I know, I know. I promised to have this post yesterday and I didn’t and I’m sorry.
Mostly.
I was also busy and I just didn’t get around to it but here I am and guess what? It’s going to be a short one. 😛
I love kimchi. From the first time I had it at this amazing Korean restaurant in Los Angeles, I’ve loved it. It’s fresh and crunchy and fermented so what’s not to like? I didn’t make it nearly as much as I do now that I eat healthier on a regular basis, which means I didn’t experiment with it as much as I do now.
Lately there have been some obvious foot shortages so that I can’t always find the things I like to use in my vegan kimchi recipes, starting with napa cabbage. It’s so rare to find it lately that I usually buy two of them when they do have them. Another is daikon radish and gochujang, which makes it pretty darn hard to slap together vegan kimchi.
Or does it?
Turns out you can just improvise.
For the cabbage: You can always use green/white or red cabbage, which is often what I do, but you’ll definitely need to cut them into very small pieces or let them sit in salt for a good hour or it’ll be so crunchy your jaws begin to hurt.
You can also skip it altogether.
For the veggies: Don’t be so stuck on what is “supposed” to go into your vegan kimchi and use sturdy vegetables that you like to eat. This is a simple cucumber and carrot kimchi recipe because I really wanted kimchi but I didn’t want to bother with the cabbage, and I ended up slicing about 175 grams of red cabbage into it at the last minute. Instead of daikon radish, I used kohlrabi but an apple will work too.
For the gochujang/gochugaru: I’m going to plan an order for more online but in the meantime I used regular chili flakes, a lot of them, about 50 grams and a different chili pepper paste with ground or grated ginger and lemongrass added.
For the rest, follow your favorite vegan kimchi recipe, let it sit for two days and then refrigerate or if you’re greedy like me, fill a bowl right away and pofta buna!
Don’t forget a big mixing bowl and gloves so you can use your hands to combine everything properly!
Want more Vegan Kimchi recipes? Check these out!
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The Spicy Spatula 
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