Vegan kimchi is a plant-based version of the traditional Korean fermented cabbage dish, made without any animal products. It retains the spicy, tangy flavor and probiotic benefits of regular kimchi but uses ingredients like sea salt, gochugaru (Korean red pepper flakes), garlic, ginger, and various vegetables instead of fish sauce or other animal-based ingredients.
Vegan kimchi is an ingenious adaptation of traditional kimchi that caters to those following a plant-based diet. Traditional kimchi recipes often include fish sauce or shrimp paste, which are key to its distinctive umami flavor. Vegan kimchi, however, skips these animal-based ingredients in favor of alternatives that still pack a flavorful punch. The core ingredients typically include napa cabbage, radishes, scallions, garlic, ginger, and Korean red pepper flakes (gochugaru).
The secret to achieving that umami depth in vegan kimchi lies in creative substitutions. For instance, some recipes use kombu (dried seaweed) to infuse the brine with a savory quality, while others might incorporate miso paste or soy sauce to mimic the fermented fishiness. The result is a kimchi that is just as tangy, spicy, and rich in probiotics as the original.
Vegan kimchi is not just a side dish but a versatile ingredient that can be used in a myriad of ways, from enhancing a bowl of rice to adding a zing to your sandwiches. Embracing vegan kimchi means enjoying all the health benefits of traditional kimchi—such as improved digestion and a boost to the immune system—while aligning with a plant-based lifestyle. So whether you’re vegan or simply exploring new flavors, vegan kimchi offers a delicious and wholesome twist on a Korean classic.
Featured Vegan Kimchi
Mother in Law’s Kimchi House Napa Cabbage, 16 oz
Brand: Mother-in-Law’s Kimchi
Description: “Our original and best seller, our House Napa Cabbage Kimchi is an authentic restaurant recipe based on Mother-in-Law’s House (Jang Mo Jip) in Garden Grove, CA established in 1989 with a unique depth of flavor that combines spicy complexity, savory notes and a long finish. Long strips of Napa Cabbage are brined in a thick chile sauce and fermented slowly. Think of it as kimchi meets Bolognese sauce as it contains beef broth, shellfish and fish sauce.”
