Easy Homemade Vegan Kimchi Recipe (No Fish Sauce)

Inspired by @zarreen's post, we've turned it into a complete kitchen-ready recipe just for you!

Like so many fridge and pantry staples, we often overlook how much more fun, delicious, and budget-friendly it can be to make homemade vegan kimchi ourselves. Sometimes you have a favorite brands you can't imagine your life without, so you never really thought about the world of DIY fermentation.

However, that doesn't mean you have to limit yourself to what's on the supermarket shelves—especially when most store-bought kimchi contains fish sauce or shrimp paste!

This homemade vegan kimchi recipe solves that problem completely. We're skipping the traditional radish and focusing on vibrant leafy greens that ferment beautifully and deliver all the probiotic benefits and bold flavors you crave—without any animal products and at a fraction of the cost.

Why You'll Love This Vegan Kimchi

This recipe is designed for anyone eager to explore the world of fermentation, enjoy the probiotic benefits of kimchi, or simply wants a delicious, savory addition to their meals without breaking the bank. By making it yourself, you control the ingredients, ensuring it's 100% vegan, dairy-free, and naturally gluten-free.

It's a great solution for those asking: "How can I make authentic-tasting vegan kimchi without fish sauce?" or "What's an easy and affordable way to make homemade fermented vegetables?".

Ingredients

• 1 large head of napa cabbage (approx. 2 lbs / 1 kg), or other leafy greens (depending on how adventurous you're feeling)
• 1/4 cup sea salt (Korean kimchi salt works best, if you have it)
• 1/4 cup gochugaru red pepper flakes (to your spice preference)
• 3-4 cloves minced garlic
• 1 inch fresh grated ginger
• 2-3 tablespoons miso paste (white or yellow)
• 1 tablespoon sugar or maple syrup
• 2-3 spring onions 1-inch chopped
• 1/2 carrot julienned (optional, for texture and color)
• 2 tablespoons water (or a splash of vegetable broth)

Equipment

• Large mixing bowl
• Cutting board and knife
• Airtight glass jar(s) for fermentation (ideally, Mason jars)
• Gloves (optional, for mixing with chili paste)

Instructions

1. Prepare the Cabbage: Wash the napa cabbage thoroughly. Cut it lengthwise into quarters, then chop into 1-2 inch pieces.
2. Brine the Cabbage: Place the chopped cabbage in a large bowl. Sprinkle generously with salt and massage it into the cabbage for 5-10 minutes until it starts to soften and release water. Let it sit for 1-2 hours, tossing occasionally, until pliable. The cabbage should be significantly reduced in volume.
3. Rinse and Drain: Rinse the brined cabbage thoroughly under cold water several times to remove excess salt. Squeeze out as much water as possible. This is crucial for flavor balance.
4. Make the Kimchi Paste: While the cabbage is brining, combine the gochugaru, minced garlic, grated ginger, miso paste, sugar (or maple syrup), chopped spring onions, and julienned carrot in a separate bowl. Add a tablespoon or two of water or vegetable broth to form a thick paste.
5. Combine Ingredients: Add the squeezed, rinsed cabbage to the bowl with the kimchi paste. Put on gloves if you prefer, and thoroughly massage the paste into the cabbage pieces, ensuring every piece is coated.
6. Pack into Jars: Tightly pack the kimchi mixture into clean, airtight glass jars, pressing down firmly to remove air pockets. Leave about 1-2 inches of headspace at the top. The liquid should rise to cover the vegetables.
7. Ferment: Seal the jars loosely (or use fermentation lids) to allow gases to escape. Place the jars in a cool, dark place (room temperature) for 1-5 days. Check daily; you'll see bubbles forming, indicating fermentation. Taste daily after 1-2 days until it reaches your desired sourness and pungency.
8. Store: Once fermented to your liking, seal the lid(s) to a tight close and transfer the kimchi to the refrigerator. It will continue to ferment slowly but can be stored for several weeks, even months.

Variations & Tips for Your Best Kimchi

• Pick the right leafy green base: While napa cabbage is traditional, feel free to experiment with other sturdy leafy greens like bok choy, collard greens, or even sturdy kale.
• Add an umami boost: The addition of miso provides a fantastic umami kick, perfect for replacing the traditional fish sauce.
• Don't be afraid to try other vegetables: For extra crunch and flavor, consider adding other elements like radish, Korean pears, or cucumbers.
• Get burping jars, if you're serious: If using standard lids, "burp" your jars daily during fermentation by unscrewing the lid slightly to release built-up gases, then retighten. This prevents pressure buildup.
• Serving Suggestions: Enjoy your homemade kimchi as a side dish, mixed into fried rice, added to vegan stews, or as a topping for just about anything!