A bold and gut-friendly twist on a Korean classic, this vegan kimchi recipe with miso and gochujang is literally stacked for health—easy to make and naturally fermented.
Fermented foods have long been known for their gut-boosting properties, but this particular version of vegan kimchi adds a plant-based twist by skipping fish sauce and anchovy paste.
Instead, it’s amped with umami-rich miso and gochujang, both of which add deep flavor and tons of benefits.
Gochujang is a Korean red chili paste made from fermented soybeans and rice, while miso, a fermented soybean paste, brings its own probiotics.
Mix it all together with some cabbage, daikon, carrots, and spice, and it’s a gut-healthy treat for the microbiome.
Vegan Kimchi Recipe
Fermented foods like kimchi are incredibly beneficial for gut health because they’re rich in live probiotics—friendly bacteria that help balance the gut microbiome. During fermentation, natural bacteria break down sugars and fibers, creating lactic acid and other compounds that support digestive health.
These gut-healthy probiotics can improve nutrient absorption, enhance immune function, and even influence mood through the gut-brain axis. Fermented veggies also contain prebiotic fiber, which feeds your existing gut microbes and helps them thrive.
Together, these elements create a vibrant ecosystem your gut will love!
Here’s what you’ll need (full recipe card below):
Equipment
Raw, fermented garlic and ginger are potent allies for both immune health and the metabolism—especially when included in naturally fermented foods like this kimchi. During fermentation, their bioactive compounds become even more bioavailable, enhancing their already powerful effects.
Garlic contains allicin, a sulfur compound with strong antimicrobial, antiviral, and anti-inflammatory properties. Ginger is rich in gingerol and shogaol, which act as natural anti-inflammatory antioxidants.
Ingredients (Kimchi Base)
- 1/2 med purple cabbage
- 1/2 med nappa cabbage
- 1/2 cup carrots (grated)
- 1/4 cup pink salt (or ground Celtic)
- 1 Daikon radish (julienned)
- 1/2 cup onions (green)
Mixing red cabbage with napa cabbage in your kimchi isn’t just a flavorful twist—it’s a nutritional upgrade. Red cabbage is rich in anthocyanins, the deep purple-blue pigments known for their powerful antioxidant and anti-inflammatory effects. These compounds have been linked to improved heart health, reduced oxidative stress, and even enhanced cognitive function. It also contains more vitamin C than napa cabbage, further boosting immune support and collagen production.
Napa, on the other hand, is softer in texture and easier to ferment. It’s rich in folate, vitamin K, and glucosinolates—compounds that support liver detoxification and may help protect against certain cancers. When combined, the two cabbages create a synergy: red cabbage brings vibrant color and extra antioxidants, while napa ensures a mild flavor and smooth fermentation.
Ingredients (Kimchi Paste)
- 2 tbsp miso
- 2 tbsp gochujang
- 4 cloves garlic (minced)
- 1 tbsp ginger (fresh, grated)
- 1/2 tsp cayenne
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp grains of paradise.
- 1/2 tsp stevia (or tbsp maple syrup)
- 3-4 tbsp filtered water (to thin the paste)
Other Kimchi Ingredients
Apple or Pear – A touch of natural sugar to fuel fermentation and balance heat with mild fruitiness.
Turmeric Root – Anti-inflammatory and antioxidant-rich; enhances both flavor and immune support.
Beetroot – Boosts nitric oxide production for better blood flow and detox support, plus deep color.
Seaweed (like kelp or wakame flakes) – Rich in iodine, minerals, and antioxidants; supports thyroid and detox pathways.
Chili Flakes or Fresh Chilies – Increase capsaicin content for metabolism and circulation support.
Leeks or Shallots – Prebiotic-rich alliums that boost gut health and add depth to the flavor profile.
Burdock Root (gobo) – Traditional in some Asian ferments, it’s high in inulin and supports liver health.
Shiso Leaves or Perilla – High in omega-3s and antioxidants; adds a minty, earthy flavor.
Black Garlic – Fermented garlic with sweet, earthy tones and enhanced antioxidant levels.
Daikon Greens – Don’t toss them! They’re full of calcium, iron, and bitter compounds that aid digestion.
Mustard Greens – Peppery and detoxifying; add a kick and boost sulforaphane content.
This vegan kimchi recipe can support healthy weight loss thanks to its rich content of fiber and fermentation-derived compounds. Cruciferous veggies like cabbage provide prebiotic fibers that are fermented in the gut to produce short-chain fatty acids (SCFAs), including butyrate.
Butyrate has been shown to improve insulin sensitivity, reduce inflammation, and regulate appetite by influencing hunger hormones like GLP-1—similar to how popular weight loss drugs like Ozempic work.
Additionally, ingredients like miso and gochujang support gut diversity, which plays a key role in maintaining a healthy metabolism.
Instructions
- Prep the Cabbage: Chop the cabbage into bite-sized pieces and place in a large bowl with the carrots. Sprinkle with pink salt, tossing well to coat. Let it sit for a couple of hours, tossing occasionally, until the cabbage softens and releases water.
- Rinse & Drain: Rinse the salted cabbage thoroughly under cold water to remove excess salt. Drain well and set aside.
- Make the Paste: In a small bowl, mix the miso, gochujang, garlic, ginger, spices, and water into a smooth paste.
- Combine: In a large mixing bowl, combine the cabbage and carrots, daikon, and green onions. Add the miso-gochujang paste and massage everything together with clean hands or gloves until all the veggies are evenly coated.
- Pack the Jar: Transfer the kimchi mixture to a clean glass jar or crock. Press it down firmly to eliminate air pockets and ensure the vegetables are submerged under their own brine. Use a weight or plate if needed.
- Ferment: Cover the jar loosely with a towel or loosely screwed lid. Leave it to ferment at room temperature (ideally 65–75°F) for three to five days, checking daily and pressing the kimchi down if needed. Taste after day 3 and ferment longer if you prefer a stronger flavor.
- Refrigerate: Once it reaches your desired tanginess, seal the jar tightly and transfer it to the fridge. It will continue to slowly ferment and deepen in flavor over time.
Why You’ll Love This Recipe
- Packed with Probiotics – Naturally fermented and full of gut-boosting live cultures for better digestion and immune health.
- 100% Plant-Based – No fish sauce or animal products—just bold umami flavor from miso and gochujang.
- Deep, Complex Flavor – A perfect balance of heat, tang, and umami that gets better with time.
- Easy to Make at Home – Simple ingredients, minimal equipment, and no fancy fermentation tools required.
- Customizable Heat Level – Adjust the amount of gochujang to make it as mild or fiery as you like.
- Versatile & Delicious – Add it to rice bowls, wraps, soups, sandwiches, or enjoy straight from the jar.
- Long Shelf Life – Fermentation preserves the vegetables naturally, so you can enjoy it for weeks.
- Packed with Prebiotics – Includes fiber-rich ingredients like cabbage and daikon that feed your existing gut microbes.
- Helps Offset PFAS Exposure – Cruciferous vegetables like cabbage and fibrous foods may help the body eliminate harmful PFAS, also known as ‘forever chemicals.’
- Supports Weight Loss – Low in calories, high in fiber, and full of metabolism-friendly fermented compounds that promote satiety and gut balance.
This vegan kimchi recipe makes approximately one quart (four cups) if you use a quart-size jar, which yields about eight 1/2 cup servings. You may also want to make a larger batch with a gallon-size jar.
Enjoy! 💚 🌱
Vegan Kimchi with Miso-Gochujang
Ingredients
- KIMCHI BASE
- 1/2 med purple cabbage
- 1/2 med nappa cabbage
- 1/2 cup carrots (grated)
- 1/4 cup pink salt (or ground Celtic)
- 1 Daikon radish (julienned)
- 1/2 cup onions (green)
KIMCHI PASTE
- 2 tbsp miso
- 2 tbsp gochujang
- 4 cloves garlic (minced)
- 1 tbsp ginger (fresh, grated)
- 1/2 tsp cayenne
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp grains of paradise.
- 1/2 tsp stevia (or tbsp maple syrup)
- 3-4 tbsp filtered water (to thin the paste)
Instructions
- Prep the Cabbage: Chop the cabbage into bite-sized pieces and place in a large bowl with the carrots. Sprinkle with pink salt, tossing well to coat. Let it sit for a couple of hours, tossing occasionally, until the cabbage softens and releases water.
- Rinse & Drain: Rinse the salted cabbage thoroughly under cold water to remove excess salt. Drain well and set aside.
- Make the Paste: In a small bowl, mix the miso, gochujang, garlic, ginger, spices, and water into a smooth paste.
- Combine: In a large mixing bowl, combine the cabbage and carrots, daikon, and green onions. Add the miso-gochujang paste and massage everything together with clean hands or gloves until all the veggies are evenly coated.
- Pack the Jar: Transfer the kimchi mixture to a clean glass jar or crock. Press it down firmly to eliminate air pockets and ensure the vegetables are submerged under their own brine. Use a weight or plate if needed.
- Ferment: Cover the jar loosely with a towel or loosely screwed lid. Leave it to ferment at room temperature (ideally 65–75°F) for three to five days, checking daily and pressing the kimchi down if needed. Taste after day 3 and ferment longer if you prefer a stronger flavor.
- Refrigerate: Once it reaches your desired tanginess, seal the jar tightly and transfer it to the fridge. It will continue to slowly ferment and deepen in flavor over time.
Nutrition
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