Vegan Kimchi

For professional kitchens aiming to minimise waste while maintaining consistency, traditional fermentation can occasionally pose a logistical challenge. Variations in the size and yield of fresh produce often lead to guessed seasoning quantities or excess prep. In this masterclass, The London Chef introduces a highly practical, baker’s percentage-style formula for crafting vegan kimchi. By shifting from fixed-weight recipes to a dynamic, ratio-based system, chefs can achieve a standardised flavour profile regardless of the batch size or the seasonal size variations of the primary vegetables.

The Baker's Percentage for Fermentation

At the heart of this technique is a waste-free, scaleable formula. Instead of relying on rigid, pre-determined measurements, the chef prepares and weighs the fresh vegetable base first. Once the total weight of the prepped Chinese cabbage, daikon, carrots, spring onions, and red chillies is established, the seasonings are calculated as direct percentages of that total mass.

This mathematical approach ensures that salt levels and flavour intensifiers remain perfectly balanced every single time. It provides a foolproof blueprint for busy prep sections: if your prep yield is 1.5kg or 15kg, the seasoning percentages scale flawlessly. This method also allows the kitchen to utilise surplus walk-in fridge vegetables without compromising the integrity of the final ferment.

Balancing Vegan Umami

Traditional kimchi relies heavily on fish sauce or salted shrimp to provide its characteristic deep umami backbone. To adapt this classic for plant-based menus without losing that savoury depth, this recipe utilises soy sauce as the primary umami driver.

The seasoning paste is balanced with a high-impact aromatic blend of ginger and garlic, combined with the moderate heat of gochugaru (Korean red pepper flakes) and a touch of fresh red chilli. Sugar is introduced at a calculated percentage to fuel the lacto-fermentationLacto-FermentationSalt-driven fermentation where lactic acid bacteria preserve produce and build acidity. process, feeding the beneficial bacteria that yield kimchi's signature tang and probiotic benefits.

Preparation and Packing

Executing this recipe demands precise knife work to ensure even fermentation and a pleasant mouthfeel. The daikon, carrots, and cabbage are peeled, sliced, and prepped to uniform sizes before being weighed. Once the total vegetable weight is recorded, the calculated quantities of salt, garlic, ginger, gochugaru, soy, and sugar are thoroughly incorporated. The mixture is then tightly packed into clean vessels to eliminate air pockets, encouraging successful anaerobic fermentation.