Traditional kimchi usually gets its savory depth from fish sauce — but it’s easy to make a fully vegan version that’s just as tangy and delicious with one simple swap.
New to kimchi altogether? Start with our classic beginner recipe — this post covers just the vegan adjustments.
Not sure how much salt to use? Try our salt & brine calculator — enter your amount and get the exact measurement in grams, ounces, or teaspoons.
Short on time? Our ready-made vegan kimchi paste guide skips the paste-making step entirely — just add cabbage.
The Simple Swap
Fish sauce mainly contributes salt and umami — both of which you can replace with plant-based ingredients without losing flavor.
What to Use Instead
- Soy sauce or tamari — the simplest 1:1 swap for the umami and saltiness.
- A spoonful of miso paste — adds extra depth if you want it even richer.
- Just extra salt — works fine too, though you’ll lose a little complexity.
Does It Ferment the Same Way?
Yes — the fermentation process, timing, and salt ratio are identical to our standard kimchi recipe. Only the paste ingredients change; everything else stays the same, including the 1-2 day room-temperature ferment.
FAQ
Will vegan kimchi taste different?
Very slightly less “oceanic,” but still tangy, spicy and savory. Most people can’t tell the difference once it’s fermented.
Is store-bought kimchi usually vegan?
Often not — most traditional kimchi, homemade or store-bought, contains fish sauce or shrimp paste unless labeled vegan.
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Related: Easy Kimchi Recipe · Fermentation for Beginners · Troubleshooting