Vegan Kimchi Recipe for Easy Homemade Korean Flavor

Name: Vegan Kimchi
Prep time: PT-495696H53S
Cook time: 5 min
Total time: PT-495697H53S
Cuisine: Korean
Ingredients: 1 head napa cabbage; 1/4 cup coarse sea salt (non-iodized); 2 tablespoons rice flour; 1 cup cold vegetable broth; 1 tablespoon sugar (cane or coconut); 1-inch piece fresh ginger, peeled; 1 small onion; 6 cloves garlic; 1/2 cup gochugaru (Korean red pepper flakes); 1 teaspoon paprika; 3 tablespoons soy sauce or tamari; 1 nashi pear or apple, grated (optional); 4 scallions, sliced; 2 carrots, cut into matchsticks; 1 daikon radish or Korean radish (mu), cut into matchsticks; 1 bunch chives, chopped (optional)

By:

Ruby Bennett

Published:

June 25, 2026

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What is kimchi?

Kimchi is a traditional Korean fermented vegetable side dish that has been enjoyed for centuries. Think of it as Korea’s answer to sauerkraut, but with way more kick. It typically starts with napa cabbage, Korean radish (mu), garlic, ginger, and chili, then undergoes a natural fermentation process that gives it that signature tangy, spicy flavor. While classic kimchi often includes fish sauce or salted shrimp, this vegan version swaps those out for plant based umami sources like soy sauce, miso, or kelp. The result is every bit as bold, complex, and satisfying. Whether you are a long time kimchi lover or a curious beginner, vegan kimchi opens the door to all the funky, fiery goodness without any animal products.

What happens during the fermentation?

Fermentation might sound scientific, but it is actually a simple, natural process. Lactic acid bacteria, which are naturally present on the vegetables, get to work converting carbohydrates into carbon dioxide and lactic acid. This creates an acidic environment that preserves the vegetables and develops that uniquely pungent, spicy aroma. The longer you let it ferment, the more the flavors deepen and the tangier it becomes. No joke, watching those tiny bubbles form in the jar is like seeing magic happen in your kitchen. It is the same kind of fermentation that gives yogurt and sourdough their character, just with a Korean twist.

Preserving vegetables by fermentation

Long before refrigerators existed, fermentation was the go to method for keeping vegetables through harsh winters. In Korea, kimchi became a staple winter dish, packed with vitamins and minerals that helped people stay healthy during the cold months. The process not only preserved the harvest but also boosted the nutritional value. Today, we still rely on this ancient technique, and it is just as effective. When you make homemade vegan kimchi, you are tapping into a tradition that has kept families nourished for generations. Plus, you get a jar full of probiotics, which is a huge win for modern gut health.

Where does kimchi come from?

Kimchi originated in Korea thousands of years ago and is considered the national dish.

It is served at every meal, from breakfast to dinner, and even as a snack. Over time, it has spread around the world, winning over food lovers with its bold flavors and health perks.

The earliest forms of kimchi were simple salted vegetables, but chili peppers were introduced in the 16th century, giving it the fiery red color we know today. There are now hundreds of regional and seasonal variations, but the heart of kimchi remains the same: fermented vegetables with garlic, ginger, and chili.

Vegan Kimchi Ingredients and Variations

The beauty of this vegan kimchi recipe is how customizable it is. Here is what you will need:

Napa cabbage, the classic base, but you can also use kale or white cabbage
Korean radish (mu) or daikon, adds crunch
Carrots, for color and sweetness
Gochugaru (Korean red pepper flakes), the soul of kimchi; use coarse or fine
Garlic and ginger, non negotiable for that punch
Scallions and chives, for freshness
Umami source, tamari, soy sauce, miso, or kelp instead of fish sauce
Optional sweeteners, nashi pear, apple, or dates
Rice flour, to make a paste that helps fermentation
Coarse sea salt, non iodized, for salting cabbage

For a gluten free version, swap soy sauce for tamari or coconut aminos. If you cannot find gochugaru, mix paprika and cayenne pepper in a 3:1 ratio. Feel free to adjust the spice level to your liking.

How to make kimchi from scratch

Making your own vegan kimchi from scratch is easier than you think. Follow these step by step instructions and you will have a jar of fiery, probiotic rich kimchi in a few days.

Step 1: Prepare the Chinese or Napa cabbage.

Cut the cabbage into bite size pieces, rinse well, and drain.

Toss with coarse sea salt (use about 1/4 cup per head of cabbage) and let it rest for 30 minutes to 2 hours. The salt draws out moisture and softens the leaves.

Rinse thoroughly to remove excess salt, then squeeze out the water. Do not skip this step, or your kimchi will be mushy later.

Step 2: Prepare the rice paste.

In a small saucepan, whisk together 2 tablespoons of rice flour and 1 cup of cold vegetable broth. Bring to a simmer, stirring constantly, until thickened. Stir in 1 tablespoon of sugar (cane or coconut) until dissolved. Remove from heat and let cool completely. This paste gives kimchi a slight gloss and helps the fermentation get started.

Step 3: Cut the vegetables.

While the cabbage sits, prep the aromatics. Peel and slice ginger, onion, and garlic. Finely slice spring onions.

Cut carrot and daikon radish into thin matchsticks or grate them. If you are using a nashi pear or apple, grate it too. These add natural sweetness that balances the heat.

Step 4: Prepare the marinade.

In a blender, combine the ginger, nashi pear, onion, garlic, gochugaru (about 1/2 cup for medium heat), 1 teaspoon paprika, 3 tablespoons soy sauce (or tamari), and the cooled rice paste.

Blitz until you get a smooth, bright red paste.

Taste and adjust salt or spice.

This is your flavor bomb.

Step 5: Mix the cabbage, vegetables & marinade.

In a large bowl, combine the salted cabbage, spring onions, grated apple (if using), carrots, radish, and all the marinade.

Wear gloves if you have them. Massage everything together until every piece is coated.

Pack the mixture tightly into clean glass jars, pressing down firmly to remove air pockets. Top with any liquid from the bowl, adding a little salted water if needed to completely submerge the vegetables.

Step 6: Let the kimchi ferment.

Seal the jars airtight and leave them at room temperature (ideally 68 72°F) for 2 to 3 days. During this time, open the jars daily to release built up carbonation (burp them).

Taste a piece each day. When the kimchi is tangy and slightly effervescent, it is ready.

For a milder flavor, move it to the fridge sooner; for more sourness, let it go up to 5 days. Once fermented, store in the refrigerator. It will keep for up to 6 months and continue to develop flavor.

Why should I ferment my vegetables?

Fermenting vegetables is like giving your gut a love letter. The lactic acid bacteria produced during fermentation act as probiotics, supporting digestion and boosting your immune system. Fermented foods are also easier for your body to absorb nutrients from.

Plus, it is a fantastic way to preserve seasonal produce without any canning equipment. This recipe is completely beginner friendly, so even if fermentation sounds intimidating, I assure you it is not. You are essentially creating a tiny ecosystem of good bacteria, and all you have to do is wait.

The perfect source of nutrients for a healthy gut!

Vegan kimchi is a nutrient powerhouse. A 100 gram serving contains only about 24 calories, 2 grams of fiber, and 1 gram of protein, but it is loaded with vitamins A, B, C, and K. It also has anti inflammatory properties thanks to the garlic and ginger.

The real star, though, is the probiotics. The Lactobacillus bacteria from fermentation support a healthy gut microbiome, which in turn can positively influence your mood and energy levels. Adding a spoonful of kimchi to your meals is an easy way to eat for gut health.

This Korean Kimchi Recipe is:

Vegan, no fish sauce or animal products
Lactose free and gluten free (use tamari)
Spicy, tangy, and deeply flavorful
Packed with probiotics and essential vitamins
Customizable, adjust heat, sweetness, and veggies
A true superfood that tastes amazing

Serving suggestions

Once your vegan kimchi is ready, the possibilities are endless. Here are some of my favorite ways to enjoy it:

Kimchi fried rice, stir leftover rice with kimchi, veggies, and tofu
Kimchi pancakes, savory pancakes made with kimchi and scallions
Korean bibimbap, top a bowl of rice, veggies, and gochujang with kimchi
Scallion pancakes, serve alongside for a crunchy contrast
Vegetable dumplings, mix kimchi into the filling
Vietnamese noodle salad, add a spoonful for a spicy kick
Crispy sesame tofu, pair with kimchi for a complete meal

You can also use it in tacos for a Korean Mexican fusion, on noodles, or simply as a side dish. If you want more ideas, check out our Ways to Eat Cook Kimchi Recipes for inspiration.

Frequently Asked Questions

What is vegan kimchi?

Vegan kimchi is a traditional Korean fermented side dish made without any animal products. It uses napa cabbage, Korean chili flakes (gochugaru), garlic, ginger, and a vegan alternative to fish sauce such as soy sauce or miso paste.

How do you make vegan kimchi without fish sauce?

Replace fish sauce with soy sauce, tamari, or a paste made from miso and water. Some recipes also use kelp powder or a splash of brine from kimchi fermentation for umami flavor.

How long does vegan kimchi need to ferment?

Fermentation typically takes 1 to 5 days at room temperature, depending on your taste and room temperature. Taste it daily; once it reaches desired sourness, move it to the refrigerator to slow fermentation.

How do you know when vegan kimchi is done?

The kimchi is ready when it has a tangy, slightly sour taste and the cabbage is tender. Bubbles may appear in the liquid, indicating active fermentation. You can start tasting after 24 hours.

Does vegan kimchi have probiotics?

Yes, vegan kimchi contains live probiotics from the fermentation process. Lactic acid bacteria develop during fermentation, supporting gut health. Refrigeration keeps these beneficial bacteria alive.

Can you freeze vegan kimchi?

Freezing is possible, but it may change the texture of the cabbage, making it softer. For best quality, store in the refrigerator. If you freeze, use within a few months and thaw in the fridge.