Is Kimchi Considered Vegan? Traditional vs. Modern Varieties

According to a 2024 survey, searches for 'vegan kimchi' have risen by over 30% year-over-year, indicating growing consumer interest in plant-based options. The short answer to 'Is kimchi considered vegan?' is: it depends on how it is made. While the base is fermented vegetables, traditional recipes often use animal-derived products.

Quick Summary

A guide to understanding why traditional kimchi is typically not vegan, what non-vegan ingredients to look out for, and how to easily find or make authentic-tasting vegan versions.

Key Points

• Traditional Kimchi is Not Vegan: Authentic recipes often use fermented seafood like shrimp paste or fish sauce for a deep umami flavor.

• Vegan Kimchi is Widely Available: Due to rising demand, many store-bought and restaurant options are specifically made without animal products.

• Read Labels Carefully: Always check the ingredients list for non-vegan components like fish sauce, shrimp, or jeotgal when purchasing.

• Look for Plant-Based Umami Boosters: Vegan versions use substitutes like kelp, miso paste, or mushroom stock to replicate the savory flavor.

• Make It Yourself for Control: Creating your own vegan kimchi at home ensures all ingredients are plant-based and allows for customization.

• In Restaurants, Always Ask: When eating out, it's safest to assume kimchi contains seafood unless the establishment is entirely vegan or explicitly states otherwise.

Traditional Kimchi: The Surprising Non-Vegan Elements

Most people know kimchi as a vibrant, spicy, and tangy fermented cabbage dish that is a staple of Korean cuisine. Given its primary ingredients of napa cabbage, garlic, ginger, and chili powder, one might assume it's a naturally vegan food. However, traditional kimchi recipes often include a key component that makes it unsuitable for a plant-based diet: jeotgal.

Jeotgal is a category of salted, fermented seafood used to provide the deep, complex umami flavor that is characteristic of authentic kimchi. Common forms of jeotgal include:

• Saeu-jeot: Fermented shrimp, which is one of the most common additions.
• Myeolchi-aekjeot: Fish sauce made from fermented anchovies.
• Kkanari-aekjeot: Fish sauce made from fermented sand lances.

These seafood additions are integral to the traditional fermentation process and are responsible for the distinct savory profile many associate with authentic kimchi. For vegans, these ingredients must be avoided, making it crucial to check labels or inquire about preparation methods.

How to Identify and Purchase Vegan Kimchi

As awareness of plant-based diets grows, so does the availability of vegan kimchi. Finding a truly vegan version requires diligence, but it's far from impossible. Here's a quick guide to help you navigate the process.

For Store-Bought Kimchi:

• Look for a 'Vegan' or 'Plant-Based' Seal: Many brands now prominently display certified vegan labels on their packaging.
• Check the Ingredient List: Always scan the ingredients for keywords like fish sauce, shrimp, oyster, or anchovy extract. Instead, look for vegan-friendly ingredients that mimic umami, such as kelp powder, miso paste, or shiitake mushroom stock.
• Be Wary of Generic Labeling: Some products might not explicitly state if they are vegan or not. If in doubt, look up the brand online or choose a product with a clear vegan certification.

For Restaurant Kimchi:

• Always Ask: When dining at a Korean restaurant, ask the staff if their kimchi is made with seafood. Authentic establishments will likely use jeotgal unless they offer a specific vegan option.
• Look for Alternatives: Some restaurants, particularly those with a focus on modern or fusion cuisine, may offer a clearly labeled vegan kimchi.
• Consider Buddhist Temple Cuisine: Kimchi made according to Buddhist temple traditions is inherently vegan and a safe bet when available.

The Rise of Vegan-Friendly Kimchi

The culinary world is constantly evolving, and kimchi is no exception. To cater to the growing demand for plant-based options, many producers and home cooks have developed delicious, authentic-tasting vegan versions. These recipes replace the traditional seafood-based umami with plant-derived alternatives, demonstrating that you don't need animal products to achieve a rich, savory flavor. Common vegan umami boosters include:

• Kelp/Kombu Broth: Provides a briny, oceanic depth of flavor similar to fish sauce.
• Miso Paste: Adds a deep, fermented soybean flavor with a powerful umami kick.
• Mushroom Powder or Broth: Made from dried shiitake mushrooms, this adds a rich, savory earthiness.
• Soy Sauce or Tamari: Provides a salty, savory base to the flavor profile.

Comparison: Traditional vs. Vegan Kimchi

To better understand the differences, here's a side-by-side comparison of common ingredients and flavor profiles.

Feature	Traditional Kimchi	Vegan Kimchi
Primary Umami Source	Fermented seafood (fish sauce, shrimp paste)	Plant-based alternatives (kelp, miso, mushrooms)
Flavor Profile	Complex, deeply savory, sometimes pungent from seafood	Rich, savory, tangy, with earthy or oceanic notes
Suitability for Vegans	No	Yes
Ingredient List	May contain jeotgal, shrimp, or fish sauce	Clearly labeled as vegan, uses plant-based umami
Preparation	Often made communally during kimjang	Can be homemade or store-bought, with modified recipes
Health Benefits	Probiotics, vitamins, and antioxidants	Probiotics, vitamins, and antioxidants

Making Your Own Vegan Kimchi

For those who love to cook, making vegan kimchi at home is a rewarding process that guarantees your meal is 100% plant-based. The recipe follows the same basic principles as traditional kimchi, but with a few simple ingredient swaps.

A simple homemade vegan kimchi recipe typically includes:

1. Preparation: Chop and salt napa cabbage and other vegetables like Korean radish, scallions, and carrots. Let them wilt to release moisture.
2. Rinsing: Rinse the cabbage thoroughly to remove excess salt, then drain well.
3. Making the Paste: Blend a flavor base of garlic, ginger, onion, and fruit (like apple or pear). Create a thick paste by cooking sweet rice flour with a kombu broth.
4. Combining: Mix the chili powder (gochugaru) and other ingredients into the paste. Then, combine the paste with the prepared vegetables, massaging thoroughly.
5. Fermentation: Pack the mixture tightly into a jar and let it ferment at room temperature for 1–3 days before refrigerating to slow the process.

This approach gives you complete control over the ingredients, flavor, and spiciness level. It also ensures there is no cross-contamination with animal products.

Conclusion

In summary, while traditional kimchi is not vegan due to the inclusion of fermented seafood like shrimp paste or fish sauce, plenty of delicious and authentic-tasting vegan versions are available today. The key is to be a vigilant consumer, whether you are dining out or buying from a store. By checking labels for vegan certifications or seafood-based ingredients, you can confidently enjoy this healthy and flavorful dish. Thanks to modern culinary innovation, embracing the wonderful world of kimchi has never been more accessible for those on a plant-based diet.

One of the most trusted resources for vegan recipes, including a step-by-step vegan kimchi tutorial, can be found at The Viet Vegan.

Sources

Beyondfoodsolutions.com. (2024). Is Kimchi Vegan? - Beyondfoodsolutions. Veganfriendly.org.uk. (2020). Is Kimchi Vegan? | VeganFriendly.org.uk. Jonggaeurope.com. (2025). Is Kimchi Vegan? - Jongga Europe. Jonggaeurope.com. (2025). Is Kimchi Vegan? - Jongga Europe. Therawchef.com. (n.d.). How to Make Vegan Kimchi - The Raw Chef. Myeclecticbites.com. (2020). Easy Vegan Kimchi – Homemade Korean-Style (No Fish Sauce). Yahoo. (2025). Here's Why Kimchi Isn't Always Vegan - Yahoo. Thevietvegan.com. (2021). Vegan Kimchi.

Frequently Asked Questions

Is all kimchi non-vegan?

No, not all kimchi is non-vegan. While traditional kimchi typically contains fermented seafood, many modern, commercially available options are specifically made to be vegan-friendly using plant-based alternatives.

What is the non-vegan ingredient in traditional kimchi?

The most common non-vegan ingredients are fermented seafood products known as 'jeotgal,' which can include shrimp paste (saeu-jeot) and fish sauce (myeolchi-aekjeot).

How can I tell if store-bought kimchi is vegan?

To check if store-bought kimchi is vegan, look for a clear 'Vegan' or 'Certified Plant-Based' label on the packaging. If there is no label, carefully read the ingredient list to ensure it doesn't contain fish sauce, shrimp, or other seafood.

What are common vegan substitutes for fish sauce in kimchi?

Vegan kimchi recipes often replace fish sauce with kelp broth, miso paste, or mushroom powder to achieve a similar deep, umami flavor.

Does fermentation make kimchi vegan?

No, the fermentation process itself does not make kimchi vegan. The vegan status depends entirely on the ingredients used before and during fermentation. If animal products like fish sauce are included, it is not vegan.

Is kimchi served in all Korean restaurants vegan?

Unless you are in an explicitly vegan restaurant or they state they have a vegan option, you should not assume the kimchi is vegan. Always ask the staff to confirm what ingredients are used in their preparation.

Can I make my own vegan kimchi at home?

Yes, making your own vegan kimchi is simple and a great way to ensure it's fully plant-based. You can easily find recipes online that use vegan alternatives for the seafood-based elements.