What is the difference between vegan kimchi and regular kimchi?

November 19, 2025 •

4 min read

While traditional kimchi is not inherently vegan due to the inclusion of fermented seafood, modern plant-based versions are widely available and just as delicious. Understanding what is the difference between vegan kimchi and regular kimchi comes down to the key ingredient substitutions used to achieve a rich umami flavor.

Quick Summary

The primary difference lies in the umami source; traditional kimchi uses fermented seafood, while vegan versions substitute plant-based alternatives like miso, soy sauce, or seaweed to achieve a similar complex flavor profile.

Key Points

Core Difference: Regular kimchi uses fermented seafood (like fish sauce or shrimp paste) for umami, while vegan kimchi uses plant-based alternatives.
Umami Sources: Vegan versions replicate the savory umami flavor with ingredients such as miso paste, soy sauce, and seaweed.
Taste Similarities: When prepared properly, the taste and texture of vegan kimchi can be very similar to traditional kimchi, with the core flavor coming from fermented vegetables and chili flakes.
Probiotic Benefits: Both regular and vegan kimchi undergo lacto-fermentation and contain beneficial probiotic bacteria, making them good for gut health.
Shelf Life: Due to the absence of seafood, vegan kimchi may have a longer shelf life compared to its traditional counterpart.
Health & Ethics: Vegan kimchi is a suitable option for vegans, vegetarians, and those with seafood allergies, while still providing traditional flavor and nutrients.

The Core Ingredient: Seafood versus Plant-Based

The most significant distinction between vegan and regular kimchi lies in the paste used for seasoning. Traditional, or non-vegan, kimchi relies heavily on fermented seafood products for its signature pungent and savory 'umami' taste. This practice is deeply rooted in Korean culinary history, using ingredients that were readily available to enhance flavor and aid in fermentation.

What Makes Regular Kimchi Not Vegan?

Regular kimchi, specifically the traditional baechu-kimchi made with Napa cabbage, is typically not vegan because its seasoning paste, or yangnyeom, contains ingredients derived from animals. The most common non-vegan additions are:

Fish sauce: A salty, briny liquid made from fermented fish or anchovies, which provides a deep umami flavor.
Shrimp paste (saeujeot): A thick, salty paste of fermented shrimp that adds a distinct savory punch.
Other salted seafood (jeotgal): Some recipes may also include salted anchovies, oysters, or other shellfish.

These seafood products not only provide a unique flavor but also accelerate the fermentation process, adding to the complexity of the final product.

How is the Umami Replicated in Vegan Kimchi?

To create an equally flavorful and authentic-tasting kimchi, vegan recipes replace the seafood components with various plant-based alternatives. The goal is to achieve the same balance of salty, savory, and tangy notes without animal products. Common vegan substitutions include:

Umami sources:

Miso paste: Made from fermented soybeans, it provides a rich, savory depth of flavor.
Soy sauce or tamari: Adds saltiness and umami, with tamari being a gluten-free option.
Seaweed or kelp powder: Delivers a briny, oceanic flavor profile reminiscent of seafood.
Dried mushrooms: Rehydrated shiitake mushrooms can be used to create a flavorful, savory base for the kimchi paste.

Sweeteners:

While both versions can use sweeteners to balance the flavor and aid fermentation, vegan recipes stick to plant-derived options like apple, Korean pear, plum syrup (maesil dang), or organic cane sugar.

Flavor, Texture, and Fermentation Comparison

Despite the ingredient differences, a well-made vegan kimchi can taste remarkably similar to its traditional counterpart. The fundamental components—fermented cabbage, pungent chili flakes (gochugaru), garlic, and ginger—form the core flavor profile in both versions. The choice of vegan umami source can influence the final taste, but experienced chefs can create a product with a virtually indistinguishable taste to traditional versions.

The fermentation process itself is essentially the same, relying on lacto-fermentation where naturally occurring bacteria transform sugars into lactic acid. A 2018 study from Brown University even found that vegan kimchi made without fish products develops the same type of beneficial probiotic bacteria as traditional kimchi. However, the absence of seafood in vegan kimchi can affect the fermentation timeline. Traditional kimchi's seafood content can sometimes hasten fermentation, while vegan versions may ferment more slowly, potentially leading to a longer shelf life.

Vegan vs. Regular Kimchi: A Comparison Table


Feature	Regular Kimchi	Vegan Kimchi
Key Umami Source	Fermented seafood (fish sauce, shrimp paste)	Plant-based ingredients (miso, soy sauce, seaweed)
Flavor Profile	Deeply savory and pungent due to seafood compounds	Savory and complex, aiming to replicate traditional umami
Fermentation	Similar lacto-fermentation process	Similar lacto-fermentation process
Probiotics	Contains beneficial bacteria from fermentation	Contains beneficial bacteria from fermentation
Shelf Life	Can have a slightly shorter shelf life due to animal products	Often lasts longer than traditional kimchi
Dietary Suitability	Not suitable for vegans or vegetarians	Suitable for both vegan and vegetarian diets

Making the Right Choice for Your Diet

For individuals adhering to a vegan or vegetarian diet, or those with shellfish allergies, choosing vegan kimchi is a necessity. However, for others, the choice between vegan and regular kimchi can come down to taste preference or perceived authenticity. Traditionally, seafood is an integral part of kimchi, and some enthusiasts might prefer the unique flavor depth it provides. For those curious about the flavor differences, sampling a small amount of a high-quality vegan kimchi from a reputable brand or restaurant can be a great way to compare. Vegan kimchi represents an evolution of a classic dish, adapting to modern dietary needs while honoring its core principles of fermented flavor.

Conclusion

In conclusion, the difference between vegan kimchi and regular kimchi is primarily defined by the absence or presence of fermented seafood products used to create its rich, umami flavor. While regular kimchi relies on fish sauce or shrimp paste, vegan versions expertly substitute these with plant-based alternatives like miso, soy sauce, or seaweed to achieve a comparable taste. Both varieties still offer the characteristic tangy, spicy kick and valuable probiotic benefits from the fermentation process. Ultimately, the best choice depends on your dietary needs and personal taste preferences, as both options provide a delicious and healthy way to enjoy this beloved Korean staple.

: https://www.brown.edu/news/2018-05-01/kimchi "Vegan and traditional kimchi have same microbes, study finds"

Frequently Asked Questions

The primary ingredients that make traditional kimchi non-vegan are fermented seafood products, such as fish sauce, shrimp paste, or salted anchovies, which are used to create its savory umami flavor.

A well-made vegan kimchi can taste remarkably similar to its regular counterpart, though a connoisseur might detect subtle differences. The rich, spicy flavor is replicated using plant-based umami sources like miso, soy sauce, or seaweed.

Yes, vegan kimchi is still an excellent source of probiotics. The lacto-fermentation process is the same as in traditional kimchi, producing beneficial bacteria essential for gut health.

Common plant-based alternatives include miso paste, soy sauce or tamari, vegetable broth, and kelp powder, all of which help to replicate the savory umami found in fish sauce.

Generally, vegan kimchi can last longer than traditional kimchi because it lacks the animal-based products (fish sauce or shrimp paste) that can sometimes hasten fermentation.

Yes, while Napa cabbage is traditional, you can make kimchi with other varieties like green or red cabbage. However, this may alter the texture and require adjustments to the salting and fermentation times.

Vegan kimchi can be found in many Asian markets, health food stores, and online retailers. Look for clear labeling such as “vegan,” “plant-based,” or check the ingredients list to ensure no seafood products are included.