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Instant Veg Kimchi | Instant Korean Kimchi

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Instant Veg Kimchi | Instant Korean Kimchi

Veg kimchi recipe with out fish sauce.

  • Suitable for vegetarian

Traditional Korean side dish of cabbage & radish.

  • 1hr 30mins
  • Serves 4
  • Easy



Kimchi is a fermented side dish made with cabbage & radish. There are many different varieties of kimchi and mostly it is non vegetarian because of the use of fish sauce. But my version of the Korean Kimchi is much more Indianised as I have used ingredients that are easily found in India to make the Korean Kimchi vegetarian & tasty.

Kimchi is known to be good for gut health as it is fermented and takes a couple of days to get ready but my version is instant kimchi.



For Chilli Paste

Dried Red Chillies, Soaked (सूखी साबुत मिर्च) – 25-30nos

Garlic Cloves (लहसुन) – 8 no

Ginger, Roughly Sliced (अदरक) – 5 nos

Water (पानी) – 3 cups

Vinegar (सिरका) – ¾ cup

Tomato Ketchup (टमाटर केचप) – ¾ cup

Sugar (चीनी) – 1 tbsp



Napa Cabbage, large (चाइनीज़ गोभी) – 400gm

Cabbage, medium (पत्ता गोभी) – 400gm 

Raddish, large (मूली) – 1 no

Carrots, medium (गाजर) – 4 no

Spring Onions (हरा प्याज) – 4 no

Salt (नमक) – 2 tbsp 

Chilled Water (पानी) – 2 lts  


For Slurry 

Water (पानी) – ½ cup

Rice Flour (चावल का आटा) – 2 tbsp

Soya Sauce (सोया सॉस) – 1-2 tbsp

Sesame Seeds, Toasted (तिल) – 2 tbsp



For chilli paste

Soak dried red chillies for 1& half hour in 3cups of water to soften them. Then add them in a pan along with its water and some ginger and garlic. Bring it to a boil and then simmer for 5 mins or till the water has almost evaporated. Remove it from heat and cool it completely. Add these chillies, ginger and garlic in a mixer grinder along with vinegar, tomato ketchup and sugar. Grind it into a paste, you can keep the chilli paste a bit coarse. Once ready, keep aside.
Note - vinegar is important as it helps preserve the kimchi and give it taste.


For Preparing Vegetables

Cut the napa cabbage & regular cabbage into chunks or squared1”x1”. Make sure the cabbage is nicely cleaned before cutting.
Peel the radish and carrots and slice them thinly into roundels. Divide the bulb of the spring onions into 2 lengthwise. Cut the green part of the spring onions into 2 inch long finger size. Add salt to the cut veggies and mix them well. Excess salt is used to make the veggies soft and leave its water. Keep aside the vegetables for at least an hour, if possible keep them for another hour.
Post an hour squeeze the veggies to remove the water. Then add chilled water into the veggies to remove any excess salt. Squeeze out the water again and add the veggies into a separate bowl.
Once again add some chilled water to further remove any excess salt and squeeze the veggies in your hands once again to remove excess water. You can do this step under running water as well.

Place the veggies in a large platter or bowl for the time being.


For Slurry

To keep the kimchi marinade thick & tasty we will make a slurry of rice flour & water. You can use any rice flour or make it at home by grinding the dried rice into powder.
Place the pan and add water and mix in rice flour. Bring it to a boil and cook the water thickens like a sauce. Turn off the heat and cool the slurry completely.


For Assembling Veg Kimchi

Pour the chilli sauce over the washed & squeezed veggies, add soya sauce, the slurry we prepared and sesame seeds.
Mix it thoroughly and our instant veg kimchi is ready. You can serve it immediately though its taste will improve after a day or two.Place the kimchi in a jar and store in the fridge to use it over a month.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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