Скачать или смотреть Best Vegan Kimchi: Authentic, Easy, No Fish Sauce

Welcome to my ✨Korean Fermentation✨ series, where I share traditional and seasonal Korean fermentation recipes that anyone can make at home! Today, I’m making what I believe is the BEST vegan kimchi. It's inspired by Korean Buddhist temple cuisine, full of authentic flavors!

This kimchi is 100% plant-based, made without fish sauce or shrimp paste, yet delivers incredible depth, crunch, and fizziness.

Korean Buddhist temple cuisine is a plant-based cooking tradition with over 1,700 years of history. It focuses on natural ingredients, balance, and sustainability, all without using alliums (garlic, onion, etc.) or animal products. While traditional temple kimchi omits alliums, I’ve adapted this version with garlic and onion for extra flavor (it's still fully vegan and respectful of tradition).

💡 Want to know what makes this vegan kimchi so flavorful?
In this video, I share three key techniques from temple cuisine that take the taste and fermentation to the next level. No fish sauce (or vegan fish sauce) needed!

In this video, you’ll learn:
✔ How to brine napa cabbage for the perfect crunch
✔ The secret to balancing flavors in vegan kimchi
✔ How to ferment kimchi properly for deep, complex flavors
✔ Pro tips from Korean Buddhist temple cuisine for making plant-based kimchi

This is a small-batch recipe using just 1 head (1kg; 2.2lb.) of napa cabbage. It's perfect for first-timers, apartment kitchens, or anyone wanting to enjoy fresh, homemade kimchi without the big commitment.

It’s easy to make at home, with ingredients accessible across Europe, the U.S., and beyond.
No fish sauce, but no compromise. It's traditional Korean fermentation in a fully plant-based form.

📌 Full Recipe & Ingredients: https://123kimchi.com/vegan-kimchi/
📸 Instagram: @taeyonne

I love hearing about your kimchi-making journey! Let me know how yours turned out or if you have any questions.

Don’t forget to save this video and try it out!
Happy kimchi making! 😊🥬🔥

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