Vegan Korean Temple Kimchi

Cultural Corps of Korean Buddhism and Korea Tourism Organisation

Vegan Korean Temple Kimchi

This vegan Korean temple kimchi is a must-try!

Prep Time: 120 minutes
Serves: 5


2 cabbages

3 cups Red Chilli Powder (Gochugaru)

½ cup Naturally Brewed Soy Sauce

2 cups Glutinous Rice Porridge

Korean Raspberry Extract ½ cup

20g Green Sea Fingers (Cheonggak)

½ cups Cooked Soybean (boiled and mashed into a paste)



  1. Remove the base of the green sea fingers and finely chop them until they form a soft paste.
  2. Mix in a large bowl the glutinous rice porridge, red chili powder, prepared green sea fingers, prepared soybean, soy sauce and Korean raspberry extract. Season the mixture using salt (about 1 Tbsp). Leave the paste to rest for about 2 hours.
  3. Mix three handfuls of salt into a large bowl of water and soak the cabbage.
  4. Cut the cabbages vertically in half and make small cuts in the roots. Mix three handfuls of salt into a large bowl of water and soak the cabbage for a minute or so.
  5. Spread a generous amount of salt in between the leaves (coarse sea salt works best); add even more to the stems. Leave for as long as possible to rest – from 3 to 12 hours.
  6. Remove any excess brine from the cabbages and spread the prepared seasoning paste between the leaves.
  7. Cover the cabbages using the outermost leaves and store them in containers to ferment.

Why not try this stuffed cucumber kimchi too?

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