Kimchi made with Freeze Dried Kimchi Paste

Easy Vegan Kimchi Paste (100g Powder)

This recipe uses your 100g of kimchi paste powder to season 5 pounds (about 2.3 kg) of vegetables.

Ingredients (for 5 lbs kimchi)

• 5 lbs napa cabbage (or mix of cabbage + radish)
• 1/2 cup salt (for brining)
• 100g vegan kimchi paste powder
• 1 cup warm water (to hydrate paste)
• optional green onions

Step-by-Step Directions

1. Prep and Salt the Vegetables

• Cut napa cabbage into quarters lengthwise, then into bite-sized pieces.
• Rinse lightly, then toss with salt, making sure all leaves are coated.
• Let sit for 1.5 to 2 hours, tossing every 30 minutes.
• The cabbage should soften and release water.

2. Rinse and Drain

• Rinse the salted cabbage thoroughly 2–3 times to remove excess salt.
• Drain well (let sit in a colander for 20–30 minutes).

3. Make the Paste

• In a bowl, mix 100g kimchi powder with 1 cup warm water.
• Stir until it forms a thick, spreadable paste.

4. Combine

• In a large bowl, mix cabbage with green onions.
• Add the paste and massage thoroughly (use gloves if you like).
• Make sure every piece is well coated.

5. Pack and Ferment

• Pack tightly into a clean jar or container, pressing down to remove air pockets.
• Leave about 1–2 inches of space at the top.
• Seal loosely or use a fermentation lid.

6. Fermentation

• Leave at room temperature for 1–3 days, depending on how tangy you like it.
• You may see bubbles—this is normal.
• Once it reaches your desired flavor, transfer to the refrigerator.

Final Notes

• Flavor deepens over time—kimchi is often best after a week or more in the fridge.
• If it gets too sour, use it in cooking: fried rice, stews, or pancakes.
• Clean utensils are key—avoid introducing contaminants during fermentation.
• You can always add fish sauce if you want a nonvegan version