Kimchi doesn’t need fish sauce to taste authentic. This vegan kimchi recipe uses Korean soup soy sauce (guk-ganjang) and fruit-vegetable stock for deep umami flavor. Inspired by Buddhist temple cuisine, it’s light, refreshing, and completely plant-based.
I still remember visiting a few Korean Buddhist temples and being struck by how flavorful their cooking was, even without a trace of meat or seafood. Their kimchi in particular amazed me. It had the same tangy, spicy depth I grew up with, yet it was completely plant-based.
That memory inspired me to create my own vegan kimchi recipe. By using a pear-apple stock and Korean soup soy sauce (guk-ganjang), I’ve found a way to capture authentic umami without fish sauce.