How to Make Vegan Traditional Korean Kimchi 如何自制纯素传统韩国泡菜

Homemade/DIY Vegan Traditional Korean Kimchi:

servings – 6

Salted Napa Cabbage

  • 500 g napa cabbage
  • ½ cup salt
  1. Wash cabbage, cut horizontally into 4 sections and spread salt onto each napa cabbage leaf.
  2. Restore the form of the napa cabbage and wrap it tightly in a plastic bag for 3 hours.
  3. Remove and rinse each leaf thoroughly under cold running water.
  4. Hang the napa cabbage upside-down until it’s drained.


  • 1 cup cooked pumpkin flesh
  • 1 cup soaked kombu
  • 1 cup fresh basil leaves (chop)
  • 2 sheets nori
  • 3 tbsp glutinous rice flour
  • ½ cup roasted white sesame seeds
  • 1 tbsp chili powder
  • 3 tbsp sesame oil
  • 3 tbsp sea salt


  1. Place the cooked pumpkin flesh, soaked kombu, nori, glutinous rice flour and sea salt in a blender; puree till smooth.
  2. Transfer the pumpkin puree to a saucepan and bring to a boil; remove, place it into a bowl and let cool.
  3. Add sesame oil, chili powder, basil leaves and roasted white sesame seeds; mix well.
  4. Evenly spread the mixture onto each leaf of the salted napa cabbage; restore the form of the napa cabbage, wrap it tightly in a plastic bag and marinate for 2 days at room temperature.
  5. Then refrigerate it for a week.
  6. Remove and slice.
  7. Enjoy!