Step 1

Cut the cabbage in half. Cut the cabbage in half lengthwise. For a more traditional method, make a small cut and then gently break it apart with your hands. Check out more step-by-step photos above in the post for further details.

Step 2

Cut into quarters. Cut each half in half again to make 4 quarters. For a more traditional method, make a small cut in each section and break it apart by hand. Check out more step-by-step photos above in the post for further details.

Step 3

Remove the core. Carefully remove the tough core from each quarter and discard it.

Step 4

Cut the cabbage into pieces. Slice the cabbage leaves into bite-sized pieces, about 1 to 1½ inches (2.5 to 4 cm) wide. Transfer them to a large bowl. Check out more step-by-step photos above in the post for further details.

Step 5

Salt the cabbage. Toss the cabbage with salt and water, then mix everything well using your hands to ensure it’s evenly coated.

Step 6

Let the cabbage sit. Let the cabbage sit for 2 hours, tossing it every 30 minutes to make sure the salt is evenly distributed.

Step 7

Rinse the cabbage. Rinse the cabbage 3 to 4 times under cold running water to remove any dirt and excess salt. Make sure to drain it thoroughly. Set aside.

Step 8

Prepare the Korean radish. Slice the Korean radish into very thin slices, then cut them into matchstick-sized pieces. Set aside.

Step 9

Make the rice porridge. Combine the rice porridge ingredients (glutinous rice flour, vegetable broth, and sugar) in a saucepan. Heat over medium-high heat, stirring constantly until the sugar dissolves and the mixture thickens slightly, about 3-5 minutes. Remove from heat and let it cool for a few minutes.

Step 10

Blend the paste. Chop the onion into large chunks, then place it in a blender or food processor with the cooled rice porridge, garlic, ginger, and vegan fish sauce. Blend until smooth and fully combined.

Step 11

Add gochugaru. Transfer the paste to a large bowl, add the gochugaru, and mix everything together until fully combined.

Step 12

Mix the ingredients. Add the cabbage, radish matchsticks, and green onions to the same bowl with the kimchi paste and gochugaru. Mix everything thoroughly using your hands. You can wear disposable gloves if you want.

Step 13

Pack the kimchi. Transfer the vegan kimchi to an airtight container or glass jars. Press it down firmly to pack it tightly, then seal the lid.

Step 14

Enjoy or ferment. You can enjoy the vegan kimchi right away, or let it ferment for about 2 weeks in the fridge. For faster fermentation, leave it at room temperature for 1-2 days. Once fermented, store it in the fridge. It will continue to get more sour over time and stay good for months.