Kimchi, Kimchi Pancakes & Kimchi Cashew Butter (Gluten Free)

Amazing homemade kimchi – made into kimchi pancakes and topped with kimchi cashew butter – a kimchi feast for the senses. Totally addictive.

Kimchi, kimchi pancakes & kimchi cashew butter (gluten free)

Kimchi! Are you a fan? I absolutely love it. In fact, I love most fermented foods which is lucky as they’re super healthy as well as being delicious.
I try to include them in my diet most days as I think that encouraging a healthy gut bacteria balance is helpful for your digestion, weight management etc, etc

I first discovered Kimchi many years ago at a Korean restaurant and became hooked immediately. To be honest, I very often buy an incredible local vegan kimchi by Barrel & Bone but if you want to eat it as regularly as I do, it’s good to have your own batch on the go as well.

So here you have my kimchi recipe and two ways to use it. Firstly, my kimchi pancakes–again a favourite in Korean restaurants but I used buckwheat flour for a gluten-free option. Combined with a delicious dipping sauce. So good and totally addictive.

And second, a kimchi cashew butter which is inspired by a dumpling filling in my Plantlab course. I loved in and adapted it into a Kimchi cashew butter. If you love Kimchi, you’ll love this! Smear it on some toast with pickles or with roast potatoes–Amazing!

Much love, Niki xxx

Kimchi, kimchi pancakes & kimchi cashew butter (gluten free)

Kimchi, Kimchi Pancakes & Kimchi Cashew Butter (Gluten Free)

Amazing homemade kimchi - made into kimchi pancakes and topped with kimchi cashew butter - a kimchi feast for the senses. Totally addictive.
Prep time: 3 days
Cook time: 10 minutes
2-4 servings
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For the Kimchi

  • 1 small cabbage–napa if you can get it
  • 1 tsp sea salt
  • For the Kimchi paste
  • 1/2 red pepper chopped
  • 1 tbsp ginger minced
  • 3 cloves garlic minced
  • 1 spring onion sliced
  • 2 tsp of gochugaru or 1–2 tsp chilli flakes & 1 tsp smoked paprika
  • 2 tsp maple syrup or sweetener of choice
  • 1 tsp sea salt
  • 1 tsp miso paste optional


  • 1/2 cup shredded carrots
  • 1/4 thinly sliced peppers

For the dipping sauce

  • 3 tbsp tamari
  • 2 tbsp rice wine
  • 1 tbsp toasted sesame oil
  • Chilli flakes
  • 1 tbsp maple
  • Juice 1/2 lime
  • 1 tbsp sesame seeds
  • 1 clove garlic minced
  • Ginger grated

For the Kimchi pancakes

  • 1/2 cup buckwheat flour
  • 1/2 cup kimchi chopped up
  • 2 spring onions sliced lengthwise
  • 1/2 tsp sea salt
  • 1 cup water

For the kimchi cashew butter

  • 1/2 cup cashews
  • 1 tsp tamari
  • 2 tsp sesame oil
  • 1 tbsp tahini
  • 1/4 sunflower seeds
  • 1/2 cup kimchi
  • 1/2 tsp maple syrup


To make the kimchi

  • Wash then slice the cabbage into small pieces. Add to a large bowl and massage the salt into the cabbage. The cabbage will soften.

To make the Kimchi paste

  • Add all the ingredients to a food processor to create a paste. Transfer to the cabbage and massage in well.
  • Mix into the cabbage mix thoroughly
  • Sterilise a large glass mason jar/jars depending on the size.
  • Add the mix to the jar, firmly packing into the bottom. Add any brine from the mixing bowl.
  • Make sure the cabbage is completely submerged in liquid.
  • Allow a couple of inches at the top. Do not overfill.
  • Secure the jar lid and store away from sunlight for 2-3 days. Remove the lid once a day to allow gasses to be released. Ensure the cabbage is always covered in liquid (you can add a little water if needed).
  • Taste the Kimchi after a few days. It should be ready to transfer to the fridge.
  • Your Kimchi can be stored in the fridge.

To make the dipping sauce

  • Add all the ingredients to a jar and mix thoroughly to combine.

To make the Kimchi pancakes

  • Preheat a nonstick frying pan with a little coconut oil. The pan needs to be hot around Gas Mark 6.
  • Add the buckwheat flour, spring onions, kimchi, salt and water to a large bowl and mix thoroughly to form a thick batter.
  • Spoon the into the pan and fry for 1-2 minutes until the underside is firm. Carefully flip the pancake and then cook for another minute until the pancake is cooked through and slightly golden.
  • Carefully remove from the pan and slice into squares ready to be dipped into the dipping oil.

To make the kimchi cashew butter

  • Add all the ingredients to a mini chopper, blender or food processor and blitz until you get a chunky paste.

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7 Responses

  1. Hi! What a great recipe :-). I just have one question about the Kimchi. You say it should be covered in liquid once you put it in the jar. I was wondering what this liquid is, seeing that in the kimchi paste recipe there is no liquid involved. Am I missing something :-). Thanks!

    1. Hi Lisa
      Liquid is created by massaging the cabbage – Just a little but hopefully enough to cover the cabbage.
      If not add a little water.
      Hops that helps.
      Love, Niki xx

  2. You have no idea how PERFECT these recipes are! My Food Science lab group and I are trying to find traditional vegan Korean recipes for our lab this week. Now I know what I can do to make vegan kimchi! I also really want to try the kimchi pancakes and paste. Hopefully we have enough time and resources to. Hooray!

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