Why Vegan Kimchi?

Traditional Korean kimchi almost always contains some form of fermented seafood – fish sauce, fermented shrimp paste, or sometimes raw oysters. This provides the deep umami backbone that makes kimchi so addictive.

But there are plenty of reasons to make kimchi without fish: dietary restrictions, ethical choices, or simply wanting a cleaner flavour. And here's the good news – vegan kimchi can be absolutely delicious. You just need to think about how to replace that savoury depth.

Building Umami Without Fish

The key to great vegan kimchi is understanding what fish sauce actually contributes: glutamates that hit your umami receptors, creating that deep, savoury satisfaction. Fortunately, plenty of plant foods are rich in these same compounds:

Soy sauce or tamari: The most obvious choice. Use a good quality naturally brewed version. Tamari is typically gluten-free if that matters.

Doenjang (Korean fermented soybean paste): Adds incredible depth. Similar to miso but more pungent.

Miso: More readily available than doenjang. White miso for milder kimchi, red miso for more intense flavour.

Kombu (kelp): Soak in water to extract glutamates, or add directly to your paste. This is traditional in some Korean vegan preparations.

Dried shiitake mushrooms: Another glutamate powerhouse. Soak and use the liquid, or blitz the dried mushrooms into powder.

I typically use a combination – soy sauce plus miso plus kombu gives you layers of umami that rival the fish sauce version.

My Vegan Kimchi Recipe

Ingredients

For the cabbage:

• 1 large napa cabbage (about 1.5kg)
• 80g sea salt

For the paste:

• 3 tablespoons gochugaru (Korean red pepper flakes)
• 1 tablespoon glutinous rice flour
• 200ml water (or kombu soaking water)
• 3 tablespoons soy sauce or tamari
• 1 tablespoon white miso paste
• 5 cloves garlic, minced
• 2cm piece ginger, grated
• 1 tablespoon sugar
• 4 spring onions, cut into 3cm lengths
• 1 medium carrot, julienned
• Optional: 5cm piece kombu, soaked and finely sliced

Method

Salt the cabbage: Cut cabbage into quarters lengthwise. Sprinkle salt between leaves, concentrating on the thick white parts. Leave 6-8 hours or overnight until wilted and flexible. Rinse thoroughly three times, squeeze out excess water.

Make the rice paste: Whisk rice flour and water in a small pan over medium heat until thickened and translucent. Cool completely.

Make the spice paste: Combine cooled rice paste with gochugaru, soy sauce, miso, garlic, ginger, and sugar. Mix well. It should be thick, fragrant, and deeply savoury. Fold in spring onions and carrot.

Assemble: Wearing gloves, work paste between every leaf of the cabbage. Pack tightly into clean jars, pressing to eliminate air pockets.

Ferment: Leave at room temperature 2-5 days, pressing daily. When sufficiently tangy, refrigerate.

Tips for Success

• Don't skip the miso – it adds crucial depth that soy sauce alone can't provide
• Kombu really does make a difference. Soak a piece in the water you'll use for the rice paste
• Vegan kimchi can ferment slightly faster than traditional versions, so taste daily
• The flavour will continue developing in the fridge – it often tastes better after a week or two

Variations to Try

Once you've mastered the basic technique, experiment:

• Add a tablespoon of gochujang for extra depth
• Try different vegetables – radish, cucumber, spring greens
• Add a splash of rice vinegar if you want extra tang
• Include sliced apple or Asian pear for natural sweetness

Is It as Good as Traditional Kimchi?

Honestly? It's different. Not worse, just different. The vegan version has a cleaner, brighter flavour. Some people actually prefer it. Traditional kimchi has more complexity and a certain funk from the fermented seafood.

Both are delicious. Both are valid. Don't let anyone tell you that vegan kimchi isn't "real" kimchi – Korean cuisine has included vegetarian fermented vegetables for centuries, particularly in Buddhist temple cooking.

Make what works for you.