Easy Vegan Kimchi Recipe (Napa Cabbage Kimchi Without Fish Sauce)

 Kimchi-making day was a big event in my family.

The whole kitchen smelled of garlic and chili, and everyone had red-stained hands by the end.My first batch on my own came out far too salty, because I hadn't rinsed the cabbage enough after salting it.A few batches later, I had the rhythm, and the best news is that you don't need fish sauce or salted shrimp to make kimchi that tastes deep and satisfying.This is the vegan version I'd happily serve to anyone.

Red chopped napa cabbage kimchi in a cream ceramic bowl with a glass jar of kimchi behind it.

A plant-based version of napa cabbage kimchi with a rich red chili coating.

So, What Makes This Kimchi Vegan?

Traditional kimchi usually gets its savory depth from fish sauce and salted shrimp.This recipe replaces them with soy sauce, kelp, and dried shiitake mushrooms, which give a similar umami without any animal ingredients.If you'd like to know more about what's in store-bought kimchi, check the ingredient list for fish sauce, shrimp, seafood broth, and honey.

What You'll Need (Makes About 1.5 Liters)

For the cabbage:

  • 1 medium napa cabbage (about 1.2 kg / 2.5 lb)
  • 1/3 cup coarse sea salt (avoid iodized table salt; salt crystal sizes vary, so different salts are not interchangeable by volume)

For the rice paste:

  • 1 cup water, or kelp and shiitake broth for extra flavor
  • 1 tbsp sweet rice flour (glutinous rice flour)
  • 1 tbsp sugar

For the seasoning:

  • 1/2 cup Korean chili flakes (gochugaru), plus more to taste
  • 3 tbsp soy sauce
  • 6 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1/2 small apple or pear, grated
  • 1 cup Korean radish or daikon, cut into thin matchsticks
  • 4 green onions, cut into 1-inch pieces
  • 1 small carrot, cut into thin matchsticks (optional)

Quick vegan broth (optional but recommended):

Simmer a 4-inch piece of dried kelp (dashima) and 2 dried shiitake mushrooms in 2 cups of water for 10 minutes.Strain, and use 1 cup of it for the rice paste.

Where to find these ingredients:

Gochugaru and sweet rice flour are available at Korean and Asian grocery stores and online.Use coarse gochugaru for kimchi if you can.

Red chopped napa cabbage kimchi in a cream ceramic bowl with a glass jar of kimchi behind it.

Kelp, shiitake mushrooms, and soy sauce bring savory flavor without seafood.

Let's Cook

1. Cut and salt the cabbage.

Cut the napa cabbage into 2-inch pieces.Place them in a large bowl, sprinkle with the salt, and toss well with your hands.Let it sit for 1.5–2 hours, turning every 30 minutes, until the cabbage is soft and bendy.

2. Rinse and drain.

Rinse the cabbage 2–3 times in cold water to wash away the excess salt.Drain in a colander for about 30 minutes.Taste a leaf.It should be lightly salty, like a good soup.

3. Make the rice paste.

In a small pot, whisk the sweet rice flour into the water or broth.Cook over medium heat, stirring, for about 3–4 minutes, until it thickens like thin porridge.Stir in the sugar and let it cool completely.

4. Mix the seasoning.

In a large bowl, combine the cooled rice paste, chili flakes, soy sauce, garlic, ginger, and grated apple or pear.Stir into a thick red paste.Fold in the radish, carrot, and green onion.

5. Combine.

Add the drained cabbage to the seasoning, and mix well with gloved hands until every piece is evenly coated.Taste and adjust with a little more soy sauce or chili flakes if you like.

Food-safe gloved hands mixing napa cabbage, radish, and green onion with red chili seasoning in a stainless steel bowl.

Mix gently until the drained cabbage is evenly coated with seasoning.

6. Pack and ferment.

Pack the kimchi into a clean fermentation jar, pressing down into its natural juices and leaving generous headspace; fill only about two-thirds of the jar.Use a fermentation lid that releases gas, and place the jar on a plate.Refrigerate for a slower fermentation, especially in warm weather.For room-temperature fermentation, follow a tested kimchi method with temperature and acidity checks, such as the Colorado State University guide linked below.Time alone does not establish safe fermentation; that guide recommends confirming a pH of 4.6 or lower before eating fermented kimchi.

A wooden spoon pressing red napa cabbage kimchi into a glass jar with generous empty headspace, standing on a plate.

Leave generous headspace and use a suitable fermentation lid to release gas.

A Few Tips

  • Rinse well after salting.That was the lesson from my too-salty first batch.
  • Wear food-safe gloves.Chili flakes can sting your hands for hours.
  • Press the kimchi down each time you open the jar so it stays under its liquid.
  • Allow fermentation gas to escape safely using an appropriate fermentation lid.Do not leave an actively fermenting jar tightly sealed without a way to release pressure.
  • Fermentation speed depends on temperature and ingredients.Follow the acidity checks in a tested method rather than relying on a fixed number of days.

Quick FAQ

How do I know it's fermenting?

Small bubbles and a tangy aroma can signal fermentation.They do not confirm safety; use the acidity checks in a tested method.

How long does homemade kimchi last?

For best quality, plan to enjoy refrigerated kimchi within 1–2 weeks.This recipe has not been validated for long-term storage; do not assume it will keep safely for months.Properly stored kimchi that becomes more sour can be used in kimchi jjigae or kimchi fried rice.

What if I see mold?

Discard the whole batch if you see mold.Do not scrape it off or try to make spoiled kimchi safe by cooking it.A white surface film cannot be identified as safe from appearance alone; discard the batch if you are unsure.

Leftovers

Keep the kimchi refrigerated.If fermentation is still active, use a suitable venting lid and follow its instructions.As it ages and turns sour, use it for cooking, such as kimchi jjigae, kimchi jeon, or kimchi fried rice.

Images are AI-generated illustrations. Fermentation guidance: Colorado State University Extension and Oregon State University Extension.

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