This easy vegan kimchi recipe is pungent, spicy and smoky just like the real thing!
Make it sugar-free by omitting the sugar and salt in the kimchi sauce. Removing the salt helps to balance the flavors.
Make it lower in sodium by taking out 1/4 cup salt to rub the cabbage leaves, and taking out the salt in the kimchi sauce.
This kimchi recipe doesn’t freeze well, it’s best to eat it fresh.
Keywords: plant based, vegetarian, side dish, appetizer, snack, banchan