Every time we go to eat, complimentary kimchi is always a hit! So, I made a vegan kimchi recipe to suit my family’s Indian tastes. I used locally available ingredients to make this mouthwatering Korean side dish. Of course, traditionalists will frown at this recipe, but it works for us. Try it for yourself!

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What is Kimchi?
Kimchi is a popular part of traditional Korean side dishes called banchan, and is a staple to every Korean meal. Kimchi is salted and fermented vegetables.
What is kimchi made of?
There are many different varieties of kimchi. The most common is with napa cabbage and radish. Spring onion, garlic, ginger, gochujang, vinegar, and fish sauce are used as seasonings. Seafoods like squids or oysters are used depending on the preferences. The fermentation of the kimchi is done in specially designed earthen vessels.
What does Kimchi taste like?
Kimchi is slightly sour, and spicy. It has an umami flavour. You cannot pin the taste as the flavours are complex. It’s a savoury flavour that is less sour than aachar.
I ate authentic kimchi in a restaurant in Bangalore, and I wanted to try making it. Not to mention, in the Korean series I keep watching, the actors keep relishing kimchi. Back home I was curious if the hubby would like it so I decided to Indianise it. I used this recipe to make Vegan Kimchi Noodles and my hubby loved it. It has become a very in-demand side dish these days. Buoyed by this I plan on making various dishes with this fusion kimchi.
Ingredients
For the chilli paste:
- Dried red chillies: use Kashmiri chillies. It is better if you soak them for some time.
- Garlic and ginger: use fresh garlic and ginger as herbs.
- Vinegar: I have used apple cider vinegar.
- Tomato ketchup: in place of fish sauce I have used tomato ketchup.
- Sugar: to balance the flavours you need a little sugar. Do not skip this.
- Vegetables: cabbage, radish, carrots and spring onions.
- Salt: I used regular table salt.
- Chilled water: as needed to refresh the vegetables.
For the slurry:
- Water: to mix in the rice flour
- Rice flour: to thicken the slurry
Other ingredients:
- Soya sauce: for the flavour
- Sesame seeds: use the toasted seeds
Instructions
- Grind the chilli paste with ginger, garlic, ketchup, vinegar, and sugar.
- Make the rice flour slurry to thicken the kimchi.
- Cut the veggies and marinate in salt.
- Squeeze out the salt refreshing the veggies in chilled water.
- Mix all the ingredients and store.
Substitutes
- I used green cabbage. You can use a mix of napa cabbage and green cabbage.
- I used apple cider vinegar but you can use rice vinegar.
- In place of tomato ketchup, try fish sauce.
Equipment
You will need
- 2 wide bowls to add the veggies
- Pan to make the rice slurry
- Spoons to measure
- Stirrers to mix
- Glass jar for storage
Storage
- You can consume the kimchi instantly, but it tastes better after 4-5 days.
- Store this kimchi in a glass jar in the fridge for a month.
- Do not place the kimchi in direct sunlight.
Protips
- If you forget to soak the red chillies for kimchi add ½ cup of extra water and follow the recipe.
- Be careful with the salt. Too little, and your veggies will rot. Too much salt and the good bacteria, the lactobacilli, will be killed. This stops the fermentation process.
- Press down the kimchi in the jar. Avoid air pockets in the jar to prevent uneven fermentation. The gaps can encourage bad bacteria and spoil the flavour.
- The fermentation process kicks off very fast in India, so keep the jar out till you get the sour smell. Then move the kimchi into the fridge. It takes about 12 hours in the summer at my place.
- This kimchi is mildly spicy. Add less red chilli if you want it less spicy. Conversely, add more if you want a fiery kimchi.
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Summary: Kimchi is a traditional Korean side dish. The ingredients used are not easily accessible in India. So, use what is in your pantry. My family loves familiar food so I decided to make this fusion kimchi. You can make noodles, rice, stew, or anything else you enjoy. You can also use it as a pickle with your everyday meals. Try this recipe for yourself!

Indianised Kimchi Recipe
Equipment
- 2 Bowls to add the veggies
- 1 Pan to make the rice slurry
- Spoons to measure
- Stirrers to mix
- Glass jar for storage
Ingredients
For the chilli paste
- 30 red chillies Kashmiri preferred
- 10 garlic cloves
- 2- inch ginger
- 3-½ cups water
- ¾ cup vinegar
- ¾ cup tomato ketchup
- 1 tablespoon sugar
Vegetables:
- 800 grams cabbage
- 2 radishes medium-sized
- 4 carrots medium-sized
- 4 spring onions sprigs
- 2 tablespoon salt
- 2 litres water approx
For the rice flour slurry:
- 2 tablespoon rice flour
- ½ cup water
Other ingredients:
- 2 tablespoon soya sauce
- 2 tablespoon sesame seeds toasted
Instructions
For the chilli paste:
- Soak the red chillies in 3 ½ cups of warm water for about an hour.
- Remove the stalks of the chillies and boil them with ginger and garlic till most of the water evaporates.
- I needed 10 minutes since I left the flame on low. On a medium-high flame, you will need 5-6 minutes.
- Set aside to cool.
- Once cool, add sugar to the mixture and grind well. I like to grind the chilli paste to a fine paste but you can leave it coarse.
- Add the vinegar and tomato ketchup and set aside. Do not skip the vinegar it helps preserve the kimchi and adds flavour too.
To make the rice flour slurry:
- In a small pan add the rice flour and water. Mix well to remove lumps.
- Place on medium-low flame and cook, stirring the mix till it thickens into a sauce-like consistency.
- Switch off the flame and let it cool.
To make the kimchi:
- Wash the cabbage, and peel the carrots and radishes. Cut the cabbage into small chunks. I cut the carrots and radishes in thin roundels but next time I will slice them julienne.
- Peel the spring onions and cut the bulb and greens into 2-inch pieces.
- Add all the vegetables to a big bowl. I used what we call ‘parat’ (a wide platter). Sprinkle with salt, mix well, and set aside to marinate.
- After 1-2 hours the marinated vegetables will release water. Squeeze out the water and transfer them to a second bowl.
- Add some chilled water to the veggies and repeat the process twice.
- Taste the vegetables to make sure they’re not too salty.
- Add the chilli paste, tomato ketchup, soya sauce and the cooled rice flour slurry. Mix well.
- Top with toasted sesame seeds and mix well.
- Transfer the Kinchi to sterilized jars. Press down on the contents to prevent air pockets.
- Store the jars in the refrigerator.
Video

Priya Srinivasan says
Wow brilliant arch, love this version of kimchi! I don't mind an Indianized version, as long we get that sour and punchy taste! Now i can easily make your kimchi noodles too! Excellent!
ArchanaPotdar says
😀 thanks. Make some and share virtually.
Radha says
This version of kimchi sounds interesting and I would love to give it a try.
ArchanaPotdar says
Please do. Thanks, Radha.