Traditional kimchi contains fish sauce or salted shrimp, making it non-vegan. But vegan kimchi is easy to make and just as delicious.
The Short Answer
Traditional Korean kimchi is not vegan. The vast majority of authentic recipes call for either fish sauce (aekjeot, 액젓), salted fermented shrimp (saewoo jeot, 새우젓), or both. These seafood-based ingredients provide the deep savory umami backbone that makes kimchi taste so complex and delicious.
Why Fish Sauce Is in Kimchi
Fish sauce and salted shrimp are not added for their fishy flavor — in fact, you cannot taste them distinctly in finished kimchi. They are added because the amino acids and glutamates in fermented seafood accelerate the fermentation process and build layers of savory umami depth that pure vegetables cannot achieve on their own. It is similar to how a tiny amount of fish sauce transforms a stir-fry without making it taste "fishy."
How to Make Vegan Kimchi
Vegan kimchi is not a compromise — many Korean households make it regularly, especially for older family members who prefer a lighter flavor. The substitution is simple: replace fish sauce 1:1 with soy sauce. For the salted shrimp, add an extra teaspoon of soy sauce and a small piece of dasima (kelp) soaked in the paste for additional umami. Some vegan kimchi recipes also use blended cashews or a small amount of nori to mimic the oceanic depth.
Fermentation Without Fish
Here is the reassuring fact: kimchi ferments perfectly well without any animal products. The fermentation is driven by naturally occurring lactobacillus bacteria found on the cabbage itself. The fish sauce just adds flavor — it does not trigger or accelerate fermentation in any significant way. Vegan kimchi ferments at the same rate and develops the same sour, tangy complexity.
Buying Vegan Kimchi
Most supermarket kimchi contains fish sauce, so check labels carefully. In the United States, brands like Nasoya and Trader Joe's offer vegan versions. Korean natural food stores often carry vegan kimchi. In Korea itself, temple food (사찰음식) is entirely vegan and includes excellent kimchi made without any seafood.
Frequently Asked Questions
Is kimchi vegan?
Traditional kimchi is not vegan. Most authentic recipes include either fish sauce (aekjeot), salted shrimp (saewoo jeot), or both as flavor bases. However, vegan kimchi is easy to make by substituting soy sauce or miso for the seafood-based umami.
What makes kimchi non-vegan?
The non-vegan ingredients in traditional kimchi are fish sauce (멸치액젓 — anchovy fish sauce) and/or salted fermented shrimp (새우젓 — saewoo jeot). These provide the deep umami base that makes kimchi taste so complex.
How do you make vegan kimchi?
To make vegan kimchi, substitute fish sauce with soy sauce or a combination of soy sauce and miso. The fermentation process is identical and the result is delicious, just with a slightly different flavor profile.
Is store-bought kimchi vegan?
Most store-bought kimchi is not vegan as it contains fish sauce or salted shrimp. However, there are now vegan kimchi brands available, particularly in natural food stores. Always check the ingredient label.