Ultimate Vegan Kimchi Recipe: No Fish Sauce, Authentic Flavor

If you have ever picked up a jar of kimchi at the grocery store, turned it around, and sighed at seeing "shrimp paste" or "anchovy extract" on the label, you are not alone. For plant-based eaters or those with seafood allergies, finding authentic-tasting kimchi can be a struggle.

But here is the good news: You do not need fish sauce to create deep, complex, umami-rich kimchi.

In fact, history is on your side. Research indicates that early versions of kimchi did not contain chili flakes or fish sauce at all. Today, with a few clever pantry swaps inspired by Korean Temple Cuisine—like soy sauce and miso—you can make a batch that is arguably cleaner, crisper, and longer-lasting than traditional versions.

This guide synthesizes insights from food scientists, traditional Korean recipes, and over 30 test batches to bring you a comprehensive "Skyscraper" recipe for Mak Kimchi (roughly cut kimchi).

Why You Will Love This Vegan Kimchi Version

Before we get to the chopping, it is important to understand why this recipe is worth your time.

1. It Has a Longer "Sweet Spot"

Traditional kimchi containing animal products can over-ferment quickly, becoming mushy or pungent. However, vegan kimchi stays in its prime texture and flavor profile longer. Without highly perishable seafood additives, your batch can last up to 3 months in the fridge, retaining that signature crunch.

2. Validated Health Benefits

You are likely aware that kimchi is a probiotic powerhouse. But did you know that specific studies on kimchi consumption suggest it does not lead to an increase in hypertension, despite the salt content? Furthermore, the lactic acid formed during fermentation has been linked to preventing certain types of cancer.

3. It Is "Mak" Kimchi (The Easy Way)

We are making Mak Kimchi (막김치), which translates to "careless" or "rough" kimchi. Instead of the labor-intensive process of stuffing individual cabbage leaves, you simply chop the cabbage into bite-sized squares. It is perfect for beginners and yields about 2 large mason jars (or 1.7 liters).

The Secret to Umami: Replacing Fish Sauce in Kimchi

The biggest question is always: "How do I get that savory depth without fish?" We don't just use salt; we use fermented alternatives that mimic the amino acid profile of fish sauce.

You have three excellent options for this recipe (choose one or combine):

• Miso Paste (The Funk): White or yellow miso paste adds a fermented funk that closely replicates the background notes of shrimp paste.
• Korean Soy Sauce (The Depth): Specifically Guk-ganjang (soup soy sauce). It is lighter in color but saltier and more savory than regular soy sauce. If you cannot find it, standard Tamari or light soy sauce works well.
• Fruit & Syrup (The Fermentation Fuel): We use apple, pear, and plum syrup (or sugar). The sugar feeds the Lactobacillus bacteria, while the fruit enzymes help tenderize the cabbage.

Key Ingredients & Essential Equipment for Vegan Kimchi

Equipment

• Large mixing bowl (the biggest one you have).
• Colander.
• Gloves (Essential! The chili paste will burn your skin).
• 2 Large Mason Jars (sterilized).

The Vegetables

• Napa Cabbage: 2 medium heads (approx. 4-5 lbs). Look for heavy heads with crisp leaves.
• Korean Radish (Mu): 1 small radish, peeled and cut into matchsticks. Substitute: Daikon radish or Kohlrabi.
• Carrots: 2 medium, julienned (adds color and sweetness).
• Green Onions: 1 bunch, cut into 1-inch pieces.

The Brine

• Sea Salt: ½ to ¾ cup. Crucial: Use non-iodized salt. Iodine can inhibit fermentation and cause a metallic taste.

The Kimchi Porridge (The Binder)

• Water: 1 cup.
• Glutinous Rice Flour: 2 tablespoons. (This helps the sauce stick to the cabbage).
• Sugar: 1 tablespoon (feeds the good bacteria).

The Seasoning Paste

• Garlic: 10-12 cloves.
• Ginger: 1-inch piece, peeled.
• Onion: ½ medium white onion.
• Fruit: ½ Asian pear or Sweet Apple (Fuji/Gala).
• Gochugaru (Korean Red Pepper Flakes): ½ to 1 cup (adjust to heat preference). Note: Do not use standard chili powder or paprika; the flavor profile is different.
• Umami Booster: 3 tbsp Soy Sauce (or Guk-ganjang) OR 1 tbsp Miso Paste mixed with 2 tbsp water.
• Plum Syrup: 1 tbsp (optional, adds a nice tang).

Step-by-Step Instructions for Making Vegan Kimchi

Phase 1: Salting (The Most Important Step)

1. Cut the Cabbage: Slice the cabbage lengthwise into quarters, remove the core, and chop into 1.5-inch bite-sized squares.
2. Salt Layers: Place the cabbage in your large bowl. Sprinkle the salt over the leaves, tossing with your hands to ensure every leaf is coated.
3. Wait: Let it sit for 2 hours. Every 30 minutes, turn the cabbage over to redistribute the salty brine that forms.
4. The Bend Test: The cabbage is ready when the thick white parts are flexible and can bend without snapping.
5. Rinse: Rinse the cabbage 3 times under cold water to remove excess salt. Drain thoroughly in a colander for at least 30 minutes. Watery kimchi creates mold risk, so let it drain well!

Phase 2: Making the Porridge & Paste

1. Make the Porridge: In a small pot, whisk the water, glutinous rice flour, and sugar. Simmer over medium heat, stirring constantly until it bubbles and thickens into a translucent paste. Remove from heat and let it cool completely.
2. Blend Aromatics: In a food processor, blend the garlic, ginger, onion, apple/pear, and your chosen umami booster (soy sauce or miso) until smooth.
3. Combine: Pour the cooled porridge into the mixing bowl. Stir in the blended aromatic mixture. Add the Gochugaru. Mix well. This is your vegan kimchi paste.

Phase 3: Mixing & Packing

1. Combine Veggies: Add the drained cabbage, radish, carrots, and green onions to the large bowl with the paste.
2. Glove Up: Put on your gloves.
3. Massage: Massage the paste into the vegetables thoroughly. Ensure every leaf is coated in red sauce.
4. Pack the Jars: Transfer the kimchi into your jars. Press down firmly after every handful to remove air pockets (air is the enemy of fermentation). Leave at least 1-2 inches of headspace at the top, as the fermentation will release gas and juices that can overflow.

Fermentation: The Art of Patience for Your Vegan Kimchi

This is where the magic happens. The timing depends on your room temperature and taste preference.

1. Initial Fermentation: Leave the jars at room temperature for 24 to 48 hours. Place a plate under the jars to catch any overflowing juice.
   • Warm Kitchen: 1 day might be enough.
   • Cool Kitchen: May take 2-3 days.
2. Check for Activity: You will know fermentation is working when you see small bubbles rising in the jar and it smells sour and tangy.
3. Cold Fermentation: Once you see bubbles and taste a slight sourness, move the jars to the refrigerator.
4. The Sweet Spot: While you can eat it immediately, the flavor develops best after 4 to 10 days in the fridge. As noted in research, lower temperatures yield a more refreshing and crunchy texture.

Troubleshooting Your Homemade Vegan Kimchi

Even with the best instructions, nature can be unpredictable. Here is how to fix common issues:

• My kimchi is too salty: Add sliced Korean radish or daikon to the jar. The radish will absorb the excess salt over a few days.
• It isn't salty enough: If it tastes bland, stir in a little more soy sauce or a pinch of salt.
• There is white stuff on top: If you see a white, film-like substance, it is likely Kahm Yeast. It is harmless but can affect flavor. Skim it off, wipe the rim with vinegar, and ensure the vegetables are submerged in the brine. (Note: Fuzzy green or black spots are mold—discard the batch).
• It's exploding!: This means your fermentation is very active! Simply open the lid ("burp" the jar) over the sink to release the gas, then press the vegetables back down.

Frequently Asked Questions

Q: Can I use regular cabbage instead of Napa?

A: Yes, but the texture will be closer to sauerkraut. Napa cabbage provides that traditional delicate crunch.

Q: Is gochugaru spicy?

A: It has a moderate heat with a fruity undertone. It is much milder than cayenne pepper. If you are sensitive to spice, reduce the amount to ¼ cup, but do not skip it entirely as it is essential for the flavor profile.

Q: How do I store this?

A: Always in the refrigerator. Ensure you use clean utensils every time you scoop some out to prevent introducing bad bacteria.

Q: What does good kimchi taste like?

A: A balanced batch should hit four notes: Salty, Sweet, Tart, and Crunchy.

Enjoy your homemade probiotic booster! Serve this alongside rice, stir it into stews, or make savory kimchi pancakes. Once you master this vegan pantry staple, you will never go back to the store-bought version.