Side Dishes
This vegan kimchi recipe delivers all the fermented crunch and bright, zesty flavor without a single drop of fish sauce. 💛 After years of perfecting my grandmother's Sicilian-inspired fermented vegetables, I adapted this version to suit plant-based diets while keeping the signature tang and texture intact.
The secret lies in balancing garlic, ginger, and gochugaru for that signature kick without relying on umami from fish.
What makes this recipe stand out is its foolproof fermentation process—no special equipment needed, just a clean jar and patience. We'll use napa cabbage, radish, and scallions for a classic texture, but the method works for cucumbers or carrots too.
The fermentation time is flexible, so you can enjoy it at your preferred level of tang, from mild to bold.
By the time you're done, you'll have a vibrant, crunchy kimchi that's perfect for bowls, tacos, or as a side dish. The flavors deepen over time, making it even more rewarding as it ferments.
Whether you're new to fermenting or a seasoned pro, this recipe delivers consistent, restaurant-quality results every time.
Store it in the fridge for up to 3 months, and don't be afraid to experiment with variations—like adding apple slices or mushrooms. Here's how to make it step by step, with professional tips to ensure success.
Ingredients for kimchi recipe no fish sauce
Pantry staples meet vibrant produce for this bold, tangy vegan kimchi without fish sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Napa Cabbage 🥬 | 1 lb | Cut into 2-inch pieces, core removed |
| Korean Radish (Daikon) 🥕 | ½ lb | Julienned into matchsticks |
| Scallions 🧅 | 1 bunch | White and green parts, thinly sliced |
| Gochugaru (Korean Red Pepper Flakes) 🌶️ | ½ cup | Medium heat level preferred |
| Garlic Cloves 🧄 | 8 cloves | Minced, not pre-minced jar |
| Fresh Ginger 🌿 | 2 tbsp | Finely grated, peeled |
| Apple Cider Vinegar 🍏 | ¼ cup | Raw, unfiltered preferred |
| Coconut Aminos 🥛 | ¼ cup | Substitute for fish sauce |
| Brown Sugar 🍯 | 2 tbsp | Light or dark variety |
| Sesame Oil 🫒 | 1 tbsp | Toasted sesame oil preferred |
| Toasted Sesame Seeds 🌰 | 1 tbsp | For garnish |
| Sea Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Filtered Water 💧 | ½ cup | For brine |
The gochugaru is non-negotiable for authentic color and heat. H Mart or Korean markets carry the best—look for medium heat level, not too spicy. If you can't find it, smoked paprika plus cayenne works in a pinch, but the flavor won't be identical. Fresh ginger and garlic should smell vibrant, not musty. Trader Joe's often has great ginger, but I prefer the thick, knobby roots from Asian markets. The napa cabbage needs to be firm with crisp leaves—avoid any with yellowing or wilted spots. For the radish, daikon from a Korean market has the perfect texture, but regular radish works too if you can't find it.
No coconut aminos? Soy sauce or tamari works, but the flavor will be slightly different. Short on sesame oil? Olive oil plus a pinch of smoked paprika mimics the toasty notes. Want extra crunch? Add shredded carrots or apple slices—they ferment beautifully too. The brown sugar can be swapped for maple syrup if you prefer. For a milder version, reduce the gochugaru to 0.375 cup and add 1 tbsp of rice vinegar to balance the tang. The scallions can be subbed with green onions or leeks, but scallions give the best texture.
Ferment in a clean, airtight jar with a fermentation weight or a smaller jar filled with water to keep veggies submerged. Starts tasting good after 3-5 days at room temperature, but flavors peak after 2 weeks. Once opened, store in the fridge for up to 3 months. The longer it ferments, the tangier it gets—taste and adjust to your preference. Portion into smaller jars for easy grab-and-go sides.
Why You'll Love This Recipe
- No-Fuss Ferment: I swear by this method—just salt the cabbage, let it sit, then mix in the radish, scallions, and garlic paste. No fancy equipment, no waiting weeks. Honestly, I’ve made it while watching TV.
- Garlic Bomb Heat: That raw garlic and gochugaru combo? It’s the kind of spicy that lingers just right—not overwhelming, but there. The daikon adds a sweet crunch that balances it perfectly. (Yes, even on a Tuesday night.)
- Meal Prep MVP: This kimchi keeps for months in the fridge, so I make a big batch and toss it into eggs, rice bowls, or stir-fries. My freezer’s always stocked—because why not have flavor on demand?
- Budget Brightener: Napa cabbage and daikon are cheap, and a little gochugaru goes a long way. I stretch it across three meals, and the leftovers? Even better the second day. My wallet and taste buds win.
Step-by-step instructions for fermenting vibrant kimchi without fish sauce
Here's how to create a bright, crunchy kimchi that delivers all the zing without fish sauce.
👨🍳 Step 1: Prepare the Vegetable Base
Start by cutting the 1 lb napa cabbage into quarters, removing the core, then slicing each quarter into 2-inch wide pieces. You want thick, sturdy slices that will hold up during fermentation. Place them in a large mixing bowl and sprinkle with 1.5 tbsp sea salt—this is your brine. Massage the salt into the cabbage leaves by hand for 5 minutes until they begin to soften and release liquid.
While the cabbage soaks, julienne the 0.5 lb korean radish (daikon) into ¼-inch thick matchsticks using a mandoline or sharp knife. Thinly slice the 1 bunch scallions including both white and green parts. Add these to the bowl with the cabbage. The radish will add sweet crunch while the scallions contribute fresh brightness to balance the ferment.
🍳 Step 2: Create the Zesty Paste
In a separate bowl, combine the 0.5 cup gochugaru, 8 cloves minced garlic, and 2 tbsp finely grated fresh ginger. Add the 0.25 cup coconut aminos and 0.25 cup apple cider vinegar to create a loose paste. The coconut aminos provide the umami depth that would normally come from fish sauce, while the vinegar adds immediate tang.
Stir in the 2 tbsp brown sugar and 1 tbsp sesame oil until fully incorporated. The sugar will caramelize slightly during fermentation, adding complexity. Taste the mixture now—it should be vibrantly spicy with a sweet-savory balance. If it needs more heat, add a pinch more gochugaru; if it needs more depth, add another teaspoon of coconut aminos.
🥘 Step 3: Combine and Pack the Kimchi
Drain the cabbage mixture thoroughly, pressing out excess liquid with your hands. Add the prepared paste and toss everything together until every leaf and radish piece is evenly coated. The mixture should look vibrant red with green accents from the scallions. Transfer to a clean, airtight glass jar or fermentation vessel, pressing down firmly to remove air pockets.
Leave 1 inch of headspace at the top since the kimchi will expand slightly during fermentation. Sprinkle the 1 tbsp toasted sesame seeds on top for extra aroma and texture. The seeds will toast beautifully as they ferment, adding nutty depth to each bite.
⏰ Step 4: Ferment for Perfect Tang
Cover the jar loosely (either with a lid that's not fully tightened or a fermentation lid) and let it sit at room temperature for 24 hours. You'll notice bubbles forming and liquid rising—this is the fermentation process working. After 24 hours, transfer the jar to the refrigerator where it will continue fermenting slowly, developing deeper flavor over time.
For best results, taste after 3-5 days of refrigeration. The kimchi should be tangy with a pleasant crunch, the cabbage still holding its shape but softened. If you prefer it spicier, leave it at room temperature for an additional 12 hours before refrigerating. The longer it ferments, the more complex the flavors become, but don't exceed 10 days total or the cabbage may soften too much.
Pro Tips For Making Kimchi Recipe No Fish Sauce
- Core First, Then Peel: DESCRIPTION: I learned this the hard way—peeling the Korean radish before cutting it into chunks just creates extra mess. Instead, cut the whole radish into 1-inch pieces first, then peel each chunk with a paring knife. Less waste, cleaner prep, and the texture stays better for fermenting.
- Salt the Cabbage Overnight: DESCRIPTION: Skimping on salt time is where kimchi goes wrong. The cabbage needs a full 12–24 hours in salted water (1 tbsp salt per gallon) to soften properly. Trust me, your future self will notice the difference when slicing—no more fighting tough leaves later.
- Toast Gochugaru Low and Slow: DESCRIPTION: Cranking the heat on gochugaru burns it fast and turns it bitter. Instead, dry-toast it in a skillet over medium-low for 3–5 minutes, stirring constantly, until it smells fragrant and deepens in color. This unlocks its flavor without overpowering the rest.
- Mince Garlic Like Snow: DESCRIPTION: I used to crush garlic cloves with the flat of my knife—big mistake. For this kimchi, finely mince the garlic (almost paste-like) so it blends smoothly into the mix. No chunks means no texture surprises later, and the flavor disperses evenly. (Yes, even if you’re impatient like me.)
Perfect pairings for this dish
Korean-Inspired Sides
Pair this vegan kimchi with Korean-style rice bowls for a complete meal. Cook 1 cup jasmine rice and top with kimchi, sliced avocado, and a fried egg.
The creamy avocado balances the spicy crunch beautifully. For extra protein, add pan-seared tofu or grilled tempeh—both soak up the kimchi's tangy flavors. 🥗
Tacos and Wraps
Use kimchi as a vibrant topping for corn tortillas or lettuce wraps. Spread with cashew cream (blend ½ cup soaked cashews with ¼ cup water and 1 tsp lemon juice) and top with kimchi, shredded cabbage, and pickled radishes.
The acidity cuts through the richness of any filling—try black beans or spiced lentils for a hearty bite.
Bowls and Stir-Fries
Add kimchi to Asian-inspired bowls like pho or ramen for a quick umami boost. Stir ½ cup kimchi into miso broth or toss with stir-fried vegetables (bell peppers, snap peas, carrots) and rice noodles.
For a Korean-Japanese fusion, mix kimchi with teriyaki-glazed tofu and steamed bok choy. The fermentation process makes it a flavor powerhouse that elevates any dish. 🍜
Sandwiches and Burgers
Spread kimchi on toasted sourdough with mashed avocado and sliced cucumber for a Korean-inspired open-faced sandwich. For burgers, layer kimchi between the patty and cheese—it adds a tangy contrast to smoky meats or veggie patties.
I love pairing it with grilled portobello mushrooms or black bean burgers for a plant-based twist. 🍔
Soup and Stew Additions
Stir kimchi into miso soup or lentil stews during the last 5 minutes of cooking to preserve its crunch. The acidity brightens hearty dishes like kimchi fried rice or congee.
For a quick lunch, mix kimchi with leftover rice, a fried egg, and a drizzle of chili oil. The flavors meld perfectly, creating a comforting yet exciting meal. 🍲
Drink Pairings
Balance the spicy heat with cooling drinks. A crisp soy latte (steamed soy milk with a dash of cinnamon) complements the kimchi’s depth. For something bubbly, try sparkling yuzu soda—the citrus notes cleanse your palate.
If you prefer alcohol, a light lager (like Asahi) or sake** (chilled) works beautifully. Avoid heavy beers or red wine, as they’ll clash with the bright, fermented flavors. 🍺
Nutrition facts
Frequently asked questions
Can I use regular radish instead of Korean daikon in this recipe?
While Korean daikon adds a sweeter, firmer texture, regular radish works perfectly fine. Just make sure to slice it into similar matchstick shapes for even fermentation. The flavor will be slightly milder but still delicious, especially if you add a pinch of sugar to balance the tang.
How do I know when my kimchi is properly fermented?
Look for these signs: bubbles in the liquid, a pleasant tangy smell (not sour or rotten), and cabbage that's softened but still holds its shape. After 3-5 days in the fridge, it should be ready—taste it! If it's too mild, let it ferment another 2-3 days.
What can I substitute for coconut aminos if I can't find it?
Use soy sauce or tamari in a 1:1 ratio, though the flavor will be slightly different. For extra depth, add 1 tsp mushroom powder to mimic fish sauce's umami. The kimchi will still be delicious, just with a slightly different profile.
Why does my kimchi smell strong after opening?
That's normal! Fermented foods develop a pungent aroma when exposed to air. To reduce it, store it in an airtight container and eat within 1-2 weeks after opening. The smell fades as it cools, but the flavor remains vibrant.
Can I make this kimchi without gochugaru?
Yes, but the color and heat will differ. Mix ¼ cup smoked paprika + 1 tsp cayenne for a similar effect. For milder heat, reduce to ¼ cup paprika only. The kimchi will still taste great but won't have that signature red hue.