Make authentic vegan kimchi at home with this easy recipe! Enjoy bold Korean flavors without fish sauce, perfect for plant-based diets. Learn the best tips for fermentation and creating the ultimate umami flavor.

Vegan kimchi fermenting in a glass jar.

Kimchi is a cornerstone of Korean cuisine, loved for its bold, spicy, and tangy flavors. While traditional recipes often include fish sauce or shrimp paste for that signature umami kick, there’s a growing appreciation for vegan kimchi that’s just as delicious.

This easy vegan kimchi recipe draws inspiration from Buddhist temple cuisine, where plant-based cooking has been perfected over centuries. It’s light, refreshing, and packed with flavor—proving that you don’t need fish sauce to create authentic-tasting kimchi. Whether you’re vegan, vegetarian, or just curious to try something new, this recipe is a must-try.

Fresh vegan kimchi served in a bowl.

How is this recipe different?

Traditional kimchi owes its deep umami flavor to fish sauce, but most vegan kimchi recipes substitute soy sauce or miso paste—or skip it altogether—resulting in a flavor that’s tasty but less robust.

To create a vegan kimchi that closely resembles the traditional taste, this recipe uses a combination of vegetable-fruit stock and Korean soup soy sauce (Guk-ganjang). This fermented soybean sauce is a staple in vegan Korean cuisine and adds a savory depth without altering the kimchi’s vibrant red color. It’s the secret to achieving a rich, complex flavor in vegan kimchi.

A jar of Korean vegan kimchi fermenting

Recipe Ingredients & Alternatives

Ingredients for making vegan kimchi recipe.
  • Napa Cabbage: The foundation of this kimchi, often called Chinese cabbage. A 4.5 lb cabbage is ideal; however, if using a 2.2 lb variant, reduce the other ingredients by half.
  • Salt: Korean coarse sea salt is best. If unavailable, use Kosher salt at 1/4 the quantity. Table salt isn’t recommended.
  • Fresh Ingredients: Onion, garlic, and ginger form the trio for kimchi’s savory heart.
  • Korean Pear & Apple: I blend half of each into the kimchi paste and use the rest for the vegetable-fruit stock. Their natural sweetness counters the kimchi’s salt and tang, eliminating sugar’s need.
    • If Asian pear is not available, go for firm bosc pear. Persimmon is another great alternative as well.
    • Fresh red chili: While optional, but it enhances flavor and vibrant color.
  • Korean Red Chili Flakes (Gochugaru): Central to kimchi’s flavor profile. Its taste is irreplaceable.
    • You can find gochugaru at any local Asian grocery store these days.
  • Korean Soup Soy Sauce (Guk-ganjang): Boosts kimchi’s umami.
    • Find it at Korean markets or online.
  • Starchy Base: The starch from the cooked potato or white rice is vital for fermentation, nourishing the beneficial bacteria.
  • Vegetable-Fruit Stock: The key to kimchi’s lightness. It’s crafted from Korean pear, red apple, onion or leek, radish (Korean or daikon), and dried sea kelp, offering a burst of flavor.

How to Make Vegan Kimchi

Salt brine

1. Cut the cabbage: Cut the cabbage into quarters and remove the tough core. Rinse thoroughly, then chop into 2-inch pieces for easy bites.

2. Salt the cabbage: Layer the cabbage in a large bowl, sprinkling 3–4 tablespoons of coarse salt (or 1 tablespoon kosher salt) per layer. If dry, add a bit of water and press gently. Let it rest for 1 1/2 to 2 hours, flipping halfway. Use this time to prep your other kimchi ingredients.

3. Rinse the cabbage: Check the cabbage by bending a stem—it should bend without breaking. Rinse thoroughly under cold water three times and drain in a colander.

Kimchi paste

4. Make vegetable-fruit stock: Combine a pear, apple, radish, onion, dried sea kelp, and water in a pot. Boil, then simmer for 20 minutes, removing the kelp after 5 minutes. Strain the stock, reserve 1 1/2 cups, and let it cool.

5. Blend the flavor base: Blend an onion, garlic, ginger, pear, apple, and a cooked potato (or white rice) with 1/2 cup of cooled stock until smooth. For extra spice, add fresh red chili and pulse briefly.

6. Finishing the paste: In a bowl, mix in Korean chili flakes and soup soy sauce in the pureed mixture, let it sit for 5 minutes to allow the chili flakes to rehydrate. In another large bowl, combine the cabbage with sliced green onions, then mix in the kimchi paste.

A handy tip: To keep your hands clean and free from chili stains, consider wearing kitchen rubber glovesor disposable plastic gloves while mixing.

Assembling kimchi

7. Mixing and starting fermentation: Mix the cabbage thoroughly with the kimchi paste until well coated. Transfer to a sterilized jar. For juicier kimchi, swirl 1 cup of stock in the mixing bowl to collect leftover paste and add it to the jar.

Keep in mind that as the kimchi ferments, the cabbage will naturally release more liquid, creating more brine. So, it’s best to be cautious with how much extra stock you add to avoid making your kimchi too watery.

A top view of vegan kimchi served with chopsticks.

Fermentation and Storage

Once you’ve made your kimchi, leave it out at room temperature for 1 to 2 days. The exact time depends on how warm your kitchen is. This step kicks off the fermentation process, which is crucial for getting that signature kimchi flavor.

After that initial fermentation period, put the kimchi in the fridge. Let it chill and continue to ferment slowly for about 2 to 4 days. This extra time helps the flavors blend together and deepen.

You can enjoy it fresh for a crisp, lighter taste or let it ferment for up to 1 month in the fridge. Over time, it will develop a stronger, sour flavor, perfect for dishes like kimchi stew or kimchi pancakes.

Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!

Vegan kimchi is stored and is fermenting in a glass jar.

Homemade Vegan Kimchi (Light and Refreshing)

ake your own vegan kimchi with this easy recipe! Packed with authentic Korean flavors, it's light, refreshing, and completely plant-based. Perfect for adding a spicy, tangy kick to any meal
5 from 4 ratings

Recipe Video

Ingredients

For vegetable-fruit stock

  • 1/2 large onion, or leek, sliced
  • 1/4 lb (113 g) Korean radish, or daikon radish, diced
  • 2 large pieces dried sea kelp (dashima)
  • 1/2 Asian pear or Bosc pear
  • 1/2 sweet red apple
  • 6 cups (1.4 liter) water

For kimchi paste

  • 1/2 large onion, diced
  • 10 cloves garlic
  • 1-2 inch ginger, peeled and diced
  • 1/2 Asian pear or Bosc pear, peeled, cored, and diced
  • 1/2 sweet red apple, cored, and diced
  • 4 tbsp cooked plain potato, or white rice
  • 4-5 fresh red fingerlong chilies, diced, optional
  • 2/3 cup (160 ml) Korean chili flakes (gochugaru)
  • 4 tbsp Korean soup soy sauce (gukganjang)
  • 1 bunch green onion , sliced

Instructions 

To salt the cabbage

  • Cut the cabbage in half lengthwise, leaving about 3-4 inches of the stem intact. Separate the halves by hand and then repeat the process to make quarters. Rinse the cabbage and chop it into 2-inch pieces.
  • Spread a small portion of cabbage in a large bowl, sprinkle 3-4 tablespoons of coarse salt (1 tablespoon for kosher salt) evenly, and repeat until all the cabbage is used. Sprinkle with water occasionally if the cabbage seems dry and push it down with your hands. Let it soak for 1 1/2 to 2 hours, turning it around halfway through.
  • One way to check the status of cabbage brining is done is by bending the white stem piece. If it bends without breaking, it is ready. Rinse the cabbage thoroughly 3 times and drain well in a colander.

To make the vegetable stock

  • While the cabbage is brining, make the vegetable-fruit stock by combining pear, apple, radish, onion, dried sea kelp, and water in a pot. Boil and then simmer over medium heat for 20 minutes, removing the sea kelp after 5 minutes. Discard the ingredients and reserve 1-1/2 cups of stock. Let it cool.

To make kimchi paste

  • Make the kimchi paste by blending onion, garlic, ginger, pear, apple, cooked potato (or white rice), and 1/2 cup of stock until smooth. If using fresh red chili, add the slices at the end and pulse a few times.
  • Pour the puree into a mixing bowl and add Korean chili flakes, Korean soup soy sauce, and mix well. Let it sit for 5 minutes so that the chili flakes can absorb the seasoning and rehydrate.

To assemble kimchi

  • In a large mixing bowl, combine the cabbage and sliced green onion, add the kimchi paste, and toss well to coat all the cabbage pieces.
    Note: To avoid chili stains on your hands, it is recommended to wear kitchen gloves or disposable plastic gloves.
  • Transfer the kimchi into a storage container. If you want extra kimchi brine, add the remaining 1 cup of stock to the mixing bowl you assembled the kimchi in. Rinse the bowl to collect all the residue of kimchi paste and pour it over the kimchi.
    Note: Remember, the cabbage will continue to yield more brine naturally as it ferments, so avoid adding too much stock.
  • After preparing the kimchi, let it sit at room temperature for 1-2 days (depending on the temperature) to allow the fermentation process to start. Then, transfer the kimchi to the refrigerator and store it for 2-4 days to let the flavors develop fully.
    Note: You can also enjoy the kimchi immediately after making it if you prefer a fresh taste. This vegan kimchi can maintain its texture and flavor for several weeks up to 1 month.

Notes

Tips for Fermenting and Storing Kimchi:
  • To preserve the flavor of your kimchi, use an airtight container.
  • Do not fill the container to the top, but leave at least 1/5 of the container empty to allow the kimchi to expand during fermentation.
  • Allow the kimchi to sit at room temperature for 1-2 days, depending on the temperature, and then store it in the refrigerator for an additional 2-4 days for ideal fermentation.
  • As kimchi ferments, it creates an odor. To prevent the spread of the odor, keep 1-2 boxes of fridge baking soda in your refrigerator.
Calories: 52kcal, Carbohydrates: 10g, Protein: 2g, Fat: 1g, Sodium: 183mg, Potassium: 130mg, Fiber: 2g, Sugar: 2.3g, Vitamin A: 3.8IU, Vitamin C: 28mg, Calcium: 30mg, Iron: 0.4mg
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