Vegan Kimchi: Delicious Plant-Based Recipe Without Fish Sauce

Traditional kimchi uses fish sauce or fermented shrimp paste (saeujeot) for umami depth. But you can make equally delicious kimchi without animal products.

Vegan kimchi isn't just for vegans - it's also great for those with seafood allergies, dietary restrictions, or anyone who wants to experiment with different flavor profiles.

The key is replacing the umami from fish sauce with plant-based alternatives.

Umami Substitutes for Fish Sauce

Soy Sauce or Tamari

• Use 2 tbsp per pound of cabbage
• Adds saltiness and fermented depth
• Tamari is gluten-free

Miso Paste

• Use 1-2 tbsp per pound of cabbage
• Adds complexity and fermented flavor
• White miso is milder; red is stronger

Dried Shiitake Mushrooms

• Soak in hot water, use soaking liquid
• Add chopped mushrooms to paste
• Incredibly rich umami

Seaweed (Kelp)

• Add 1 tbsp kelp powder or small piece dried kelp
• Ocean flavor without fish
• Also adds minerals

Fermented Soybean Paste (Doenjang)

• Korean fermented bean paste
• Already vegan, intense umami
• Use 1 tbsp per pound

Best Combo: Soy sauce + mushroom soaking liquid + miso = closest to traditional flavor

Vegan Kimchi Recipe

Ingredients:

• 2 lbs napa cabbage
• 1/4 cup sea salt (for salting)
• 1 tbsp rice flour + 1 cup water (for paste)
• 2 tbsp gochugaru (Korean red pepper flakes)
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 3 tbsp soy sauce or tamari
• 1 tbsp miso paste
• 4-5 dried shiitake mushrooms (soaked)
• 4 green onions, chopped
• Optional: 1 Korean radish (mu), julienned
• Optional: 1 Asian pear, grated (adds sweetness)

Instructions:

Step 1: Salt the Cabbage Quarter cabbage, salt between leaves, let sit 2-3 hours, turning occasionally. Rinse and squeeze dry.

Step 2: Make the Paste

1. Boil rice flour with water until thick, let cool
2. Strain and reserve mushroom soaking liquid
3. Blend: gochugaru, garlic, ginger, soy sauce, miso, mushroom liquid, cooled rice paste
4. Fold in chopped mushrooms and green onions

Step 3: Combine and Pack Apply paste between every leaf. Pack tightly in jar. Ferment 2-7 days.

Tips for Best Vegan Kimchi

For Maximum Umami:

• Use multiple umami sources together
• Don't skip the shiitake mushrooms
• Let it ferment longer (more complex flavor)

For Traditional Texture:

• Salt cabbage properly (2-3 hours minimum)
• Squeeze out excess water after salting
• Don't over-process vegetables

For Faster Fermentation:

• Add 1 tbsp of juice from a previous batch
• Use slightly warmer location
• Vegan kimchi may ferment slightly slower due to less protein

Flavor Variations

Smoky Vegan Kimchi Add 1 tsp smoked paprika to the paste

Extra Spicy Increase gochugaru to 4 tbsp

Garlic Lover's Double the garlic (8 cloves)

Sweet & Spicy Add 2 tbsp grated Asian pear or apple

Green Kimchi Skip gochugaru entirely for a mild, non-spicy version

Frequently Asked Questions

Does vegan kimchi taste the same as traditional? It's slightly different but can be equally delicious. The fermentation process creates similar tangy flavors. Most people can't tell the difference, especially in cooked dishes.

Can I use store-bought vegetable broth instead? Yes, but mushroom soaking liquid is much more flavorful. If using broth, choose one with mushrooms or seaweed for umami depth.

Is gochugaru vegan? Yes, pure gochugaru is just dried Korean red peppers. Check labels on blends to ensure no fish products are added.

Will vegan kimchi ferment differently? It may ferment slightly slower due to less protein content, but the process is the same. Taste daily and refrigerate when it reaches your preferred sourness.

Related Tools

• Salt Calculator

Related Guides

• Kimchi
• Beginners