The Best Vegan Kimchi: Authentic, Easy, No Fish Sauce

Kimchi is one of Korea’s iconic fermented foods, packed with complex flavors, crunchiness, and incredible health benefits! Traditionally, kimchi includes fish sauce or salted shrimp for extra depth, but did you know you can make a fully plant-based version that’s just as rich and flavorful?

This vegan kimchi recipe is inspired by Salchal-eumsik (Korean Buddhist temple cuisine), where the Buddhist monks and nuns have perfected plant-based cooking for centuries. I have spent years honing my skills in temple cuisine, learning the delicate balance of natural fermentation and plant-based flavors.

While traditional Buddhist temple kimchi omits alliums for religious reasons, I’ve adapted this recipe by adding garlic and onion for extra depth. I’ll be sharing three key techniques from Korean temple cuisine that take the flavor, depth, and fermentation to the next level. No fish sauce, no problem! This kimchi still delivers incredible flavors, crunch, and fizziness.

If you’ve been searching for an authentic yet beginner-friendly vegan kimchi recipe, this one is for you!

Why This Vegan Kimchi Stands Out

✔ Beginner-Friendly – Simple, easy-to-follow steps with no complicated techniques.

✔ Easy-to-Find Ingredients – Uses widely available produce and seasonings, making it accessible for home cooks everywhere.
✔ Authentic Taste – Seasoned with guk-ganjang (Korean light soy sauce) instead of only salt for deep, savory flavor . Along with even more depth from simple vegetable stock.
✔ Perfect Fermentation – The combination of jocheong (rice syrup) and natural sugars from apple promotes a balanced, slightly fizzy fermentation.
✔ No Artificial Ingredients – 100% natural, with all the health benefits of fermented foods.

---

Ingredients & Substitutions

(Makes about 1,7 liters (1.8 quarts) of kimchi)

Brining:

• Napa cabbage (baechu), 1kg (2.2 lbs) – The base for kimchi. Choose fresh, firm cabbage with green outer leaves. Choose moderately firm heads with fresh green outer leaves and check the root color. It should not be brown. A brown root indicates the cabbage has been sitting on the shelf for too long.

• Coarse sea salt (or kosher salt), ½ cup – Essential for proper brining, helping to draw out excess moisture while preserving the cabbage’s crisp texture. I recommend sun-dried (solar) sea salt like Sel Gris de Guérande or Cheonilyeom Salt from Korea, as their natural minerals help boost kimchi’s crunchiness.
• Water, 2 cups – Used for dissolving salt and brining the cabbage.

Seasoning Paste (Yangnyeom):

• Flour slurry (1 tbsp flour + ¾ cup vegetable stock or water) – Helps bind the seasoning and aids fermentation. The starch breaks down into sugar, feeding lactic acid bacteria for proper fermentation.
  For a gluten-free option, use 1½ tablespoons of glutinous rice powder or rice powder.
  For vegetable stock: 2 dried shiitake mushrooms, 1 piece dried kelp, 1 cup water
  
• Gochugaru (Korean red chili powder), ⅓ cup – Coarse (regular) gochugaru is used for making most types of kimchi. Look for Korean-grown gochugaru for the best quality—it should be bright red and fresh. 
  For milder kimchi, reduce the amount. Also, look for gochugaru that is labeled “mild”.
• Korean radish (substitute with Kohlrabi or daikon), 250g (around 2 cups), cut in matchsticks – Adds crunch and a mild sweetness. In Korea, Korean radish (mu) is traditionally used, which is sweeter and crunchier than daikon. After years of testing, I found kohlrabi to be the best substitute for Korean radish.
• Red apple, ½, cored & diced – Naturally sweetens the kimchi and balances acidity. Use sweet, crisp, and juicy varieties like Fuji or Gala. No need to peel!
• Onion, ¼, diced – Enhances natural umami depth in the seasoning.
• Garlic, 2 cloves, crushed – Adds bold, savory flavor. For a refreshing, well-balanced kimchi, you don’t need too much, just two cloves is enough.If using pre-minced garlic, add 1 tablespoon.
• Ginger, 1 thin slice, grated – Provides warmth and complexity to the kimchi. You only need a small amount, as too much can overpower the flavors.If using pre-minced ginger, add 1 teaspoon.
• Guk-ganjang (Korean light soy sauce), 1½ tbsp – Traditionally-made Korean soy sauce that deepens umami. Read more about it in my posting about ganjang (Korean soy sauce).
  You can substitute with regular soy sauce, but it is worth every penny to get a proper guk-ganjang. It’s best to get a artisan-grade – I recommend Ki Soon Do brand. If not available, Sempio brand’s Chosun Soy Sauce is nice too.   
• Salt, 1 tsp – Enhances fermentation and balances flavors. I recommend using sun-dried coarse sea salt for all my kimchi. 
• Jocheong (rice syrup), 1 tbsp – Promotes natural fermentation and adds a subtle tang. Korean rice syrup can be found at Asian supermarkets or online stores. In Europe, they are also available at organic product shops. 
• Green onion, 1 stalk, sliced (around ½ cup) – Adds freshness and mild pungency. Slice diagonally for the best texture.
• Water, ½ cup + salt, ½ tsp (for finishing) – Used to rinse out every bit of seasoning from the mixing bowl (zero-waste!) and enhance fermentation.

---

How to Make Vegan Kimchi

Step 1: Brine the Cabbage

Cut the napa cabbage into quarters, then slice crosswise into bite-sized pieces. 
🔥 Pro-tip #1: Don’t throw away the cabbage core. Thinly slice it and use it for kimchi as well. It gives good crunchy bite!

Dissolve ½ cup of sea salt in 2 cups of water, then pour over the cabbage. Toss gently to coat evenly.

Weigh it down with a plate and flip every 30 minutes. Brine until the thickest white stem bends without breaking – about 1.5 hours in summer, 3 hours in winter. You can work on prepping the seasoning paste in the meantime 🙂 

Step 2: Make the Seasoning Paste

Prepare the flour slurry: Make simple vegetable stock by combining dried shiitake mushrooms, dried kelp and 1 cup of water in a pan. Bring to a boil, when boiling, remove the kelp. Keep simmering for 10 minutes. Take out the mushrooms and let cool.

Combine 1 tbsp flour with 1 cup of water, whisk until smooth, and bring to a boil. Simmer for 2-3 minutes, stirring continuously.

Let it cool to room temperature, then mix in half of the gochugaru (Korean red chili powder), and this helps the spice blend evenly.

Blend the apple and onion until smooth. Add crushed garlic and ginger, then pulse until minced.
🔥 Pro-tip #2: Not using too much garlic and ginger is the key to refreshing kimchi. Also, don’t puree your garlic & ginger too fine, as it can turn bitter during fermentation.

Step 3: Mix the Kimchi

Once it’s all brined, rinse well under running water three times and drain for 10 minutes.

In a bowl, combine the blended mixture with the rest of the gochugaru, Korean radish (kohlrabi), guk-ganjang (Korean light soy sauce), salt, jocheong, and green onion.

Gently toss the drained cabbage with the seasoning paste until evenly coated.
🔥 Pro Tip #3 : Mix gently. Don’t mash! Keeping the crunch is key.

Pack the kimchi tightly into a clean container or glass jar.

To finish, add ½ cup of water + ½ tsp salt to rinse the mixing bowl, saving every bits of the seasoning , then pour the liquid into the container.

For the best fermentation, push it down with fermentation weight. Kimchi has to be submerged in its juice for the best results!

Step 4: Fermentation

Leave the kimchi on counter-top at room temperature for 1-2 days (or just half a day in summer). It might take up to 3 days if the room temperature is low. How do you know it’s fermenting? Watch for tiny bubbles and the liquid level rising by about 10%. It should also smell a bit like yoghurt!

Once fermentation starts, transfer to the fridge for slower aging and deeper flavors. 
Fun fact: kimchi ferments the best (more refreshing and crunchy) at lower temperature, so it’s best to keep in the fridge after kick-starting the fermentation at room temperature. 

Taste it at different stages, some prefer fresh (right after mixing), while others love it extra tangy after 2,3 weeks!
For the taste experience, I recommend tasting around 10 days after putting it in the fridge. 

---

Frequently Asked Questions (FAQs)

1. How long does vegan kimchi last?

Stored in an airtight container in the fridge, vegan kimchi lasts up to 3 months, developing deeper flavors over time.

2. Can I make this kimchi without gochugaru (Korean red chili powder)?

Yes, but it won’t have the classic red color or the same depth of spice. Gochugaru has bright fruitiness and slightly smoky naturally. As an alternative, you can use Aleppo pepper or coarse ground paprika poder as an alternative.

3. How can I speed up fermentation?

Leave the kimchi at room temperature for an extra 12-24 hours before refrigerating. A slightly warm kitchen (not hot) will speed up the process. However, it is not recommended as the taste will have high sour notes and texture might get mushy. 

4. What if my kimchi is too salty?

If your kimchi tastes too salty after brining, pour out the entire container in a bowl and mix it with extra slices of fresh Korean radish (or Kohlrabi, daikon, etc.).

5. What if my kimchi is too bland?

If your kimchi tastes too bland, pour out the kimchi liquid from the container, add salt to taste, and stir to dissolve all salt grains. Pour it back into the container. 

6. Is jocheong (rice syrup) necessary?

It’s optional, but highly recommended! Rice syrup – being naturally packed with enzymes from malt – enhances fermentation, making the kimchi naturally fizzy and slightly sweet.

7. Do you have to store kimchi in one big container?

No! You can store kimchi in multiple smaller jars instead of one large container. This helps minimize exposure to air each time you take some out, keeping it fresher for longer. Smaller portions also make it easier to track fermentation progress and enjoy kimchi at different stages.

---

Final Thoughts

This vegan kimchi has all the depth and complexity of traditional kimchi without any animal products. Using guk-ganjang (Korean light soy sauce) for deep umami and jocheong (rice syrup) to enhance fermentation, it develops a balanced, tangy flavor with a nice crunch. Whether it’s your first time making kimchi or you’re already a kimchi-fan, this simple recipe will guide you to a delicious homemade batch!

Ready to try it? Let me know how it turns out and what stage of fermentation you like best – fresh or funky? 😊🔥

🌿 Want more Korean fermentation recipes? Subscribe to my newsletter !

---