Vegan Kimchi Recipe: How to Make Vegan Kimchi

Kimchi is a Korean side dish made from salted, seasoned, and fermented vegetables—most commonly Napa cabbage with radishes, green onions, and gochugaru, or red pepper flakes. You can usually find this dish in Asian markets and restaurants. Baechu-kimchi, or cabbage kimchi, is the most common type of kimchi.

Kimchi is an example of basic fermentation at work: depriving the vegetables of air prevents spoilage and allows the naturally occurring bacteria to transform the available starches and sugars into an acid that’s particularly well-suited for preserving.

Traditional kimchi typically includes fish sauce or dried shrimp, creating tangy, pungent brine, but you can make a vegan version of this popular banchan dish with red miso paste. The result is a bright, umami-rich pickled side dish made without animal products.

The primary distinction between regular kimchi and vegan kimchi comes down to one key ingredient: fish sauce. To make fish sauce, chefs and home cooks combine fish (or shellfish) such as anchovies with sea salt; they leave this mixture to ferment in a closed container for at least one month. Fish sauce has a salty, savory flavor that can be intense when raw.

Traditional kimchi is not strictly vegan or vegetarian, thanks to the fermented seafood products central to its pickle, briny, umami flavor. Vegan kimchi, which is free of animal byproducts, calls for a fish sauce alternative, like miso paste, soy sauce, tamari, or coconut aminos.

This super-simple pickled condiment will make an excellent addition to an array of traditional Korean dishes, from kimchi fried rice to kimchi pancakes. Follow these tips to craft the vegan best kimchi possible.

1. 1. Use a fish sauce alternative. This recipe calls for red miso paste—which contains glutamic acid, the same element that gives kimchi its signature burst of brightness—in place of fish sauce. However, you can use other umami-rich grocery store staples, like soy sauce or tamari (for a gluten-free option) in its place.
2. 2. Incorporate additional vegetables. Sliced cabbage is the most traditional kimchi base, but you can incorporate additional veggies for a well-rounded pickle mixture or omit the cabbage altogether. Common kimchi additions include thin-sliced red chili, scallions, carrots, daikon radishes, and cucumbers.
3. 3. Experiment with fermentation times. Kimchi can ferment for a couple of days to a few weeks. The flavor will become more pungent with a longer fermentation time. Once the unrefrigerated kimchi has reached your desired flavor and texture, transfer it to the refrigerator for long-term storage. It will continue to ferment over time but at a slower pace due to the lower temperature.
4. 4. Store properly. When stored in a clean glass jar or airtight container, kimchi will keep well in the fridge for up to a couple of months. If the scent becomes especially unpleasant or sour, or if mold begins to form on the kimchi, it’s time to discard the condiment.