Do Vegetarians Eat Kimchi? A Guide to Finding Meat-Free Options

November 25, 2025 •

4 min read

While traditional kimchi often contains fermented seafood products, many modern variations are vegetarian or vegan. The answer to whether vegetarians can eat kimchi depends entirely on the specific recipe or brand. It's crucial for vegetarians to check ingredient labels or ask about the preparation methods to ensure their kimchi is meat-free.

Quick Summary

This article explains why traditional kimchi is often unsuitable for vegetarians, details the non-vegetarian ingredients to watch for, and guides readers on how to find or make delicious plant-based alternatives. It highlights common substitutions like miso or soy sauce for a savory, umami flavor.

Key Points

Traditional Kimchi is Not Vegetarian: Most authentic kimchi recipes include fermented seafood products like fish sauce or shrimp paste for umami flavor.
Check Labels for Vegan Options: Look for products explicitly labeled "vegan" or "plant-based" to ensure it's meat-free.
Avoid Seafood Ingredients: Scan the ingredients list for fish sauce, shrimp paste, anchovy extract, or any variant of 'jeotgal'.
Look for Plant-Based Substitutions: Vegan kimchi recipes often replace seafood with flavor-enhancing ingredients like miso paste, soy sauce, or kelp powder.
Making Kimchi at Home is Easy: The most reliable way to get vegetarian kimchi is to prepare it yourself, allowing for full control over ingredients.
Vegetarian Kimchi Offers Health Benefits: Plant-based versions provide the same gut-friendly probiotics and vitamins from fermented vegetables as traditional kimchi.
Ask in Restaurants: If eating out, confirm with the staff that their kimchi is prepared without seafood or meat products.

Is Traditional Kimchi Vegetarian?

Traditional kimchi, the fermented cabbage staple of Korean cuisine, is not inherently vegetarian. This is because it almost always includes a fermented seafood product for a distinctive umami flavor. These animal-derived ingredients are a foundational part of the traditional Korean recipe.

Common Animal-Based Ingredients in Traditional Kimchi

Fish Sauce (멸치액젓): Made from fermented anchovies or other small fish, this liquid is a common flavoring agent.
Shrimp Paste (새우젓): A thick, pungent paste made from salted and fermented shrimp, used to add depth and complexity.
Other Salted Seafood (젓갈): The Korean term 'jeotgal' refers to a category of salted and fermented seafood, and many traditional kimchi recipes incorporate various forms.

Finding Vegetarian-Friendly Kimchi

Fortunately for vegetarians and vegans, the growing popularity of plant-based diets has led to a wider availability of kimchi made without animal products. To successfully navigate the market and find a suitable option, follow these key strategies.

Where to Source Meat-Free Kimchi

Specialty Asian Markets: While many brands carry traditional versions, larger markets often stock specific vegan or vegetarian-labeled kimchi. Some may even carry varieties popular in Buddhist temple cuisine, which is traditionally vegetarian.
Online Retailers: A vast number of online retailers specialize in fermented foods and offer explicitly labeled vegan or vegetarian kimchi options.
Health Food Stores: Stores focusing on health-conscious and organic products are more likely to feature plant-based variations.
Make It Yourself: The most reliable way to ensure your kimchi is vegetarian is to make it at home. Many recipes substitute seafood products with plant-based alternatives like miso paste, soy sauce, or kelp powder.

Essential Label-Reading Tips

When purchasing kimchi, always read the ingredients list carefully. Look for clear indicators like "vegan" or "plant-based" certifications on the packaging. Be wary of any ingredients containing the Korean term 'jeot' or 'jeotgal', which indicates salted seafood.

Comparison: Traditional vs. Vegan Kimchi


Feature	Traditional Kimchi	Vegan Kimchi
Flavor Enhancer	Fish sauce, shrimp paste, or other fermented seafood.	Miso paste, soy sauce, seaweed (kelp) powder, or mushroom broth.
Umami Source	Primarily glutamic acid from fermented seafood.	Glutamic acid from fermented soy products (miso), mushrooms, or sea vegetables.
Probiotic Content	Rich in lactobacillus bacteria from fermentation.	Rich in lactobacillus bacteria, studies show similar probiotic levels.
Suitability for Vegetarians	No, contains animal-derived ingredients.	Yes, specifically made without animal products.
Recipe Origin	Ancient Korean culinary tradition.	Modern adaptation influenced by global plant-based trends.

Making Vegetarian Kimchi at Home

Creating your own vegetarian kimchi is straightforward and allows for complete control over the ingredients. The process involves salting cabbage, making a paste with vegetarian substitutes, and combining for fermentation.

Step-by-Step Vegetarian Kimchi Recipe

Prepare the Cabbage: Chop napa cabbage into bite-sized pieces and salt liberally for several hours to draw out moisture. Rinse thoroughly to remove excess salt.
Make the Paste: Blend or process garlic, ginger, onion, and gochugaru (Korean chili flakes) with a flavor-enhancing liquid like vegetarian fish sauce, miso paste, or soy sauce. For thickening, you can add a cooked rice flour porridge.
Combine Ingredients: Mix the rinsed cabbage, shredded radish, and green onions with the paste until evenly coated.
Ferment: Pack the mixture tightly into a jar, ensuring the brine covers the vegetables. Ferment at room temperature for a couple of days before refrigerating.

Conclusion

In conclusion, while traditional kimchi is not vegetarian due to its use of fermented seafood products, delicious and healthy vegetarian and vegan versions are widely available and simple to make. By carefully checking ingredient labels for fish sauce or shrimp paste and opting for products explicitly marked as "vegan" or "plant-based," vegetarians can safely enjoy this probiotic-rich, flavorful Korean staple. Whether you purchase a low-sodium commercial brand or create your own customizable recipe at home, vegetarian kimchi offers the same impressive gut-health benefits as its traditional counterpart, making it a fantastic addition to a meat-free diet.

Is Kimchi Gluten-Free?

While many kimchi recipes are naturally gluten-free, some may use glutinous rice flour or include soy sauce that contains wheat. If you require a gluten-free option, be sure to check the labels for specific certifications.

Why are fermented foods like kimchi good for gut health?

Fermented foods contain probiotics, which are beneficial bacteria that help maintain a healthy balance in your gut microbiome, aiding digestion and overall wellness.

Where can I find vegan fish sauce substitutes?

Vegan fish sauce can be found at some specialty stores or made at home using a combination of soy sauce, mushroom, and seaweed. Miso paste is also an excellent substitute.

Visit The Korean Vegan's Website for a vegan kimchi recipe.

Frequently Asked Questions

The primary non-vegetarian ingredients often found in traditional kimchi are fermented seafood products, such as fish sauce, shrimp paste, or salted anchovies.

Always check the label. Look for a 'vegan' or 'plant-based' certification seal and scan the ingredient list to ensure there is no fish sauce, shrimp paste, or other seafood additives.

Yes, common vegetarian substitutes for fish sauce include miso paste, soy sauce, tamari, or kelp powder, all of which provide a rich, savory umami flavor.

If cross-contamination is a concern for you, it is safest to choose products explicitly labeled as vegan, as they are manufactured with stricter controls. For dining out, always confirm with the restaurant.

Yes, vegetarian and vegan kimchi contain the same beneficial probiotics and vitamins derived from the fermented vegetables, providing excellent gut-health benefits.

Yes, making vegetarian kimchi at home is very accessible. The process primarily requires common kitchen tools like a large bowl, a jar for fermentation, and a food processor or blender for the paste.

While most common kimchi is spicy, there are also non-spicy white kimchi (baek kimchi) varieties that do not use gochugaru, catering to different spice preferences.