chinese cabbage
1 broccoli
1 cucumber
1 carrot
2 spring onion
1 red chilli
50 g salt, iodized

Kimchi sauce

4 tbsp gluten-free flour
300 ml water, cold
3 garlic clove, pressed
4 cm ginger, finely chopped
2 tbsp dark sesame oil
2 tbsp soy sauce (e.g. tamari)
2 tbsp apple sauce

To decorate

a little sesame seeds
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.


Cut the nappa cabbage, broccoli, cucumber and carrots into bite-size pieces, slice the spring onions into rings. Deseed the chilli and cut into rings. Mix the vegetables and layer in a bowl with the salt. Fill the bowl to the brim with water, leave to stand for approx. 35 mins.

Kimchi sauce

Mix the rice flour and water until smooth, bring to the boil while stirring. Remove the pan from the heat, allow the mixture to cool a little and expand. Stir in the garlic, ginger, sesame oil, soy sauce and apple sauce.

To decorate

Thoroughly rinse the preserved vegetables in water, drain, rub the kimchi sauce evenly into the vegetables, including between the individual layers of cabbage leaves and vegetables. Transfer the vegetables to the preserving jar, press down so that no air pockets remain between the cabbage leaves. Leave a finger's width at the top of the jar to allow for the lactic acid fermentation. Seal the jar and allow the contents to ferment at room temperature for up to 2 days.

Sprinkle with sesame seeds to serve.

Good to know
Shelf life: Store the kimchi in the fridge and use within one week. Ideally prepare only a small amount and use the rest of the vegetables for a soup, for example.


Similar recipes

Fotografin Claudia Link, Foodstyling Katja Rey


Like no other season, Advent is the time to eat and be merry. Christmas biscuits, homemade gifts from the kitchen or a scrumptious Christmas meal: temptations abound. If you want to prepare a real treat for friends and family, you will find our best recipes here for a Christmas feast that leaves nothing to be desired, with everything from Christmas mains to Christmas desserts.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.