East AsianComponent

Kimchi

A vegan take on kimchi - no fish sauce, with maple syrup standing in for the usual sweetness. Give it at least a day at room temperature to start fermenting before it goes in the fridge.

Make-aheadPregnancy caution
Hands-on30 minTotal time30 minEnergy Β· 100g26 kcalProtein Β· 100g1g
Recipe details

Equipment: Blender

Keep chilled after cooking

kimchi

How much are you making?

This is a component used inside other recipes rather than a meal on its own, so it scales as a batch rather than per person. Make it from the method below, or use the same finished amount of a ready-made version.

Makes about 2889g in total.

Ingredients

Salting

Wet

Paste

Now we make

Method

Do the night before

  1. 1
    Toss 2250g green cabbage with 300g salt, massaging it in, then leave to brine at room temperature for 2 hours or overnight until wilted and flexible

These steps sit outside the cooking-day clock.

30 min hands-on 30 min altogether
  1. 2
    Rinse the brined green cabbage thoroughly under cold water 2-3 times and drain well
    πŸ– 10 min
  2. 3
    Blend 8 clove garlic, 30g ginger, 60g gochugaru-style chilli flakes, 15ml maple syrup and 120ml water into a coarse paste
    πŸ– 5 min
  3. 4
    Cut 6 spring onion into batons. Wearing gloves, massage the paste and spring onion into the drained green cabbage until every piece is evenly coated
    πŸ– 10 min
  4. 5
    Pack tightly into a clean jar, pressing down until submerged in its own liquid. Leave at room temperature for 1-2 days to ferment, then refrigerate.
    πŸ– 5 min

Look under the lid

Nutrition details

Nutrient density per 100g of this component - a %DV breakdown wouldn't mean much for something eaten in small amounts inside other recipes.

Explore full nutrition

Nutrition summary (per 100g)

At a glance

Higher inVitamin KVitamin C

Calories

26kcal

21% cal

Protein

1.4g

63% cal

Carbs

4.1g

16% cal

Fat

0.5g

Small numbers, big impact

Everyday essentials

Fibre2.63g
Vitamin B120.00ΞΌg
Vitamin D0.00ΞΌg
Iodine0.00ΞΌg
Iron0.60mg
Zinc0.22mg
Calcium39.08mg
Recipe helperAdapt this recipeTell EatMacroPlant what needs to change, all in one go.
Make it work with what you have

Ingredients

Make it work with what you have

Remove what is unavailable, avoid allergens and suggest ingredients you would be happy to use.

I don't have these

EatMacroPlant could leave them out or find a sensible replacement.

Allergens to avoid

Saved household allergies stay selected here; you can add extras for guests.

Ingredients I'd like to use

Optional. Pick a matched ingredient or type a custom one, add nutrition per 100 g if needed, and remember it privately for next time. EatMacroPlant would work out a suitable amount in the adapted recipe.

How should it feel to cook?

Effort

How should it feel to cook?

Choose the overall direction, then add a time limit or practical priorities if they matter.

Maximum hands-on time

Pick the pace that sounds kindest today.

Where is it headed?

Occasion

Where is it headed?

A potluck recipe needs to travel well; a dinner-party version can put more emphasis on presentation.

Give it a gentle cultural leaning

Flavour direction

Give it a gentle cultural leaning

EatMacroPlant would treat this as an influence, not make unsupported claims of authenticity.

What should the adaptation support?

Nutrition

What should the adaptation support?

Choose a practical preset and, if you like, highlight particular nutrients for EatMacroPlant to prioritise and verify.

Your adaptation basket

0 unavailable ingredients0 allergens avoided0 ingredient ideasKeep it similarEverydayPreserve the recipe's current identityKeep the balance

Your choices are sent securely to the server-side recipe helper. The resulting adaptation remains private to this browser unless you save it to Family Favourites.

3 of 3 AI recipe creations left today on this browser. New recipes and adaptations share the allowance.

Read, taste, adjustβ€”and make it yours.