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Love Korean Kimchi but want a 100% plant-based recipe? Here is the secret to making authentic Vegan Kimchi without fish sauce (Jeotgal). Using 'Soy Sauce' and 'Pear', you can achieve that deep, savory Umami flavor. Simple step-by-step guide included!
With the rising popularity of K-Food, everyone wants to try Kimchi. However, traditional Korean Kimchi usually contains Fish Sauce (Jeotgal) or salted shrimp, which makes it unsuitable for vegans. 😥
Many people assume that Vegan Kimchi tastes bland or lacks depth. That is absolutely not true! I have developed a recipe that perfectly replicates the deep, savory flavor using only plant-based ingredients. If you follow this guide, you will make the most delicious, crunchy, and spicy Vegan Kimchi right in your kitchen. Let's get started! 🌿🔥
▲ You don't need fish sauce to make great Kimchi!
1. Why is Traditional Kimchi NOT Vegan? 🐟
Traditional Kimchi relies on fermented seafood products like anchovy sauce or shrimp paste to aid fermentation and create the signature savory taste known as 'Umami'. Without these, Kimchi can taste flat.
To solve this, we need strong, plant-based Umami boosters. By the way, if you are interested in healthy ingredients, check out the benefits of Kohlrabi (another great vegetable for Kimchi).
▲ The magic trio: Soy Sauce, Kelp Water, and Pear.
2. The Secret Trio: Soy Sauce, Kelp, and Pear 🍐
Here are the three key ingredients that replace fish sauce:
- Soy Sauce (Ganjang): Provides the salty, deep base flavor. Use Korean soup soy sauce (Guk-ganjang) or regular soy sauce.
- Kelp (Dashima) Broth: Boil dried kelp in water for 10 minutes. This adds a natural "ocean" flavor similar to seafood.
- Pear (or Apple): Grated fruit aids fermentation and adds natural sweetness, replacing refined sugar.
▲ Salting is the most important step for crunchy texture.
3. Step 1: Salting the Cabbage (Crucial for Crunch) 🥬
🧂 Instructions
- Cut 1 Napa Cabbage into quarters.
- Dissolve 1 cup of Coarse Sea Salt in water and soak the cabbage.
- Sprinkle extra salt between the thick white stems.
- Let it sit for 2 to 4 hours until the stems become flexible.
- Rinse 3 times with cold water and drain completely.
▲ Wear gloves to prevent staining your hands!
4. Step 2: Making the Umami Vegan Paste 🌶️
Mix the following ingredients in a bowl to create the paste:
- Korean Chili Flakes (Gochugaru): 1 cup
- Minced Garlic: 3 tbsp
- Minced Ginger: 1 tsp
- Soy Sauce: 3 tbsp
- Kelp Broth: 1/2 cup
- Grated Pear: 1/2 cup
- Glutinous Rice Paste (Optional): Helps the sauce stick to the cabbage.
▲ Press down firmly to remove air pockets.
5. Step 3: Fermentation and Storage Tips ⏳
Rub the paste onto each cabbage leaf and pack it tightly into an airtight container. Leave it at room temperature for 1-2 days for fermentation, then move it to the fridge.
It tastes best after about 1 week in the refrigerator. Enjoy your healthy, homemade Vegan Kimchi!
6. FAQ (Frequently Asked Questions) ❓
Q1. Can I use regular chili powder instead of Gochugaru?
A1. No. Regular chili powder is too fine and often too spicy. Korean Gochugaru has a unique smoky and sweet flavor profile essential for Kimchi.
Q2. How long does Vegan Kimchi last?
A2. It lasts for about 3 to 6 months in the refrigerator. As it ages, it becomes more sour, which is perfect for making Kimchi stew.
Q3. Is it normal for the container to swell?
A3. Yes! Fermentation produces gas. Just open the lid to release the gas and press the Kimchi down again.
Q4. Can I use other vegetables?
A4. Absolutely. You can add radish, green onions, carrots, or even cucumber. The seasoning paste works well with most crunchy vegetables.
Q5. Is this recipe Gluten-Free?
A5. Yes, if you use Tamari or Gluten-Free Soy Sauce. Most Gochugaru is naturally gluten-free.
Leave a comment if you have any questions! 👋
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