Quick vegetarian and vegan kimchi — fish-free and fridge-ready — proves you don't need fish sauce for that tangy crunch. Miso steps in for the umami, stirring into a paste of ginger, garlic chili paste, and rice vinegar with napa cabbage, daikon, and carrot. About an hour and a quarter, and the fridge does the rest.
Kimchi is one of my all-time favorite foods—it’s spicy, tangy, and packed with flavor! But finding a truly vegetarian or vegan version can be a challenge, as many traditional recipes include hidden seafood like dried shrimp or fish sauce. If that’s not your thing, I’ve got you covered. This is my go-to recipe for a quick, fish-free kimchi you can make right at home. The best part? It delivers that delicious, crunchy, spicy satisfaction in less than an hour!
Ingredients
• Prep Time: 45 minutesMakes about 1½ lbs / 750 g (26.5 oz)
• 1 small napa cabbage, cut into large chunks
• 1 carrot, peeled and shredded
• 1 small yellow onion, thinly sliced
• 1-inch / 2.5-cm piece daikon radish, peeled and thinly sliced
• 4 green onions (scallions), thinly sliced
• 3 oz / 85 g pea sprouts
• 2 tablespoons (30 ml / 1 fl oz) salt, plus a generous pinch
• 1 tablespoon (15 ml / 0.5 fl oz) turbinado sugar
• 1 tablespoon (15 ml / 0.5 fl oz) miso paste
• 1 tablespoon grated fresh ginger
• ½ cup / 120 ml (4.1 fl oz) garlic chili paste
• 2 tablespoons (30 ml / 1 fl oz) rice vinegar
• 1 teaspoon (5 ml / 0.2 fl oz) cayenne pepper
Instructions
1. In a large bowl, combine the napa cabbage, carrot, onion, daikon, green onions, and pea sprouts. Sprinkle with 2 tablespoons (30 ml / 1 fl oz) of salt and toss well to coat. Let the vegetables sit for 10 minutes to release their water.2. Rinse the vegetables thoroughly under cold water and drain well. Gently squeeze out any excess water and return them to the bowl.3. In a separate small bowl, whisk together the turbinado sugar, miso paste, fresh ginger, garlic chili paste, rice vinegar, cayenne pepper, and a pinch of salt to create the seasoning paste.4. Pour the paste over the vegetables and use your hands (preferably gloved!) to mix everything together, ensuring every piece is evenly coated.5. Let the kimchi sit at room temperature for at least 30 minutes for the flavors to meld before serving. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutritional Information
• Serving Size: ¼ lb / 125 gCalories: 45Fat: 1gCarbohydrates: 8gProtein: 2gSodium: 550mg(Note: is an estimate and may vary based on used.)
Pro Tips
• for Perfect Kimchi
• Control the heat by adjusting the amount of garlic chili paste and cayenne pepper. For a milder version, start with half the amount and add more to taste.
• For a more traditional, tangy flavor, let the kimchi ferment in a sealed jar at room temperature for 1-2 days before refrigerating. ‘Burp’ the jar daily to release pressure.
• Use coarse sea salt or kosher salt without iodine. Iodized table salt can inhibit the beneficial bacteria and affect the final taste.
• Wear food-safe gloves when mixing the chili paste with the vegetables to avoid staining your hands and to protect your skin from the spicy .
FAQ
Q: What makes this kimchi recipe vegetarian and vegan
A: This kimchi recipe is 100% vegetarian and vegan because it uses miso paste to create a deep, savory umami flavor, completely replacing the fish sauce and dried shrimp found in traditional recipes.
Q: How can I make this kimchi more tangy and fermented
A: For a tangier, more probiotic-rich kimchi, pack it into a sealed jar and let it ferment at room temperature for 1-2 days. Be sure to ‘burp’ the jar daily to release pressure before moving it to the refrigerator.
Q: How long does this quick vegetarian kimchi last in the fridge
A: This is a quick, fresh-style kimchi. For the best taste and crunchy texture, store it in an airtight container in the refrigerator and enjoy it within one week.
Q: Is there a good substitute for garlic chili paste
A: If you don’t have garlic chili paste, you can make your own by blending fresh garlic, gochugaru (Korean chili flakes), and a little water or rice vinegar to form a paste. Adjust the amount of chili flakes to control the spice level.
Pro Tips
- Miso is the fish-sauce stand-in — it brings the salty depth that makes fish-free kimchi taste legitimate.
- Salting the cabbage first draws out water so the kimchi crunches instead of weeping; don't rush this step.
- The turbinado sugar rounds the edges of the chili and vinegar — a spoonful keeps the ferment friendly.
- Pea sprouts go in for freshness; their sweetness plays against the garlic chili paste.
Frequently Asked Questions
Is kimchi usually vegan?
Often not — traditional kimchi gets its funk from salted shrimp or fish sauce. This version uses miso, so it's fully fish-free.
How long before it tastes ready?
This is a quick kimchi — tasty within hours in the fridge, and better after a day or two as the flavors settle in.
How spicy is it?
The heat comes from the garlic chili paste, so it's adjustable — start with less, taste, and build.
How do I store it?
Pack it into clean jars, keep them refrigerated, and press the vegetables under the liquid so every bite stays crisp.
Recipe card below.
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Quick Vegetarian & Vegan Kimchi (Fish-Free)
Ingredients
Method
- In a large bowl, combine the napa cabbage, carrot, onion, daikon, green onions, and pea sprouts.
- Sprinkle with 2 tablespoons (30 ml / 1 fl oz) of salt and toss well to coat.
- Let the vegetables sit for 10 minutes to release their water. 2.
- Rinse the vegetables thoroughly under cold water and drain well. Gently squeeze out any excess water and return them to the bowl. 3.
- In a separate small bowl, whisk together the turbinado sugar, miso paste, fresh ginger, garlic chili paste, rice vinegar, cayenne pepper, and a pinch of salt to create the seasoning paste. 4.
- Pour the paste over the vegetables and use your hands (preferably gloved!) to mix everything together, ensuring every piece is evenly coated. 5.
- Let the kimchi sit at room temperature for at least 30 minutes for the flavors to meld before serving. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
